Cakes
Mostrando 1-12 de 53 artigos, teses e dissertações.
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1. Performance Parameters, Plasma Lipid Status, and Lymphoid Tissue Fatty Acid Profile of Broiler Chicks Fed Camelina Cake
ABSTRACT The effects of dietary camelina cake (CAMC) on broiler chicks’growth performance, plasma lipid status and fatty acid profile (FA) of lymphoid organs were evaluated. Six hundred broilers (3-week-old, Cobb 500) were randomly allotted for 20 days in a feeding trials into 2 groups: control (C; corn-soybean meal-canola meal basal diet) and experimental
Braz. J. Poult. Sci.. Publicado em: 20/12/2019
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2. The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes
Resumo Oleaster (Elaeagnus angustifolia L.) é uma fruta com valor nutracêutico especial, que cresce em uma ampla faixa de condições climáticas na Europa e na Ásia. No estudo atual, os efeitos da farinha de oleaster (15%, 30% e 45%) e de glúten ativo (0 e 3%) nas propriedades físicas, químicas e sensoriais de bolos tipo esponja foram avaliados. A mel
Braz. J. Food Technol.. Publicado em: 14/11/2019
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3. ARE CARIOGENIC BACTERIA THE MAJOR RISK FACTOR TO DENTAL CARIES IN PATIENTS WITH ULCERATIVE COLITIS?
RESUMO CONTEXTO: Uma elevada prevalência de cáries dentárias em doentes com retocolite ulcerativa (RCU) tem sido atribuída à dieta e alterações no ambiente salivar. OBJETIVO: Este estudo pretende caracterizar a prevalência de cáries dentárias, taxas de fluxo salivar, capacidade de tamponamento da saliva e contagem de bactérias cariogénicas, S
Arq. Gastroenterol.. Publicado em: 26/08/2019
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4. ADOLESCENT GLUTEN INTAKE: POPULATION-BASED STUDY IN A BRAZILIAN CITY
RESUMO Objetivo: Estimar a prevalência da ingestão de alimentos com glúten segundo variáveis demográficas, socioeconômicas e de comportamentos relacionados à saúde em adolescentes. Métodos: Trata-se de estudo transversal de base populacional, com amostra por conglomerados e em dois estágios, realizado em Campinas, São Paulo, em 2008-2009. Os a
Rev. paul. pediatr.. Publicado em: 04/07/2019
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5. Peach palm flour (Bactris gasipae KUNTH): potential application in the food industry
Abstract Peach palm flours prepared from the landraces microcarpa (MIF), mesocarpa (MEF), and macrocarpa (MAF) were assessed for their functional and morphological characteristics. The flours had moisture contents in accordance with the current legislation, considerable lipid (≥3.95%) and carbohydrate (≥66.68%) contents, and potential as an energy source
Food Sci. Technol. Publicado em: 27/05/2019
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6. Ultra-processed food consumption and obesity in adolescents
RESUMO Objetivo Avaliar a relação entre o consumo de alimentos ultraprocessados e indicadores de obesidade em adolescentes. Métodos Estudo transversal com amostra de conveniência de 200 adolescentes de 10 a 18 anos, de Campinas (SP). O consumo alimentar habitual foi obtido por meio de um questionário de frequência alimentar semiquantitativo. A partir
Rev. Nutr.. Publicado em: 23/05/2019
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7. Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes
Abstract This study aimed to evaluate the color and sensorial characteristics of a cake made with different amounts of flour made with peach palm peel flour. The flour was added at different concentrations, 2.5, 5.0, 7.5, and 10% (w/w), including a control (tartrazine). Physiochemical analyses were carried out on the cakes, including total carotenoids, CIE-L
Food Sci. Technol. Publicado em: 09/03/2017
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8. Effectiveness of convective drying to conserve indigenous yeasts with high volatile profile isolated from algerian fermented raw bovine milk (Rayeb)
Abstract Yeasts Candida tropicalis, Yarrowia lipolytica, Wickerhamomyces anomalus, Issatchenkia orientalis, Kluyveromyces marxianus, Saprochaete suaveolens and Trichosporon coremiiforme were isolated and identified by physiological, biochemical tests with API 20C AUX system and molecular methods by restriction fragment analysis of PCR-amplified 28S-rRNA from
Food Sci. Technol. Publicado em: 14/07/2016
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9. Application of Multivariate Analysis to Assess the Incorporation of Omega-3 Fatty Acid in Gluten-Free Cakes
A complete 22 experimental planning (two factors at two levels) with central point in quintuplicate was used to investigate the influence of the factors: chia and azuki flours on fatty acids composition of gluten-free chocolate cake. Both factors were significant, but chia flour presented greater influence on the results. Increased values of both factors con
J. Braz. Chem. Soc.. Publicado em: 2016-01
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10. Application of extruded broken bean flour for formulation of gluten-free cake blends
The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours
Food Sci. Technol. Publicado em: 2015-04
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11. Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes
The characteristics that define cake quality can be improved by the use of adequate ingredients and a correct balance of the formulation. Fat is used for its effect on softness and because it imparts flavor and calories. Enzymes such as maltogenic α-amylase can also have a positive effect on cake texture during storage by decreasing amylopectin re-crystalli
Food Sci. Technol. Publicado em: 2014-12
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12. Application of fats in some food products
Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist
Food Sci. Technol. Publicado em: 2014-03