How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?

Detalhes bibliográficos
Autor(a) principal: ASCHERI, J. L. R.
Data de Publicação: 2019
Outros Autores: BAZÁN COLQUE, R. J., SOUSA, L. B. T. de, ASCHERI, D. P. R., SILVA, E. M. M. da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1110456
Resumo: Mini review.
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spelling How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?Extrusion cookingProducts DevelopmentQuality criteriaParameters processingNutrition valuesExtrusãoTecnologia de AlimentoProcessamentoNutriçãoExtrusionCookingFoodsFood technologyFood processingFood and Human NutritionMini review.JOSE LUIS RAMIREZ ASCHERI, CTAA; Ronel Joel Bazan Colque, UFRRJ; Laysa Borges Tomas de Sousa, UFES; Diego Palmiro Ramirez Ascheri; Erika Madeira Moreira da Silva, UFES.ASCHERI, J. L. R.BAZÁN COLQUE, R. J.SOUSA, L. B. T. deASCHERI, D. P. R.SILVA, E. M. M. da2019-07-09T00:45:01Z2019-07-09T00:45:01Z2019-07-0820192020-03-05T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleGlobal Journal of Nutrition & Food Science, v. 1, n. 3, p. 1-2, 2019.2644-2981http://www.alice.cnptia.embrapa.br/alice/handle/doc/1110456GJNFS.MS.ID.000511enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2019-07-09T00:45:07Zoai:www.alice.cnptia.embrapa.br:doc/1110456Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542019-07-09T00:45:07falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542019-07-09T00:45:07Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?
title How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?
spellingShingle How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?
ASCHERI, J. L. R.
Extrusion cooking
Products Development
Quality criteria
Parameters processing
Nutrition values
Extrusão
Tecnologia de Alimento
Processamento
Nutrição
Extrusion
Cooking
Foods
Food technology
Food processing
Food and Human Nutrition
title_short How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?
title_full How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?
title_fullStr How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?
title_full_unstemmed How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?
title_sort How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?
author ASCHERI, J. L. R.
author_facet ASCHERI, J. L. R.
BAZÁN COLQUE, R. J.
SOUSA, L. B. T. de
ASCHERI, D. P. R.
SILVA, E. M. M. da
author_role author
author2 BAZÁN COLQUE, R. J.
SOUSA, L. B. T. de
ASCHERI, D. P. R.
SILVA, E. M. M. da
author2_role author
author
author
author
dc.contributor.none.fl_str_mv JOSE LUIS RAMIREZ ASCHERI, CTAA; Ronel Joel Bazan Colque, UFRRJ; Laysa Borges Tomas de Sousa, UFES; Diego Palmiro Ramirez Ascheri; Erika Madeira Moreira da Silva, UFES.
dc.contributor.author.fl_str_mv ASCHERI, J. L. R.
BAZÁN COLQUE, R. J.
SOUSA, L. B. T. de
ASCHERI, D. P. R.
SILVA, E. M. M. da
dc.subject.por.fl_str_mv Extrusion cooking
Products Development
Quality criteria
Parameters processing
Nutrition values
Extrusão
Tecnologia de Alimento
Processamento
Nutrição
Extrusion
Cooking
Foods
Food technology
Food processing
Food and Human Nutrition
topic Extrusion cooking
Products Development
Quality criteria
Parameters processing
Nutrition values
Extrusão
Tecnologia de Alimento
Processamento
Nutrição
Extrusion
Cooking
Foods
Food technology
Food processing
Food and Human Nutrition
description Mini review.
publishDate 2019
dc.date.none.fl_str_mv 2019-07-09T00:45:01Z
2019-07-09T00:45:01Z
2019-07-08
2019
2020-03-05T11:11:11Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Global Journal of Nutrition & Food Science, v. 1, n. 3, p. 1-2, 2019.
2644-2981
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1110456
GJNFS.MS.ID.000511
identifier_str_mv Global Journal of Nutrition & Food Science, v. 1, n. 3, p. 1-2, 2019.
2644-2981
GJNFS.MS.ID.000511
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1110456
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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