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Specian,Vânia; Sarragiotto,Maria Helena; Pamphile,João Alencar; Clemente,Edmar. |
Endophytic microorganisms, defined as fungi or bacteria that colonize the interior of plants without causing any immediate negative effects or damages, have reciprocal relationships with host plants. In some cases their presence is beneficial to the host due to the synthesis of bioactive compounds, among which several alcohols, esters, ketones and others that may react with other compounds and may be lethal to pathogenic microorganisms. Diaporthe helianthi (Phomopsis helianthi in its anamorphic phase) is available worldwide, especially in Europe, Asia and America. Isolated in Europe as an agent of the sunflower stem cancer, it has also been endophytically isolated from tropical and temperate plants. A D. helianthi strain isolated from Luehea divaricata has... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Endophytic fungi; Diaporthe helianthi; Secondary metabolite; Phenolic compound; Tyrosol. |
Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000300045 |
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ALVES,Ana Paula de Carvalho; MARQUES,Tamara Rezende; CARVALHO,Thaís Cristina Lima de; PINHEIRO,Ana Carla Marques; RAMOS,Eduardo Mendes; CORRÊA,Angelita Duarte. |
Abstract Jabuticaba skin flour (JSF), rich in antioxidants and fibre, was used in order to develop four restructured hams in different combinations with meat: 0% control – without the addition of JSF, with the addition of 0.5% JSF, 1.0% JSF and 1.5% JSF, meeting, therefore, the growing demand for meat products with functional appeal. Physicochemical characterizations and sensory analysis were performed, evaluating the impact of information on possible health benefits and the effect on storage. Restructured hams with JSF had higher contents of phenolic compounds; greater weight loss; a darker shade; texture profile with smaller parameters of stiffness, cohesiveness, adhesiveness, flexibility and chewiness (except the restructured ham with 0.5% JSF).... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Plinia jaboticaba; Meat product; Dietary fibre; Phenolic compound; Antioxidant; Sensory analysis. |
Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200232 |
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