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Sylvestre Dossa, Christine Dragomir, Loredana Plustea, Cosmin Dinulescu, Ileana Cocan, Monica Negrea, Adina Berbecea, Ersilia Alexa and Adrian Rivis
The paper has application potential in the bakery and related industries, considering that the proposed technological solutions can be implemented in the profile units in order to diversify the assortment range of flour products.
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Dario Donno, Michele Fabro, Maria Gabriella Mellano, Giovanni Gamba, Annachiara Fioccardi and Gabriele Loris Beccaro
In European countries, the utilisation of chestnut flours (CF) has been increasing in the bakery industry because the CF ingredients provide not only nutritional and health benefits but also improve organoleptic and health-promoting properties. This work...
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Magdalena Krystyjan, Dorota Gumul and Greta Adamczyk
In the present study, an attempt was made to enrich cookies with ground seeds of milk thistle (Silybum marianum L.) and to determine the effect of this addition on the quality of cookies. The content of nutrients, fibre, and calorific value, as well as, ...
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Opega Justina Ladi, Orishagbemi Cornelius, Ojo, Samuel Faruna
Pág. Page:25 - 42Abstract
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Crisberg Luan Marques da Silva,Thalita Cordeiro Santos,Mariuze Loyane Pereira Oliveira,Lara Maria dos Santos Ferraz e Silva,Claudia Regina Vieira
O Brasil é um dos maiores produtores de biscoito do mundo, sendo superado somente pelos EUA. O Cerrado brasileiro apresenta grande biodiversidade em alimentos, principalmente frutos com elevado valor cultural, dentre eles se destaca o pequi (Caryocar Bra...
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Miriam Borchardt, Giancarlo Pereira, Claudia Viegas, Diego Reolon, Yuri Xavier, Daniel Battaglia
Pág. 80 - 89
The purpose of this research is to identify challenges and opportunities to micro, small and medium-sized producers that supply the base of the pyramid (BOP) market through small retails concerning products features and distribution system. A case study ...
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Mesut Çiçek,Irem Eren-Erdogmus,Ikram Dastan
Pág. 11 - 16
The uses of mobile advertisements are increasing their popularity across the world. Companies can gather information about the mobile users based on their locations, lifestyle, and preferences via GPS, cookies and browsing history and embed highly person...
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Anne Raquel Sotiles, Marina Leite Mitterer Daltoé, Vanderlei Aparecido de Lima, Ornella Maria Porcu, Mário Antônio Alves da Cunha
Pág. 423 - 429
Cookies made up of flour containing unripe banana and birdseed were developed and characterized by centesimal composition, microbiological quality, color by CIE L*, a* and b* system and sensory acceptance. Two formulations of cookies (F1 and F2) with dif...
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Maik Barbosa Rodrighero, Eduardo Fávero Caires, Ricardo Barroso Lopes, Acácio Antônio Zielinski, Daniel Granato, Ivo Mottin Demiate
Pág. 175 - 181
Wheat is a major cereal crop cultivated worldwide that plays a strategic role in human nutrition. Differently from several other crops, wheat?s technological properties are essential for its commercialization and utilization. Its reserve protein, known a...
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Gisely Luzia Stroher, Angela Cláudia Rodrigues, Aline Kirie Gohara, Jesui Vergílio Visentainer, Makoto Matsushita, Nilson Evelazio de Souza
Pág. 105 - 110
The objective of this work was to determine the centesimal composition and quantify the major fatty acids in the most produced cookies, filled cookies (28%), salty cookies (22%), butter cookies (12%), and wafers (4%), with emphasis on trans fatty a...
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