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DESENVOLVIMENTO DE MATERIAL ENCAPSULANTE A PARTIR DA FARINHA SECA E DESENGORDURADA DE SEMENTE DE GOIABA / DEVELOPMENT OF ENCAPSULATING MATERIAL FROM DRY AND DEGREASED FLOUR OF GUIABA SEED

机译：从干燥和脱脂脱落的Guiaba种子脱脂蛋白酶的干燥和脱脂种子中涂抹番石榴种子的包封材料

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Gustavo Rodrigues de Souza; Ester do Nascimento Moulin; Paola de Oliveira Santos; Adriano Azevedo Merson; Jaqueline Rodrigues Cindra de Lima Souza; Fabielle Castelan Marques; Tércio da Silva de Souza;
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1. Avalia??o da qualidade biológica da proteína da farinha da semente do pequi (Caryocar brasiliense Cambess) desengordurada e suplementada com lisina em ratos (Rattus norvegicus) [J] . Miliane Martins de Andrade?FAGUNDES, Ana Maria Fernandes?VIANA, Mayara Medeiros de Freitas?CARVALHO, Revista de Nutrio . 2019 ,第32期

机译：脱脂并补充赖氨酸的大鼠（Rattus norvegicus）的Pequi种子粉（Caryocar brasiliense Cambess）中蛋白质的生物质量评估
2. APROVEITAMENTO TECNOLóGICO DAS SEMENTES DE GOIABA (Psidium guajava L.) COMO FARINHA NA ELABORA??O DE BISCOITOS [J] . MáRCIA LILIANE RIPPEL SILVEIRA, CLARISSA OBEM DOS SANTOS, NEIDI GARCIA PENNA, Boletim Centro de Pesquisa e Processamento de Alimentos . 2016 ,第2期

机译：饼干制备中作为种子的圭亚那种子的技术实施
3. Qualidade física, química e sensorial de biscoitos tipo cookies elaborados com a substitui??o parcial da farinha de trigo por farinha desengordurada de gergelim [J] . Clerici Maria Teresa Pedrosa Silva, Oliveira Maísa Estefania de, Nabeshima Elizabeth Harumi Brazilian Journal of Food Technology . 2013 ,第2期

机译：用小麦粉部分代替脱脂芝麻粉制成的饼干的物理，化学和感官品质
4. INDICADORES SOBRE DESENVOLVIMENTOS RECENTES EM ACOS A PARTIR DA ANALISE DE DOCUMENTOS DE PATENTE [C] . Braulio Salumao de Oliveira, Douglas Henrique Milanez, Daniel Rodrigo Leiva ABM International Congress . 2018

机译：专利文献分析的ACOS近期发展的指标
5. Development of Kesterite Solar Cell: Improvement of Absorber Layer and Cell Architecture =Desenvolvimento de células solares de Kesterite : melhoria da camada absorvente e da arquitectura da célula [D] . Ranjbarrizi, Samaneh. 2017

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6. Development of microencapsulated anthocyanin-rich powder using soy protein isolate jackfruit seed starch and an emulsifier (NBRE-15) as encapsulating materials [O] . Avinash Singh Patel, Abhijit Kar, Debabandya Mohapatra -1

机译：以大豆分离蛋白菠萝蜜种子淀粉和乳化剂（NBRE-15）为包囊材料开发微囊化的富含花青素的粉末
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

DESENVOLVIMENTO DE MATERIAL ENCAPSULANTE A PARTIR DA FARINHA SECA E DESENGORDURADA DE SEMENTE DE GOIABA / DEVELOPMENT OF ENCAPSULATING MATERIAL FROM DRY AND DEGREASED FLOUR OF GUIABA SEED

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