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Effect of different processing conditions to obtain expanded extruded based on cowpea. Authorship: SILVA, I. C. V.; SILVA, K. J. D. e; HASHIMOTO, J. M.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; GALDEANO, M. C.; ROCHA, M. de M. Cowpea is grown mainly in regions with a hot semi-arid climate, where other pulses do not develop satisfactorily. It is the 4th most produced pulse in the world, thus supplying the domestic and export... ... Repository: BDPA Publication year: 2023
Propriedades viscoamilográficas e higroscópicas das farinhas dos caroços de abacate (Persea Gratíssima Gaertner F.), jaca (Artocarpus Heterophyllus L.) e seriguela (Spondias Purpúrea L.). Authorship: NASCIMENTO, M. R. F.; SOUZA, V. F. de; OLIVEIRA, N. G. M.; OLIVEIRA, K. C. C. DE; ASCHERI, J. L. R. Visando sua utilização na elaboração de produtos alimentícios, foram obtidas diferentes farinhas de abacate, (Persea Gratíssima Gaertner F), jaca (Artocarpus Heterophyllus L.), e seriguela (Spondias P... ... Repository: BDPA Publication year: 2022
Detecção de alcaloides em tremoço branco (Lupinus albus ) na forma de farinha, concentrados proteicos e ligados a proteínas purificadas por SDS-PAGE. Authorship: CHAMONE, M. E.; STEPHAN, M. P.; AZEVEDO, T. de L.; ASCHERI, J. L. R.; ROSA, J. S. da; CASTRO, I. M. de Repository: BDPA Publication year: 2022
Effect of the extrusion precooking and chickpea flour addition on gluten-free and vegan breads. Authorship: GUIMARÃES, M. R. M.; ASCHERI, J. L. R.; STEPHAN, M. P.; VARGAS-SOLÓRZANO, J. W.; CARVALHO, C. W. P. de Nowadays, there is a growing market for gluten-free baked goods for vegans. Usually, thedough viscoelasticity to make gluten-free breads is achieved with ingredients derived from animal origin (egg an... ... Repository: BDPA Publication year: 2022
Perguntas e respostas sobre extrusão termoplástica de alimentos: Uma abordagem simplificada. Authorship: ASCHERI, J. L. R. A extrusão termoplástica é processo tecnológico de pré-cocção ou cocção de diversas matérias primas derivadas de cereais, grãos como leguminosas, pulses, amidos de diversas fontes, coprodutos agroindu... ... Repository: BDPA Publication year: 2022
Modelos matemáticos para secado de frijol de palo (Cajanus Cajan L.) utilizando un secador de bandejas tipo túnel para producción de harina. Authorship: CÉSPEDES, M. A. L.; FERNÁNDEZ, W. M.; ASCHERI, J. L. R. Granos de frijol de palo (Cajanus cajan L), fueron sometidos a proceso de secado y posterior molienda para la producción de harina, utilizando un secador de bandejas tipo túnel, con la finalidad de al... ... Repository: BDPA Publication year: 2021
Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread. Authorship: COMETTANT-RABANA, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVES, D. W.; GERMANI, R. This work aimed to use thermoplastic extrusion technology as a pretreatment for whole grain flours (corn, parboiled brown rice, and sorghum) and the incorporation of germinated millet at 5% for the pr... ... Repository: BDPA Publication year: 2021
Evaluation of nutritional characteristics and consumers? acceptance of gluten-free sweet biscuits made from rice-based pregelatinized composite flours containing orange pomace and soy protein isolate. Authorship: CAYRES, C. A.; ASCHERI, J. L. R.; COUTO, M. A. P. G. Gluten-free bakery products are usually deficient in dietary fiber and inferior sources of protein. Studies that have assessed sensory characterization of products prepared with orange pomace are scar... ... Repository: BDPA Publication year: 2021
Physical, textural and structural properties ofgluten-free breads made from extruded whole grain flours. Authorship: COMETTANT RABANAL, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVEZ, D. W.; GERMANI, R. The objective of this study was to use pre-cooked whole corn, parboiled brown rice and sorghum flours by thermoplasticextrusion as a pretreatment to improve the quality characteristics of gluten-free(... ... Repository: BDPA Publication year: 2020
Antioxidant potential and quality characteristics of grape peel-enriched rice-based extruded flour as potential novel food. Authorship: REIS, I. P.; ASCHERI, J. L. R. Repository: BDPA Publication year: 2020

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