Browsing by Author Steel, CJ

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Showing results 1 to 16 of 16
PreviewIssue DateTitleAuthor(s)AdvisorType
2011Physico-chemical, morphological, and pasting properties of Pine nut (Araucaria angustifolia) starch oxidized with different levels of sodium hypochloritede Conto, LC; Plata-Oviedo, MSV; Steel, CJ; Chang, YK-Artigo de periódico
2009Physical and chemical evaluation of chocolate cake covered with gelatin, stearic acid, modified starch or "carnauba" wax edible icingOsawa, CC; Fontes, LCB; Miranda, EHW; Chang, YK; Steel, CJ-Artigo de periódico
2013Dietary fibre sources in frozen part-baked bread: Influence on technological qualityAlmeida, EL; Chang, YK; Steel, CJ-Artigo de periódico
2013Dietary fibre sources in bread: Influence on technological qualityAlmeida, EL; Chang, YK; Steel, CJ-Artigo de periódico
2012Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan breadde Conto, LC; Oliveira, RSP; Martin, LGP; Chang, YK; Steel, CJ-Artigo de periódico
2010Evaluation of the in vitro glycemic index of a fiber-rich extruded breakfast cereal produced with organic passion fruit fiber and corn flourLeoro, MGV; Clerici, MTPS; Chang, YK; Steel, CJ-Artigo de periódico
2009Effect of Some Extrusion Variables on Residual Quantity of Cyanogenic Compounds in an Organic Breakfast Cereal Containing Passion Fruit FiberVernaza, G; Matsuura, FCAU; Chang, YK; Steel, CJ-Artigo de periódico
2012Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flourSchmiele, M; Jaekel, LZ; Patricio, SMC; Steel, CJ; Chang, YK-Artigo de periódico
2012Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storageGomes-Ruffi, CR; da Cunha, RH; Almeida, EL; Chang, YK; Steel, CJ-Artigo de periódico
2013Effect of adding unconventional raw materials on the technological properties of rice fresh pastaFernandes, MD; Sehn, GAR; Leoro, MGV; Chang, YK; Steel, CJ-Artigo de periódico
2012Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flourJaekel, LZ; da Silva, CB; Steel, CJ; Chang, YK-Artigo de periódico
2013Starches from non-conventional sources to improve the technological characteristics of pound cakeAlmeida, EL; Marangoni, AL; Steel, CJ-Artigo de periódico
2007Films and edible coatings based on native starches and gelatin in the conservation and sensory acceptance of Crimson grapesFakhouri, FM; Fontes, LCB; Goncalves, PVDM; Milanez, CR; Steel, CJ; Collares-Queiroz, FP-Artigo de periódico
2006Formation of polymerization compounds during thermal oxidation of cottonseed oil, partially hydrogenated cottonseed oil and their blendsSteel, CJ; Dobarganes, MC; Barrera-Arellano, D-Artigo de periódico
2005The influence of natural tocopherols during thermal oxidation of refined and partially hydrogenated soybean oilsSteel, CJ; Dobarganes, MC; Barrera-Arellano, D-Artigo de periódico
2010Effect of Adding Different Dietary Fiber Sources on Farinographic Parameters of Wheat FlourAlmeida, EL; Chang, YK; Steel, CJ-Artigo de periódico