Inicio > Matemáticas y ciencia > Biologia, ciencias de la vida > Botánica y ciencias de las plantas > L’UTILISATION DES DÉCHETS DE SÉSAME
L’UTILISATION DES DÉCHETS DE SÉSAME

L’UTILISATION DES DÉCHETS DE SÉSAME

Débora Rafaelly Soares Silva / Fabiana Pimentel Macêdo Farias / Taciano Pessoa

53,04 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Botánica y ciencias de las plantas
ISBN:
9786207743681
53,04 €
IVA incluido
Disponible

Selecciona una librería:

  • Librería Samer Atenea
  • Librería Aciertas (Toledo)
  • Kálamo Books
  • Librería Perelló (Valencia)
  • Librería Elías (Asturias)
  • Donde los libros
  • Librería Kolima (Madrid)
  • Librería Proteo (Málaga)
Sobre IBD

En raison de son potentiel nutritionnel, la farine de résidus de sésame est une excellente alternative pour remplacer partiellement la farine de blé dans la formulation de produits alimentaires, permettant l’enrichissement nutritionnel d’aliments tels que les pains, les gâteaux, les biscuits, entre autres. Cependant, il est nécessaire d’utiliser des techniques qui valorisent le résidu de sésame, en identifiant la quantité maximale qui peut être incorporée par ces farines résiduelles dans la substitution des matières premières traditionnelles dans la production alimentaire, afin de favoriser le développement de produits alimentaires pour la consommation pratique avec une valeur nutritionnelle ajoutée.

Artículos relacionados

  • The Green Architecture
    Ali Mirshafieyan / Ghazal Yeganeh / Maryam Zamani Motlagh
    Protecting green energy as well as non-renewable energy, as well as their sustainable use, many advances in the technology of extracting oil products and other reserves under the ground have caused many improvements. In this regard, proposing the design of buildings in which the consumption of fossil fuels reaches its lowest level is considered one of the important solutions in...
    Disponible

    82,54 €

  • Responsible Use and Management of Agrochemicals
    Juan Carlos Nava
    Uso y manejo responsable de agroquímicos is a work product of the author’s experiences (undergraduate and graduate professor, with research and extension projects), aimed at producers, companies, professionals, students, advisors, researchers, among others.Due to its structure and content, it is expected to be a valuable aid to all people directly or indirectly involved in the ...
    Disponible

    49,45 €

  • Hope in the Soil
    Ellen G White
    Before edible classrooms began 'sprouting' in elementary schools, before buzzwords like 'sustainable agriculture', 'organic,' or 'veganic' came into existence, an exceptional woman named Ellen G. White penned numerous letters and articles on the importance of farming, an outdoor life, and manual labor. Though often remembered for other things, Mrs. White was actively engaged in...
    Disponible

    18,38 €

  • The Green Revolution
    Binitha Sophine Emmanuel
    The Green Revolution, a transformative era in the annals of agriculture, emerged as a game-changing force during the mid-20th century, fundamentally reshaping the methodology of food production and steering the trajectory of global food security. Characterized by a sequence of technological breakthroughs, the Green Revolution aimed to substantially augment agricultural producti...
    Disponible

    53,23 €

  • Utilization of Stingless Bees, Tetragonula laeviceps (Smith)
    Dr. J. J. Pastagia / Dr. V. C. Gadhiya
    The present investigations on utilization of stingless bees, T. laeviceps Smith in net house condition carried out with the broad aspects like flowers visited by stingless bees, T. laeviceps Smith, toxicity of insecticides to T. laeviceps Smith workers, floral biology of musk melon, foraging behavior of stingless bees, T. laeviceps Smith in net house condition, effect of pollin...
    Disponible

    84,80 €

  • La révolution verte
    Binitha Sophine Emmanuel
    La révolution verte, une ère transformatrice dans les annales de l’agriculture, est apparue comme une force qui a changé la donne au milieu du 20e siècle, remodelant fondamentalement la méthodologie de la production alimentaire et orientant la trajectoire de la sécurité alimentaire mondiale. Caractérisée par une série de percées technologiques, la révolution verte visait à augm...
    Disponible

    53,29 €

Otros libros del autor

  • UTILIZZO DEGLI SCARTI DI SESAMO
    Débora Rafaelly Soares Silva / Fabiana Pimentel Macêdo Farias / Taciano Pessoa
    Grazie al suo potenziale nutrizionale, la farina di residui di sesamo è un’ottima alternativa per sostituire parzialmente la farina di frumento nella formulazione di prodotti alimentari, consentendo l’arricchimento nutrizionale di alimenti come pane, dolci, biscotti, tra gli altri. Tuttavia, è necessario utilizzare tecniche che valorizzino il residuo di sesamo, identificando la...
    Disponible

    53,04 €

  • VERWERTUNG VON SESAMABFÄLLEN
    Débora Rafaelly Soares Silva / Fabiana Pimentel Macêdo Farias / Taciano Pessoa
    Aufgrund seines ernährungsphysiologischen Potenzials ist das Mehl aus Sesamrückständen eine hervorragende Alternative, um Weizenmehl bei der Herstellung von Lebensmitteln teilweise zu ersetzen und Lebensmittel wie Brot, Kuchen, Kekse usw. mit Nährstoffen anzureichern. Es ist jedoch notwendig, Techniken anzuwenden, die den Sesamrückständen einen Mehrwert verleihen, und die maxim...
    Disponible

    53,04 €

  • USING SESAME WASTE
    Débora Rafaelly Soares Silva / Fabiana Pimentel Macêdo Farias / Taciano Pessoa
    Due to its nutritional potential, sesame residue flour is an excellent alternative for partially replacing wheat flour in the formulation of food products, allowing for the nutritional enrichment of foods such as breads, cakes and cookies, among others. However, it is necessary to use techniques that add value to the sesame residue, identifying the maximum amount that can be in...
    Disponible

    52,97 €

  • APROVEITAMENTO DO RESÍDUO DE GERGELIM
    Débora Rafaelly Soares Silva / Fabiana Pimentel Macêdo Farias / Taciano Pessoa
    A farinha de resíduo de gergelim em função de suas potencialidades nutricionais, torna-se uma excelente alternativa na substituição parcial da farinha de trigo na formulação de produtos alimentícios, possibilitando o enriquecimento nutricional de alimentos, como pães, bolos, biscoitos, entre outros. Contudo, é necessário o uso de técnicas que agreguem valor ao resíduo de gergel...
    Disponible

    52,90 €