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| Pires,Ana Clarissa dos Santos; Soares,Nilda de Fátima Ferreira; Andrade,Nélio José de; Silva,Luis Henrique Mendes da; Camilloto,Geany Peruch; Bernardes,Patrícia Campos. |
| There is an increasing tendency to add natural antimicrobials of plant origin into food. The objective of this work was to develop a microbial sachet incorporated with allyl isothiocyanate (AIT), a volatile compound of plant origin, and to test its efficiency against growth of yeasts and molds, Staphylococcus sp. and psychrotrophic bacteria on sliced mozzarella cheese. Another objective was to quantify the concentration of AIT in the headspace of cheese packaging. A reduction of 3.6 log cycles was observed in yeasts and molds counts in the mozzarella packed with the antimicrobial sachet over 15-day storage time. The sachet also showed an antibacterial effect on Staphylococcus sp., reducing 2.4 log cycles after 12-day storage. Psychrotrophic bacteria... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antimicrobial sachet; Mozzarella cheese; Food protection; Allyl isothiocyanate. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000400036 |
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| Macena,Jéssica Franco Freitas; Souza,Joiciana Cardoso Arruda de; Camilloto,Geany Peruch; Cruz,Renato Souza. |
| ABSTRACT Avocado seeds (Persea americana Mill) are a byproduct of fruit processing and are considered a potential alternative source of starch. Starch is widely used as a functional ingredient in food systems, along with additives such as salt, sugars, acids and fats. This study aimed to perform the physicochemical, morphological and technological characterization of starch from avocado seeds and to evaluate the consistency of gels when salt, sugar, acid and fat are added. Extraction yield was 10.67% and final moisture 15.36%. The apparent amylose content (%) was higher than other cereal and tuber starches. XRD standards confirmed the presence of type B crystallinity, typical of fruits and tubers, with a crystallinity degree of 56.09%. The swelling power... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: By-product; Industrial waste; Additives.. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100400 |
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| Montes,Simone de Souza; Rodrigues,Laís Maciel; Cardoso,Ryzia de Cássia Vieira; Camilloto,Geany Peruch; Cruz,Renato Souza. |
| ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Starch; Brown sugar; Celiac disease. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000500514 |
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| Vidigal,Márcia Cristina Teixeira Ribeiro; Minim,Valéria Paula Rodrigues; Ramos,Afonso Mota; Ceresino,Elaine Berger; Diniz,Mayra Darliane Martins Silva; Camilloto,Geany Peruch; Minim,Luis Antonio. |
| It is important to understand how changes in the product formulation can modify its characteristics. Thus, the objective of this study was to investigate the effect of whey protein concentrate (WPC) on the texture of fat-free dairy desserts. The correlation between instrumental and sensory measurements was also investigated. Four formulations were prepared with different WPC concentrations (0, 1.5, 3.0, and 4.5 wt. (%)) and were evaluated using the texture profile analysis (TPA) and rheology. Thickness was evaluated by nine trained panelists. Formulations containing WPC showed higher firmness, elasticity, chewiness, and gumminess and clearly differed from the control as indicated by principal component analysis (PCA). Flow behavior was characterized as... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fat-free dairy dessert; Whey protein concentrate; Sensory analysis; Rheological properties; Texture profile analysis. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200031 |
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| Bitencourt,Raphaela Gabri; Possas,Arícia Mara Melo; Camilloto,Geany Peruch; Cruz,Renato Souza; Otoni,Caio Gomide; Soares,Nilda de Fátima Ferreira. |
| The present research aimed to develop an edible coating incorporated with mint essential oil, evaluate its effectiveness in inhibiting in vitro microbial development, and improve both quality and shelf-life of fresh-cut pineapple. Mint essential oil-containing edible coatings showed in vitro antimicrobial efficiency against Escherichia coli and Salmonella Enteritidis. Titratable acidity, pH, and texture were not affected (P>0.05) by coating or storage time. Mass loss was not higher than 1.0% after the 6th day of storage. No effect of storage time and coating on total soluble solids was observed. Mint essential oil-containing coatings inhibited the growth of yeasts and molds in fresh-cut pineapple. Compared to uncoated and control-coated samples, mint... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Minimal processing; Edible coating; Essential oil; Pineapple. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000600027 |
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| Soares,Nilda de Fátima Ferreira; Silva,Danielle Fabíola Pereira; Camilloto,Geany Peruch; Oliveira,Cristiane Patrícia; Pinheiro,Neuma Maria; Medeiros,Eber Antonio Alves. |
| Objetivou-se desenvolver um revestimento comestível antimicrobiano e avaliar sua eficiência na conservação de goiaba. Os frutos foram submetidos a cinco tratamentos: sem revestimento, revestimento de amido de mandioca, revestimento de amido de mandioca com ácido acético e revestimento de amido de mandioca com 1,0% e 1,5% de quitosana. As análises realizadas foram: cor da polpa e casca, firmeza, perda de massa, sólidos solúveis e contagem de fungos filamentosos e leveduras. A coloração verde da casca dos frutos tratados com revestimentos contendo 1,0% e 1,5% de quitosana foi mantida, e a coloração da polpa de todos os tratamentos mudou de rósea para vermelho intenso durante o armazenamento. Os frutos tratados com revestimento contendo quitosana apresentaram... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pisidium guajava L.; Amido de mandioca; Quitosana; Pós-colheita. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452011000500035 |
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