Recent Submissions
This study evaluated the effect of pearl millet subjected to different processing on the intestinal health of rats. The animals were fed a standard iron-free diet (28 days) (hemoglobin depletion: 8.65 + 1.40 g/dL of hemoglobin). Subsequently, they were divided into four groups ...
The aim of this work was to evaluate the dough rheological properties along with the textural, physical, colorimetric, structural, total phenolics, anthocyanins and antioxidant properties of breads composed of wheat and Peruvian INIA 601 purple corn flour at three levels of substitution ...
The absence of gluten is one of the greatest technological challenges in breadmaking process. This study examined how different methods (straight dough, st and sponge dough, sp) affect the properties of breads obtained exclusively with whole grain pearl millet flour. The breads were...
The growing demand for nutritionally balanced, gluten-free products has encouraged the development of innovative formulations that deliver both sensory quality and functional benefits. Combining rice and legume flours offers promising alternatives to mimic gluten-like properties while improving nutritional ...
The study aimed to produce nutritious and functional gluten-free corn-based extrudates by incorporating whole Andean lupin flour (WLF) and ground pecan nut (GPN). A D-optimal mixture design assessed the effects of WLF, GPN, moisture levels (13%, 15%, and 17%), and screw rotation speeds&...
Blackberry can be considered a source of phenolic compounds with antioxidant properties, especially anthocyanins, which are responsible for the attractive color of the juice. However, blackberry juice quality can be reduced under severe heat treatments, resulting in darkened color and altered...
Black soybean is known for its antioxidant and anti-inflammatory properties that help prevent several degenerative diseases, but in the Western diet, it is poorly used, despite the interest in foods rich in bioactive compounds. This study aimed to formulate a black soybean yogurt (...
This research study endeavored to examine the impact of high-pressure processing (HPP) on the texture and color of post-rigor mortis beef, explicitly focusing on the Longissimus dorsi muscle obtained from the crossbred F1 Senepol/Nelore breed of cattle. Pressure levels ranging from 100&...
This study developed biocomposite films from poly(vinyl alcohol) (PVA), sugar cane bagasse (SCB), and banana peel fibers (BF) or starch-rich banana flour (BS). Morphological analysis revealed filler distribution and fluid percolation within the polymer matrix. Physicochemical analysis indicated stronger&#x...
No Brasil, as atividades dos programas de biofortificação HarvestPlus e AgroSalud são coordenadas pela Embrapa, onde são pesquisados: arroz, feijão, batata doce, mandioca, milho, feijão-caupi, trigo e abóbora. Participam da Rede de Biofortificação várias unidades da Embrapa, além de parceiros nac...