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	Provedor de dados BJM (2) Infoteca-e (1) BABT (1) Ciência Rural (1) Autor ABREU, F. A. P. de (1) ARAUJO, I. M. da S. (1) Alles,Maria Julia Ledur (1) BORGES, M. de F. (1) Cansian,Rogério Luis (1) Castillo,Boris Gutarra (1) DIONISIO, A. P. (1) Dallago,Rogério Marcos (1) Demartini,Débora (1) Dhake,A.B. (1) Fernández,Rubén Cuervo (1) GARRUTI, D. dos S. (1) Kilian,Josiane (1) Maiorano,Alfredo Eduardo (1) Maresma,Beatriz Guilarte (1) Noreña,Caciano Pelayo Zapata (1) PINTO, C. O. (1) Patil,M.B. (1) Rodrigues,Maria Filomena de Andrade (1) Rosa,Clarissa Dalla (1) Mais... Palavra-chave Fructooligosaccharides (5) Anacardium Occidentale (1) Aspergillus oryzae (1) Bifidobacterium (1) Cristallinity (1) Fructosyltransferase (1) Frutosyltransferase (1) Membranas (1) Microfiltration (1) Microstructure (1) Mutagenesis (1) Penicillium purpurogenum (1) Prebiotics (1) Probiotic (1) Smallanthus sonchifolius (1) UV irradiation (1) Yacon (1) Yoghurt (1) Β-fructofuranosidase (1) Mais... Tipo do documento Info:eu-repo/semantics/article (4) Boletim de Pesquisa e Desenvolvimento (INFOTECA-E) (1) Ano 2018 (2) 2013 (1) 2010 (1) 2007 (1) País Brazil (5) Idioma Inglês (4) Português (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última Development and characterization of light yoghurt elaborated with Bifidobacterium animalis subsp. Lactis Bb-12 and fructooligosaccharides Ciência Rural Witschinski,Fabiele; Demartini,Débora; Kilian,Josiane; Dallago,Rogério Marcos; Rosa,Clarissa Dalla; Cansian,Rogério Luis; Valduga,Eunice; Steffens,Juliana. ABSTRACT: This study aimed to evaluate the effects of adding probiotic culture (Bifidobacterium animalis subsp. Lactis Bb-12) and prebiotics (fructooligosaccharide - FOS) to yoghurt formulations stored at 4°C for 28 days, using an experimental design (independent variables: (0-3% of FOS and probiotic starter cultures 0-3%). The pH, acidity, fat, syneresis, protein, ºBrix, sugars, FOS and probiotic bacteria count were analyzed. The probiotic- and prebiotic-added yoghurt formulations showed lower acidity, syneresis and glucose than the control yoghurt and compared to formulations containing probiotic and prebiotic separately. The 3% probiotic and prebiotic formulation showed a lower loss of concentration of FOS, and after 28 days presented 1.5g of FOS per... Tipo: Info:eu-repo/semantics/article Palavras-chave: Yoghurt; Probiotic; Bifidobacterium; Prebiotics; Fructooligosaccharides. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000300751 Effect of substrate feeding on production of fructosyltransferase by Penicillium purpurogenum BJM Dhake,A.B.; Patil,M.B.. Penicillium purpurogenum was found to produce both extracellular and intracellular fructosyltransferase. The organism could also produce sucrose hydrolytic enzyme. Sucrose was found to be the best carbon source for fructosyltransferase production. Maximum intracellular and extracellular fructosyltransferase production was observed after 3rd and 4th day of cultivation, respectively. The enzyme activity was optimum at temperature of 55ºC and pH 5.5. The addition of amino acids, like leucine induced slightly the extracellular fructosyltransferase production, where as histidine and leucine had little inductive effect on intracellular fructosyltransferase production. Enhanced production of fructosyltransferase by Penicillium purpurogenum was observed when... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fructooligosaccharides; Frutosyltransferase; Penicillium purpurogenum. Ano: 2007 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000200002 Mutagenesis of Aspergillus oryzae IPT-301 to improve the production of β-fructofuranosidase BJM Maresma,Beatriz Guilarte; Castillo,Boris Gutarra; Fernández,Rubén Cuervo; Silva,Elda Sabino da; Maiorano,Alfredo Eduardo; Rodrigues,Maria Filomena de Andrade. Aspergillus oryzae IPT-301, previously reported as a β-fructofuranosidase producing microorganism, was successfully mutated using UV irradiation at 253.7 nm followed by the screening of survivors resistant to certain stress conditions. Strains were first subjected to the β-fructofuranosidase activity assay using a portion from the colony grown in Petri dish as the enzyme source. Seven mutants with fructofuranosidase activity values relative to the parent culture between 140 -190% were selected from survivors grown at temperature of 40ºC or 0.018% (w/v) sodium dodecyl sulfate concentration. They were cultivated on a rotary shaker to characterize mycelium and extracellular fructosyltransferase activities. Three mutants named IPT-745, IPT-746 and IPT-748... Tipo: Info:eu-repo/semantics/article Palavras-chave: Aspergillus oryzae; Mutagenesis; Β-fructofuranosidase; Fructosyltransferase; Fructooligosaccharides; UV irradiation. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822010000100027 Physicochemical characterization of saccharides powder obtained from yacon roots (Smallanthus sonchifolius) by membrane technology BABT Alles,Maria Julia Ledur; Tessaro,Isabel Cristina; Noreña,Caciano Pelayo Zapata. Fructooligosaccharides (FOS) are food ingredients applied due to combination of prebiotic benefits and interesting technological properties, being used as a sugar substitute. The knowledge of their physicochemical characteristics is important for predicting the stability of the food products where they are added. For this reason, a saccharides powder extracted from yacon (Smallanthus sonchifolius) roots by membrane technology and freeze-dried was investigated. Color, water activity (aw), microstructure by Scanning Electron Microscopy coupled to Energy- dispersive X-ray Spectroscopy (SEM-EDS) and crystallinity by X-ray diffraction were evaluated. The obtained product, containing 19.75% FOS, 36.66% glucose and 43.59% fructose (w/w) was a whitish granulated... Tipo: Info:eu-repo/semantics/article Palavras-chave: Yacon; Fructooligosaccharides; Microstructure; Cristallinity. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000600019 Suco clarificado de yacon: processo, caracterização e aceitabilidade de bebidas mistas formuladas com suco de caju. Infoteca-e SANTOS, G. B. M.; DIONISIO, A. P.; SILVA, M. F. G.; ABREU, F. A. P. de; PINTO, C. O.; SOUZA, A. C. R. de; WURLITZER, N. J.; BORGES, M. de F.; GARRUTI, D. dos S.; ARAUJO, I. M. da S.. O yacon é uma raiz tuberosa que se destaca pelos seus compostos bioativos, como oligossacarídeos prebióticos (fruto-oligossacarídeos, FOS) e componentes fenólicos, especialmente o ácido clorogênico. As bebidas prebióticas são uma forma conveniente e versátil para o consumo de componentes funcionais, sendo a sua forma clarificada "com uso de membranas" um interessante mercado em expansão. Este trabalho descreve um processo para obtenção de suco clarificado de yacon e sua caracterização química e físico-química, com foco nos componentes funcionais (FOS e ácido clorogênico). Também foi analisada a aplicabilidade desse suco na forma de uma bebida mista com suco clarificado de caju. Tipo: Boletim de Pesquisa e Desenvolvimento (INFOTECA-E) Palavras-chave: Membranas; Anacardium Occidentale; Smallanthus sonchifolius; Fructooligosaccharides; Microfiltration. Ano: 2018 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1098857 Registros recuperados: 5 Primeira ... 1 ... Última

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