Browsing Health Sciences by Subject "Pão"
Now showing items 1-3 of 3
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Chemical, technological, and sensory quality of pasta and bakery products made with the addition of grape pomace flour
(2022) [Journal article]Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of waste is generated from this product. Grape pomace (GP) flour can be used as an increment for making new food products. GP is rich ... -
Influence of the amount and type of whey protein on the chemical, technological, and sensory quality of pasta and bakery products
(2023) [Journal article]In addition to being an important source of nutrients, pasta and bakery products are consumed globally and so there is a growing need to study them in addition to other ingredients such as whey proteins. These dairy proteins ... -
Overview of the incorporation of legumes into new food options : an approach on versatility, nutritional, technological, and sensory quality
(2023) [Journal article]Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes ...