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UTILIZZO DEGLI SCARTI DI SESAMO

UTILIZZO DEGLI SCARTI DI SESAMO

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

53,04 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Botánica y ciencias de las plantas
ISBN:
9786207743711
53,04 €
IVA incluido
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Sobre IBD

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 quantità massima che può essere incorporata da queste farine residue nella sostituzione delle materie prime tradizionali nella produzione alimentare, al fine di favorire lo sviluppo di prodotti alimentari per il consumo pratico con un valore nutrizionale aggiunto.

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Otros libros del autor

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  • L’UTILISATION DES DÉCHETS DE SÉSAME
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  • USING SESAME WASTE
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    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...
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