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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Ciência Rural (1) Autor Pacheco,Maria Teresa Bertoldo (2) Silva,Vera Sônia Nunes da (2) Bento,Juliana Aparecida Correia (1) Caliari,Márcio (1) Ferreira,Karen Carvalho (1) Henrique,Celina Maria (1) Ida,Elza Iouko (1) Prati,Patricia (1) Soares Júnior,Manoel Soares (1) Souza,Aparecida Sônia de (1) Tassi,Adriana Luiza Wain (1) Mais... Palavra-chave Allicin stability (1) Allium sativum L (1) And starch resistant. (1) Anthocyanins (1) Bioactive compounds (1) Black soybean (1) Confectionery (1) Garlic fried (1) Garlic paste (1) Glycine max L. (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2014 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Evaluation of allicin stability in processed garlic of different cultivars Ciênc. Tecnol. Aliment. Prati,Patricia; Henrique,Celina Maria; Souza,Aparecida Sônia de; Silva,Vera Sônia Nunes da; Pacheco,Maria Teresa Bertoldo. This research aimed at evaluating the suitability of five different garlic cultivars for the processing of unsalted garlic paste, chopped fried garlic, and fried sliced garlic. The concentration of allicin in the products was evaluated immediately after processing and at 45-day intervals during 180 days of storage. Allicin concentrations in raw garlic of the varieties under study differed (20.73 a 24.31mg of allicin g- 1 garlic). Stability exhibited a similar between the varieties according to the type of processing utilized. Processing into paste was more favorable to the preservation of allicin than the other processes. The amount of allicin lost during the process to obtain paste for the different varieties was less than 9.5%, and it reached a maximum... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bioactive compounds; Allicin stability; Allium sativum L; Garlic fried; Garlic paste. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300028 Roasting soybeans in a microwave for manufacturing chocolate dragées Ciência Rural Tassi,Adriana Luiza Wain; Bento,Juliana Aparecida Correia; Ferreira,Karen Carvalho; Caliari,Márcio; Silva,Vera Sônia Nunes da; Pacheco,Maria Teresa Bertoldo; Ida,Elza Iouko; Soares Júnior,Manoel Soares. ABSTRACT: This study aimed to evaluate the effect of different microwave-roasting timeson different sizes of soybean grains with black tegument to achieve the best crunchiness, flavor, and hardness. Black soybean dragées- containing a soybean core coated with layers of chocolate (dragée) - were manufactured, and their nutritional value, microbiological risk, acceptability, and consumer-purchase intentions were verified. Flavor and crunchiness of the roasted black soybeans wereonly affected by the roasting time in the microwave, whereas the hardness was only affected by grain size. The best core of the dragéewas obtainedusing grains ofsieve size 15 (large grains) roastedin the microwave for 11 min; this core presented higher frequencies for extremely... Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycine max L.; Black soybean; Confectionery; Anthocyanins; And starch resistant.. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001000751 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco