Now showing items 1-4 of 4
Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar
(Food Research International, 2018-01-01) [Artigo]
The grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether ...
Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
(Journal Of The Science Of Food And Agriculture, 2018-01-01) [Artigo]
BACKGROUNDA mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified ...
Identification of acoustic fields in aqueous biomass solutions of banana waste pretreated by power ultrasound
(Biomass Conversion And Biorefinery, 2018-03-01) [Artigo]
High-intensity ultrasound is a technology used to improve the performance of processes in the chemical, pharmaceutical, biomass pretreatment, and food industries. However, few studies were described in the literature to ...
Storage study of cereal bars formulated with banana peel flour Bioactive compounds and texture properties
(Nutrition & Food Science, 2018-01-01) [Artigo]
Purpose - This paper aims to examine the bioactive compounds and texture properties of cereal bars formulated with banana peel flour during storage. Design/methodology/approach - Seven cereal bars were produced and stored ...