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	Provedor de dados Ciênc. Tecnol. Aliment. (1) BABT (1) Autor Rocha-Leão,Maria Helena (2) Borges,Soraia Vilela (1) Cabral,Lourdes Maria Correa (1) Cirillo,Marcelo Ângelo (1) Cornejo,Félix Emílio Prado (1) Couri,Sônia (1) Gurak,Poliana Deyse (1) Souza,Alexandre Santos (1) Mais... Palavra-chave Arabic gum (1) Fermentation (1) Maltodextrin (1) Microencapsulation (1) Phenolic compounds (1) Scanning electron microscopy (1) Spray drying (1) Swiss cheese flavor (1) X-ray diffraction (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2013 (1) 2011 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Production of grape juice powder obtained by freeze-drying after concentration by reverse osmosis BABT Gurak,Poliana Deyse; Cabral,Lourdes Maria Correa; Rocha-Leão,Maria Helena. This study aimed to evaluate the freeze-drying process for obtaining grape juice powder by reverse osmosis using 50% grape juice pre-concentrated (28.5 °Brix) and 50% hydrocolloids (37.5% maltodextrin and 12.5% arabic gum). The morphology of the glassy food showed the absence of crystalline structure, which was the amorphous wall that protected the contents of the powder. The samples were stored in clear and dark containers at room temperature, evaluated for their physical (X-ray diffraction) for 65 days and chemical (polyphenol content) stability for 120 days. During the storage time in plastic vessels, samples remained physically stable (amorphous) and the phenolic concentration was constant, indicating the potentiality of this technique to obtain a... Tipo: Info:eu-repo/semantics/article Palavras-chave: Phenolic compounds; Maltodextrin; Arabic gum; X-ray diffraction; Scanning electron microscopy. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600017 Retention of short chain fatty acids under drying and storage conditions Ciênc. Tecnol. Aliment. Souza,Alexandre Santos; Rocha-Leão,Maria Helena; Borges,Soraia Vilela; Cirillo,Marcelo Ângelo; Cornejo,Félix Emílio Prado; Couri,Sônia. Cheese whey permeate was used as a substrate for the fermentation of Propionibacterium freudenreichi PS1 for the production of short chain fatty acids, components of the bio-aroma of Swiss cheese. The liquid bio-aroma was encapsulated by spray drying under different conditions of air inlet temperature and feed rate. A study was carried out on the stability of the bio-aroma during storage in laminated packages at 30 °C for 96 days using the product showing the greatest retention of acetic and propionic acids. The results showed that the best drying conditions were an air entrance temperature of 180 °C and a feed rate of 24 g/min resulting in particles with a smooth surface and few invaginations and micro-fissures. However, 72% of the acetic acid and 80% of... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermentation; Microencapsulation; Spray drying; Swiss cheese flavor. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300039 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