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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Cipolatti,Eliane Pereira (2) Furlong,Eliana Badiale (2) Oliveira,Melissa dos Santos (2) Buffon,Jaqueline Garda (1) Kupski,Larine (1) Rocha,Meritaine da (1) Soares,Leonor de Souza (1) Mais... Palavra-chave Antioxidants (1) Bioprocess (1) Conservation (1) Fermentation process (1) Inhibition of oxidation (1) Rice bran (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2012 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Application of protein-phenolic based coating on tomatoes (Lycopersicum esculentum) Ciênc. Tecnol. Aliment. Cipolatti,Eliane Pereira; Kupski,Larine; Rocha,Meritaine da; Oliveira,Melissa dos Santos; Buffon,Jaqueline Garda; Furlong,Eliana Badiale. The aim of this study was to investigate the use of protein-phenolic based coating made from fermented rice bran on cherry tomatoes (Lycopersicum esculentum). Tests were performed with glycerol 3% (v/v), glycerol with protein-phenolic rice bran extract (5%), glycerol with protein-phenolic extract after 96 hours of fermentation (5%), and a control (without coating). The coated cherry tomatoes were kept at room temperature for 28 days. Mass loss, pH and acidity, total soluble solids, and carotenoids were determined every 96 hours. The coating made from the biomass extract reduced the carotenoid and acidity levels in the fruits studied by 17 and 21.1%, respectively, compared to the control. The coating proved an efficient barrier to water vapor with mass loss... Tipo: Info:eu-repo/semantics/article Palavras-chave: Rice bran; Fermentation process; Conservation. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300025 Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran Ciênc. Tecnol. Aliment. Oliveira,Melissa dos Santos; Cipolatti,Eliane Pereira; Furlong,Eliana Badiale; Soares,Leonor de Souza. This study investigated the content of total phenolic compounds and antioxidant activity in fermented rice bran in order to evaluate the effect of solid state fermentation on these properties. The process was performed with the fungus Rhizopus oryzae CTT 1217 in tray reactors at 30 °C for 120 hours. Samples of fermented rice bran were collected every 24 hours. Antioxidant property was evaluated by the diphenyl-1-picrylhydrazyl radical scavenging method and through the inhibition of enzymatic oxidation and lipid peroxidation of olive oil. The methanol extract of the biomass obtained at 96 hours of fermentation inactivated 50% of free radical in 15 minutes. The same extract reduced the peroxide value in the olive oil by 57% after 30 days of storage. The... Tipo: Info:eu-repo/semantics/article Palavras-chave: Inhibition of oxidation; Antioxidants; Bioprocess. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300016 Registros recuperados: 2 Primeira ... 1 ... Última

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