Now showing items 1-4 of 4
Carotenoides em abóboras
(Boletim Centro de Pesquisa de Processamento de Alimentos, 2011-01-01) [Artigo]
The present literature review highlights the importance of carotenoids as bioactive compound, and its potential application in functional foods. It were detailed the origin, chemical characteristics and sources of the ...
Extracts of red peppers: antioxidant activity and sensory evaluation
(Nutrition and Food Science, 2016-03-14) [Artigo]
Purpose – This study aims to deal with the evaluation of the antioxidant capacity of lyophilized hydroalcoholic extracts of red peppers in natura. Furthermore, preference was evaluated for the taste and color of soybean ...
Effect of Carica papaya and Cucumis melo seed oils on the soybean oil stability
(Food Science and Biotechnology, 2018-08-01) [Artigo]
This study aimed to evaluate the oils of soybean (S), papaya (Pa) and melon (Me) seeds and compounds oils SPa (80:20 w/w); SMe (80:20 w/w); and SPaMe (60:20:20 w/w/w) subjected to thermoxidation. Compound oils showed lower ...
Antioxidant effect of thyme ( -L.) and oregano ( -L.) extracts in soybean oil under thermoxidation
(Journal of Food Processing and Preservation, 2014) [Artigo]
The rancidity of vegetable oils is considered one problem in the food industry,thus, are added antioxidants in food. The objective of this study was to investigatethe antioxidant effect of oregano and thyme extracts in ...