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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Anais da ABC (AABC) (1) Ciência Rural (1) Autor ALMEIDA MURADIAN,Ligia Bicudo (1) Agnes,Ingrid Beatriz Lermen (1) Alibas,Ilknur (1) BADIALE-FURLONG,ELIANA (1) Bertol,Teresinha Marisa (1) COSTA,CÉSAR S.B. (1) Coldebella,Arlei (1) Fiorentini,Angela Maria (1) Kawski,Vicky Lilge (1) SASAKI,Renata (1) SILVA,BIBIANA DA (1) SOUZA,MANUEL M. DE (1) Santos,Maria José Honorato dos (1) Sawitzki,Maristela Cortez (1) VANDERLINDE,Daleth Walkiria (1) Mais... Palavra-chave Celery (4) "serralha" (1) Activation energy (1) Brazilian pepper (1) Carotenoids (1) Curing salt (1) Effective moisture diffusivity (1) Meat products (1) Microwave drying (1) Mint (1) Provitamin A (1) Rosemary (1) Sea asparagus (1) Sea water crops (1) Thin- layer drying models (1) Vegetable extracts (1) Vegetable leaves (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Ano 2018 (1) 2017 (1) 2014 (1) 2000 (1) País Brazil (4) Idioma Inglês (4)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Free phenolic compounds extraction from Brazilian halophytes, soybean and rice bran by ultrasound-assisted and orbital shaker methods Anais da ABC (AABC) SOUZA,MANUEL M. DE; SILVA,BIBIANA DA; COSTA,CÉSAR S.B.; BADIALE-FURLONG,ELIANA. Abstract In several countries halophytes are commercially cultivated in low saline or even irrigated with seawater, as well as with saline aquaculture effluent, like a sea asparagus Sarcocornia ambigua, that show a biotechnological potential for bioactive compounds production. However, their recovery from matrix is sometimes inefficient because the lignocellulosic materials difficult the solvent action when drastic conditions are not applied. The ultrasound-assisted extraction (UAE) was optimized by a central composite rotational design for recovery free phenolic compounds (FPC) from the sea asparagus S. ambigua. Optimum conditions were validated and compared with orbital shaker extraction for S. ambigua, other Brazilian halophytes (Apium graveolens,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Sea asparagus; Celery; Brazilian pepper; Sea water crops. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000703363 Mathematical modeling of microwave dried celery leaves and determination of the effective moisture diffusivities and activation energy Ciênc. Tecnol. Aliment. Alibas,Ilknur. Celery (Apium graveolens L. var. secalinum Alef) leaves with 50±0.07 g weight and 91.75±0.15% humidity (~11.21 db) were dried using 8 different microwave power densities ranging between 1.8-20 W g-1, until the humidity fell down to 8.95±0.23% (~0.1 db). Microwave drying processes were completed between 5.5 and 77 min depending on the microwave power densities. In this study, measured values were compared with predicted values obtained from twenty thin layer drying theoretical, semi-empirical and empirical equations with a new thin layer drying equation. Within applied microwave power density; models whose coefficient and correlation (R²) values are highest were chosen as the best models. Weibull distribution model gave the most suitable predictions at all... Tipo: Info:eu-repo/semantics/article Palavras-chave: Activation energy; Effective moisture diffusivity; Microwave drying; Celery; Thin- layer drying models. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200026 Provitamin a activity of raw and cooked Brazilian leaves Ciênc. Tecnol. Aliment. ALMEIDA MURADIAN,Ligia Bicudo; VANDERLINDE,Daleth Walkiria; SASAKI,Renata. The purpose of this study was to determine, through beta-carotene analysis, the provitamin A value of three vegetables leaves ("serralha", celery and mint), raw and submitted to two ways of cooking: boiling and microwave. Samples of "serralha" presented the better provitamin A value beyond the three leaves analyzed: 1, 373 RE/100g for raw samples. Except for mint, it was observed a significant lost of provitamin A due the two ways of cooking. Tipo: Info:eu-repo/semantics/article Palavras-chave: Carotenoids; Provitamin A; Vegetable leaves; "serralha"; Celery; Mint. Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200004 Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients Ciência Rural Kawski,Vicky Lilge; Bertol,Teresinha Marisa; Santos,Maria José Honorato dos; Sawitzki,Maristela Cortez; Fiorentini,Angela Maria; Coldebella,Arlei; Agnes,Ingrid Beatriz Lermen. ABSTRACT: The aim of this study was to evaluate the sensory and physicochemical quality of colonial salamis added with vegetable-based curing ingredients as potential enhancers of quality products. Salamis were produced according to three treatments: (A) Control: 0.1% curing salt; (B) rosemary: 0.05% curing salt + 0.5% rosemary extract (RE); and (C) RE+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery, nitrate and nitrite supplies, respectively) + 0.5% of RE. No significant differences were observed (P>0.05) among the three treatments for dry matter (DM), crude protein (CP), ash, ether extract (EE) and gross energy (GE). Sensory analysis was performed by applying the preference test and multiple comparison between the three treatments.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Celery; Curing salt; Meat products; Rosemary; Vegetable extracts. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800781 Registros recuperados: 4 Primeira ... 1 ... Última

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