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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
17/10/2024 |
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Data da última atualização: |
30/10/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
CARVALHO, C. W. P. de; CHUQUI-PAULINO, F. J.; HIDALGO CHÁVEZ, D. W.; VARGAS-SOLÓRZANO, J. W.; ASCHERI, J. L. R. |
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Afiliação: |
CARLOS WANDERLEI PILER DE CARVALHO, CTAA; F .J. CHUQUI-PAULINO; D.W. H. CHÁVEZ; J. W. VARGAS-SOLÓRZANO; JOSE LUIS RAMIREZ ASCHERI, CTAA. |
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Título: |
Extrusion cooking impact on blends of cereals and pulses whole grain gluten-free flours for breading. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 22., 2024, Rimini. The future of food is now: development, functionality & sustainability. Abstract book. Rimini: IUFoST, 2024, p. 469-470. |
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Idioma: |
Inglês |
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Notas: |
Ref. 4.13.18. P.13.018. IUFoST. 8-12 set. |
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Conteúdo: |
The demand for plant-based products with high nutritional value is growing. Pre-cooked refined flours has been used a main ingredient for breading of deep fried products, which compromise the nutritional value of the final product in terms of oil uptake. Blend of whole grains of cereals and pulses are known to improve nutritional value, due to aminoacid balance among others benefits. Extrusion cooking is a technique that allows well mixed food sources with specific functional properties. This study aimed to assess the impact of the extrusion cooking on blends of varied proportion of cereals and pulses. |
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Thesagro: |
Extrusão; Tecnologia de Alimento. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01415nam a2200193 a 4500
001 2168184
005 2024-10-30
008 2024 bl uuuu u00u1 u #d
100 1 $aCARVALHO, C. W. P. de
245 $aExtrusion cooking impact on blends of cereals and pulses whole grain gluten-free flours for breading.$h[electronic resource]
260 $aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 22., 2024, Rimini. The future of food is now: development, functionality & sustainability. Abstract book. Rimini: IUFoST, 2024, p. 469-470.$c2024
500 $aRef. 4.13.18. P.13.018. IUFoST. 8-12 set.
520 $aThe demand for plant-based products with high nutritional value is growing. Pre-cooked refined flours has been used a main ingredient for breading of deep fried products, which compromise the nutritional value of the final product in terms of oil uptake. Blend of whole grains of cereals and pulses are known to improve nutritional value, due to aminoacid balance among others benefits. Extrusion cooking is a technique that allows well mixed food sources with specific functional properties. This study aimed to assess the impact of the extrusion cooking on blends of varied proportion of cereals and pulses.
650 $aExtrusão
650 $aTecnologia de Alimento
700 1 $aCHUQUI-PAULINO, F. J.
700 1 $aHIDALGO CHÁVEZ, D. W.
700 1 $aVARGAS-SOLÓRZANO, J. W.
700 1 $aASCHERI, J. L. R.
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