José Luís Ramirez Ascheri | SLACA | Galoá Proceedings

Embrapa Food Technology – CTAA

José Luís Ramirez Ascheri

Papers (3)

EVALUATION OF THE EFFECT OF ADDITION OF MARGARINE AND CARIOCA BEANS IN THE CHARACTERIZATION OF RED RICE BASED COOKIES
Camila Soares Magalhães ¹
Gleicyane de Almeida Marques ¹
Larissa Lima Fiorotti ²
Julia Delmaestro ²
Ana Paula Rezende de Oliveira ²
Mariana da Costa Mattos ³
José Luiz Viana de Carvalho ³
José Luís Ramirez Ascheri ³
ERIKA MADEIRA MOREIRA DA SILVA ¹
¹ Programa de Pós-Graduação em Nutrição e Saúde / Centro de Ciências da Saúde / Universidade Federal do Espírito Santo
² Universidade Federal do Espírito Santo
³ Empresa Brasileira de Pesquisa Agropecuária
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69422

Formulation e processing of food (FP)

Pôster
EFFECT OF EXTRUSION VARIABLES IN THE PHYSICAL CHARACTERISTICS OF COOKIES PREPARED WITH WHOLE RICE (ORYZA SATIVA L.) AND BLACK BEANS (PHASEOLUS VULGARIS L.) FLOUR
Gleicyane de Almeida Marques ¹
Camila Soares Magalhães ¹
Julia Delmaestro ²
Ana Paula Rezende de Oliveira ²
Mariana da Costa Mattos ³
José Luiz Viana de Carvalho ³
José Luís Ramirez Ascheri ³
ERIKA MADEIRA MOREIRA DA SILVA ¹
¹ Postgraduate Program in Nutrition and Health - Federal University of Espírito Santo (UFES)
² Federal University of Espirito Santo – UFES
³ Embrapa Food Technology – CTAA
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70356

Formulation e processing of food (FP)

Pôster
EFFECTS OF THERMOPLASTIC EXTRUSION ON THE PASTE VISCOSITY, SOLUBILITY AND ABSORPTION OF BROWN RICE (ORYZA SATIVA L.) AND BLACK BEANS (PHASEOLUS VULGARIS L.) FLOUR
Gleicyane de Almeida Marques ¹
Camila Soares Magalhães ¹
Laís Martins Fontoura ²
Arturo Meléndez Arévalo ²
José Luís Ramirez Ascheri ³
ERIKA MADEIRA MOREIRA DA SILVA ¹
¹ Postgraduate Program in Nutrition and Health - Federal University of Espírito Santo (UFES)
² Postgraduate program in food science and technology of the Federal Rural University of Rio de Janeiro (UFRRJ)
³ Embrapa Food Agroindustry – CTAA, Rio de Janeiro
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70357

Chemical and physicochemical characterization of food (FQ)

Pôster

Co-authors (10)