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Now showing items 21-30 of 103
Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products
(LWT, 2018-12-01) [Artigo]
This study aimed at characterizing guava, orange and passion fruit by-products and investigating the effect of adding these fruit by-products to probiotic fermented goat milk and cereal-based fermented products. Fruit ...
Effect of Ultrasound on the Stability of Turmeric Oleoresin Microencapsulated in Gelatin-Collagen Matrices
(Journal Of Food Process Engineering, 2017-04-01) [Artigo]
This study evaluated the effect of sonication on the stability of turmeric oleoresin microcapsules produced by spray and freeze-drying using blends of gelatin-collagen as encapsulating matrices. Samples prepared with ...
Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks
(Journal of Sensory Studies, 2017-12-01) [Artigo]
The purpose of this study was to identify the sensory and non-sensory factors which determine the purchase and consumption of extruded corn-based snacks using market research and a rank preference test. Most consumers had ...
Thermophysical properties of different olive oils: Evaluating density and rheology through a fluid dynamic approach
(European Journal Of Lipid Science And Technology, 2017-07-01) [Artigo]
The aim of this study was to investigate the Newtonian viscosity and density of different types of olive oils with the ultimate aimof optimizingthe unit operationsinvolvedin their productionprocess. Atotal of14oils were ...
DEVELOPMENT AND VALIDATION OF ANALYTICAL METHOD FOR PALM OIL DETERMINATION IN MICROCAPSULES PRODUCED BY COMPLEX COACERVATION
(Quimica Nova, 2016-01-01) [Artigo]
The microencapsulation of palm oil may be a mechanism for protecting and promoting the controlled release of its bioactive compounds. To optimize the microencapsulation process, it is necessary to accurately quantify the ...
Mixture and motion of sugar cane bagasse in a rotating drum
(Powder Technology, 2017-07-15) [Artigo]
The mixture and motion of fibrous particles of sugar cane bagasse were experimentally investigated in a rotating drum, a configuration frequently used for bioreactors in solid-state fermentation processes. The rotational ...
Extração e avaliação do potencial antimicrobiano de capsaicinóides obtidos de pimentas do gênero Capsicum sp
(Boletim Centro de Pesquisa de Processamento de Alimentos, 2016-01-01) [Artigo]
Capsicum sp. peppers besides conferring distinctive flavor in foods, have antimicrobial potential, which is interesting from the hygienicsanitary aspect. Thus, the aim of this study was to extract and evaluate the antimicrobial ...
Identification of acoustic fields in aqueous biomass solutions of banana waste pretreated by power ultrasound
(Biomass Conversion And Biorefinery, 2018-03-01) [Artigo]
High-intensity ultrasound is a technology used to improve the performance of processes in the chemical, pharmaceutical, biomass pretreatment, and food industries. However, few studies were described in the literature to ...
Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds
(Food Research International, 2017-12-01) [Artigo]
Jambolan [Syzygium cumini (L.)] berries are a popular fruit in Brazil, renowned for their high phenolic compound (PC) content. These PCs have antioxidant, antibacterial, and other characteristics that may be beneficial to ...
Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization
(LWT - Food Science and Technology, 2018-04-01) [Artigo]
Looking to supply a gluten-free product with improved acceptance, and that promote a possible increase in the absorption of calcium in individuals with celiac disease, gluten-free chocolate cookies with oligofructose-enriched ...