Publications by authors named "Marcio Caliari"

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New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties.
Gabriela Silva Mendes Coutinho, Alline Emannuele Chaves Ribeiro, Priscylla Martins Carrijo Prado, Érica Resende Oliveira, Ítalo Careli-Gondim, Márcio Caliari

J Food Sci Technol· October 2023

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Yield and Technological Quality of Pirarucu Trimming Surimi According to the Number of Washing Cycles, Rice Flour Content, and Cooking Temperature.
Gabriella Leite Magalhães, Manoel Soares Soares Júnior, Márcio Caliari, Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico

Foods· July 2023

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High fiber content snack bars made with maize biomass flour, rice flakes and oat flakes: Physicochemical properties and sensory acceptance.
Alline Emannuele Chaves Ribeiro, Aryane Ribeiro Oliveira, Ana Caroline Mendes da Silva, Marina Costa Garcia, Keyla de Oliveira Ribeiro, Márcio Caliari

Food Sci Technol Int· March 2023

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Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method.
Juliana Aparecida Correia Bento, Paulo Riceli Vasconcelos Ribeiro, Lorena Mara Alexandre E Silva, Elenilson Godoy Alves Filho, Priscila Zaczuk Bassinello, Márcio Caliari

Food Chem· September 2021

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Vinegar from Anacardium othonianum Rizzini using submerged fermentation.
Glenda A da Rocha Neves, Adriana R Machado, Jeisa F Santana, Dayane C da Costa, Nelson R Antoniosi Filho, Márcio Caliari

J Sci Food Agric· May 2021

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Pasting and thermal properties of fermented cassava ( Crantz).
Giselle de Lima Paixão E Silva, Juliana Aparecida Correia Bento, Aryane Ribeiro Oliveira, Marina Costa Garcia, Manoel Soares Soares Júnior, Márcio Caliari

J Food Sci Technol· April 2021

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Physicochemical quality and sensory acceptance of toasts with partial replacement of wheat flour by maize biomass flour.
Alline Emannuele Chaves Ribeiro, Aryane Ribeiro Oliveira, Ana Caroline Mendes da Silva, Márcio Caliari, Manoel Soares Soares Júnior

J Food Sci Technol· October 2020

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Physicochemical, structural, and thermal properties of "batata-de-teiú" starch.
Juliana Aparecida Correia Bento, Marília Cândido Fidelis, Menandes Alves de Souza Neto, Luciano Morais Lião, Márcio Caliari

Int J Biol Macromol· February 2020

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The effect of active coating and refrigerated storage on the quality of avocado cultivar, Quintal.
Ítalo Careli-Gondim, Taciene Carvalho Mesquita, Eduardo Valério de Barros Vilas Boas, Márcio Caliari, Manoel Soares Soares Júnior

J Food Sci Technol· January 2020

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Use of agricultural by-products in extruded gluten-free breakfast cereals.
Priscila Alonso Dos Santos, Márcio Caliari, Manoel Soares Soares Júnior, Kamilla Soares Silva, Letícia Fleury Viana

Food Chem· November 2019

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Waxy maize starch modified by sun-drying after spontaneous or backslopping fermentation.
Camila Souza Teixeira, Glenda Antonia da Rocha Neves, Márcio Caliari, Manoel Soares Soares Júnior

Int J Biol Macromol· August 2019

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Extraction, characterization and technological properties of white garland-lily starch.
Juliana Aparecida Correia Bento, Karen Carvalho Ferreira, Ana Lázara Matos de Oliveira, Luciano Morais Lião, Márcio Caliari

Int J Biol Macromol· August 2019

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Characterization of tomato processing by-product for use as a potential functional food ingredient: nutritional composition, antioxidant activity and bioactive compounds.
Yasmini P A Silva, Bárbara C Borba, Vanessa A Pereira, Marcela G Reis, Márcio Caliari

Int J Food Sci Nutr· March 2019

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Broken rice grains pregelatinized flours incorporated with lyophilized açaí pulp and the effect of extrusion on their physicochemical properties.
Aryane Ribeiro Oliveira, Alline Emannuele Chaves Ribeiro, Érica Resende Oliveira, Mendes da Silva Ana Caroline, Manoel Soares Soares Júnior, Márcio Caliari

J Food Sci Technol· March 2019

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The Impact of Heat-Moisture Treatment on the Properties of L. Starch and Optimization of Process Variables.
Maria José Missão Cordeiro, Cristiane Martins Veloso, Leandro Soares Santos, Renata Cristina Ferreira Bonomo, Márcio Caliari

Food Technol Biotechnol· December 2018

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Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage.
Érica Resende Oliveira, Márcio Caliari, Manoel Soares Soares Júnior, Aryane Ribeiro Oliveira, Renata Cristina Marques Duarte

J Food Sci Technol· January 2018

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