Search Results - "Gomes, Daiane de Souza"

Physical-chemical characterization, acceptance test, and free-choice profiling of gluten-free bread developed with Brazilian buckwheat starch and flour by Cordoba, Layse, Gomes, Daiane de Souza, Waszczynskyj, Nina

“…Buckwheat is a pseudocereal with a high starch content and compounds of nutritional interest, making it suitable for use in gluten-free baking. A…”
Get full text

Thermal, pasting properties and morphological characterization of pea starch (Pisum sativum L.), rice starch (Oryza sativa) and arracacha starch (Arracacia xanthorrhiza) blends, established by simplex-centroid design by de Souza Gomes, Daiane, do Prado Cordoba, Layse, Rosa, Lucas Silva, Spier, Michele Rigon, Schnitzler, Egon, Waszczynskyj, Nina

“…•Simplex-centroid design was employed in starch blends of pea, rice and arracacha.•Increase on To, Tp and Tc were observed mainly with higher rice starch…”
Get full text

Brazilian green banana by Cordoba, Layse do Prado, da Silva, Rafaela Gomes, Gomes, Daiane de Souza, Schnitzler, Egon, Waszczynskyj, Nina

“…Banana is a fruit largely consumed in the world. Unripe banana contains a great quantity of starch, which is in majority the resistant starch type. This…”
Get full text

Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid content by Gomes, Daiane de Souza, Rosa, Lucas Silva, Cordoba, Layse do Prado, Fiorda-Mello, Fernanda, Spier, Michele Rigon, Waszczynskyj, Nina

“…Wheat flour (WF), pea flour (PF) and whole wheat flour (WWF) were mixed in different ratios by applying a simplex-centroid mixture design, in order to evaluate…”
Get full text

Brazilian green banana: A thermal, structural and rheological investigation of resistant starch from different cultivars by Cordoba, Layse do Prado, da Silva, Rafaela Gomes, Gomes, Daiane de Souza, Schnitzler, Egon, Waszczynskyj, Nina

“…Banana is a fruit largely consumed in the world. Unripe banana contains a great quantity of starch, which is in majority the resistant starch type. This…”
Get full text