Consulta: creatorFacets:"Carneiro,Eliana Beleski Borba"
Registros recuperados: 3
Data/hora: 05/06/2024 12:46:25

Extraction model of low methoxyl pectin from apple pomace effects of acid concentration and time on the process and the product
Provedor de dados: 52
Autores: Fertonani,Heloísa Cristina Ramos; Scabio,Ardalla; Carneiro,Eliana Beleski Borba; Schemim,Maria Helene Canteri; Nogueira,Alessandro; Wosiacki,Gilvan.
In Brazil, one of the top apple producing countries in the world, apple processing is an increasing activity, with pomace as the main by-product. To extract pectin from pomace, factors affecting process and product should be studied for optimization. A model to produce LMP directly from dried apple pomace was established observing the effects of HNO3 concentration and the time of reaction at 97ºC, analyzed from a statistical and practical point of view. The model for gravimetric yield (R² =0.9834) predicts the highest value of 20.07 g/100 g (126 mM; 14.07 min) of a pectin with a degree of esterification of 48.49%. The model for degree of esterification of extracted pectin (R²= 0.9797) predicts the lowest value of 43.73% (200 mM; 10.07 min) with a yield of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Apple; Pectin; Extraction; LMP; Nitric acid.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100023

Hydrolyzed collagen, modified starch and guar gum addition in turkey ham
Provedor de dados: 65
Autores: Prestes,Rosa Cristina; Carneiro,Eliana Beleski Borba; Demiate,Ivo Mottin.
The main problems observed in cooked hams are bad sliceability and excessive fluid loss after cooking. To reduce these problems the industry uses non-meat ingredients such as soy protein and carrageenan, but under Brazilian law, it is not allowed to add starch or modified starch in hams. Three ingredients were tested in the present research: modified starch (0 to 2.0%), gum guar (0 to 0.30%) and hydrolyzed collagen (0 to 2.0%), following a 2³ full factorial design with five repetitions in the central point. The guar gum produced low resistance to reheating, however in losses by cooling, the results were adequate. The hydrolyzed collagen tested did not give satisfactory results, showing low acceptance due to formation of gel in the ham and high losses. The...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Texture; Factorial design; Non-meat ingredients.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000700027

Pectin methylesterase activity determined by different methods and thermal inactivation of exogenous pme in mango juice
Provedor de dados: 64
Autores: Gonzalez,Samantha Lemke; Lima,Regina Cristina Aparecida; Carneiro,Eliana Beleski Borba; Almeida,Mareci Mendes de; Rosso,Neiva Deliberali.
Pectin methylesterase (PME) hydrolyzes methyl ester groups in pectin chains to form carboxylic groups, releasing methanol and H3O+. The aim of this study was to determine PME activity in samples of pectinases by UV-VIS spectroscopy, to measure the acid and methanol produced in the reaction of pectin with pectinase and to verify the thermal inactivation of exogenous PME in mango juice. The activity of PME in samples of pectinase was determined by potentiometry, UV-VIS spectroscopy, and by the action of alcohol oxidase. The reaction showed greater activity at pH 4.0 to 4.5 and at a temperature of 45° C. PME activity determined by UV-VIS spectroscopy with bromophenol blue indicator showed a good correlation with the activity determined by potentiometry and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Pectin metilesterase; Activity; Thermal inactivation; Mango juice.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000500017