Search Results - "Cayres, Caroline Alves"

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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Biosurfactant Production from the Biodegradation of n-Paraffins, Isoprenoids and Aromatic Hydrocarbons from Crude Petroleum by Yarrowia lipolytica IMUFRJ 50682 by Ferreira, Tatiana Felix, Martins, Fernanda Faria, Cayres, Caroline Alves, Amaral, Priscilla F. F., Azevedo, Débora de Almeida, Coelho, Maria Alice Zarur

“…Yarrowia lipolytica is a unique, strictly aerobic yeast with the ability to degrade efficiently hydrophobic substrates. In the present work, we evaluated the…”
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Salad dressing spoilage by Bacillus amyloliquefaciens with gas formation by Pereira, Karen Signori, Cayres, Caroline Alves, Chaves, Jeane Quintanilha, de Brito, Josiane Teixeira, Rabinovitch, Leon, Vivoni, Adriana Marcos

“…B. amyloliquefaciens is a Gram-positive, aerobic, motile rod, often found in soil, which has been described as a plant growth promoter and is used in several…”
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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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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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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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