José Luís Ramirez Ascheri in Anais do Simpósio Latino Americano de Ciência dos Alimentos

Papers 3

EVALUATION OF THE EFFECT OF ADDITION OF MARGARINE AND CARIOCA BEANS IN THE CHARACTERIZATION OF RED RICE BASED COOKIES
Formulation e processing of food (FP)

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

Phaseolus vulgaris

Oryza sativa

Processing

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69422
EFFECTS OF THERMOPLASTIC EXTRUSION ON THE PASTE VISCOSITY, SOLUBILITY AND ABSORPTION OF BROWN RICE (ORYZA SATIVA L.) AND BLACK BEANS (PHASEOLUS VULGARIS L.) FLOUR
Chemical and physicochemical characterization of food (FQ)

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

extrusion

viscosity

black bean

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70357
EFFECT OF EXTRUSION VARIABLES IN THE PHYSICAL CHARACTERISTICS OF COOKIES PREPARED WITH WHOLE RICE (ORYZA SATIVA L.) AND BLACK BEANS (PHASEOLUS VULGARIS L.) FLOUR
Formulation e processing of food (FP)

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

extrusion

Cookies

black bean

-
70356

Anais do Simpósio Latino Americano de Ciências de Alimentos Anais do Simpósio Latino Americano de Ciência dos Alimentos

José Luís Ramirez Ascheri

EVALUATION OF THE EFFECT OF ADDITION OF MARGARINE AND CARIOCA BEANS IN THE CHARACTERIZATION OF RED RICE BASED COOKIES

EFFECTS OF THERMOPLASTIC EXTRUSION ON THE PASTE VISCOSITY, SOLUBILITY AND ABSORPTION OF BROWN RICE (ORYZA SATIVA L.) AND BLACK BEANS (PHASEOLUS VULGARIS L.) FLOUR

EFFECT OF EXTRUSION VARIABLES IN THE PHYSICAL CHARACTERISTICS OF COOKIES PREPARED WITH WHOLE RICE (ORYZA SATIVA L.) AND BLACK BEANS (PHASEOLUS VULGARIS L.) FLOUR

Co-authors (10)

ERIKA MADEIRA MOREIRA DA SILVA

Gleicyane de Almeida Marques

José Luiz Viana de Carvalho

Camila Soares Magalhães

Mariana da Costa Mattos

Julia Delmaestro

Ana Paula Rezende de Oliveira

Larissa Lima Fiorotti

Laís Martins Fontoura

Arturo Meléndez Arévalo