Showing items related by title, author, creator and subject.

• Processamento e análise sensorial de bolo sabor chocolate adicionado de farinha do cladódio do mandacaru (Cereus jamacaru DC.). 

  SOARES, P. M. L.; http://lattes.cnpq.br/8745129552213910; SOARES, Paloma Maria Lima. (BrasilCentro de Educação e Saúde - CESUFCGUniversidade Federal de Campina Grande, 2022-06-09)

  The search for products considered healthy has been increasing, so it is necessary to reformulate preparations incorporating foods with functional properties to meet this demand, thus improving the quality of life and ...
• Processamento e análise sensorial de biscoitos tipo cookies adicionados da farinha do Cladódio do Mandacaru (Ceres Jamacaru DC). 

  SILVA, L. F.; http://lattes.cnpq.br/4162470049321010; SILVA, Layane Ferreira. (BrasilCentro de Educação e Saúde - CESUFCGUniversidade Federal de Campina Grande, 2022-06-09)

  There is an increase in the search for alternatives that combine the preservation of biodiversity and the introduction of new formulations with functional claims, enabling the introduction of unconventional food plants ...
• Caracterização de frutos de Mandacaru em diferentes estádios de maturação. 

  SILVA, R. C.; http://lattes.cnpq.br/9687966242676396.; SILVA, Rodolfo Cavalcante da. (BrasilCentro de Ciências e Tecnologia Agroalimentar - CCTAUFCGUniversidade Federal de Campina Grande, 2018-07-17)

  Among the native cactáceas of the Caatinga, mandacaru, is still little explored, these plants stand out for producing fruits that can be used in human food. In this way, the objective was to characterize the mandacaru ...