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Resistant starch in cassava products
(Food Science and Technology (Campinas), 2014) [Artigo]
Found in different foods, starch is the most important source of carbohydrates in the diet. Some factors present in starchy foods influence the rate at which the starch is hydrolyzed and absorbed in vivo. Due the importance ...
Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates
(Food Science and Technology (Campinas), 2014-09-01) [Artigo]
A cassava-based puffed snack was produced using a single screw extruder to determine the effect of the raw material composition (cassava leaf flour and moisture) and the process parameters (extrusion temperature and screw ...
Processamento de frutos de abacaxizeiro cv smooth cayenne: perfil de açúcares e ácidos dos sucos e composição nutricional da farinha de cascas
(Revista Brasileira de Fruticultura, 2014-06-01) [Artigo]
The development of technologies that enable the full use of the fruits is of great importance for the industry. One possible enhancement of the pineapple orchards would be the stimulus for fruit processing to obtain the ...