Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Quast,Ernesto (2) Collares Queiroz,Fernanda Paula (1) Costa,Paula Fernanda Pinto da (1) Ferraz,Mariano Bueno Marcondes (1) Nogueira,Alessandro (1) Ros-Polski,Valquíria (1) Schmidt,Flavio Luis (1) Steel,Caroline Joy (1) Vieira,Isabelli (1) Mais... Palavra-chave Extrusion (1) Fruit characterization (1) Functional foods (1) Health product (1) Lycopene (1) Mume (1) Snacks (1) Soy protein isolate (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2013 (1) 2010 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Chemical and physical characterization of mume fruit collected from different locations and at different maturity stages in São Paulo State Ciênc. Tecnol. Aliment. Quast,Ernesto; Vieira,Isabelli; Nogueira,Alessandro; Schmidt,Flavio Luis. Prunus mume is widely studied due to its health benefits regarding increase of blood fluidity and consequent improvement of the cardiovascular system and the prevention or even the fight against different types of cancer. However, in Brazil this culture is found only among oriental descendants. The present study aimed to characterize mume fruit collected from three different locations in the State of São Paulo regarding general aspects such as pH, total titratable acidity (TTA), total soluble solids (TTS), pectin content and yield of pulp and chemical characteristics: total phenolic compounds (TPC) and antioxidant capacity. Mume fruit were collected unripe and analyzed until maturation about 88 days after flowering. Fruit collected in Botucatu came from a... Tipo: Info:eu-repo/semantics/article Palavras-chave: Mume; Fruit characterization; Health product. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300008 Functional extruded snacks with lycopene and soy protein Ciênc. Tecnol. Aliment. Costa,Paula Fernanda Pinto da; Ferraz,Mariano Bueno Marcondes; Ros-Polski,Valquíria; Quast,Ernesto; Collares Queiroz,Fernanda Paula; Steel,Caroline Joy. In this work, the effects of thermoplastic extrusion process parameters (raw material moisture content and temperature) and the addition of functional ingredients (lycopene and soy protein) on quality characteristics of a base-formulation for extruded corn snacks were studied, with the objective of developing an easy-to-eat functional product. A single-screw Labor PQ 30 model Inbramaq extruder was used for extrusion and a central composite rotational design (CCRD) was followed. The independent variables were: i) percentage of soy protein isolate (0-30%); ii) percentage of lycopene preparation (0-0.1%); iii) raw material moisture content (20-30%); and iv) 5th zone temperature (100-150 °C). The expansion index reached maximum values with the lowest raw... Tipo: Info:eu-repo/semantics/article Palavras-chave: Snacks; Extrusion; Functional foods; Lycopene; Soy protein isolate. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100022 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco