المؤلفون: Silva, Juliana Resende Gonçalves, Oliveira, Jhone Gleison de, Vieira, Ricardo Augusto Mendonça, Resende, Eder Dutra de

المصدر: Acta Scientiarum. Technology; Vol 45 (2023): Publicação contínua; e64193 ; Acta Scientiarum. Technology; v. 45 (2023): Publicação contínua; e64193 ; 1806-2563 ; 1807-8664

مصطلحات موضوعية: Passiflora edulis, rind flour, pectin extraction, gel processing, jelly ingredients

وصف الملف: application/pdf

Relation: http://eduemojs.uem.br/ojs/index.php/ActaSciTechnol/article/view/64193/751375156507; http://eduemojs.uem.br/ojs/index.php/ActaSciTechnol/article/view/64193

الاتاحة: http://eduemojs.uem.br/ojs/index.php/ActaSciTechnol/article/view/64193
https://doi.org/10.4025/actascitechnol.v45i1.64193

المؤلفون: Herly Evanuarini, Dedes Amertaningtyas, Dicky Tri Utama, Alief Rahmania Safitri

المصدر: Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 15, Iss 3, Pp 172-182 (2020)

مصطلحات موضوعية: reduced fat mayonnaise, stabilizer, watermelon rind flour, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://jitek.ub.ac.id/index.php/jitek/article/view/436; https://doaj.org/toc/1978-0303; https://doaj.org/toc/2338-1620

URL الوصول: https://doaj.org/article/4136b6d8566f4c7787b52571059a63e4

المؤلفون: M. O. Adegunwa, I. O. Oloyede, L. A. Adebanjo, E. O. Alamu

المصدر: Cogent Food & Agriculture, Vol 5, Iss 1 (2019)

مصطلحات موضوعية: plantain flour, watermelon rind flour, cake, proximate, texture properties, Agriculture, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2331-1932

URL الوصول: https://doaj.org/article/c3e6bf6fc8f74333868d555d9a688a61

المؤلفون: Zitha, Elídio Zaidine Maurício

المساهمون: Vilas Boas, Eduardo Valério de Barros, Ramos, Eduardo Mendes, Carvalho, Elisângela Elena Nunes, Vilas Boas, Brígida Monteiro, Ramos, Alcinéia de Lemos Souza, Silva, Edson Pablo da

مصطلحات موضوعية: Functional food, Dietary fiber, Carotenoids, Pequi - Rind flour, Nugget, Cicer arietinum L, Alimento funcional, Fibra dietética, Carotenoides, Pequi - Farinha, Empanado, Caryocar Brasiliense, Valor Nutritivo de Alimentos

Relation: ZITHA, E. Z. M. Development of chicken nuggets and meat analogue nuggets of chickpea (Cicer arietinum L.) with added nutritional and functional value by pequi (Caryocar brasiliense Camb.) pulp flour. 2023. 187 p. Tese (Doutorado em Ciência dos Alimentos)–Universidade Federal de Lavras, Lavras, 2023.; http://repositorio.ufla.br/jspui/handle/1/56734

الاتاحة: http://repositorio.ufla.br/jspui/handle/1/56734

المؤلفون: Ho, L.H., Pang, W.P., Tan, T.C., Mustafa, K.A.

المصدر: Journal of Fundamental and Applied Sciences; Vol 9, No 2S (2017): Special Issue; 898-923 ; 1112-9867

مصطلحات موضوعية: watermelon rind flour, hot-air oven drying, freeze drying, physicochemical properties, functional properties

وصف الملف: application/pdf

Relation: https://www.ajol.info/index.php/jfas/article/view/165126/154614; https://www.ajol.info/index.php/jfas/article/view/165126

الاتاحة: https://www.ajol.info/index.php/jfas/article/view/165126

المؤلفون: Araújo, Kyzzes Barreto

Thesis Advisors: Souza, Roberto Rodrigues de

المصدر: Repositório Institucional da UFSUniversidade Federal de SergipeUFS.

مصطلحات موضوعية: Biotecnologia, Fermentação, Mandioca, Esteres, Ceratocystis, Acetato de etila, Ceratocystis fimbriata, Fermentação em estado sólido, Farinha, Casca de mandioca, Solid state fermentation, Ethyl acetate, Cassava rind flour, CIENCIAS BIOLOGICAS

وصف الملف: application/pdf

الاتاحة: https://ri.ufs.br/handle/riufs/3279

المؤلفون: K. A. Mustafa, L. H. Ho, T. C. Tan, W. P. Pang

المصدر: Journal of Fundamental and Applied Sciences; Vol 9, No 2S (2017): Special Issue; 898-923

مصطلحات موضوعية: Absorption of water, food.ingredient, Chemistry, Starch, fungi, 0208 environmental biotechnology, food and beverages, Titratable acid, 02 engineering and technology, 010501 environmental sciences, 01 natural sciences, Bulk density, 020801 environmental engineering, Freeze-drying, chemistry.chemical_compound, watermelon rind flour, hot-air oven drying, freeze drying, physicochemical properties, functional properties, food, Food science, Resistant starch, Sugar, 0105 earth and related environmental sciences, Digestible starch

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d39d05a9a8065ae2c02255e2f407acb6
https://doi.org/10.4314/jfas.v9i2s.58

المؤلفون: Couto, Elizandra Milagre

المساهمون: Pereira, Joelma, Piccoli, Roberta Hilsdorf, Sbampato, Cristiane Gattini

مصطلحات موضوعية: Pequi, Pequi - Farinha, Pão de forma, Pequi rind flour, Sandwich loaf, CNPQ_NÃO_INFORMADO

وصف الملف: application/pdf

Relation: COUTO, E. M. Utilização da farinha de casca de pequi (Caryocar brasiliense Camb.) na elaboração de pão de forma. 2007. 107 p. Dissertação (Mestrado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2007.; http://repositorio.ufla.br/jspui/handle/1/2870

الاتاحة: http://repositorio.ufla.br/jspui/handle/1/2870