Results 31 to 40 of about 181,486 (222)

Efeito do congelamento nas características físicas e químicas do pão de queijo Effect of freezing on the physical and chemical characteristics of cheese bread

Ciência e Agrotecnologia, 2009
A qualidade do pão de queijo está diretamente ligada à matéria-prima utilizada, a preparação da massa, ao congelamento e ao assamento, sendo que falhas nestes processos podem resultar em um produto de baixa aceitação no mercado, tanto nacional quanto ...
Rossana Pierangeli Godinho Silva, Joelma Pereira, Fernanda Carlota Nery, Evódio Ribeiro Vilela   +3 more
doaj   +1 more source

Comparação entre a composição química determinada e a declarada na embalagem de diferentes marcas de pão de queijo Comparison between determined and stated chemical composition in different cheese bread brand

Ciência e Agrotecnologia, 2005
O pão de queijo, fabricado com fécula fermentada de mandioca (polvilho azedo), queijo e ovos, é um alimento nutritivo e fonte alternativa de carboidratos para pessoas alérgicas ao glúten do trigo.
Joelma Pereira, Rossana Pierangeli Godinho Silva, Fernanda Carlota Nery, Evódio Ribeiro Vilela   +3 more
doaj   +1 more source

The Influence of Incongruent Line Extensions on Choice of a Brand's Pre‐Existing Products: The Mediating Role of Curiosity

Journal of Consumer Behaviour, EarlyView.
ABSTRACT Many brands have added highly incongruent products to their product lines, such as Lay's Chicken and Waffles Potato Chips, Blueberry Cheerios, and Carrot Cake Oreos. This paper investigates how highly incongruent products influence the choice of pre‐existing items in the product line.
Brittney Stephenson, Nan Zhao, Cynthia Cryder, Robyn A. LeBoeuf, Stephen M. Nowlis   +4 more
wiley   +1 more source

Grammy\u27s Iconic Holiday Cheese Bread [PDF]

, 2018
Ingredients: 1 cup of unsalted butter, room temperature 1 cup of “Kraft Mac n’ Cheese” cheese powder 1 loaf of sourdough French bread split in half lengthwise Instructions: First things first, preheat the oven to 400 degrees Fahrenheit.
Place, Hillary
core   +1 more source

Análises físico-químicas de pré-misturas de pães de queijo e produção de pães de queijo com adição de okara Physicochemical analyses of commercial samples of cheese bread premix and production of cheese breads with addition of okara

Ciência e Agrotecnologia, 2007
Okara, ou resíduo de soja, é um subproduto do processamento do extrato aquoso de soja e do tofu. Pão de queijo é um produto assado ao forno obtido a partir da mistura de polvilho com água ou leite, queijo, sal e gordura, podendo ser utilizados polvilho ...
Krischina Singer Aplevicz, Ivo Mottin Demiate   +1 more
doaj   +1 more source

Comparison of metabarcoding taxonomic markers to describe fungal communities in fermented foods

Peer Community Journal, 2023
Next generation sequencing offers several ways to study microbial communities. For agri-food sciences, identifying species in diverse food ecosystems is key for both food sustainability and food security.
Rué, Olivier, Coton, Monika, Dugat-Bony, Eric, Howell, Kate, Irlinger, Françoise, Legras, Jean-Luc, Loux, Valentin, Michel, Elisa, Mounier, Jérôme, Neuvéglise, Cécile, Sicard, Delphine   +10 more
doaj   +1 more source

Impact of the Degree of Hydrolysis on the Functional Properties of Rice Proteins – A Review

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Enzymatic hydrolysis has been established as an effective strategy to improve the functional properties of plant proteins. Rice proteins are particularly attractive because of their hypoallergenic nature, high nutritional value, and sustainability, although their technological applications remain limited by their low ...
Poliana Martins de Ávila, Maria Gabriela Bello Koblitz   +1 more
wiley   +1 more source

ISOLATION, IDENTIFICATION OF SOME FUGAL ISOLATES AND TESTING THEIR ABILITY FOR LIPOXYGENASE PRODUCTION [PDF]

Basrah Journal of Veterinary Research, 2017
Eighty three local isolates of fungi were isolated from different resources (Peanuts , maize, rice, wheat, bread , domestic cheese of sheep, Milk local Cream, Iranian cream, Roquefort cheese and soil).
Amal K. G. AL-Asady, Alaa G.E. AL-Hashimi, Nora T.Y. AL-Temime   +2 more
doaj   +1 more source

Precision Fermentation for Next Generation Food Ingredients: Technological Foundations, Food Applications, Sustainability, and Regulatory Challenges

Food Bioengineering, EarlyView.
Precision fermentation uses engineered microorganisms to produce targeted food ingredients, including proteins, enzymes, lipids, flavors, vitamins, and bioactives. This review examines its technological foundations, food applications, safety, sustainability, economics, regulation, and consumer acceptance, emphasizing that performance depends on host ...
Nora Ali Hassan, Rawaa H. Tlay, Tarek Gamal Abedelmaksoud   +2 more
wiley   +1 more source

Quantitative magnetic resonance imaging of in vitro gastrointestinal digestion of a bread and cheese meal

Food Research International, 2023
The monitoring of food degradation during gastrointestinal digestion is essential in understanding food structure impacts on the bioaccessibility and bioavailability of nutrients. Magnetic Resonance Imaging (MRI) has the unique ability to access information on changes in multi-scale structural features of foods in a spatially resolved and non ...
Musse, Maja, Le Feunteun, Steven, Collewet, Guylaine, Challois, Sylvain, Ravilly, Mattéi, Quellec, Stéphane, Lucas, Tiphaine, Ossemond, Jordane, Morzel, Martine, Nau, Francoise   +9 more
openaire   +4 more sources