José de Jesus Berrios

USDA-ARS-Western Regional Research Center, Albany, California, USA.

Papers (3)

PARTIAL CHARACTERIZATION OF SUGAR-SNAP COOKIES FORMULATED WITH ADDED PREBIOTICS: GALACTOOLIGOSACCHARIDE (GOS), FRUCTOOLIGOSACCHARIDE (FOS) AND INULIN
Rosangela dos Santos ¹
José de Jesus Berrios ²
James Pan ²
Glaucia Maria Pastore ¹
¹ Departamento de Ciência de Alimentos (UNICAMP) / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
² USDA-ARS-Western Regional Research Center, Albany, California, USA.
vol. 1, 2013 -
14972

Science and Food Technology (CT)

Oral
PROPRIEDADES REOLÓGICAS E ANTIOXIDANTES DO RESÍDUO EXTRUSADO DE JABUTICABA FERMENTADA E NÃO FERMENTADA
Eduardo Ramirez Asquieri ¹
José de Jesus Berrios ²
Elaine Meire de Assis Ramirez Asquieri ³
James Pan ²
Aline Gomes de Moura e Silva ⁴
Rayssa Dias Batista ⁵
¹ Farmácia / Universidade Federal de Goiás
² USDA-ARS-Western Regional Research Center, Albany, California, USA.
³ Universidade Federal de Goiás
⁴ Universidade Estadual Paulista “Júlio de Mesquita Filho”
⁵ Escola de Agronomia / Universidade Federal de Goiás
-
66539

Chemical and physicochemical characterization of food (FQ)

Pôster
Physicochemical properties and sensory analysis of extruded with Jackfruit (Artocarpus heterophyllus L.) seed flour, Pinto Bean (Phaseolus vulgaris L) and Yellow Corn (Zea Mays L)
Priscila Leal Da Silva Alves ¹
James Pan ²
Sonia G. Sáyago-Ayerdi ³
Vanderleia Schoeninger ⁴
José de Jesus Berrios ²
¹ Processed Foods Research, WRRC/ARS/USDA / U.S. DEPARTMENT OF AGRICULTURE / USDA
² USDA-ARS-Western Regional Research Center, Albany, California, USA.
³ Laboratorio Integral de Investigación en Alimentos / Instituto Tecnológico de Tepic / Instituto Tecnológico de Tepic
⁴ Universidade Federal da Grande Dourados
-
71388

Formulation e processing of food (FP)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

José de Jesus Berrios

PARTIAL CHARACTERIZATION OF SUGAR-SNAP COOKIES FORMULATED WITH ADDED PREBIOTICS: GALACTOOLIGOSACCHARIDE (GOS), FRUCTOOLIGOSACCHARIDE (FOS) AND INULIN

PROPRIEDADES REOLÓGICAS E ANTIOXIDANTES DO RESÍDUO EXTRUSADO DE JABUTICABA FERMENTADA E NÃO FERMENTADA

Physicochemical properties and sensory analysis of extruded with Jackfruit (Artocarpus heterophyllus L.) seed flour, Pinto Bean (Phaseolus vulgaris L) and Yellow Corn (Zea Mays L)

Co-authors (12)

Glaucia Maria Pastore

Rayssa Dias Batista

José de Jesus Berrios

James Pan

James Pan

Vanderleia Schoeninger

Rosangela dos Santos

Eduardo Ramirez Asquieri

Aline Gomes de Moura e Silva

Elaine Meire de Assis Ramirez Asquieri

Priscila Leal Da Silva Alves

Sonia G. Sáyago-Ayerdi

Streamline your Scholarly Event