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	Provedor de dados Ciênc. Tecnol. Aliment. (3) Autor BARANA,Ana Cláudia (3) GRANATO,Daniel (2) CEREDA,Marney Pascoli (1) FIGUEROA,Amanda Miléo (1) KARNOPP,Ariadne Roberto (1) KUBIAKI,Fernanda Taborda (1) LOS,Paulo Ricardo (1) OLIVEIRA,Dóris Faria de (1) OLIVEIRA,João Guilherme Baggio de (1) SIMÕES,Deise Rosana Silva (1) TELES,Jéssica Cristine (1) Mais... Palavra-chave Anaerobic biodigestion (1) Antioxidants (1) Biogas (1) Carrageenan (1) Cassava (1) Cassava starch (1) Dairy foods (1) Design of experiments (1) Desirability function (1) Dietary fibers (1) Methane (1) Pectin (1) Response surface methodology (1) Sensory analysis (1) Wastewater (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2018 (1) 2015 (1) 2000 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Cassava wastewater (manipueira) treatment using a two-phase anaerobic biodigestor Ciênc. Tecnol. Aliment. BARANA,Ana Cláudia; CEREDA,Marney Pascoli. A two-phase anaerobic biodigestor was employed in order to analyze methane production with different manipueira organic loading rates. The acidogenic phase was carried out in a batch process whereas the methanogenic in an up-flow anaerobic fixed bed reactor with continuous feeding. The organic loading rates varied from 0.33 up to 8.48g of Chemical Demand Oxygen (COD)/L.day. The highest content of methane, 80.9%, was obtained with organic loading rate of 0.33g and the lowest, 56.8%, with 8.48gCOD/L.d. The highest reduction of COD, 88.89%, was obtained with organic loading rate of 2.25g and the lowest, 54.95%, with 8.48gCOD/L.d. From these data it was possible to realize that anaerobic biodigestion can be managed in at least two ways, i.e., for energy... Tipo: Info:eu-repo/semantics/article Palavras-chave: Anaerobic biodigestion; Biogas; Wastewater; Cassava; Methane. Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200010 Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design Ciênc. Tecnol. Aliment. OLIVEIRA,Dóris Faria de; GRANATO,Daniel; BARANA,Ana Cláudia. Abstract This study aimed to combine the nutritional advantages of whey and soybean by developing a type of chocolate beverage with water-soluble soybean extract dissolved in whey. Different concentrations of thickeners (carrageenan, pectin and starch – maximum level of 500 mg.100 mL-1) were tested by a simplex-centroid design. Several physicochemical, rheological, and sensory properties of the beverages were measured and a multi-response optimization was conducted aiming to obtain a whey and soybean beverage with increased overall sensory impression and maximum purchase intention. Beverages presented mean protein levels higher than 3.1 g.100 mL-1, a low content of lipids (< 2 g.100 mL-1) and total soluble solids ≥20 g.100 mL-1. Response surface... Tipo: Info:eu-repo/semantics/article Palavras-chave: Carrageenan; Cassava starch; Pectin; Design of experiments; Desirability function; Dairy foods. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300413 Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies Ciênc. Tecnol. Aliment. KARNOPP,Ariadne Roberto; FIGUEROA,Amanda Miléo; LOS,Paulo Ricardo; TELES,Jéssica Cristine; SIMÕES,Deise Rosana Silva; BARANA,Ana Cláudia; KUBIAKI,Fernanda Taborda; OLIVEIRA,João Guilherme Baggio de; GRANATO,Daniel. Abstract Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour. Thus, this study aimed to assess the effects of whole-wheat flour and organic Bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies using response surface methodology (RSM). The regression models indicated that the addition of whole-wheat and organic grape pomace decreased (p < 0.0001) the water activity and significantly increased the content... Tipo: Info:eu-repo/semantics/article Palavras-chave: Dietary fibers; Antioxidants; Sensory analysis; Response surface methodology. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400750 Registros recuperados: 3 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