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| Registros recuperados: 12 | |
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| CUNHA JÚNIOR, P. C. da C.; OLIVEIRA, L. S. de; GOUVÊA, L. de P.; ALCANTARA, M. de; ROSENTHAL, A.; FERREIRA, E. H. da R.. |
| Brazil nut is a typical oilseed from the Amazon region, of great economic and cultural importance. Due to its high nutritional value, it is interesting to be used as a matrix for new products’ development. Thus, the present study aimed to develop and characterize a drink based on Brazil nuts fermented by Lactobacillus casei and added with inulin. After formulated, the drink was pasteurized, fermented, maturated, and stored under refrigeration for 28 days. Physical, chemical, microbiological, and sensory analyzes were performed before and after fermentation, at 7-day intervals. There was maintenance in the content of lipids and proteins and reduction in the concentrations of fibers, ash, total carbohydrates, and moisture. The fermented drink pH decreased... |
| Tipo: Artigo de periódico |
Palavras-chave: Vegetable milk; Bebida funcional; Leite vegetal; Probiótico; Leite vegetal fermentado; Tecnologia de Alimento; Food technology; Lactobacillus casei; Probiotics; Fermented milk; Vegetable products. |
| Ano: 2021 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1128125 |
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| FELBERG, I.; CARRÃO-PANIZZI, M. C.; DELIZA, R.; FREITAS, S. C. de; SANTIAGO, M. C. P. de A.; STEPHAN, M. P.; JESUS, M. S. C. de; GONCALVES, E. B.; ANTONIASSI, R.. |
| Soymilk is one of the most available beverages, an alternative to dairy milk and is recognized for its nutritional value. The nutritional quality, the presence of anti-nutritional factors, isoflavones and sensory acceptability of soymilk depended on the soybean variety as well as the processing conditions. The soymilks from conventional and specialty Brazilian soybean cultivars were compared regarding the composition and consumer acceptance. There were significant differences on the protein, oil, sugars, isoflavones, presence of anti-nutritional factors (phytate and trypsin inhibitor activity) and NSI (nitrogen solubility index) among cultivars and soymilks and for sensory acceptance of soymilks. The preference mapping and cluster analysis identified three... |
| Tipo: Artigo de periódico |
Palavras-chave: Preference Mapping; Phytate; Mapeamento; Análise de Cluster; Fitato; Leite de Soja; Consumidor; Nutriente; Composição de Alimento; Análise de Alimento; Preferência Alimentar; Proteína Vegetal; Produto de Origem Vegetal; Cluster analysis; Proteins; Vegetable products. |
| Ano: 2024 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1167402 |
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| ANTONIASSI, R.; FREITAS, S. C. de; SILVA, T. dos S.; SANTIAGO, M. C. P. de A.; WILHELM, A. E.; JUNQUEIRA, N. T. V.. |
| Macauba (Acrocomia aculeata) has mainly been evaluated as an oil source focused on biodiesel production. Furthermore, the fruit mesocarp and kernel are edible, and candies, jelly, sweet alcoholic liquor and ice cream are also produced from the mesocarp. Despite its consumption, there is still a lack of information on the nutritional composition of macauba. Selected macauba genotypes producing fruits with a sweet mesocarp were evaluated regarding the fruit characteristics, proximate composition, oil content and fatty acid profile. The mesocarp total sugar (fructose and glucose) content ranged from 4.5 to 9.6 g/100g, total dietary fiber varied from 6.8 to 9.3 g/100g, while protein content was up to 2.2 g/100g (wet basis). There was a significant difference... |
| Tipo: Artigo de periódico |
Palavras-chave: Total dietary fiber; Kernel; Fibra alimentar; Mesocarpo; Macaúba; Açúcares; Amêndoa; Tecnologia de Alimento; Produto de Origem Vegetal; Sugars; Mesocarp; Food technology; Vegetable products. |
| Ano: 2020 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126204 |
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| DIAS-MARTINS, A. M.; PESSANHA, K. L. F.; PACHECO, S.; RODRIGUES, J. A. S.; CARVALHO, C. W. P. de. |
| Climate change can cause an increase in arid soils, warmer weather, and reduce water availability, which in turn can directly affect food security. This increases food prices and reduces the availability of food. Therefore, knowledge concerning the nutritional and technological potential of non-traditional crops and their resistance to heat and drought is very interesting. Pearl millet is known to produce small nutritious cereal grains, which can endure both heat and dry conditions, and is one of the basic cereals of several African and Asian countries. Although this species has been cultivated in Brazil for at least 50?years it is only used as a cover crop and animal feed, but not for human consumption. Nonetheless, pearl millet grains have a high... |
| Tipo: Artigo de periódico |
Palavras-chave: Livre de glúten; Alimento funcional; Farinha; Cereal; Alimento; Grão; Produto de Origem Vegetal; Tecnologia de Alimento; Flour; Gluten-free foods; Whole grain foods; Vegetable products; Food technology; Functional foods; Grains. |
| Ano: 2018 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1090911 |
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| Panserat, S.; Hortopan, G. A.; Plagnes-juan, E.; Kolditz, C.; Lansard, M.; Skiba-cassy, S.; Esquerre, D.; Geurden, I.; Medale, Francoise; Kaushik, Sadasivam; Corraze, Genevieve. |
| Our objective was to analyse the hepatic transcriptomes of juvenile rainbow trout fed with a plant-based diet. We focused our analysis on the total replacement of fish meal (FM) and fish oil (FO) by a 100% plant-based diet (0% FM, 0% FO). We analysed the postprandial hepatic transcriptomes of rainbow trout fed the two diets 8 h after feeding. Six total hepatic RNAs from each dietary group were hybridised against a trout cDNA microarray (9K). After treatment of the data respecting the standard MIAME (Minimum Information About a Microarray Experiment) protocol, we found that 176 hepatic genes were differentially expressed between fish fed the two diets: 96 and 80 were over-expressed and under-expressed, respectively, in trout fed the plant-based diet. A... |
| Tipo: Text |
Palavras-chave: Rainbow trout; Transcriptome; Metabolism; Liver; Vegetable products; Marine ingredients. |
| Ano: 2009 |
URL: http://archimer.ifremer.fr/doc/2009/publication-6684.pdf |
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| Registros recuperados: 12 | |
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