Navegação Ciências da Saúde por Assunto "Química de alimentos"

Resultados 1-2 de 2

Chemical, technological, and sensory quality of pasta and bakery products made with the addition of grape pomace flour

Boff, Jaqueline Menti; Strasburg, Virgílio José; Ferrari, Gabriel Tonin; Schmidt, Helena de Oliveira Santos; Manfroi, Vitor; Oliveira, Viviani Ruffo de (2022) [Artigo de periódico]

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 ...
Overview of the incorporation of legumes into new food options : an approach on versatility, nutritional, technological, and sensory quality

Schmidt, Helena de Oliveira Santos; Oliveira, Viviani Ruffo de (2023) [Artigo de periódico]

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 ...