A Rocha Denise (30 results)

Condition: New.

Condition: New.

Condition: New.

Condition: New.

Condition: New.

Condition: New.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condition: New. Print on Demand.

Condition: New. PRINT ON DEMAND.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Due to the industrial processing of papaya, a large amount of by-products are generated. Among these by-products are the peels and seeds, which have great nutritional value as they contain considerable amounts of fibre, protein and antioxidants. In this study, a wholemeal loaf was developed with the addition of mixed flour from the peels and seeds of the Havaí papaya cultivar. Mixed flour (peel and seed) was added in different concentrations (0%, 3%, 6% and 9%) to the wholemeal loaf, in a ratio of 70% peel flour and 30% papaya seed flour. The addition of the mixed flour resulted in products with high fibre and protein content and low lipid content. The results of the sensory analysis showed that making bread with 3% added mixed flour resulted in good acceptance when compared to the control. Thus, the addition of flour from papaya by-products to bread is a good alternative for the population's diet, as it is nutritionally rich in fibre and protein.…

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condition: New. Print on Demand.

Condition: New. Print on Demand.

Condition: New. PRINT ON DEMAND.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - La transformation industrielle de la papaye génère une grande quantité de sous-produits. Parmi ces sous-produits, on trouve les pelures et les graines, qui ont une grande valeur nutritionnelle car elles contiennent des quantités considérables de fibres, de protéines et d'antioxydants. Dans cette étude, un pain complet a été développé avec l'ajout de farine mixte provenant des pelures et des graines du cultivar de papaye Havaí. La farine mixte (pelures et graines) a été ajoutée à différentes concentrations (0 %, 3 %, 6 % et 9 %) au pain complet, dans un rapport de 70 % de farine de pelures et de 30 % de farine de graines de papaye. L'ajout de la farine mixte a permis d'obtenir des produits à forte teneur en fibres et en protéines et à faible teneur en lipides. Les résultats de l'analyse sensorielle ont montré que la fabrication de pain avec 3 % de farine mélangée ajoutée a été bien acceptée par rapport au contrôle. Ainsi, l'ajout de farine de sous-produits de papaye au pain est une bonne alternative pour le régime alimentaire de la population, car elle est nutritionnellement riche en fibres et en protéines.…

Condition: New. Print on Demand.

Condition: New. Print on Demand.

Condition: New. Print on Demand.

Condition: New. Print on Demand.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Bei der industriellen Verarbeitung der Papaya fällt eine große Menge an Nebenerzeugnissen an. Zu diesen Nebenprodukten gehören die Schalen und Kerne, die einen hohen Nährwert haben, da sie erhebliche Mengen an Ballaststoffen, Proteinen und Antioxidantien enthalten. In dieser Studie wurde ein Vollkornbrot mit dem Zusatz von Mischmehl aus den Schalen und Kernen der Papayasorte Havaí entwickelt. Das Mischmehl (Schale und Samen) wurde dem Vollkornbrot in verschiedenen Konzentrationen (0 %, 3 %, 6 % und 9 %) zugesetzt, und zwar in einem Verhältnis von 70 % Schalenmehl und 30 % Papayasamenmehl. Die Zugabe des Mischmehls führte zu Produkten mit hohem Ballaststoff- und Proteingehalt und niedrigem Fettgehalt. Die Ergebnisse der sensorischen Analyse zeigten, dass die Herstellung von Brot mit 3% zugesetztem Mischmehl im Vergleich zur Kontrolle eine gute Akzeptanz ergab. Somit ist der Zusatz von Mehl aus Papaya-Nebenprodukten zu Brot eine gute Alternative für die Ernährung der Bevölkerung, da es reich an Ballaststoffen und Proteinen ist.…

Condition: New. PRINT ON DEMAND.

Condition: New. PRINT ON DEMAND.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - La lavorazione industriale della papaya genera una grande quantità di sottoprodotti. Tra questi sottoprodotti ci sono le bucce e i semi, che hanno un grande valore nutrizionale in quanto contengono notevoli quantità di fibre, proteine e antiossidanti. In questo studio, è stata sviluppata una pagnotta integrale con l'aggiunta di farina mista di bucce e semi della cultivar di papaya Havaí. La farina mista (bucce e semi) è stata aggiunta in diverse concentrazioni (0%, 3%, 6% e 9%) alla pagnotta integrale, in un rapporto di 70% di farina di bucce e 30% di farina di semi di papaya. L'aggiunta della farina mista ha permesso di ottenere prodotti con un elevato contenuto di fibre e proteine e un basso contenuto di lipidi. I risultati dell'analisi sensoriale hanno mostrato che il pane con l'aggiunta del 3% di farina mista è stato accettato bene rispetto al controllo. Pertanto, l'aggiunta di farina di sottoprodotti della papaya al pane è una buona alternativa per la dieta della popolazione, in quanto è nutrizionalmente ricca di fibre e proteine.…

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Devido ao processamento industrial do mamão, uma grande quantidade de subprodutos desse fruto é gerada. Dentre esses subprodutos, estão as cascas e sementes, que têm grande valor nutricional, pois apresentam valores consideráveis de fibras, proteínas e antioxidantes. Nesse estudo desenvolveu-se um pão de fôrma integral adicionado de farinha mista, proveniente das cascas e sementes do mamão da cultivar Havaí. Na elaboração do pão de fôrma integral, foi adicionada farinha mista (casca e semente) em diferentes concentrações (0%, 3%, 6% e 9%), na proporção de 70% de farinha da casca e 30% da farinha da semente do mamão. A adição da farinha mista resultou em produtos com elevados teores de fibras e proteínas e baixos teores de lipídeos. Os resultados da análise sensorial mostraram que a fabricação do pão com 3% de adição da farinha mista resultou em boa aceitação, quando comparado com o controle. Assim, a adição da farinha dos subprodutos do mamão na fabricação de pães é uma boa alternativa para compor a dieta da população, por ser nutricionalmente rico em fibras e proteínas.…