RSS 1.0Artigos - Engenharia e Tecnologia de Alimentos - IBILCE
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Caracterização tecnológica de sobremesas lácteas achocolatadas cremosas elaboradas com concentrado protéico de soro e misturas de gomas carragena e guar
Nikaedo, Patrícia Hideko Lemos
; Amaral, Florence Franco ; Penna, Ana Lúcia Barretto (Revista Brasileira de Ciências Farmacêuticas, 2004) [Artigo]
The consumption of dairy desserts has boomed in the last few decades, due to the technological progress in the development of ingredients and processes. In this study the physicochemical and sensory characterization of ... -
PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF AVOCADO OILS
Jorge, Tamara De Souza; Polachini, Tiago Carregari ; Dias, Liara Silva ; Jorge, Neuza ; Telis-romero, Javier (Ciência e Agrotecnologia, 2015) [Artigo]
Avocado oil is rich in bioactive compounds, which can improve human health by acting as an antioxidant. It may be extracted from different varieties of avocado, such as Margarida and Hass varieties, each of them with ... -
Blanching of papaya: effect on osmotic dehydration and characterization of the fruit invertase
; Uchidate, Fabio Shindi; ; ; Mauro, Maria Aparecida (Ciência Rural, 2021) [Artigo]
This research evaluated the influence of blanching on osmotic dehydration in sucrose solutions of papaya of Formosa cultivar. The characterization of invertase present in the fruits was also done. Blanching possibly caused ... -
Caída de presión en lecho fijo de cubos de papa, remolacha y zanahoria considerando encogimiento
Telis-romero, Javier; (Food Science and Technology, 2003) [Artigo]
En este trabajo fue determinada experimentalmente la porosidad de lechos de cubos de papa, remolacha y zanahoria en función de la humedad con aristas iniciales de 8mm. La porosidad del lecho, con diferentes contenidos de ... -
Avaliação da maceração dinâmica do milho após um curto período de hidratação e subseqüente quebra do pericarpo do grão
Lopes Filho, José Francisco (Food Science and Technology, 1999) [Artigo]
The dynamic steeping of craked corn grains was compared against the conventional steeping process of the wet milling for starch and subproducts production. Corn fractions yields (germ, fiber, starch and gluten) were obtained ... -
Potential of mangaba (Hancornia speciosa), mango (Mangifera indica L.), and papaya (Carica papaya L.) seeds as sources of bioactive compounds1
Silva, Ana Carolina Da; Jorge, Neuza (Revista Ceres, 2020) [Artigo]
The bioactive compounds and the antioxidant capacities of mangaba, mango and papaya oils were investigated. Determinations of fatty acid composition, tocopherol, phytosterols, phenolic compounds profile, total carotenoids, ... -
Caracterização fitoquímica do óleo de soja adicionado de extrato de Portulaca oleracea L.
Jorge, Neuza; Pietro, Taísa Attuy ; ; Veronezi, Carolina Médici (Revista Ceres, 2018) [Artigo]
The main objective of the present work was to measure the total phenolic compound content and antioxidant activity of Portulaca oleracea L. extract, besides evaluating the oxidative stability and phytochemical compound ... -
Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview
; ; ; ; ; ; ; ; Jorge, Neuza; (Food Reviews International, 2021) [Resenha]
Lipid peroxidation is a critical factor in the edible oils production chain. To minimize this process, several studies have been developed using synthetic antioxidants, which are widely used in oil processing to preserve ... -
Physicochemical characterization of the pulp oil of bacuri Attalea phalerata Mart. ex Spreng. (Arecaceae)
Cardoso Coimbra, Michelle; ; Jorge, Neuza (Revista Corpoica-ciencia Y Tecnologia Agropecuaria, 2020) [Artigo]
The aim of the study was to characterize the pulp oil of bacuri Attalea phalerata Mart. ex Spreng. (Arecaceae) according to official analytical methods. Total phenolic and carotenoids contents were evaluated by spectrophotometry, ... -
Physicochemical evaluation of oil blends of Glycine max L., Helianthus annus L. and Cocos nucifera L. under thermoxidation
Pinheiro, Andressa Alves; Jorge, Neuza (Acta Brasiliensis, 2021) [Artigo]
The predominance of mono and polyunsaturated fatty acid of Glycine max L. (soybean) and Helianthus annus L. (sunflower) oils make them more unstable under high temperatures and susceptible to oxidation. On the other hand, ... -
An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings
Milk, Leonardo Heleno; Goss Milani, Talita Maira ; Conti-Silva, Ana Carolina (Acta Scientiarum-technology, 2021) [Artigo]
Expanded corn snacks are obtained through thermoplastic extrusion and then a lipid vehicle (oil or hydrogenated vegetable fat) is sprinkled on the product, giving the desired flavour. However, this second step called ... -
Tannin Extract for Sugarcane Juice Clarification
Leite, Inacio Ramos; Barbosa, Roger Darros (Sugar Tech, 2021) [Artigo]
Clarification of sugarcane juice is one of the most important steps in the sugar manufacturing process, considering that an efficient clarification may result in highly beneficial effects on the quality and yield of the ... -
Water sorption properties of papaya seeds (Carica papaya L.) formosa variety: An assessment under storage and drying conditions
Rosa, Daniele Penteado; Evangelista, Rodrigo Rodrigues ; Borges Machado, Andre Luiz ; Ribeiro Sanches, Marcio Augusto ; Telis-Romero, Javier (Lwt-food Science And Technology, 2021) [Artigo]
In this research, sorption isotherms and thermodynamic properties of papaya seeds were evaluated by simulating storage and drying temperatures. Papaya seeds and its oil were evaluated for their proximate composition and ... -
Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan
; ; ; Bellucci, Elisa Rafaela Bonadio; ; (Foods, 2020) [Artigo]
The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, ... -
Determination of the rheological behavior and thermophysical properties of malbec grape juice concentrates (Vitis vinifera)
Evangelista, Rodrigo Rodrigues; Ribeiro Sanches, Marcio Augusto ; ; ; Telis-Romero, Javier (Food Research International, 2020) [Artigo]
The rheological behavior and thermophysical properties (density, specific heat, and thermal conductivity) were experimentally determined as function of temperature (1-66 degrees C) and solid soluble content (13.6-45.0 ... -
Mass transfer in beef: effect of crossbreeding and ultrasound application
Ribeiro Sanches, Marcio Augusto; Onofre Colombo Silva, Patricia Maria ; Barbosa, Roger Darros ; Romero, Javier Telis ; Silva Barretto, Andrea Carla da (Scientia Agricola, 2021) [Artigo]
Cuts of muscle (biceps femoris) from three crossbreeds between the Nelore, Angus and Wagyu breeds of cattle (Crossbreed 1 (C1): 1/2 Angus and 1/2 Nelore; Crossbreed 2 (C2): 3/4 Angus and 1/4 Nelore; Crossbreed 3 (C3): 1/2 ... -
Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguica) with reduced nitrite
Bonadio Bellucci, Elisa Rafaela; ; ; Bis-Souza, Camila Vespucio ; ; Silva Barretto, Ndrea Carla da (Scientia Agricola, 2021) [Artigo]
The use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are healthier. Nitrite is added as a preservative to these products and ... -
Oxidative stability of soybean oil added of purple onion (Allium cepa L.) peel extract during accelerated storage conditions
Umeda, Wellington Mamoro; Jorge, Neuza (Food Control, 2021) [Artigo]
The onion (Allium cepa L.) is one of the most consumed vegetables worldwide and its peels present significant contents of flavonoids and bioactive compounds of high antioxidant capacity. The present work aimed to evaluate ... -
Lacticaseibacillus casei SJRP38 and buriti pulp increased bioactive compounds and probiotic potential of fermented milk
Borgonovi, Tais Fernanda; ; Penna, Ana Lúcia Barretto (LWT, 2021) [Artigo]
The effect of passion fruit and buriti pulps on probiotic and starter lactic acid bacteria growth and on fermented milk (FM) was evaluated. Buriti pulp showed higher amounts of lipids, total phenolic compounds (PC), ... -
Physicochemical characterization of the pulp oil of bacuri Attalea phalerata Mart. ex Spreng. (Arecaceae)
Coimbra, Michelle Cardoso; ; Jorge, Neuza (Ciencia Tecnologia Agropecuaria, 2021) [Artigo]
The aim of the study was to characterize the pulp oil of bacuri Attalea phalerata Mart. ex Spreng. (Arecaceae) according to official analytical methods. Total phenolic and carotenoids contents were evaluated by spectrophotometry, ...