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Production and characterization of green and black olive paste using cream of a...
Alvarenga, Nuno; Cebola Lidon, Fernando; Silva, A.; Martins, G.; Cruz, T.; Palma, V.; Canada, JoãoNow-a-days the quest for foods with high flavonoid polyphenols content, lower fat concentration and relative high proportion of monounsaturated or polyunsaturated fatty acids is increasing. Following this tendency green and black olive pastes applying soy cream or cream of animal origin were produced equating a subsequent industrial output, and the rheological, physicochemical and sensory characteristics of wer...
Characterization of Gluten-free Bread Prepared From Maize, Rice and Tapioca Flo...
Alvarenga, Nuno Bartolomeu; Cebola Lidon, Fernando; Belga, Elisa; Motrena, Patrícia; Guerreiro, Suse; Carvalho, Maria João; Canada, JoãoDisponível em livre acesso no sítio do DOAJ em http://recent-science.com/index ; This work aims to check the rheological, physicochemical and sensory characteristics of gluten-free bread produced with corn, rice and tapioca flours, using the hydrocolloid seaweed agar-agar. Relatively to wheat bread, it was found that the pH was slightly lower in gluten-free bread. In the crust only the brightness remained sign...
Characterization of Gluten-free Bread Prepared From Maize, Rice and Tapioca Flo...
Alvarenga, Nuno Bartolomeu; Cebola Lidon, Fernando; Belga, Elisa; Motrena, Patrícia; Guerreiro, Suse; Carvalho, Maria João; Canada, JoãoDisponível em livre acesso no sítio do DOAJ em http://recent-science.com/index ; This work aims to check the rheological, physicochemical and sensory characteristics of gluten-free bread produced with corn, rice and tapioca flours, using the hydrocolloid seaweed agar-agar. Relatively to wheat bread, it was found that the pH was slightly lower in gluten-free bread. In the crust only the brightness remained sign...
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