|
|
|
Registros recuperados: 177 | |
|
| |
|
|
Purba,Rayudika Aprilia Patindra; Paengkoum,Siwaporn; Yuangklang,Chalermpon; Paengkoum,Pramote. |
ABSTRACT At present, there is little information regarding whether supplementation with Piper betle powder (PBP) and sunflower oil (SFO) has a synergistic effect on lowering methane emissions without negatively impacting ruminal fermentation. This study investigated the effects of PBP, supplemented either with or without SFO, on biogas release, fermentation end-products, and microorganisms in the rumen of lactating goats. The treatments were run in a completely randomized 3 × 5 factorial arrangement, whereby 0, 15, and 30 mg SFO were combined with 0, 15, 30, 45, and 60 mg PBP on a dry matter basis. The outcomes were assessed in vitro. PBP was obtained from the perennial plant Piper betle L., which is an abundant source of flavonoids and their aromatic... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Environment; Feed utilization; Fermentation; Methane reduction potential; Polyphenols. |
Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100300 |
| |
|
|
Pigozzi,Mariana Teixeira; Silva,Vanessa Mendes; Mendes,Fabrícia Queiroz; Oliveira,Isadora Rebouças Nolasco de; Moraes,Allan Robledo Fialho e; Lopes,Everaldo Antônio. |
ABSTRACT Climacteric fruits have short postharvest shelf life. Coating is an alternative to minimize fruit ripening and post-harvest losses. Maize starch (S) and polivinilic alcohol - PVOH (P), isolated or blended, can be used in the formulation of coatings. However, little is known about the potential of PVOH-containing coatings in postharvest conservation of fruits. Papaya were aftercoated with 5 coating formulations: 3% starch (S), 3% PVOH (P), 2.25% S + 0.75% P, 1.5% S + 1.5% P and 0.75% S + 2.25% P. The fruits were kept at room temperature (20 ± 5 °C and 70 ± 10% RH) and physicochemical characteristics were evaluated for up to eight days. Uncoated fruits were used as control. In general, maize starch and PVOH. In general, maize starch and PVOH... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carica papaya L.; Storage; Respiratory rate; Fermentation; Firmness.. |
Ano: 2021 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542021000100400 |
| |
|
| |
|
|
BAO,Yi-Hong; SUN,Kai-Feng; GUO,Yang. |
Abstract Auriculaia auricula is considered as species of Mu Er in Chinese medicine and today are used interchangeably. A. auricula polysaccharides have been shown anti-cholesterol and anti-hyperglycemia. The aim of this research was to investigate the hypolipidemic and anti-hyperglycemic effects of extracts from different molecular weight fragments of A. auricula fermentation supernatant (AAFS). A. auricula was through mixed fermentation by Saccharomyces cerevisiae and Bifidobacterium. The results shown that with the molecular weight of AAFS increases, the ability to lower blood lipids and blood glucose gradually increases. In the lowering blood lipids, the AAFS of above 300 kDa has the strongest sodium bovine cholate binding capacity and sodium... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Auriculaia auricula; Fermentation; Hyperglycemia; Hyperlipidemia. |
Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005006201 |
| |
|
|
DEMIRCI,Ahmet Sukru; PALABIYIK,Ibrahim; OZALP,Seymanur; TIRPANCI SIVRI,Goksel. |
Abstract Tarhana is known as a fermented cereal product made traditionally from wheat flour and yoghurt. As a novelty, kefir was used as substitute for yoghurt in tarhana production partially and completely to investigate the effects on fermentation activity, nutritional, sensory and rheological properties of tarhana. Addition of kefir increased the fermentation activity as raise in acidity values was observed compared to tarhana samples prepared with yoghurt. Regarding dry tarhana samples, the highest acidity degree, protein, ash and phenolic contents were detected in samples prepared with 100% kefir. Counts of LAB groups (M17 and MRS agar) of tarhana enriched with 100% kefir was higher than that of other tarhana samples during the fermentation period.... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tarhana; Kefir; Rheological behavior; Fermentation; Sensorial property. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200358 |
| |
|
|
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 |
| |
|
|
ZHANG,Wenye; ZHANG,Lei; XU,Chunping. |
Abstract This study evaluated the chemical and volatile composition of jujube wines fermented with Saccharomyces cerevisiae A1.25 with and without pulp contact and protease treatment during fermentation. Yeast cell population, total reducing sugar and methanol contents had significant differences between nonextracted and extracted wine. The nonextracted wines had significantly higher concentrations of ethyl 9-hexadecenoate, ethyl palmitate and ethyl oleate than the extracted wines. Pulp contact also could enhance phenylethyl alcohol, furfuryl alcohol, ethyl palmitat and ethyl oleate. Furthermore, protease treatment can accelerate the release of fusel oils. The first principal component separated the wine from the extracted juice without protease from other... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermentation; Flavor; Jujube wine; Volatiles; Protease. |
Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200204 |
| |
|
|
SAELEE,Manee; SIVAMARUTHI,Bhagavathi Sundaram; SIRILUN,Sasithorn; SIRITHUNYALUG,Jakkapan; PEERAJAN,Sartjin; CHAIYASUT,Chaiyavat. |
Abstract Morinda citrifolia L., generally known as noni, is commonly used in Thai medicines and cuisine. Several bioactive phytochemicals have been isolated and identified from the noni plant, and their compositions differ based on the cultivars and harvesting period. Different types of fermented noni fruit juices (FNJ) were used as health supplement in several southeastern countries. The formation of a large amount of alcohol, especially methanol, in FNJ is one of the major hindrances to FNJ production. The current study explains the impact of starter culture (Lactobacillus plantarum SK15), pasteurization and addition of EGCG on alcohol content, bioactivity, and the physiochemical property of FNJ. The pH and sugar content of the samples were reduced... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Morinda citrifolia L.; Methanol; Antioxidant; EGCG; Phenolic content; Fermentation. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000311 |
| |
|
|
Martini,Cristina; Margarido,Luiz Antonio Correia; Ceccato-Antonini,Sandra Regina. |
The artisanal production of cachaça, a beverage obtained by the fermentation of sugar cane juice after distillation, especially by small-sized producers, has traditionally used natural ferment ("fermento caipira") which consists of sugar cane juice with crushed corn, powdered rice, or citrus fruits. In despite of the difficulties in quality control due to the high level of contaminants and longer periods of preparation, the sensorial quality of the beverage may be attributed to the physiological activities of wild yeasts and even bacteria present during fermentation when this ferment is used. In this context, the aim here was to evaluate the microbiological (yeasts) and physicochemical characteristics of sugar cane juice extracted from different parts of... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sugar cane juice; Yeasts; Fermentation; Organic management. |
Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300037 |
| |
|
|
PAZUCH,Catiussa Maiara; KALSCHNE,Daneysa Lahis; SIEPMANN,Francieli Begnini; MARX,Itala Maria Gouveia; OLIVEIRA,Tatiane Cristina Gonçalves de; SPINOSA,Wilma Aparecida; CANAN,Cristiane; COLLA,Eliane. |
Abstract The vinegar is a millenary food, appreciated by consumers worldwide. The rice bran is a rice-processing by-product produced in a large scale, mainly employed in feed. This study describes a method for defatted rice bran (DRB) vinegar production by submerged fermentation, with optimized aeration and stirring conditions, evaluating its physico-chemical properties and acceptance. A 22 Full Factorial Design (FFD) was applied to evaluate the aeration (0.25-1.00 VVM) and stirring (100-500 rpm) effect on the stoichiometric yield (SY), total concentration of ethanol and acetic acid yield (TCY), and acetic acid productivity (AAP). SY ranged from 26.26 to 79.97%, TCY ranged from 78.04 to 100.50%, and AAP varied from 0.056 to 0.473 g L-1 h-1. The stirring... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant activity; Defatted rice bran; Fermentation; Full factorial design; Phytic acid. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031117 |
| |
|
| |
|
|
KIVANÇ,Merih; FUNDA,Ebru Güney. |
Abstract White wheat flour, concentrated full fat yoghurt, tomato paste, onion, red and green paprika, and mint and salt are used in the preparation of Tarhana. During the 7-day Tarhana fermentation period, the acidity increased from 1.10% to 3.25%, the pH decreased from 5.22 to 4.13, and the moisture decreased from 70.12% to 26.15%. The chemical composition of the Tarhana at the end of fermentation was determined as: moisture 9.55%, protein 12.05%, total ash 5.65%, salt 5.65%, and fat 4.88%. During the fermentation, the lactic acid bacteria count of increased from 1.32 X 102 to 4.20 X 104 CFU/g, the total mesophilic aerobe bacteria count increased from 1.75 X 101 to 2.28 X 102 CFU/g, the yeast count increased from 3.45 X 10 1 to 2.40 X 105 CFU/g, the... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tarhana; Lactic acid bacteria; Yeast; Fermentation. |
Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200269 |
| |
|
| |
|
|
PEREIRA,Iana Maria Cristino; MATOS NETO,José Duarte; FIGUEIREDO,Raimundo Wilane; CARVALHO,Juliane Döering Gasparin; FIGUEIREDO,Evânia Altina Teixeira de; MENEZES,Natália Viviane Santos de; GABAN,Socorro Vanesca Frota. |
Abstract This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 were evaluated via sensory analysis. The results showed that the evaluated beers were in accordance with the parameters required by the Brazilian legislation. Moreover, the addition of CP and OP improved total amounts of polyphenols, antioxidant activity, and flavor. We conclude that the use of by-products from the food industry brings new possibilities of innovation into the beverage sector. |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Polyphenols; Antioxidants; Beverages; Fermentation; Flavors. |
Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005005204 |
| |
|
|
FENG,Nianjie; TANG,Shimiao; ZHOU,Mengzhou; LV,Zhejuan; CHEN,Yuanyuan; LI,Panheng; WU,Qian. |
Abstract Niangao is prepared from polished round-grained or waxy rice flour and it is a popular and traditional steamed rice cake in China, but its preparation is different. In this study, Niangao was produced with naturally fermented rice flour and the effects of fermentation on physical properties and rheological characteristics were investigated. The results suggest that the water-holding capacity, texture, and color of the samples were significantly improved after natural fermentation, while amylose content was decreased. Additionally, fermentation had a marked effect on retarding the retrogradation of Niangao because fermented Niangao exhibited lower degree of retrogradation compared with the control. Control means Niangao which was produced by... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermentation; Niangao (rice cake); Retrogradation. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400810 |
| |
|
|
DEMIATE,I.M.; BARANA,A.C.; CEREDA,M.P.; WOSIACKI,G.. |
Organic acids are present in sour cassava starch ("polvilho azedo") and contribute with organoleptic and physical characteristics like aroma, flavor and the exclusive baking property, that differentiate this product from the native cassava starch. Samples of commercial sour cassava starch collected in South and Southeast Brazil were prepared for high performance liquid chromatography (HPLC) analysis. The HPLC equipment had a Biorad Aminex HPX-87H column for organic acid analysis and a refractometric detector. Analysis was carried out with 0.005M sulfuric acid as mobile phase, 0.6ml/min flow rate and column temperature of 60° C. The acids quantified were lactic (0.036 to 0.813 g/100g), acetic (0 to 0.068 g/100g), propionic (0 to 0.013 g/100g) and butyric (0... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermentation; Cassava sour starch; Quality. |
Ano: 1999 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20611999000100024 |
| |
|
| |
|
|
TOMAR,Oktay; AKARCA,Gökhan; ÇAĞLAR,Abdullah; BEYKAYA,Mehmet; GÖK,Veli. |
Abstract The present study was aimed to determine the effect of different types of milk and kefir grains or starter cultures on the chemical properties, and microorganism counts of kefir samples. The type of milk had a significant effect on the acidity, dry matter, protein, and CO2 values. Acidity and CO2 values increased during storage period, while dry matter, fat and protein contents decreased. However, the type of milk had no significant effect on Lactobacillus, Leuconostoc and yeast counts. In the samples produced using starter culture microorganism counts except those of L. acidophilus of the samples increased (p < 0.05) during the 14 days of storage. Higher Lactobacilli (8.52 log cfu/ml) and Lactococci (8.84 log cfu/ml) was found in kefir... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Buffalo milk; Yeast; Protein content; Fermentation; Acidity. |
Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100238 |
| |
|
| |
Registros recuperados: 177 | |
|
|
|