Publications by authors named "Kamilla Soares Silva"
Article Synopsis
- The study examined how different moisture levels and temperatures during extrusion affect the physical properties of breakfast cereals.
- The best-performing cereal was analyzed for its nutritional content and safety, revealing protein, fat, and fiber levels suitable for consumption.
- Sensory analysis indicated that the cereal was generally accepted by consumers, with potential for utilizing rice, passion fruit, and milk by-products in its production.
Background: One of the chief complaints of individuals who frequent the Family Health Units is chronic pain which, in Salvador, affects over 40% of the population. However, little is known about the type of pain and its impact on quality of life (QoL) at population level. The aim of the study is to evaluate the impact of neuropathic pain on QoL in a community.
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