The objective of the work was obtaining and physical and chemical characterization of the flour product originated from agro-industrial residues, elaborated from drying in an oven and microwave oven (MWO). The acquisition of waste was carried out directly with a concentrated juice manufacturing company, located in the city of Nova Floresta, Paraíba. Thus, several experiments were carried out. The preparation of the flour product in an oven took place at a temperature of 60 ° C for 8 h and presented 8.82% of Water Content (WC), aw 0.53, pH of 4.13, Total Soluble Solids (TSS) of 12 ° Brix, Fixed Mineral Residue (FMR) of 4.51% and Crude Protein (CP) of 6.0%. The heating ramp used to obtain the flour in FMO consisted of 3 cycles of 6 min, total...
The amount of water absorbed by the flour is of paramount importance in the development of viscoela...
Flour production through milling is an alternative for the cowpea processing, when the aim is to obt...
The addition of okara flour to an emulsified meat product (Frankfurter type sausage) was evaluated b...
The objective of the work was the elaboration and physical and chemical characterization of a flour ...
The aim of this study was to evaluate the flour production for the evaluation of fish residues. Thi...
A produção de hortaliças desidratadas tem sofrido significativo aumento, devido ao maior tempo de co...
Production of earthworm flour includes several steps, among which the most critical is the drying pr...
Com este trabalho objetivou-se produzir farinha de facheiro. caracterizá-la e estudar as alterações...
This work studies the fabrication of spaghetti through the process at high temperatures through the ...
Orientadores: Sandra Cristina dos Santos Rocha, Fernanda Condi GodoiTese (doutorado) - Universidade ...
The flour obtained from the watermelon bast is a byproduct with important nutritional characteristic...
O aumento da produção pela agroindústria, ao mesmo tempo em que proporciona benefícios, gera uma gra...
O consumo de hortaliças desidratadas tem sido estimulado pela praticidade de uso, maior tempo de con...
Nas últimas décadas, diversos estudos têm demonstrado os efeitos positivos para a saúde do consumo d...
O Brasil é um dos maiores produtores mundial de arroz. No processo de beneficiamento são gerados grã...
The amount of water absorbed by the flour is of paramount importance in the development of viscoela...
Flour production through milling is an alternative for the cowpea processing, when the aim is to obt...
The addition of okara flour to an emulsified meat product (Frankfurter type sausage) was evaluated b...
The objective of the work was the elaboration and physical and chemical characterization of a flour ...
The aim of this study was to evaluate the flour production for the evaluation of fish residues. Thi...
A produção de hortaliças desidratadas tem sofrido significativo aumento, devido ao maior tempo de co...
Production of earthworm flour includes several steps, among which the most critical is the drying pr...
Com este trabalho objetivou-se produzir farinha de facheiro. caracterizá-la e estudar as alterações...
This work studies the fabrication of spaghetti through the process at high temperatures through the ...
Orientadores: Sandra Cristina dos Santos Rocha, Fernanda Condi GodoiTese (doutorado) - Universidade ...
The flour obtained from the watermelon bast is a byproduct with important nutritional characteristic...
O aumento da produção pela agroindústria, ao mesmo tempo em que proporciona benefícios, gera uma gra...
O consumo de hortaliças desidratadas tem sido estimulado pela praticidade de uso, maior tempo de con...
Nas últimas décadas, diversos estudos têm demonstrado os efeitos positivos para a saúde do consumo d...
O Brasil é um dos maiores produtores mundial de arroz. No processo de beneficiamento são gerados grã...
The amount of water absorbed by the flour is of paramount importance in the development of viscoela...
Flour production through milling is an alternative for the cowpea processing, when the aim is to obt...
The addition of okara flour to an emulsified meat product (Frankfurter type sausage) was evaluated b...