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	Provedor de dados BABT (3) Autor Egea,Mariana Buranelo (3) Borsato,Dionísio (2) Alves,Cássia Cristina Fernandes (1) Alves,José Milton (1) Belisario,Celso Martins (1) Cagnin,Caroline (1) Carneiro,Nárgella Silva (1) Miranda,Mayker Lazaro Dantas (1) Oliveira Filho,Josemar Gonçalves de (1) Pereira,Paulo Sérgio (1) Silva,Fabiano Guimarães (1) Silva,Marco Antônio Pereira da (1) Silva,Rui Sérgio Souza Ferreira da (1) Silva,Rui Sérgio dos Santos Ferreira da (1) Yamashita,Fabio (1) Yamashita,Fábio (1) Mais... Palavra-chave Antioxidant capacity (1) Apple (1) Cerrado pear (1) Combined conservation methods (1) Flavonoids (1) Fructo-oligosaccharide (1) Functional food (1) Functional product (1) Nutrients (1) Optimization (1) Sensory analysis (1) Surface response methodology (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2019 (1) 2012 (2) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Optimizing dehydration of apples Malus Domestica with fructo-oligosaccharide incorporation BABT Egea,Mariana Buranelo; Silva,Rui Sérgio Souza Ferreira da; Yamashita,Fábio; Borsato,Dionísio. The objective of the present study was to study the effect of the variables of the osmotic dehydration process on sliced Fuji apples (Malus domestica) using a 2 x 3² factorial design. The variables studied in the apple slices were the pretreatment (blanching or acidification), the temperatures (30, 45 and 60ºC) and the FOS concentration (40%, 50% and 60% m/v) of the osmotic solution. There was no difference among the pretreatments for the water activity and titratable acidity. The slices pre-treated by the acidification presented less enzymatic browning (greatest luminosity L* value) combined with a greater soluble solid contents (thus, this treatment was selected). Treatments T4 (45ºC and 40% m/v) and T7 (60ºC and 40%m/v), using the acidification... Tipo: Info:eu-repo/semantics/article Palavras-chave: Surface response methodology; Optimization; Functional food; Fructo-oligosaccharide. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500015 Eugenia Klotzschiana O. Berg Fruits as New Sources of Nutrients: Determination of their Bioactive Compounds, Antioxidant Activity and Chemical Composition BABT Carneiro,Nárgella Silva; Alves,Cássia Cristina Fernandes; Cagnin,Caroline; Belisario,Celso Martins; Silva,Marco Antônio Pereira da; Miranda,Mayker Lazaro Dantas; Oliveira Filho,Josemar Gonçalves de; Alves,José Milton; Pereira,Paulo Sérgio; Silva,Fabiano Guimarães; Egea,Mariana Buranelo. Abstract: The Cerrado is one of the world's biodiversity hotspots and Brazil’s second largest biome. Many native species of the Brazilian Cerrado provide fruits that have unique sensory characteristics and high nutritional value. This study aimed at characterizing the pulp of Eugenia klotzschiana O. Berg, concerning its proximal composition, bioactive compound content and antioxidant activity. The pulp under study had high moisture (89.47 g kg-1) and caloric (96.07 kcal kg-1) values whereas its contents of protein (0.59 g kg-1) and lipids (2.35 g kg-1) were low. The cerrado pear pulp also had high iron content (16.5 mg kg -1) and dietary fiber (6.45 g kg-1), besides 0.034-0,055 mg kg-1 carotenoids, 8.66 mg kg-1 ascorbic acid and 0.66 mg kg-1 total... Tipo: Info:eu-repo/semantics/article Palavras-chave: Cerrado pear; Nutrients; Flavonoids; Antioxidant capacity. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100402 Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics BABT Egea,Mariana Buranelo; Borsato,Dionísio; Silva,Rui Sérgio dos Santos Ferreira da; Yamashita,Fabio. The objective of the present study was to develop a functional product from the osmo-dehydrated Fuji apple incorporating FOS with acceptable physical, chemical and sensorial characteristics and potential for commercial-scale production. Some treatments were discarded due to texture and water activity that did not reach the desired quality parameters. The products submitted to the osmo-dehydration treatments presented a greater vitamin C loss. All the treatments obtained sensory scores of 6 in a 9 points scale for all the attributes, except the crispness, indicating good acceptance. The sensory scores and incorporated FOS quantities indicated that the osmo-dehydrated apple products have potential for commercial-scale production. Tipo: Info:eu-repo/semantics/article Palavras-chave: Sensory analysis; Functional product; Apple; Combined conservation methods. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000600017 Registros recuperados: 3 Primeira ... 1 ... Última

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