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Antonio Roberto Giriboni Monteiro
Universidade Estadual de Maringá
45Publications
5H-index
115Citations
Publications 45
Newest
#1Diego Rodrigues Marques (UEM: Universidade Estadual de Maringá)H-Index: 3
#2K. Berwig (UEM: Universidade Estadual de Maringá)H-Index: 1
Last.Isabel Sousa (Instituto Superior de Agronomia)H-Index: 24
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Food industries are modifying their products and processes in order to adapt to the needs and desires of consumers for a healthy diet. Extruded snacks are products where 10–20% of fat is sprinkled on the product to fix flavors, seasonings and salts. Considering the need for flavoring snacks and simultaneously reducing of the calories intake, an alternative to fat, based on polysaccharides, was studied.
Some vegetables that are rarely used and/or unknown in daily menu, can represent great sources of vital nutrients to maintain the metabolic health of their consumers. Among them is Pereskia spp family, commonly known as ora-pro-nobis, "the flesh of the poor". According to RDC No. 54/2012 (BRASIL, 2012), Ora-pro-nobis can be considered a functional food due to its high protein content (approximately 25%), with high digestibility (80%), 3.35g/100g of calcium, 2.42g/100g of potassium, 1.13g/100g of...
#1Janaina de Paula da Costa (UFC: Federal University of Ceará)H-Index: 2
Last.José Maria Correia da Costa (UFC: Federal University of Ceará)H-Index: 13
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The aim of this study was to evaluate the acceptability of corn snacks containing different concentrations of powdered shrimp. Five snack formulations were prepared: the control (with no powdered shrimp), F1, F2, F3 and F4, with the addition of 2%, 4%, 8% and 16% powdered shrimp respectively. The raw materials were subjected to a process of thermoplastic extrusion in a single-screw extruder with 3 mm radial die. The snacks produced were evaluated for their centesimal composition, the mineral con...
#1M Mendes (UEM: Universidade Estadual de Maringá)H-Index: 2
#2Ivo Mottin Demiate (UEM: Universidade Estadual de Maringá)
Last.Antonio Roberto Giriboni Monteiro (UEM: Universidade Estadual de Maringá)H-Index: 5
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Native starch has wide use in the food industry although some of its characteristics are limited and require modification. This study aimed to make individual and combined physical changes in corn starch and to investigate starch changes, the single-screw extruder efficiency and possible applications for the modified starch. Starch was modified by annealing (ANN), heat-moisture treatment (HMT) and extrusion (E) treatment. Physicochemical, crystalline, thermal and morphological properties were as...
#1Juliana Conegero (UEM: Universidade Estadual de Maringá)H-Index: 1
#2Luciana C. Ribeiro (UFC: Federal University of Ceará)H-Index: 2
Last.Antonio Roberto Giriboni Monteiro (UEM: Universidade Estadual de Maringá)H-Index: 5
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#1Juliana Conegero (UEM: Universidade Estadual de Maringá)H-Index: 1
#2Luciana C. Ribeiro (UFC: Federal University of Ceará)H-Index: 2
Last.José Maria Correia da Costa (UFC: Federal University of Ceará)H-Index: 13
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A mangaba e um fruto bastante consumido no Nordeste do Brasil e ainda explorado de maneira extrativista. Os frutos sao ricos em varios nutrientes, notadamente em vitamina C, alem de possuirem sabor e aroma agradaveis. A liofilizacao permite a obtencao de pos de natureza amorfa que necessitam de analise de suas propriedades e comportamento higroscopico. O objetivo do presente trabalho foi realizar a caracterizacao fisico-quimica e avaliacao das isotermas de adsorcao do po da polpa de mangaba liof...
One of the most popular food produced by extrusion process are the snacks. The quality of this product is related to sensory factors such as appearance and taste, with emphasis on texture. However, it is very difficult to find studies with correlations between descriptive and instrumental analyses for texture. The objective of this study was to perform extruded snacks instrumental and sensory analysis, crossing the obtained data and enabling correlations between them. Corn snacks were extruded o...
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