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| CARDOSO,Flávio de Souza Neves; KOBLITZ,Maria Gabriela Bello; ORTIZ,Gisela Maria Dellamora; CARVALHO,José Luiz Viana de; CARVALHO,Lucia Maria Jaeger de. |
| Abstract Despite the high catalytic properties of pectinases, the utilization of free enzymes always presents some hindrances such as low stability, a difficulty for product recovery and the impossibility of continuous use. Enzyme encapsulation is one of the methods used to overcome these limitations; however, some kind of effect is expected to occur on its catalytic activity. The objective of this work was to study the parameters involved in the process of encapsulation of a commercial pectinase product in calcium alginate and the effect of this encapsulation on its catalytic activity. The effect of the parameters of sodium alginate, calcium chloride, enzyme concentration and reaction time on enzymatic activity and encapsulation yield were also... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pectinase; Encapsulation; Parameters; PH; Temperature. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100247 |
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| MOREIRA,Lara de Azevedo Sarmet; CARVALHO,Lucia Maria Jaeger de; CARDOSO,Flávio da Silva e Souza Neves; ORTIZ,Gisela Maria Dellamora; FINCO,Fernanda Dias Bartolomeu Abadio; CARVALHO,José Luiz Viana de. |
| Abstract Biofortification is an important technique where the nutritional quality of food crops is enriched through the increase of nutrient content. Provitamin A deficiency is still a public health concern mainly in developing countries. Since beta-carotene is a vitamin A precursor, the increase of this compound in foods through biofortification is a manner to reach people under hidden hunger condition. This work aimed to evaluate the effect of different cooking styles on carotenoids content and antioxidant activity of two different genotypes of biofortified Cucurbita moschata. In the present study, biofortified pumpkins submitted to different cooking conditions were assessed for antioxidant activity by ABTS, DPPH, β-carotene/linoleic acid systems and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pumpkin; Antioxidant activity; Carotenoids; Cooking; Biofortification. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200302 |
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| MIRANDA,Joyce Aparecida Tavares de; CARVALHO,Lucia Maria Jaeger de; VIEIRA,Ana Claudia de Macedo; CASTRO,Izabela Miranda de. |
| Abstract Beans are a vital food for the population around the world because it contains a relatively high amount of protein, vitamins, fiber, and minerals, being an important vegetable source of iron, particularly when combined with ascorbic acid and cysteine. The starch content in the seed is between 45 and 60%. This paper evaluated the granular structure of starches from common beans (Phaseolus vulgaris) and cowpea (Vigna unguiculata) in raw and cooked forms by Scanning Electron Microscopy (SEM), and their crystallinity by X-ray diffraction (DR-X). By SEM, was observed the occurrence of gelatinization phenomenon in cowpea and carioca beans, and the resistance to this event in black beans. By DR-X, the diffraction angles found in this work are more... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Starch; Bean; Cowpea. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600718 |
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