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| Borderes,Josiane; Costa,Alessandra; Guedes,Alessandro; Tavares,Lorena Benathar Ballod. |
| The aim of this work was to study the production of compounds with antioxidant activity by Pycnoporus sanguineus when cultivated in submerged fermentation using a potato dextrose broth plus peptone medium. The study evaluated the biomass production, glucose consumption, variation of medium pH and antioxidant activity. The antioxidant potential was tested through the DPPH method and β-carotene / linoleic acid system with extracts obtained from the mycelium at different times of cultivation (5, 10, 15, 20, 25 and 30 days). Maximum kinetic values of specific growth rate (0.289 day-1), biomass productivity (0.698 g.L-1.day-1) and the yield of glucose conversion into biomass (26.24 g.g-1) were obtained during the exponential growth phase. The highest... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Basidiomycetes; Submerged culture; Kinetics; Antioxidant compounds. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000600012 |
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| Costa,Alessandra; Baraúna,Ana Carolina; Bertin,Renata Labronici; Tavares,Lorena Benathar Ballod. |
| In recent decades, studies on human nutrition have emphasized the importance of omega-3 and 6 intake. Since flaxseed is a good source for such fatty acids, the aim of this study was to develop a Brazilian cheese roll enriched with flaxseed flour. Three formulations were produced to determine the intensity of some sensory attributes and to set the best composition for conducting a consumer acceptance test. In the selected formulation, it was determined the Brazilian cheese roll's expansion rate, its physico-chemical characteristics, fatty acid composition and acceptance rate. Regarding its flavor and general characteristics, the results showed a good acceptance of the cheese roll enriched with flaxseed flour. The product also presented an omega-6/omega-3... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sensory evaluation; Food analysis; Food composition; Omega-3; Functional food. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000400007 |
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