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	Provedor de dados Rev. Ciênc. Agron. (1) BABT (1) Autor Carvalho,João Carlos Monteiro de (1) Danesi,Eliane Dalva Godoy (1) Figueiredo,Raimundo Wilane (1) Gouveia,Sandro Thomaz (1) Lemes,Ailton Cesar (1) Lima,Jorgiane Silva Severino (1) Silva,Maria de Fátima Gomes da (1) Sousa,Paulo Henrique Machado de (1) Takeuchi,Katiuchia Pereira (1) Mais... Palavra-chave Sensorial acceptance (2) Bioactive compounds (1) Carotenoids (1) Curcubita moscata (1) Gastronomy (1) Technological parameters (1) Total polyphenols (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2012 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite) Rev. Ciênc. Agron. Silva,Maria de Fátima Gomes da; Sousa,Paulo Henrique Machado de; Figueiredo,Raimundo Wilane; Gouveia,Sandro Thomaz; Lima,Jorgiane Silva Severino. ABSTRACT The present study aimed to compare the changes in the bioactive compounds, color parameters and to determine consumer opinions through sensory analysis of the pumpkin using different cooking methods (boiling, steaming, microwaving and sous vide). The cooking methods reduced the ascorbic acid content (49.73-50.42%) and polyphenols (49.68-64.94%). Microwaving increased the carotenoid content by 24.58%. The brightness (L*), red color (a*) and yellow color (b*) were reduced and there was also the loss of vivid color (chroma). The color of samples was affected after cooking process. All cooking methods were well accepted by the tasters, representing different market niches and many consumers expressed the intention of purchasing these products. The... Tipo: Info:eu-repo/semantics/article Palavras-chave: Curcubita moscata; Total polyphenols; Carotenoids; Sensorial acceptance; Gastronomy. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300394 Fresh pasta production enriched with Spirulina platensis biomass BABT Lemes,Ailton Cesar; Takeuchi,Katiuchia Pereira; Carvalho,João Carlos Monteiro de; Danesi,Eliane Dalva Godoy. The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence of the bioactive compounds in the cyanobacterium. The pastas were evaluated for the centesimal composition, microbiological contamination, sensorial acceptance and technological characteristics such as cooking time, water absorption, volume displacement and loss of solids. The superior protein contents and the satisfactory technological and sensorial attributes compared with the control with no cyanobacterium showed the usefulness of incorporating S. platensis biomass in the fresh pastas. The microbiological quality was in compliance with... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bioactive compounds; Sensorial acceptance; Technological parameters. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500014 Registros recuperados: 2 Primeira ... 1 ... Última

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