Desenvolvimento de massa aliment?cia mista de farinhas de trigo e mesocarpo de baba?u (Orbignya sp.)
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRRJ |
Texto Completo: | https://tede.ufrrj.br/jspui/handle/jspui/1587 |
Resumo: | The pasta is a food that is part of the table of the Brazilian people, possessing a high level of acceptability in all social classes. Because it is basically made up mostly of wheat flour is considered an energy food. Thus, it is vitally important that research be developed with alternative raw materials to replace partially the flour in the formulation of this mass and add the product better nutritional quality and / or sensory impairment. In this context an interesting alternative is the babassu mesocarp flour (Orbignya sp.). The objective of this research was the development of technology for the production of pasta mixed with the partial replacement of wheat flour (TF) by babassu mesocarp flour (BSF), seeking its nutritional enrichment and providing an alternative feed the population of Maranh?o. Four formulations of fresh noodles type have been developed, with the following composition: control (100% wheat flour), 90% flour + 10% flour mesocarp babassu, 85% flour + 15% of flour mesocarp babassu, 80% wheat flour + 20% babassu mesocarp flour. Were evaluated the physical, chemical and physico-chemical properties of flour and pasta, as well as microbiological and sensorial these. The data were processed by standard deviation, variance analysis and means compared by Tukey test (affective) and Dunnett's test (discriminative). The results of the chemical composition of flour mesocarp showed that this raw material has higher protein content than wheat flour, besides being rich in food fiber. The masses mixed with 10%, 15% and 20% of FMB, compared to controls, had increased the protein value of 28.85%, 41.60% and 51.68% and the fiber content was found to be 4.12 %, 5.28% and 6.51% respectively. Microbiological analyzes performed on the bodies testified that the products were hygienic and sanitary conditions. The addition of FMB to mass reduced the solids loss during cooking. Sensory evaluation showed an index of acceptability over 72% to pasta with 10% of FMB and 77.11% for the 15% mass of FMB, showing a good potential for use according to the literature and compared with the control were most appreciated by the judges. The pasta had a higher composite nutritional potential than the traditional mass and can be used as an alternative nutritional and income for the communities who live on the extraction of the babassu palm, using a piece of fruit that is usually neglected. |
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Srur, Armando Ubirajara Oliveira SabaaSoares, Jo?o da Paix?oSrur, Armando Ubirajara Oliveira SabaaBarbosa, Maria Ivone Martins JacinthoFreitas, Maria Cristina Jesus658.957.113-91http://lattes.cnpq.br/7574248016262916Cavalcante Neto, Adeval Alexandre2017-05-04T18:22:01Z2012-06-25CAVALCANTE NETO, Adeval Alexandre. Desenvolvimento de massa aliment?cia mista de farinhas de trigo e mesocarpo de baba?u (Orbignya sp.). 2012. 68 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2012.https://tede.ufrrj.br/jspui/handle/jspui/1587The pasta is a food that is part of the table of the Brazilian people, possessing a high level of acceptability in all social classes. Because it is basically made up mostly of wheat flour is considered an energy food. Thus, it is vitally important that research be developed with alternative raw materials to replace partially the flour in the formulation of this mass and add the product better nutritional quality and / or sensory impairment. In this context an interesting alternative is the babassu mesocarp flour (Orbignya sp.). The objective of this research was the development of technology for the production of pasta mixed with the partial replacement of wheat flour (TF) by babassu mesocarp flour (BSF), seeking its nutritional enrichment and providing an alternative feed the population of Maranh?o. Four formulations of fresh noodles type have been developed, with the following composition: control (100% wheat flour), 90% flour + 10% flour mesocarp babassu, 85% flour + 15% of flour mesocarp babassu, 80% wheat flour + 20% babassu mesocarp flour. Were evaluated the physical, chemical and physico-chemical properties of flour and pasta, as well as microbiological and sensorial these. The data were processed by standard deviation, variance analysis and means compared by Tukey test (affective) and Dunnett's test (discriminative). The results of the chemical composition of flour mesocarp showed that this raw material has higher protein content than wheat flour, besides being rich in food fiber. The masses mixed with 10%, 15% and 20% of FMB, compared to controls, had increased the protein value of 28.85%, 41.60% and 51.68% and the fiber content was found to be 4.12 %, 5.28% and 6.51% respectively. Microbiological analyzes performed on the bodies testified that the products were hygienic and sanitary conditions. The addition of FMB to mass reduced the solids loss during cooking. Sensory evaluation showed an index of acceptability over 72% to pasta with 10% of FMB and 77.11% for the 15% mass of FMB, showing a good potential for use according to the literature and compared with the control were most appreciated by the judges. The pasta had a higher composite nutritional potential than the traditional mass and can be used as an alternative nutritional and income for the communities who live on the extraction of the babassu palm, using a piece of fruit that is usually neglected.O macarr?o ? um alimento que faz parte da mesa do povo brasileiro, possuindo alto ?ndice de aceitabilidade em todas as classes sociais. Por ser constitu?do basicamente em sua maioria por farinha de trigo ? considerado um alimento energ?tico. Assim, ? de fundamental import?ncia que sejam desenvolvidas pesquisas com mat?rias primas alternativas que substituam parcialmente a farinha de trigo na formula??o dessa massa e que acrescentem ao produto melhor qualidade nutricional e/ou sensorial. Nesse contexto uma alternativa interessante, encontra-se na farinha de mesocarpo do baba?u (Orbignya sp.). O objetivo da pesquisa foi o desenvolvimento de tecnologia para a produ??o de massa aliment?cia mista com a substitui??o parcial da farinha de trigo (FT) pela farinha de mesocarpo de baba?u (FMB), visando seu enriquecimento nutricional e disponibilizando uma alternativa alimentar a popula??o maranhense. Quatro formula??es de massa fresca tipo talharim foram desenvolvidas, com as seguintes composi??es: controle (100% farinha de trigo); 90% farinha de trigo + 10% farinha de mesocarpo de baba?u; 85% farinha de trigo + 15% farinha de mesocarpo de baba?u; 80% farinha de trigo + 20% farinha de mesocarpo de baba?u. Foram avaliadas as caracter?sticas f?sicas, qu?micas e f?sico-qu?micas das farinhas e das massas aliment?cias, bem como as an?lises microbiol?gicas e sensorial destas. Os dados obtidos foram tratados por desvio padr?o, an?lise de vari?ncia e as m?dias comparadas pelo teste de Tukey (teste afetivo) e Dunnett (teste discriminativo). Os resultados da composi??o centesimal da farinha de mesocarpo mostraram que esta mat?ria prima possui maior teor prot?ico que a farinha de trigo, al?m de ser rica em fibra alimentar. As massas mistas com 10%, 15% e 20% de FMB, quando comparadas a controle, tiveram acr?scimo no valor prot?ico de 28,85%; 41,60% e 51,68% e quanto ao teor de fibras encontrado foi de 4,12%; 5,28% e 6,51%, respectivamente. As an?lises microbiol?gicas realizadas nas massas atestaram que os produtos apresentaram condi??es higi?nico-sanit?rias satisfat?rias. A adi??o de FMB ?s massas reduziu consideravelmente a perda de s?lidos durante o cozimento. A an?lise sensorial demonstrou um ?ndice de aceitabilidade acima de 72% para a massa com 10% de FMB e 77,11% para a massa com 15% de FMB, apresentando um bom potencial para consumo de acordo com a literatura e quando comparadas com a controle foram mais apreciadas pelos provadores. As massas aliment?cias mistas apresentaram um maior potencial nutritivo do que a massa tradicional e podem ser utilizadas como mais uma alternativa nutricional e de renda para as comunidades que vivem do extrativismo do coco baba?u, utilizando uma parte do fruto que normalmente ? desprezada.Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-05-04T18:22:01Z No. of bitstreams: 1 2012 - Adeval Alexandre Cavalcante Neto.pdf: 1289324 bytes, checksum: 75f78b3c067018946d5e3819dd1fb795 (MD5)Made available in DSpace on 2017-05-04T18:22:01Z (GMT). No. of bitstreams: 1 2012 - Adeval Alexandre Cavalcante Neto.pdf: 1289324 bytes, checksum: 75f78b3c067018946d5e3819dd1fb795 (MD5) Previous issue date: 2012-06-25CAPES - Coordena??o de Aperfei?oamento de Pessoal de N?vel Superiorapplication/pdfhttps://tede.ufrrj.br/retrieve/5419/2012%20-%20Adeval%20Alexandre%20Cavalcante%20Neto.pdf.jpghttps://tede.ufrrj.br/retrieve/20096/2012%20-%20Adeval%20Alexandre%20Cavalcante%20Neto.pdf.jpghttps://tede.ufrrj.br/retrieve/26465/2012%20-%20Adeval%20Alexandre%20Cavalcante%20Neto.pdf.jpghttps://tede.ufrrj.br/retrieve/32808/2012%20-%20Adeval%20Alexandre%20Cavalcante%20Neto.pdf.jpghttps://tede.ufrrj.br/retrieve/39216/2012%20-%20Adeval%20Alexandre%20Cavalcante%20Neto.pdf.jpghttps://tede.ufrrj.br/retrieve/45624/2012%20-%20Adeval%20Alexandre%20Cavalcante%20Neto.pdf.jpghttps://tede.ufrrj.br/retrieve/51986/2012%20-%20Adeval%20Alexandre%20Cavalcante%20Neto.pdf.jpghttps://tede.ufrrj.br/retrieve/58490/2012%20-%20Adeval%20Alexandre%20Cavalcante%20Neto.pdf.jpgporUniversidade Federal Rural do Rio de JaneiroPrograma de P?s-Gradua??o em Ci?ncia e Tecnologia de AlimentosUFRRJBrasilInstituto de TecnologiaFood PastaFlourMassa aliment?ciaFarinhaOrbignya sp.Ci?ncia e Tecnologia de AlimentosDesenvolvimento de massa aliment?cia mista de farinhas de trigo e mesocarpo de baba?u (Orbignya sp.)Development of mass food mixed of wheat flour and mesocarp of babassu (Orbignya sp.)info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRRJinstname:Universidade Federal Rural do Rio de Janeiro (UFRRJ)instacron:UFRRJTEXT2012 - Adeval Alexandre Cavalcante Neto.pdf.txt2012 - Adeval Alexandre Cavalcante Neto.pdf.txttext/plain134789http://localhost:8080/tede/bitstream/jspui/1587/17/2012+-+Adeval+Alexandre+Cavalcante+Neto.pdf.txt8de9f04428b802339838eae016d9d19cMD517ORIGINAL2012 - Adeval Alexandre Cavalcante Neto.pdf2012 - Adeval Alexandre Cavalcante Neto.pdfapplication/pdf1286031http://localhost:8080/tede/bitstream/jspui/1587/4/2012+-+Adeval+Alexandre+Cavalcante+Neto.pdfed36ab0f67ae84bb62c7c31f04239897MD54THUMBNAIL2012 - Adeval Alexandre Cavalcante Neto.pdf.jpg2012 - Adeval Alexandre Cavalcante Neto.pdf.jpgimage/jpeg1943http://localhost:8080/tede/bitstream/jspui/1587/18/2012+-+Adeval+Alexandre+Cavalcante+Neto.pdf.jpgcc73c4c239a4c332d642ba1e7c7a9fb2MD518LICENSElicense.txtlicense.txttext/plain; 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dc.title.por.fl_str_mv |
Desenvolvimento de massa aliment?cia mista de farinhas de trigo e mesocarpo de baba?u (Orbignya sp.) |
dc.title.alternative.eng.fl_str_mv |
Development of mass food mixed of wheat flour and mesocarp of babassu (Orbignya sp.) |
title |
Desenvolvimento de massa aliment?cia mista de farinhas de trigo e mesocarpo de baba?u (Orbignya sp.) |
spellingShingle |
Desenvolvimento de massa aliment?cia mista de farinhas de trigo e mesocarpo de baba?u (Orbignya sp.) Cavalcante Neto, Adeval Alexandre Food Pasta Flour Massa aliment?cia Farinha Orbignya sp. Ci?ncia e Tecnologia de Alimentos |
title_short |
Desenvolvimento de massa aliment?cia mista de farinhas de trigo e mesocarpo de baba?u (Orbignya sp.) |
title_full |
Desenvolvimento de massa aliment?cia mista de farinhas de trigo e mesocarpo de baba?u (Orbignya sp.) |
title_fullStr |
Desenvolvimento de massa aliment?cia mista de farinhas de trigo e mesocarpo de baba?u (Orbignya sp.) |
title_full_unstemmed |
Desenvolvimento de massa aliment?cia mista de farinhas de trigo e mesocarpo de baba?u (Orbignya sp.) |
title_sort |
Desenvolvimento de massa aliment?cia mista de farinhas de trigo e mesocarpo de baba?u (Orbignya sp.) |
author |
Cavalcante Neto, Adeval Alexandre |
author_facet |
Cavalcante Neto, Adeval Alexandre |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Srur, Armando Ubirajara Oliveira Sabaa |
dc.contributor.advisor-co1.fl_str_mv |
Soares, Jo?o da Paix?o |
dc.contributor.referee1.fl_str_mv |
Srur, Armando Ubirajara Oliveira Sabaa |
dc.contributor.referee2.fl_str_mv |
Barbosa, Maria Ivone Martins Jacintho |
dc.contributor.referee3.fl_str_mv |
Freitas, Maria Cristina Jesus |
dc.contributor.authorID.fl_str_mv |
658.957.113-91 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/7574248016262916 |
dc.contributor.author.fl_str_mv |
Cavalcante Neto, Adeval Alexandre |
contributor_str_mv |
Srur, Armando Ubirajara Oliveira Sabaa Soares, Jo?o da Paix?o Srur, Armando Ubirajara Oliveira Sabaa Barbosa, Maria Ivone Martins Jacintho Freitas, Maria Cristina Jesus |
dc.subject.eng.fl_str_mv |
Food Pasta Flour |
topic |
Food Pasta Flour Massa aliment?cia Farinha Orbignya sp. Ci?ncia e Tecnologia de Alimentos |
dc.subject.por.fl_str_mv |
Massa aliment?cia Farinha Orbignya sp. |
dc.subject.cnpq.fl_str_mv |
Ci?ncia e Tecnologia de Alimentos |
description |
The pasta is a food that is part of the table of the Brazilian people, possessing a high level of acceptability in all social classes. Because it is basically made up mostly of wheat flour is considered an energy food. Thus, it is vitally important that research be developed with alternative raw materials to replace partially the flour in the formulation of this mass and add the product better nutritional quality and / or sensory impairment. In this context an interesting alternative is the babassu mesocarp flour (Orbignya sp.). The objective of this research was the development of technology for the production of pasta mixed with the partial replacement of wheat flour (TF) by babassu mesocarp flour (BSF), seeking its nutritional enrichment and providing an alternative feed the population of Maranh?o. Four formulations of fresh noodles type have been developed, with the following composition: control (100% wheat flour), 90% flour + 10% flour mesocarp babassu, 85% flour + 15% of flour mesocarp babassu, 80% wheat flour + 20% babassu mesocarp flour. Were evaluated the physical, chemical and physico-chemical properties of flour and pasta, as well as microbiological and sensorial these. The data were processed by standard deviation, variance analysis and means compared by Tukey test (affective) and Dunnett's test (discriminative). The results of the chemical composition of flour mesocarp showed that this raw material has higher protein content than wheat flour, besides being rich in food fiber. The masses mixed with 10%, 15% and 20% of FMB, compared to controls, had increased the protein value of 28.85%, 41.60% and 51.68% and the fiber content was found to be 4.12 %, 5.28% and 6.51% respectively. Microbiological analyzes performed on the bodies testified that the products were hygienic and sanitary conditions. The addition of FMB to mass reduced the solids loss during cooking. Sensory evaluation showed an index of acceptability over 72% to pasta with 10% of FMB and 77.11% for the 15% mass of FMB, showing a good potential for use according to the literature and compared with the control were most appreciated by the judges. The pasta had a higher composite nutritional potential than the traditional mass and can be used as an alternative nutritional and income for the communities who live on the extraction of the babassu palm, using a piece of fruit that is usually neglected. |
publishDate |
2012 |
dc.date.issued.fl_str_mv |
2012-06-25 |
dc.date.accessioned.fl_str_mv |
2017-05-04T18:22:01Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
CAVALCANTE NETO, Adeval Alexandre. Desenvolvimento de massa aliment?cia mista de farinhas de trigo e mesocarpo de baba?u (Orbignya sp.). 2012. 68 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2012. |
dc.identifier.uri.fl_str_mv |
https://tede.ufrrj.br/jspui/handle/jspui/1587 |
identifier_str_mv |
CAVALCANTE NETO, Adeval Alexandre. Desenvolvimento de massa aliment?cia mista de farinhas de trigo e mesocarpo de baba?u (Orbignya sp.). 2012. 68 f. Disserta??o (Mestrado em Ci?ncia e Tecnologia de Alimentos) - Instituto de Tecnologia, Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, Serop?dica, 2012. |
url |
https://tede.ufrrj.br/jspui/handle/jspui/1587 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal Rural do Rio de Janeiro |
dc.publisher.program.fl_str_mv |
Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos |
dc.publisher.initials.fl_str_mv |
UFRRJ |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Instituto de Tecnologia |
publisher.none.fl_str_mv |
Universidade Federal Rural do Rio de Janeiro |
dc.source.none.fl_str_mv |
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Universidade Federal Rural do Rio de Janeiro (UFRRJ) |
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UFRRJ |
institution |
UFRRJ |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFRRJ |
collection |
Biblioteca Digital de Teses e Dissertações da UFRRJ |
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Biblioteca Digital de Teses e Dissertações da UFRRJ - Universidade Federal Rural do Rio de Janeiro (UFRRJ) |
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