Navegando por Autor HIDALGO CHÁVEZ, D. W.
Mostrando resultados 1 a 8 de 8
| Ano de publicação | Título | Autor(es) |
| 2021 | Carotenoid extraction using edible vegetable oil: an enriched provitamin A product. | BORGUINI, R. G.  ; PACHECO, S.; HIDALGO CHÁVEZ, D. W.; Couto, G. A.; WILHELM, A. E.; SANTIAGO, M. C. P. de A.; NASCIMENTO, L. da S. de M. do; JESUS, M. S. C. de; GODOY, R. L. de O. |
| 2019 | Effect of the substrate composition on the solid state fermentation to obtain enzymes with potential for extraction of bioactive compounds from grape pomace. | TELES, A. S. C.; HIDALGO CHÁVEZ, D. W.; COELHO, M. A. Z.; SANTIAGO, M. C. P. de A.; GODOY, R. L. de O.; GOTTSCHALK, L. M. F.; TONON, R. V. |
| 2020 | Effects of high hydrostatic pressure processing on structure and functional properties of biodegradable film. | GONÇALVES, S. M.; HIDALGO CHÁVEZ, D. W.; OLIVEIRA, L. M. de; SARANTÓPOULOS, C. I. G. de L.; CARVALHO, C. W. P. de; MELO, N. R. de; ROSENTHAL, A. |
| 2020 | Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. | COMETTANT-RABANAL, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVEZ, D. W.; GERMANI, R. |
| 2020 | Physical, textural and structural properties ofgluten-free breads made from extruded whole grain flours. | COMETTANT RABANAL, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVEZ, D. W.; GERMANI, R. |
| 2020 | Sorghum Starch As Food Ingredient: Pasting and Thermal Properties. | SANTOS, T. B.; F. NETO, R. S.; COLLANTES, N. F.; HIDALGO CHÁVEZ, D. W.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V. |
| 2018 | Sorghum, an alternative cereal for gluten-free product. | HIDALGO CHÁVEZ, D. W.; ASCHERI, J. L. R.; MARTINS, A.; CARVALHO, C. W. P. de; BERNARDO, C.; TELES, A. |
| 2023 | Streamlined approaches for image classification using principal component analysis and hierarchical clustering of extrudates from coffee and sorghum blends. | HIDALGO CHÁVEZ, D. W.; SILVA, F. L. C. DA; PINTO, R. V.; CARVALHO, C. W. P. de; FREITAS-SILVA, O. |
