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Evaluation of the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite sorghum and cowpea flours. Authorship: MBA, J. C.; PAES, L. T.; VIANA, L. M.; FERREIRA, A. J. C.; QUEIROZ, V. A. V.; MARTINO, H. S. D.; AZEVEDO, L.; CARVALHO, C. W. P. de; FELISBERTO, M. H. F.; BARROS, F. A. R. de In recent years, there has been a growing demand for gluten-free and functional products, driven by consumer preferences for healthier and more diverse food choices. Therefore, there is a need to expl... ... Repository: BDPA Publication year: 2023
Sorgo para alimentação humana. Authorship: QUEIROZ, V. A. V.; BARROS, F. A. R. de; CARDOSO, L. de M.; MARTINO, H. S. D.; PINHEIRO-SANT’ANA, H. M.; MENEZES, C. B. de Repository: BDPA Publication year: 2021
Effect of light, food additives and heat on the stability of sorghum 3-deoxyanthocyanins in model beverages. Authorship: BARBOSA, M. P.; ROGOLON, T. C. B.; BORGES, L. L. R.; QUEIROZ, V. A. V.; STRINGHETA, P. C.; BARROS, F. A. R. de This work aimed to evaluate the stability of sorghum 3-deoxyanthocyanins (DXA) in model beverages (pH 3.5) elaborated with crude sorghum phenolic extract, containing ascorbic acid and sulphite, under... ... Repository: BDPA Publication year: 2021
Mixed sorghum and quinoa flour improves protein quality and increases antioxidant capacity in vivo. Authorship: MARTINEZ, O. D. M.; TOLEDO, R. C. L.; QUEIROZ, V. A. V.; PIROZI, M. R.; MARTINO, H. S. D.; BARROS, F. A. R. de Quinoa is a pseudocereal that has high protein quality and sorghum has phenolic compounds that give it a higher antioxidant capacity, however, its protein quality is low. Thus, this study aimed to eva... ... Repository: BDPA Publication year: 2020
Retention of some flavones and flavanones in flour, grain and bran of sorghum during storage. Authorship: QUEIROZ, V. A. V.; OLIVEIRA, K. G. de; PAIVA, C. L.; CARLOS, L. de A.; MENEZES, C. B. de; BARROS, F. A. R. de; PINHEIRO-SANT'ANA, H. M.; ANUNCIAÇÃO, P. C. O sorgo está associado a várias propriedades funcionais pelo fato de conter altos níveis de compostos fenólicos, como flavonoides, flavonas e flavanonas. No entanto, estes compostos são sensíveis ao p... ... Repository: BDPA Publication year: 2018
Elaboração e digestibilidade in vitro do amido de farofa pronta à base de farinha de sorgo (Sorghum bicolor (L.) moench). Authorship: OLIVEIRA, M. V. de; PIROZI, M. R.; QUEIROZ, V. A. V.; BARROS, F. A. R. de O sorgo é um cereal rico em compostos fenólicos, não possui glúten e possui baixa digestibilidade do amido. O objetivo deste trabalho foi avaliar a digestibilidade in vitro do amido de farofas prontas... ... Repository: BDPA Publication year: 2018
Effect of storage on flavonoid contents of sorghum genotypes. Authorship: OLIVEIRA, K. G. de; QUEIROZ, V. A. V.; CARLOS, L. A.; BARROS, F. A. R. de Repository: BDPA Publication year: 2017
O sorgo na alimentação humana. Authorship: QUEIROZ, V. A. V.; MENEZES, C. B. de; BARROS, F. A. R. de; MARTINO, H. S. D. Repository: BDPA Publication year: 2015

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