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	Provedor de dados Repositório Alice (1) Infoteca-e (1) Autor AZEVEDO, T. de L. (1) CABRAL, L. M. C. (1) CALDEIRA, R. F. (1) FELBERG, I. (1) GALDEANO, M. C. (1) GOUVÊA, L. DE P. (1) LIMA, J. R. (1) RIVAS, J. C. (1) ROCHA-LEÃO, M. H. M. DA (1) SILVA, C. M. (1) Mais... Palavra-chave Food ingredients (2) Food technology (2) Antioxidante (1) Antioxidants (1) Carotenoids (1) Carotenóide (1) Ingrediente (1) Ingredients (1) Inulin (1) Inulina (1) Plant-based foods (1) Plant-based products (1) Protein concentrates (1) Protein isolate (1) Shelf-life (1) Spray-drying (1) Tecnologia de Alimento (1) Vegetable products (1) Vida de Prateleira (1) Mais... Tipo do documento Artigo de periódico (1) Folhetos (1) Ano 2022 (1) 2021 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Microencapsulation of guava pulp using prebiotic wall material. Repositório Alice RIVAS, J. C.; CABRAL, L. M. C.; ROCHA-LEÃO, M. H. M. DA. Important functional compounds present in fruits are often lost in technological processes and during storage. Microencapsulation technique allows maintaining the compounds of interest and adding value to the product using functional encapsulating materials. This work aimed to produce microencapsulated guava pulp using the spray-drying technique and a functional encapsulant material, i.e., a mix of inulin and maltodextrin. The guava pulp was analyzed for centesimal composition, carotenoid content, and antioxidant activity. The microspheres were analyzed for retention of carotenoids, antioxidant activity over time, and morphology by Scanning Electron Microscopy (SEM) and X-ray diffraction. Two proportions of coating material could maintain the antioxidant... Tipo: Artigo de periódico Palavras-chave: Spray-drying; Food ingredients; Shelf-life; Inulina; Tecnologia de Alimento; Ingrediente; Antioxidante; Carotenóide; Vida de Prateleira; Food technology; Antioxidants; Carotenoids; Inulin. Ano: 2021 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1133678 Guide for technological functional characterization of protein ingredients for the plant-based market. Infoteca-e SILVA, C. M.; FELBERG, I.; LIMA, J. R.; GOUVÊA, L. DE P.; GALDEANO, M. C.; CALDEIRA, R. F.; AZEVEDO, T. de L.. This guide describes a standardized set of methodologies for evaluating techno-functional properties (emulsifying activity and emulsion stability, foaming capacity and foaming stability, water and oil holding capacities, water solubility, and gelling capacity) of protein ingredients for the plant-based market. The methods were adapted from methodologies selected from the literature and tested in the laboratory, enabling the application of the same protocol for the main analyzes of technological functionality for different plant-based protein matrices. Tipo: Folhetos Palavras-chave: Protein isolate; Food ingredients; Plant-based products; Food technology; Protein concentrates; Ingredients; Vegetable products; Plant-based foods. Ano: 2022 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1150307 Registros recuperados: 2 Primeira ... 1 ... Última

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