Sabiia Seb
PortuguêsEspañolEnglish
Embrapa
        Busca avançada

Botão Atualizar


Botão Atualizar

Ordenar por: 

RelevânciaAutorTítuloAnoImprime registros no formato resumido
Registros recuperados: 13
Primeira ... 1 ... Última
Imagem não selecionada

Imprime registro no formato completo
Bioactive compounds and antioxidant activity of jabuticaba var. Pingo de mel during its physiological development Ciênc. Tecnol. Aliment.
GARCIA,Lismaíra Gonçalves Caixeta; SILVA,Flávio Alves da; ASQUIERI,Eduardo Ramirez; BOAS,Eduardo Valério de Barros Vilas; DAMIANI,Clarissa.
ABSTRACT The bioactive compounds and in vitro antioxidant activity of jabuticaba fruits var. Pingo de mel were evaluated during their physiological development. The fruits were harvested ten days after anthesis until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. Higher phenolics levels, hydrolysed tannins, and antioxidant activity were observed in 10 days after anthesis, while vitamin C contents were higher throughout the ripening process. At the end of development (34 days), higher levels of vitamin C and lower hydrolysed tannin were observed. It is known that the lower the hydrolysed tannins, the better the sensory characteristics of the fruit, and considering the benefits of vitamin C, it...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Anthesis; Myrciaria sp.; Vitamin C; Hydrolysed tannins.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600556
Imagem não selecionada

Imprime registro no formato completo
Characterization of chemical and mineral composition of marolo (Annona crassiflora Mart) during physiological development Ciênc. Tecnol. Aliment.
SILVA,Edson Pablo da; ABREU,Wilson Cesar de; GONÇALVES,Otávio Alteff; DAMIANI,Clarissa; VILAS BOAS,Eduardo Valério de Barros.
Abstract Maroleiro (Annona crassiflora Mart), belonging to the family of Annonaceae is a typical specie of the Cerrado and has occurred in most states. For fruit characteristics “sui generis”, with significant nutritional value. This study aimed to characterize the marolo (Anonna crasiflora Mart) during fruit development, through the evaluation of its proximal and mineral composition. The fruits 2012/2013 season, were picked to 12Km from the city of Itumirim, southern Minas Gerais, in intervals of 20 days from anthesis to maturity, and the first fruits were harvested 60 days after anthesis. The flowering marolo began in late September 2012, with fruiting initially observed at the end of October, with peak production at the end of February and beginning of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Nutritional value; Savannah fruits; Mineral content; Chemical fruits.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100013
Imagem não selecionada

Imprime registro no formato completo
Effect of adding flours from marolo fruit (Annona crassiflora Mart) and jerivá fruit (Syagrus romanzoffiana Cham Glassm) on the physicals and sensory characteristics of food bars Ciênc. Tecnol. Aliment.
SILVA,Edson Pablo da; SIQUEIRA,Heloisa Helena; DAMIANI,Clarissa; VILAS BOAS,Eduardo Valério de Barros.
Abstract The marolo (Annona crassiflora Mart.) and jerivá (Syagrus romanzoffiana Cham Glassm) fruits grow in the Cerrado biome, and have important sensory and nutritional characteristics. These fruits are eaten fresh or processed and embedded in ice cream, candy, juices, and liquors. However, their use is very limited and is localized exclusively to their native region. The aim of this study was to evaluate the use of these fruits in food consumer products to improve the nutritional patterns of consumers and extend knowledge thereof. To do this, different levels (0%, 5%, 10%, 15%, and 20%) of flour derived from the marolo and jerivá fruits were incorporated into food bars, which were then characterized in terms of their physical of the texture (TPA),...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Flour; Savannah fruits; Porosity; Physical properties.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100140
Imagem não selecionada

Imprime registro no formato completo
Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit Ciênc. Tecnol. Aliment.
SANTOS,Mara Núbia Guimarães dos; SILVA,Edson Pablo da; GODOY,Helena Teixeira; SILVA,Flávio Alves da; CELESTINO,Sonia Maria Costa; PINELI,Lívia de Lacerda de Oliveira; DAMIANI,Clarissa.
Abstract The aim of this study was to evaluate the effect of freezing and atomization on bioactive compounds in cagaita fruit. The levels of total phenolics, total flavonoids, condensed tannins, vitamin C, β-carotene, the antioxidant potential assessed by DPPH and ABTS, sugar profile, and mineral profile were all evaluated. High levels of total polyphenols (881.95 mg/100 g), total flavonoids (42.93 mg/100 g) and condensed tannins (67.00 mg/100 g) were detected in atomized cagaita pulp. A higher content of vitamin C was found in fresh cagaita pulp (29.75 mg/100 g), compared to frozen pulp, or atomized pulp, which had levels of 24.64 mg/100 g and 20.38 mg/100 g, respectively. Atomized pulp had the highest antioxidant activity as assessed using the ABTS...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Eugenia dysenterica DC; Spray drying; Conservation methods; Bioactive compounds.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400600
Imagem não selecionada

Imprime registro no formato completo
Effect of the addition of calcium chloride and different storage temperatures on the post-harvest of jabuticaba variety Pingo de Mel Ciênc. Tecnol. Aliment.
GARCIA,Lismaíra Gonçalves Caixeta; SILVA,Edson Pablo da; SILVA NETO,Carlos de Melo e; VILAS BOAS,Eduardo Valério de Barros; ASQUIERI,Eduardo Ramirez; DAMIANI,Clarissa; SILVA,Flávio Alves da.
Abstract The objective of this study was to analyze the effect of different calcium chloride concentrations on the post-harvest conservation of jabuticaba variety Pingo de Mel at different storage temperatures. The fruit were collected 30 days after the anthesis and subjected to immersions in calcium chloride solution at different concentrations (0%, 2%, 4%, and 6%) for 30 minutes at room temperature. Then, the fruit were dried and packed in polypropylene bags and incubated in a chamber at different temperatures (6 °C, 12 °C, and 25 °C). Samples were analyzed at time 0 and every two days, up to 12 days of storage. No effect of different calcium chloride concentrations was observed in the fruit characteristics at different storage temperatures over time....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidants; Respiration rate; Vitamin C; Weight loss.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500261
Imagem não selecionada

Imprime registro no formato completo
Influence of preservation methods on the bioactivity of mangaba (Hancornia speciosa Gomes) from the Brazilian savannah Ciênc. Tecnol. Aliment.
PAULA,Ladyslene Christhyns; SILVA,Flávio Alves; SILVA,Edson Pablo; ASQUIERI,Eduardo Ramirez; DAMIANI,Clarissa.
Abstract This study aimed to evaluate the behavior of the bioactive compounds and the antioxidant activity of raw mangaba fruit (Hancornia speciosa Gomes), in addition to the influence of preservation methods (freezing, lyophilization, and foam layer drying) on these biocompounds. Samples were evaluated for ascorbic acid, phenolic compound, and carotenoid content and total antioxidant activity by the DPPH, ABTS, and FRAP methods. The analyses were performed in triplicate for each sample and the results were expressed as the mean ± standard deviation. A significant correlation was observed between the content of total phenolic compounds and the total antioxidant activity, as determined by the FRAP method, which showed that the content of ascorbic acid...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Native fruit trees; Apocynaceae; Chemical characterization; Preservation.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200403
Imagem não selecionada

Imprime registro no formato completo
Morphological, mechanical and chemical aspects of processing tomatoes produced in Brazilian savanna Ciênc. Tecnol. Aliment.
COSTA,Vitória Maria Machado da; GARCIA,Marina Costa; CALIARI,Márcio; SOARES JÚNIOR,Manoel Soares; VIEIRA,Darlene Ana de Paula; DAMIANI,Clarissa.
Abstract The aim of this study was to determine the physical and chemical characteristics of ten processing tomatoes cultivars (H9992, H9553, U2006, N901, E8755, BA5445, F170, HMX, AP533 and CVR) produced in the city of Morrinhos, Goiás State, Brazil, in order to assess the fruit quality and contribute with more subsidies for choosing tomato cultivars for processing by industries. H9992, H9553, N901, BA5445 and HMX genotypes have smaller fruits (length, volume and mass) and higher mechanical resistance of the fruit pulp. H9992, HMX and F170 genotypes also have higher resistance of fruit peel, indicating that these materials are less susceptible to losses during mechanical harvesting and transportation to the industry. Regarding the L* and b* parameters,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Solanum lycopersicum; Morfology; Mechanical resistance; Color; Acidity.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100013
Imagem não selecionada

Imprime registro no formato completo
Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob Ciênc. Tecnol. Aliment.
BATISTA,Jaqueline Eduarda Rodrigues; BRAGA,Lucas Pereira; OLIVEIRA,Renata Corrêa de; SILVA,Edson Pablo; DAMIANI,Clarissa.
Abstract Pumpkin seeds are considered waste and its composition has high protein content, being feasible for human consumption, also reducing costs in waste treatment. In this work we provided an alternative to reuse the wastes of pumpkin seed applied in cupcakes formulation as a complementary source to wheat flour. Four formulations with different proportions of pumpkin seed flour were investigated. The effects of partial wheat flour substitution were evaluated using the parameters texture, height, diameter, specific volume, color, proximate composition and scanning electron microscopy. The formulations used in this work consisted of a control, prepared with wheat flour and three provided of 25%, 50% and 75% of pumpkins seed flour in partial in partial...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Pumpkin seed flour; Wheat flour substitution; Agroindustrial waste.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200250
Imagem não selecionada

Imprime registro no formato completo
Physical and chemical characteristics of cheese bread, using fermented broken rice Ciênc. Tecnol. Aliment.
CORADO,Andressa; BAIOCHI,Marise; SILVA,Edson Pablo da; CALIARI,Marcio; DAMIANI,Clarissa.
Abstract Development of new food products, taking as raw material the subproducts obtained during industrial process become an economic and nutritious alternative, since these are usually discarded, caning be a significant nutritional source good. This research aimed to develop cheese bread using fermented broken rice instead of sour starch in four different concentrations (0%, 25%, 50%, 75% and 100%). After the development of formulations, was performed physics and chemicals characterization of products obtained, performing analysis of: proximate composition, dietary fiber, acidity, pH, ºBrix, total soluble sugars, reducing and sucrose. The increased formulations didn’t present significant differences, highlighting the average values of protein 7%,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Subproducts; Fermentation; Physical characteristics; Rice.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500142
Imagem não selecionada

Imprime registro no formato completo
Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana) Ciênc. Tecnol. Aliment.
SILVA,Edson Pablo da; SIQUEIRA,Heloisa Helena; DAMIANI,Clarissa; VILAS BOAS,Eduardo Valério de Barros.
Abstract The objective of this work was to characterize promising fruit crops and to explore opportunities for the sustainable and commercial use of flours obtained from fruits as an ingredient in snack bars. The fruit selected was Jeriva, which grow from north to eastern Brazil, and can be found in the Savanna biome. The fruit flour was obtained from dehydrated pulps and the proximate composition, dietary fiber, vitamin C, % scavenging free radicals, mineral composition, pH, ºBrix, titratable acidity and sensory analysis were determined. The flour was incorporated into the formulation by partial substitution of the standard ingredients of snack bars. The presence of increasing amounts (up to 20%) of Jeriva fruit flour resulted in sensory accepted snack...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Nutritional source; Chemical characteristics; Fiber content; Bioactive compounds; Queen palm.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300421
Imagem não selecionada

Imprime registro no formato completo
Physicochemical characterization and behavior of biocompounds of caja-manga fruit (Spondias mombin L.) Ciênc. Tecnol. Aliment.
SILVA,Thays Lorrayne Lavrinha e; SILVA,Edson Pablo da; ASQUIERI,Eduardo Ramirez; VIEIRA,Ellen Caroline Silverio; SILVA,Jéssyca Santos; SILVA,Flávio Alves da; DAMIANI,Clarissa.
Abstract The aim of this study was to evaluate the physicochemical changes and the antioxidant potential of caja-manga (Spondias mombin L.) fruit during its physiological development. The cycle comprised a period of 260 days after anthesis (DAA), set when the fruits were yellow-orange colored and easily detached from the pads. The results showed that the fruits had simple sigmoid type of growth pattern, with significant increase in mass, and longitudinal and transverse diameters up to 220 DAA. A decrease in total pectins and an increase in soluble pectins, lower acidity and chlorophyll levels, and masking of carotenoids exposure was observed, leading to color changes and softening in fruit. Significant changes were observed from 200 to 220 DAA, which may...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Spondias Mombin; Bioactive compounds; Fruit physiology; Cerrado fruits.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300399
Imagem não selecionada

Imprime registro no formato completo
Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel Ciênc. Tecnol. Aliment.
GARCIA,Lismaíra Gonçalves Caixeta; SILVA,Flávio Alves da; ASQUIERI,Eduardo Ramirez; BOAS,Eduardo Valério de Barros VILAS; OGANDO,Felipe Iwagaki Braga; AGUIAR,Claudio Lima de; DAMIANI,Clarissa.
Abstract The objective of this study was to characterize jabuticaba fruits for their proximate composition, minerals profile, and predominant sugars during fruit physiological development. The fruits were harvested ten days after anthesis (DAA) until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. An increase in moisture was observed, as for protein and lipids up to 18 DAA, with subsequent reduction until ripening, while an opposite behavior was observed for ash and carbohydrates levels. In general, minerals decreased throughout the fruit development. Regarding the carbohydrates profile, fructose showed the highest concentration, followed by glucose and sucrose, respectively, with an increase...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Anthesis; Fructose; Glucose; Myrciaria sp.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500016
Imagem não selecionada

Imprime registro no formato completo
Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara Ciênc. Tecnol. Aliment.
TAVARES,Bruna Oliveira; SILVA,Edson Pablo da; SILVA,Vera Sônia Nunes da; SOARES JÚNIOR,Manoel Soares; IDA,Elza Iouko; DAMIANI,Clarissa.
Abstract A challenge to the food sector has been the development of new products incorporating co-products from the food processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop alternatives for the use of co-products generated during the agroindustrial processing, this work aimed to study the stability of gluten-free sweet biscuits developed with soybean okara, rice bran and broken rice. The formulations were elaborated with increasing percentages of these ingredients and compared with the standard (commercial sweet biscuit) for ten months. The analyses were: weight, diameters (internal and external), thickness, specific volume, instrumental parameters of color, texture,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: New food products; Food science technology; Utilization of waste; Bioactive compunds.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200296
Registros recuperados: 13
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

Valid HTML 4.01 Transitional