Joelma Pereira
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View article: Chemical Characterization and Cooking Time of Cassava Roots from Different Cultivars at Four Harvesting Periods
Chemical Characterization and Cooking Time of Cassava Roots from Different Cultivars at Four Harvesting Periods Open
The object of this work was to evaluate the chemical and enzymatic parameters as well as the cooking time of cassava roots from 21 cultivars at different harvesting times. The goal was to select the best fit for each time. The roots were h…
View article: Gums from different botanical sources: Physicochemical characterization seldom found in literature
Gums from different botanical sources: Physicochemical characterization seldom found in literature Open
Acidity, simple sugars, and minerals can impact gum properties, thus defining their applications. This study aimed to evaluate and compare rarely reported physicochemical properties of commercial gums from diverse botanical sources used as…
View article: Chemical composition and color analysis of BRSMG Caravera rice in relation to urea sources and dosages
Chemical composition and color analysis of BRSMG Caravera rice in relation to urea sources and dosages Open
Rice is an essential food for the diet of the Brazilian population. Parboiling and nitrogen fertilization are processes which aim to improve the physical-chemical composition of these grains. The objective of this study was to evaluate the…
View article: Mapping the Incidence of Radiation from the Microwave Oven by the Texture of Cheese Breads (<i>Pães de Queijo</i>)
Mapping the Incidence of Radiation from the Microwave Oven by the Texture of Cheese Breads (<i>Pães de Queijo</i>) Open
Food heating in microwave ovens is fast but not uniform. To understand the temperature distribution in these ovens, it is necessary to know the operation of the oven and the interaction of microwaves with the food, in this case, cheese bre…
View article: Processing agronomically biofortified BRSMG Caravera rice cultivar
Processing agronomically biofortified BRSMG Caravera rice cultivar Open
The aim of the research was to evaluate the influence of agronomic biofortification of BRSMG Caravera rice on grain processing by analyzing processing yield (PY) and grain yield (GY), in addition to defining the grain classification for ea…
View article: Construction of an innovative system for isolating and transporting people with infectious diseases
Construction of an innovative system for isolating and transporting people with infectious diseases Open
Objective: To propose the construction of an innovative system to isolate and transport people with infectious and contagious diseases with total safety to the physical integrity of both the health professionals involved in this activity a…
View article: Impact of acerola pulp on physical and chemical properties of lactose-free sweet bread during storage
Impact of acerola pulp on physical and chemical properties of lactose-free sweet bread during storage Open
The aim of this work was to evaluate the effect of the total replacement of water with acerola pulp on the physical and chemical properties of sweet bread without lactose over five days of storage. Analyses of mass loss, soluble solids, ti…
View article: Chemical composition of taro mucilage from different extraction techniques found in literature
Chemical composition of taro mucilage from different extraction techniques found in literature Open
Taro mucilage has promising functions as a natural additive in the food industry, acting mainly as a thickener, stabilizer, and emulsifier. However, these properties can be altered by the extraction technique, which consequently can change…
View article: Different Techniques to Obtain Demucilated Flour from Taro Rhizome, Yield, Qualitative and Instrumental Analyzes
Different Techniques to Obtain Demucilated Flour from Taro Rhizome, Yield, Qualitative and Instrumental Analyzes Open
The mucilage extracted from the taro rhizome has interesting characteristics that allow it to be used in the food industry as a thickener, stabilizer, emulsifier, and substitute for lipids in bakery products. During the extraction of this …
View article: The Potential of Wheat Biofortified with Sulfur and Nitrogen
The Potential of Wheat Biofortified with Sulfur and Nitrogen Open
The objective of this work was to verify if the nutrients sulfur and nitrogen, once applied to wheat through the process of agronomic biofortification, contribute to the formation of proteins and sulfur amino acids, increasing, consequentl…
View article: Properties of different varieties of Maranta arundinacea’s starch.
Properties of different varieties of Maranta arundinacea’s starch. Open
The objective of this study was to analyze and compare arrowroot starch varieties of the "seta" (AS) and "redonda" (AR) varieties by assessing their chemical, morphological, rheological, structural and thermal characteristics, and verifyin…
View article: Physical and chemical analysis in crude taro mucilage obtained by simple extraction technique
Physical and chemical analysis in crude taro mucilage obtained by simple extraction technique Open
Crude taro mucilage (CM) is considered a product that contains the presence of starch, in addition to other carbohydrates. The use of this mucilage is interesting in the bakery industry, mainly as an emulsifier. The objective of this study…
View article: Using Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread development
Using Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread development Open
In this work, the effect of wheat flour and water replacement by pequi pulp and flour on the bread development and preparation enriched with this fruit was studied. Two experimental designs were used for two independent variables, the firs…
View article: Xanthosoma riedelianum starch for use in the food industry
Xanthosoma riedelianum starch for use in the food industry Open
The objective of this work was to characterize the starch of Xanthosoma riedelianum, commonly known as “mangarito” in Brazil, and to evaluate its properties for the food industry. The starch was characterized as to its morphology and its t…
View article: Xanthosoma riedelianum starch for use in the food industry
Xanthosoma riedelianum starch for use in the food industry Open
The objective of this work was to characterize the starch of Xanthosoma riedelianum, commonly known as “mangarito” in Brazil, and to evaluate its properties for the food industry. The starch was characterized as to its morphology and its t…
View article: Characterization of arrowroot starch in different agronomic managements
Characterization of arrowroot starch in different agronomic managements Open
Arrowroot is a plant originated in Latin America that has aroused interest in the food industry due to its high starch content, with differentiated characteristics and high commercial value. However, information on the management of arrowr…
View article: Productivity of Rhizomes and Starch Quantification in Cultures of Different Vegetative Propagules of Arrowroot
Productivity of Rhizomes and Starch Quantification in Cultures of Different Vegetative Propagules of Arrowroot Open
Arrowroot rhizomes are rich in carbohydrate and are commonly grown by family farmers who have an important source of income in this activity and play a prominent role in the conservation of the species. There are few studies on the phytote…
View article: Characterization of arrowroot starch in different agronomic managements
Characterization of arrowroot starch in different agronomic managements Open
Arrowroot is a plant originated in Latin America that has aroused interest in the food industry due to its high starch content, with differentiated characteristics and high commercial value. However, information on the management of arrowr…
View article: Alveolar distribution in french rolls made using taro mucilage
Alveolar distribution in french rolls made using taro mucilage Open
Emulsifiers are responsible for forming a dough that contributes to the retention of gluten in alveoli, the gas produced by the yeast, thus increasing the volume and softness of the bread. There are indications that hydrocolloids, such as …
View article: Obtaining and characterization of freeze-dried whole taro root (Colocasia esculenta), mucilage and residue as functional food
Obtaining and characterization of freeze-dried whole taro root (Colocasia esculenta), mucilage and residue as functional food Open
TTaro root (Colocasia esculenta L.), a starch based plant widely grown for direct consumption, has been produced for more than 2000 years in regions with a tropical climate. In Brazil, it is a crop grown by small producers, using it for di…
View article: Nutritive potential of amaranth weed grains
Nutritive potential of amaranth weed grains Open
Amaranthus is a species with immense potential; however, information on its nutritional properties is limited, though widely cultivated in some countries. The objective of this work is to characterise the grains of three species of Amarant…
View article: Agronomic biofortification of carrot with selenium
Agronomic biofortification of carrot with selenium Open
The selenium (Se) is essential for human metabolism, but a large part of the world’s population has deficiency in this element. This can be reversed by the consumption of biofortified foods, given that plants can efficiently act in control…
View article: Preparation, characterization and sensory analysis of whole bread enriched with papaya byproducts flour
Preparation, characterization and sensory analysis of whole bread enriched with papaya byproducts flour Open
Due to the industrial processing of papaya, a great amount of byproducts from this fruit is generated. The peel and seeds are amongst these byproducts and have great nutritional value, since they present considerable amounts of fibre, lipi…
View article: Agronomic biofortification of carrot with selenium
Agronomic biofortification of carrot with selenium Open
The selenium (Se) is essential for human metabolism, but a large part of the world’s population has deficiency in this element. This can be reversed by the consumption of biofortified foods, given that plants can efficiently act in control…
View article: Extraction and properties of starches from the non-traditional vegetables Yam and Taro
Extraction and properties of starches from the non-traditional vegetables Yam and Taro Open
"The objective of this study was to assess the chemical, physical, morphological, crystalline and thermal properties of starch from two non-traditional vegetables, yam and taro. The analyses included proximate composition percent, amylose …
View article: PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP
PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP Open
Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy-to-prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingre…
View article: Physical and sensory characteristics of pellets elaborated with different levels of corn grits and whey protein concentrate
Physical and sensory characteristics of pellets elaborated with different levels of corn grits and whey protein concentrate Open
Whey has proteins of high biological value, which has been used as an ingredient in the elaboration of yogurt, milk beverages and as protein concentrates. Food extrusion stands out as one of the most efficient cooking techniques, allowing …