Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours
Mba, Joy, Paes, Laise, Viana, Leonara, Ferreira, Ana, Queiroz, Valéria, Martino, Hércia, Azevedo, Luciana, de Carvalho, Carlos, Felisberto, Mária, de Barros, Frederico
Published in Foods (30.08.2023)
Published in Foods (30.08.2023)
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Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production
Schmiele, Marcio, Ferrari Felisberto, Mária Herminia, Pedrosa Silva Clerici, Maria Teresa, Chang, Yoon Kil
Published in Food science & technology (01.03.2017)
Published in Food science & technology (01.03.2017)
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Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes
Felisberto, Mária Herminia Ferrari, Wahanik, Adriana Lucia, Gomes-Ruffi, Cristiane Rodrigues, Clerici, Maria Teresa Pedrosa Silva, Chang, Yoon Kil, Steel, Caroline Joy
Published in Food science & technology (01.10.2015)
Published in Food science & technology (01.10.2015)
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Effect of prebiotic ingredients on the rheological properties and microstructure of reduced-sodium and low-fat meat emulsions
Felisberto, Mária Herminia Ferrari, Galvão, Maria Teresa Esteves Lopes, Picone, Carolina Siqueira Franco, Cunha, Rosiane Lopes, Pollonio, Marise Aparecida Rodrigues
Published in Food science & technology (01.01.2015)
Published in Food science & technology (01.01.2015)
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Journal Article
Characterization of young bamboo culm starch from Dendrocalamus asper
Felisberto, Mária Herminia Ferrari, Beraldo, Antonio Ludovico, Costa, Mariana Souza, Boas, Flávia Villas, Franco, Célia Maria Landi, Clerici, Maria Teresa Pedrosa Silva
Published in Food research international (01.10.2019)
Published in Food research international (01.10.2019)
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Journal Article
Characterization and technological properties of peach palm (Bactris gasipaes var. gasipaes) fruit starch
Ferrari Felisberto, Mária Herminia, Souza Costa, Mariana, Villas Boas, Flávia, Lopes Leivas, Carolina, Maria Landi Franco, Célia, Michielon de Souza, Sérgio, Pedrosa Silva Clerici, Maria Teresa, Mach Côrtes Cordeiro, Lucimara
Published in Food research international (01.10.2020)
Published in Food research international (01.10.2020)
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Journal Article
Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications
Viana, Leonara Martins, Rodrigues, Fabiana Silva Rocha, Santos, Millena Cristina Barros, Lima, Amanda dos Santos, Nabeshima, Elizabeth Harumi, Leite, Mauricio de Oliveira, Martins, Márcio Arêdes, Carvalho, Carlos Wanderlei Piler de, Maltarollo, Vinícius Gonçalves, Azevedo, Luciana, Ferreira, Mariana Simões Larraz, Martino, Hércia Stampini Duarte, Felisberto, Mária Herminia Ferrari, Barros, Frederico Augusto Ribeiro de
Published in Food chemistry (01.09.2024)
Published in Food chemistry (01.09.2024)
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Journal Article
Young culm of Dendrocalamus asper, Bambusa tuldoides and B. Vulgaris as source of hemicellulosic dietary fibers for the food industry
Felisberto, Mária Herminia Ferrari, Beraldo, Antonio Ludovico, Sentone, Daniel Tourinho, Klosterhoff, Rafael R., Clerici, Maria Teresa Pedrosa Silva, Cordeiro, Lucimara Mach Côrtes
Published in Food research international (01.02.2021)
Published in Food research international (01.02.2021)
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Journal Article
Bambusa vulgaris starch: Characterization and technological properties
Felisberto, Mária Herminia Ferrari, Beraldo, Antonio Ludovico, Costa, Mariana Souza, Boas, Flávia Villas, Franco, Célia Maria Landi, Clerici, Maria Teresa Pedrosa Silva
Published in Food research international (01.06.2020)
Published in Food research international (01.06.2020)
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Journal Article
Physicochemical and structural properties of starch from young bamboo culm of Bambusa tuldoides
Felisberto, Mária Herminia Ferrari, Beraldo, Antonio Ludovico, Costa, Mariana Souza, Boas, Flávia Villas, Franco, Célia Maria Landi, Clerici, Maria Teresa Pedrosa Silva
Published in Food hydrocolloids (01.02.2019)
Published in Food hydrocolloids (01.02.2019)
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Journal Article
Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations
FELISBERTO, Mária Herminia Ferrari, MIYAKE, Patricia Satie Endo, BERALDO, Antonio Ludovico, FUKUSHIMA, André Rinaldi, LEONI, Luís Antônio Baffile, CLERICI, Maria Teresa Pedrosa Silva
Published in Ciência e tecnologia de alimentos (01.12.2019)
Published in Ciência e tecnologia de alimentos (01.12.2019)
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Journal Article
Muffin with pumpkin flour: technological, sensory and nutritional quality
Michele Scarton, Gustavo Costa Nascimento, Mária Herminia Ferrari Felisberto, Thaísa de Menezes Alves Moro, Jorge Herman Behrens, Douglas Fernandes Barbin, Maria Teresa Pedrosa Silva Clerici
Published in Brazilian Journal of Food Technology (2021)
Published in Brazilian Journal of Food Technology (2021)
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Journal Article
GALLETAS INTEGRALES TIPO COOKIE CON FIBRA DE BROTES DE BAMBÚ: PROPRIEDADES TECNOLÓGICAS
Amanda, Amanda Rios Ferreira, Neves, Elisa Cristina Andrade, Moro, Thaisa De Menezes Alves, Felisberto, Mária Hermínia Ferrari, Clerici, Maria Teresa Pedrosa Silva
Published in Ciencia (12.02.2020)
Published in Ciencia (12.02.2020)
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