Results 201 to 210 of about 142,328 (214)

Valorização de resíduos do sector de pasta e papel em produtos da construção civil

2011
O trabalho desenvolvido nesta dissertação enquadra-se no objectivo geral de valorização de resíduos provenientes de unidades de pasta kraft de eucalipto, nomeadamente dregs, grits e areias do leito fluidizado. Em concreto, avaliaram-se diferentes alternativas para valorização de subprodutos introduzidos em produtos do sector da construção civil, tais ...
openaire   +1 more source

Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation

Food Chemistry, 2009
P Prabhasankar, N Bhaskar, Lalitha R Gowda   +2 more
exaly  

Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

Food Chemistry, 2018
Luca Serventi, Jianfu Liu, Wenqiang Guan   +2 more
exaly  

Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

LWT - Food Science and Technology, 2017
Michela Verni, Marco Montemurro, Rossana Coda   +2 more
exaly  

Effects of meat addition on pasta structure, nutrition and in vitro digestibility

Food Chemistry, 2016
Nazimah Hamid, Kevin Kantono, Mustafa M Farouk   +2 more
exaly  

Food design strategies to increase vegetable intake: The case of vegetable enriched pasta

Trends in Food Science and Technology, 2016
Teresa Oliviero, Vincenzo Fogliano
exaly  

Effects of industrial pasta drying temperatures on starch properties and pasta quality

Food Research International, 2002
H Koksel
exaly  

Inulin-enriched pasta: effects on textural properties and starch degradation

Food Chemistry, 2004
Charles S Brennan, Víctor Kuri
exaly  

Nutritional, antioxidant, microstructural and pasting properties of functional pasta

Journal of the Saudi Society of Agricultural Sciences, 2018
Amir Gull, Kamlesh Prasad, Pradyuman Kumar   +2 more
exaly  

Metabolomics and Food Processing: From Semolina to Pasta

Journal of Agricultural and Food Chemistry, 2011
Romina Beleggia, Cristiano Platani, Roberto Papa   +2 more
exaly