Breakfast Cereal
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris gasipaes, Kunth) Flour
Abstract The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technolo
Food Sci. Technol. Publicado em: 2020-06
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2. Evaluation of extruded corn breakfast cereal enriched with whole peach palm (Bactris gasipaes, Kunth) Flour
Abstract The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technolo
Food Sci. Technol. Publicado em: 28/10/2019
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3. Obtenção e caracterização de farinha de bagaço de uva e sua utilização em cereais matinais expandidos / Production and characterization of grape pomace flour and its use in expanded breakfast cereals.
O bagaço da uva, subproduto da elaboração de vinho, representa cerca de 20% do peso original das uvas. É caracterizado pelo elevado conteúdo de fibra dietética alimentar e fenólicos, com capacidade antioxidante. O aproveitamento deste resíduo na alimentação humana pode representar uma forma de agregar valor a ele, convertendo-o em um alimento funci
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/06/2010
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4. Evaluation of the content of Maillard reaction products (MRPs) in breakfast cereals and coffee / Avaliação do teor de produtos da reação de Maillard (PRM) em cereais matinais e café
INTRODUCTION Maillard reaction products and lipid peroxidation, such as dicarbonyl compounds easily react with amino groups of proteins and nucleic acids leading to biological changes that can result in complications in diseases such as diabetes, atherosclerosis and neurodegenerative. The consumption of Maillard Reaction Products (MRP) has increased in recen
Publicado em: 2010
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5. Development of an organic extruded breakfast cereal using corn flour and passion fruit fiber. / Desenvolvimento de cereal matinal extrusado organico a base de farinha de milho e farelo de maracuja.
É cada vez maior o número de pessoas que procura uma alimentação mais saudável, com alimentos frescos, de boa qualidade biológica e livre de defensivos agrícolas, como são os produtos orgânicos. Percebe-se também que nas dietas contemporâneas em geral existe um "déficit nutricional" de fibras. Este fato tem motivado as autoridades de saúde de di
Publicado em: 2007
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6. Development and acceptance of amaranth-based breakfast cereal and cereal bars (Amaranthus cruentus L.) / Desenvolvimento e avaliação da aceitação de cereais matinais e barras de cereais à base de amaranto (Amaranthus cruentus L.)
Amaranth is a pseudocereal of great nutritional value that exhibits amounts of fiber and protein higher than the usually consumed cereals. The agronomic characteristics and the possibility of utilization of the entire plant drew sufficient interest among plant breeders to produce this grain in Brazil. Objective: To develop amaranth-based breakfast cereals an
Publicado em: 2006
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7. Processamento de cereais matinais extrusados de castanha-do-brasil com mandioca
The Brazil nut (Bertholletia excelsa, H.B.K.) can be placed in the category of high protein, high nutritional value extractive products, which are not processed in Brazil. For this reason it was selected for this study, along with cassava (Manihot esculenta Crantz.), which is characterized by its high energy value, expressive production and acceptance. The o
Publicado em: 2003
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8. Effect of host diet on production of organic acids and methane by cockroach gut bacteria.
The effect of high-fiber diets on microbial populations and processes in cockroach guts was investigated by feeding American cockroaches (Periplaneta americana) milled cereal leaves, milled corn cob, or commercial bran-type breakfast cereal in place of the commonly used laboratory diet of dog chow. The activities and numbers of specific gut bacteria varied s