Search Results - "Ascheri, José Luis Ramírez"

Ultrasound Assisted Extraction of Yam (Dioscorea bulbífera) Starch: Effect on Morphology and Functional Properties by Bernardo, Cristiany Oliveira, Ascheri, José Luis Ramírez, Chávez, Davy William Hidalgo, Carvalho, Carlos Wanderlei Piler

“…After the grinding stage of yam tubers, ultrasonic treatment (UT) is compared to traditional starch extraction. Different sonication conditions of amplitude…”
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Functionality of pre‐cooked whole‐grain corn, rice and sorghum flours for gluten‐free bread by Comettant‐Rabanal, Raúl, Hidalgo Chávez, Davy William, Ascheri, José Luis Ramírez, Elías‐Peñafiel, Carlos, Carvalho, Carlos W. Piler

“…Summary Extruded whole grain flours of corn, sorghum, and parboiled brown rice (PBR) and their blends were used to produce gluten‐free (GF) multigrain bread…”
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Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes by Chamone, Meiry Ellen Ramos, Ascheri, José Luis Ramírez, Vargas-Solórzano, Jhony Willian, Stephan, Marília Penteado, Carvalho, Carlos Wanderlei Piler

“…Lupin is a very nutritious legume with high levels of protein and fiber, but it also contains quinolizidine alkaloids which, depending on the species, can…”
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Quality assessment of gluten-free pasta prepared with a brown rice and corn meal blend via thermoplastic extrusion by Silva, Erika Madeira Moreira da, Ascheri, José Luis Ramírez, Ascheri, Diego Palmiro Ramírez

“…The development of gluten-free pastas made with brown rice (BR) and corn meal (CM) was proposed. A 32 central composite rotation design was used to evaluate…”
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Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile by Romero Rodríguez, José Arturo, Ascheri, José Luis Ramírez, da Silva Lopes, Artur Jorge, Vargas-Solórzano, Jhony Willian, Pacheco, Sidney, de Jesus, Monalisa Santana Coelho

“…The objective of this work was to evaluate the effects of feed moisture (13–17%, wb) and barrel temperature (120–160 °C) on physicochemical properties, and…”
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Impact of the Pretreatment of Grains on the Interparticle Porosity of Feed Material and the Torque Supplied During the Extrusion of Brown Rice by Vargas-Solórzano, Jhony Willian, Ascheri, José Luis Ramírez, Carvalho, Carlos Wanderlei Piler, Takeiti, Cristina Yoshie, Galdeano, Melicia Cintia

“…The objective of this work was to evaluate the effects of drying, grinder type, and moistening conditions on the interparticle porosity of feed material and…”
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Impact of pregelatinized composite flour on nutritional and functional properties of gluten-free cereal-based cake premixes by Cayres, Caroline Alves, Ascheri, José Luis Ramírez, Couto, Maria Antonieta Peixoto Gimenes, Almeida, Eveline Lopes

“…The beneficial effects of a healthy diet on the quality of life become the nutritional and the functional values crucial aspects of gluten-free products…”
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Physicochemical properties of extrudate-based flakes from whole banana flour and rice flour blends by Ronel Joel Bazán-Colque, Fiorella Ivette Ruiz-Barreto, Jhony Willian Vargas-Solórzano, Arturo Meléndez-Arévalo, José Luis Ramírez Ascheri

“…Abstract This study aimed to understand how adding whole-banana flour (WBF) affected the physicochemical properties of extrudates intended for the development…”
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Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread by Comettant-Rabanal, Raúl, Carvalho, Carlos Wanderlei Piler, Ascheri, José Luis Ramírez, Chávez, Davy William Hidalgo, Germani, Rogerio

“…This work aimed to use thermoplastic extrusion technology as a pretreatment for whole grain flours (corn, parboiled brown rice, and sorghum) and the…”
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Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel by do Nascimento, Elisabete M.G.C., Mulet, Antonio, Ascheri, José Luis Ramírez, de Carvalho, Carlos Wanderlei Piler, Cárcel, Juan A.

“…The aim of this study was to evaluate the effect of temperature and ultrasound application on drying kinetics and antioxidant potential of passion fruit peel…”
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Substituting corn starch with wolf's fruit and butterfly lily starches in thermopressed films: Physicochemical, mechanical, and biodegradation properties by de Paula Farias, Viviane, Ascheri, Diego Palmiro Ramirez, Ascheri, José Luis Ramirez

“…The industrial use of corn starch competes with food supplies, encouraging the investigation of native starches as an alternative for its partial replacement…”
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Consumers’ acceptance of optimized gluten-free sorghum-based cakes and their drivers of liking and disliking by Cayres, Caroline Alves, Ramírez Ascheri, José Luis, Peixoto Gimenes Couto, Maria Antonieta, Almeida, Eveline Lopes, Melo, Lauro

“…Sensory analysis is indispensable in order to promote the project of developing sorghum-based products and, therefore, work on sensory profiles of these…”
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Whole‐grain sorghum, orange pomace, and whey blends as a novel gluten‐free pregelatinized ingredient: Assessment of physicochemical and pasting properties (sorghum‐based pregelatinized flour) by Alves Cayres, Caroline, Luis Ramírez Ascheri, José, Antonieta Peixoto Gimenes Couto, Maria, Lopes Almeida, Eveline

“…This study aimed to obtain gluten‐free pregelatinized composite flours. A central composite rotational design was employed to study the impact of variation of…”
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Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudates by Nascimento, Elisabete Maria da Graça Costa do, Carvalho, Carlos Wanderlei Piler, Takeiti, Cristina Yoshie, Freitas, Daniela De Grandi Castro, Ascheri, José Luis Ramírez

“…In the production of oil from sesame (Sesamum indicum L.) seeds, a coproduct is obtained which is rich in protein and fiber contents. Mixtures of semi-defatted…”
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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 by Cayres, Caroline Alves, Ascheri, José Luis Ramírez, Couto, Maria Antonieta Peixoto Gimenes

“…Gluten-free bakery products are usually deficient in dietary fiber and inferior sources of protein. Studies that have assessed sensory characterization of…”
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Gaseous Ozonation to Reduce Aflatoxins Levels and Microbial Contamination in Corn Grits by Porto, Yuri Duarte, Trombete, Felipe Machado, Freitas-Silva, Otniel, de Castro, Izabela Miranda, Direito, Gloria Maria, Ascheri, José Luis Ramirez

“…Corn is one of the most cultivated cereals in Brazil. However, its grains are constantly exposed to contamination by mycotoxins. Corn grits are used by the…”
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Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend by Silva, Erika Madeira Moreira da, Ascheri, José Luis Ramírez, Carvalho, Carlos Wanderlei Piler de, Takeiti, Cristina Yoshie, Berrios, Jose de J.

“…Extruded products were prepared from a corn flour and dehulled carioca bean (Phaseolus vulgaris, L.) flour blend using a single-screw extruder. A central…”
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Produtos extrusados expandidos de misturas de canjiquinha e soja para uso como petiscos by Fernandes, Marilene dos Santos(Universidade Federal Rural do Rio de Janeiro Dep. de Economia Doméstica), Sin-Huei, Wang(Universidade Federal Rural do Rio de Janeiro Dep. de Economia Doméstica), Ascheri, José Luis Ramírez(Embrapa-Centro Nacional de Pesquisa de Tecnologia Agroindustrial de Alimentos), Oliveira, Myriam Ferreira de(Universidade Federal Rural do Rio de Janeiro Dep. de Economia Doméstica), Costa, Simone Aparecida James(Universidade Federal Rural do Rio de Janeiro Dep. de Economia Doméstica)

“…O objetivo deste trabalho foi estudar o efeito da temperatura de barril (TB) do extrusor no índice de expansão (IE) e no índice de solubilidade em água (ISA)…”
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Caracterização físico-química de filmes comestíveis de amido adicionado de acerola (Malphigia emarginata D.C.) by Farias, Mônica Guimarães, Fakhouri, Farayde Matta, Carvalho, Carlos Wanderlei Piler de, Ascheri, José Luis Ramírez

“…Edibles films are an alternative to synthetic materials used for packing food products. Barbados cherry is rich in vitamin C and carotenoids. The aim of this…”
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Passion fruit shell flour and rice blends processed into fiber-rich expanded extrudates by Alves, Priscila Leal da Silva, Berrios, Jose D. J., Pan, James, Ascheri, José Luis Ramirez

“…Novel formulations of passion fruit shell flour and rice blends were processed on a single-screw extruder, into value-added extrudates. The effects of…”
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