|
|
|
|
|
| SOUZA,MANUEL M. DE; SILVA,BIBIANA DA; COSTA,CÉSAR S.B.; BADIALE-FURLONG,ELIANA. |
| Abstract In several countries halophytes are commercially cultivated in low saline or even irrigated with seawater, as well as with saline aquaculture effluent, like a sea asparagus Sarcocornia ambigua, that show a biotechnological potential for bioactive compounds production. However, their recovery from matrix is sometimes inefficient because the lignocellulosic materials difficult the solvent action when drastic conditions are not applied. The ultrasound-assisted extraction (UAE) was optimized by a central composite rotational design for recovery free phenolic compounds (FPC) from the sea asparagus S. ambigua. Optimum conditions were validated and compared with orbital shaker extraction for S. ambigua, other Brazilian halophytes (Apium graveolens,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sea asparagus; Celery; Brazilian pepper; Sea water crops. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000703363 |
| |
|
|
| Kawski,Vicky Lilge; Bertol,Teresinha Marisa; Santos,Maria José Honorato dos; Sawitzki,Maristela Cortez; Fiorentini,Angela Maria; Coldebella,Arlei; Agnes,Ingrid Beatriz Lermen. |
| ABSTRACT: The aim of this study was to evaluate the sensory and physicochemical quality of colonial salamis added with vegetable-based curing ingredients as potential enhancers of quality products. Salamis were produced according to three treatments: (A) Control: 0.1% curing salt; (B) rosemary: 0.05% curing salt + 0.5% rosemary extract (RE); and (C) RE+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery, nitrate and nitrite supplies, respectively) + 0.5% of RE. No significant differences were observed (P>0.05) among the three treatments for dry matter (DM), crude protein (CP), ash, ether extract (EE) and gross energy (GE). Sensory analysis was performed by applying the preference test and multiple comparison between the three treatments.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Celery; Curing salt; Meat products; Rosemary; Vegetable extracts. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800781 |
| |
|
|
|
