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	Provedor de dados BABT (4) Ciênc. Tecnol. Aliment. (1) Autor Noreña,Caciano Pelayo Zapata (5) Marczak,Ligia Damasceno Ferreira (2) Aires,Andréia Gomes (1) Alles,Maria Julia Ledur (1) Bernstein,Anahi (1) Brandelli,Adriano (1) Bresolin,Bruna (1) Brochier,Bethania (1) Carli,Marcelo De (1) Lorini,Irineu (1) Tessaro,Isabel Cristina (1) Thys,Roberta Cruz Silveira (1) Mais... Palavra-chave Yacon (2) Anthocyanins (1) Carbon dioxide (1) Cristallinity (1) FOS (1) Fat substitutes (1) Fructooligosaccharides (1) Gum arabic (1) Insect mortality (1) Inulin (1) Microstructure (1) Modified atmosphere (1) Modified starch (1) Osmotic agent (1) Osmotic dehydration (1) Polydextrose (1) Prebiotic (1) Red cabbage (1) Spray drying (1) Unconventional starch source (1) Mais... Tipo do documento Info:eu-repo/semantics/article (5) Ano 2015 (2) 2013 (2) 2010 (1) País Brazil (5) Idioma Inglês (5)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última Use of Different Kinds of Solutes Alternative to Sucrose in Osmotic Dehydration of Yacon BABT Brochier,Bethania; Marczak,Ligia Damasceno Ferreira; Noreña,Caciano Pelayo Zapata. The present work aimed to evaluate glycerol, maltodextrin, polydextrose and sorbitol for the osmotic dehydration of yacon for diabetics, keeping its properties as prebiotic. Osmotic dehydration was carried out using a yacon to 33% concentrated syrup weight ratio of 1:12, with magnetic stirring at 23ºC and atmospheric pressure. The best results were achieved for glycerol and sorbitol with 80 ± 4% and 81± 1% of water removal and increase of 3.73 ± 0.11 and 4.30 ± 0.16 times in total soluble solids respectively. Maltodextrin did not promote dehydration. Tipo: Info:eu-repo/semantics/article Palavras-chave: Osmotic dehydration; Osmotic agent; Yacon; FOS; Inulin; Prebiotic. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000100034 Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology BABT Alles,Maria Julia Ledur; Tessaro,Isabel Cristina; Noreña,Caciano Pelayo Zapata. Fructooligosaccharides (FOS) are food ingredients applied due to combination of prebiotic benefits and interesting technological properties, being used as a sugar substitute. The knowledge of their physicochemical characteristics is important for predicting the stability of the food products where they are added. For this reason, a saccharides powder extracted from yacon (Smallanthus sonchifolius) roots by membrane technology and freeze-dried was investigated. Color, water activity (aw), microstructure by Scanning Electron Microscopy coupled to Energy- dispersive X-ray Spectroscopy (SEM-EDS) and crystallinity by X-ray diffraction were evaluated. The obtained product, containing 19.75% FOS, 36.66% glucose and 43.59% fructose (w/w) was a whitish granulated... Tipo: Info:eu-repo/semantics/article Palavras-chave: Yacon; Fructooligosaccharides; Microstructure; Cristallinity. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600019 Efficacy of modified atmosphere packaging to control Sitophilus spp. in organic maize grain BABT Carli,Marcelo De; Bresolin,Bruna; Noreña,Caciano Pelayo Zapata; Lorini,Irineu; Brandelli,Adriano. The effect of modified atmosphere packaging on the mortality of Sitophilus spp. in organic maize grain was studied. Maize grains were packed with five different atmospheres consisting of 20% O2, or 20, 40, 60, 80% CO2 with remaining N2. The packages were stored for 30 days at 26°C. CO2 and O2 concentrations were monitored inside the packages during the storage. The moisture content, titratable acidity and pH were analysed on the first and thirtieth day. At 5, 15 and 30 days of storage no significant differences were observed in the percentages of dead insects when CO2 was used. The results of progeny indicated that from the fifth day the number of emerging insects was low at 20, 60 and 80% CO2. Complete inhibition of the insects was achieved with 30 days... Tipo: Info:eu-repo/semantics/article Palavras-chave: Carbon dioxide; Modified atmosphere; Insect mortality. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000600024 Encapsulation of Red Cabbage (Brassica oleracea L. var.capitata L. f. rubra) Anthocyanins by Spray Drying using Different Encapsulating Agents BABT Bernstein,Anahi; Noreña,Caciano Pelayo Zapata. ABSTRACT This study aimed to evaluate the influence of the drying air temperature (140 and 160°C) and the concentration of encapsulating agents gum Arabic and polydextrose (10 and 15%) on the physicochemical characteristics of the red cabbage extract obtained through extraction in acidulated water and drying using a spray dryer. The anthocyanin retention, antioxidant activity, water activity, solubility, color and microstructure of the final product were analyzed. Results showed that increase in the temperature did not cause significant changes in the anthocyanin quantity and antioxidant activity. The microscopic analysis revealed that for both the encapsulating agents, the absence of fissures and porosity in the particle surfaces produced powder with high... Tipo: Info:eu-repo/semantics/article Palavras-chave: Spray drying; Red cabbage; Anthocyanins; Gum arabic; Polydextrose. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000600944 The effect of acid hydrolysis on the technological functional properties of pinhão (Araucaria brasiliensis) starch Ciênc. Tecnol. Aliment. Thys,Roberta Cruz Silveira; Aires,Andréia Gomes; Marczak,Ligia Damasceno Ferreira; Noreña,Caciano Pelayo Zapata. Technological functional properties of native and acid-thinned pinhão (seeds of Araucária angustifolia, Brazilian pine) starches were evaluated and compared to those of native and acid-thinned corn starches. The starches were hydrolyzed (3.2 mol.L-1 HCl, 44 ºC, 6 hours) and evaluated before and after the hydrolysis reaction in terms of formation, melting point and thermo-reversibility of gel starches, retrogradation (in a 30-day period and measurements every three days), paste freezing and thawing stability (after six freezing and thawing cycles), swelling power, and solubility. The results of light transmittance (%) of pastes of native and acid-thinned pinhão starches was higher (lower tendency to retrogradation) than that obtained for corn starches after... Tipo: Info:eu-repo/semantics/article Palavras-chave: Unconventional starch source; Modified starch; Fat substitutes. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500014 Registros recuperados: 5 Primeira ... 1 ... Última

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