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| Noreña,Caciano Zapata; Rigon,Renata Trindade. |
| ABSTRACT The inactivation of peroxidase and polyphenol oxidase and the degradation of phenolic compounds, anthocyanins, and antioxidant activity in blackberry were investigated during blanching in water at 80-90 °C, and in steam, from 0 to 10 minutes. The enzyme kinetics indicated the presence of two isoenzymes with different thermal stability, following two-phase model, in which the reaction rate constant increased with increasing temperature for both the heat labile and heat resistant component. The phenolic compounds also followed a biphasic pattern, indicating a more heat resistant fraction, and the rate constants increased with increasing temperature. For the antioxidant activity and anthocyanins, the first order kinetic model (R2>0.982) indicated... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Peroxidase; Polyphenol oxidase; Phenolic; Anthocyanins. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132018000100501 |
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| Kechinski,Carolina Pereira; Castro,Marcel Guigou; Fleck,Renata Jacob; Noreña,Caciano Zapata. |
| A elaboração e o armazenamento de pães crus congelados têm se mostrado vantajosos para os pontos de venda e para o consumidor final. O primeiro, pela redução da perda e menor exigência de espaço físico e mão-de-obra especializada, e o segundo, por disponibilizar pães sempre frescos. O presente trabalho objetivou verificar a influência do armazenamento sobre a viabilidade das células de levedura em massas congeladas de pão francês. Para tanto, as massas foram elaboradas seguindo a metodologia de massa direta: os ingredientes (pré-mistura para pão francês, fermento fresco e água) foram misturados até o desenvolvimento completo do glúten; então foi dividida em porções de 60g e modelada. O congelamento foi realizado em ultracongelador a -32°C, e o... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Panificação; Leveduras; Estabilidade. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782010000500030 |
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| Scher,Caroline Fenner; Brandelli,Adriano; Noreña,Caciano Zapata. |
| ABSTRACTYacon roots contain inulin, which has prebiotic properties and it may be used as sucrose or fat substitutes. However, inulin is very soluble in water. The loss of this important nutrient during blanching is caused mainly by diffusion or leaching, which might be diminished if blanching temperature - time conditions are correctly employed. The aim of this study was to determine the leaching of the sugars inulin, glucose and fructose, present in yacon roots, during hot water blanching under different time/temperature conditions. The samples were cleaned and peeled and cut into geometric forms of 1.75 ± 0.35 mm thick disks. A complete factorial experimental design was used, and the treatments of the samples were compared using the Tukey test. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glucose; Fructose; Prebiotic; Response surface. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000500523 |
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