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| Registros recuperados: 16 | |
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| Mattos,Lorenna Alves; Amorim,Edson Perito; Amorim,Vanusia Batista de Oliveira; Cohen,Kelly de Oliveira; Ledo,Carlos Alberto da Silva; Silva,Sebastião de Oliveira e. |
| The objective of the present work was to characterize banana accessions from the Germplasm Bank at Embrapa Mandioca e Fruticultura Tropical (Brazil), using agronomical, physical and physicochemical characteristics of fruit and simple sequence repeats (SSR) markers. Twenty-six accessions were analyzed, in which high genetic variability was found, especially for the agronomical characters number of fruit and weight of bunch. Accessions with high contents of carotenoids (diploid 'Jaran'), polyphenols (triploid 'Caipira' and tetraploid 'Teparod') and vitamin C (diploid 'Tuugia' and an unknown triploid AAA) in the fruit were identified. Thirteen microsatellite primers revealed an average of 7.23 alleles, which showed high variability. A dendrogram was prepared... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Musa; Functional properties; Fruit quality; Hybrids; Yield. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2010000200005 |
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| Chulaluck Charunuch; Plernchai Tangkanakul; Saovaluk Runggaeng; Vayooh Sonted. |
| Owing to creation of Thai rice snack with health benefits for higher potential in commercial scale, mulberry leaf was applied in the production of extruded snack product. Mulberry leaf in dried powder was mixed with rice, corn, soy, sugar, oil, vitamins and minerals to investigate the operating conditions with twin-screw extruder at varying mulberry content (5, 7.5 and 10%), screw speed (300 and 350 rpm) and feed moisture (13, 15 and 17%) in the 3 × 2 × 3 factorial experiment. The extrudates were examined of functional properties (antioxidant activity and phenolic compounds) and some physical characteristics (expansion ratio, bulk density, texture measurement and organoleptic test). The results had shown that at higher mulberry content (10%), the product... |
| Tipo: Image |
Palavras-chave: Extruded Thai rice snack; Mulberry leaf; Antioxidant agent; Supplement; Functional properties; Physical characteristics; Phenolic compounds; อาหารขบเคี้ยว; ใบหม่อน; สารต้านอนุมูลอิสระ; สารเสริม; คุณสมบัติทางกายภาพ; คุณสมบัติทางเคมี. |
| Ano: 2012 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5136 |
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| Batista,Patrício Ferreira; Lima,Maria Auxiliadora Coêlho de; Alves,Ricardo Elesbão; Façanha,Rafaela Vieira. |
| ABSTRACT The aim of this study was to evaluate the levels of bioactive compounds and antioxidant activity in fruit of commercial cultivars of mango, acerola, guava, atemoya and custard apple produced in the lower-middle São Francisco Valley, with a view to adding value to the product because of their functional properties. Fruits harvested in commercial areas of the region were evaluated for levels of ascorbic acid, total anthocyanins, yellow flavonoids, total carotenoids and total extractable polyphenols, and for total antioxidant activity, using the ABTS and ORAC methods. The data were submitted to descriptive statistical analysis. All the fruits under evaluation presented levels of bioactive compounds and antioxidant activity, especially the acerola,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tropical fruit production; Functional properties; Quality. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902018000400616 |
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| Grossmann,Maria Victória E.; Mandarino,José Marcos G.; Yabu,Márcia Cristina. |
| Flours with different physicochemical and functional properties were obtained from malted corn. Response surface methodology (RSM) was used to study the effects of malting time (1,3, 5 days), malting temperature (20, 25, 30º C) and gibberelic acid concentration (0.0; 0.5; 1.0 %) on these properties. The chemical composition and paste viscosity of flours were significantly affected by malting time and temperature, while water solubility index (WSI) and water absorption index (WAI) varied only with malting time. Gibberelic acid did not significantly influenced any of the studied properties. Germination at 20-25ºC for 3 days was recomended to obtain corn flour with high WAI, low viscosity and medium WSI, without excessive loss of proteins. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Malting; Corn flour; Functional properties. |
| Ano: 1998 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131998000200003 |
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| Marin, Floriana; Notaro, Sandra. |
| Since their introduction in the early 1990s, genetically modified organisms in agriculture tended to emphasize improved yield. Europeans, perceiving unacceptable risk and too little benefit, resoundingly disapproved of GMO use in agro-food processes. More recently, research has turned to developing products that use GMO components that better match consumer interest, including nutritionally enhanced foods, environmentally friendly crops, and other areas. The question that arises is whether Europeans perceive that the new, prospective benefits outweigh the olds risks, opening the market to such products. This paper investigates consumer preferences for a number of hypothetical genetic modifications in a widely consumed food product: yoghurt. We explore the... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: GMOs; Functional properties; Willingness to pay; Choice modelling; Food Consumption/Nutrition/Food Safety. |
| Ano: 2007 |
URL: http://purl.umn.edu/7878 |
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| Asoiro, Felix Uzochukwu; Simeon, Meshack Imologie; Azuka, Chinenye Eberechukwu; Orji, Precious Chimaraoge. |
| Brachystegia eurycoma (BE), Afzelia Africana (AA) and Mucuna solannie (MS) flours were blended (%, w/w) at varying proportions: 50:50, 60:40, 70:30, 80:20 and 100:0, with 100% of flours as the control; then analyzed based on the phyto-chemical, functional and proximate compositions. Tanin, saponin, alkaloid and flavonoid values were 4.19, 1.47, 1.49 and 1.15 mg 100 g-1 dm; 3.44, 0.45, 1.34 and 1.13 mg 100 g-1 dm; and 4.1, 0.61, 1.36 and 1.18 mg 100 g-1 dm in MS, AA and BE flours respectively. Increased AA and BE proportions in MS flour increased the swelling index (1.49% -1.76%) whereas AA and BE inclusions (%) resulted in significant () increase in the moisture content of the composite flours (8.3- 14 %). Increase in % AA flour inclusion resulted in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phytochemical composition; Postharvest processing; Functional properties; Proximate composition; Mucuna solannie; Blending proportion; Flour blends. |
| Ano: 2022 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/7405 |
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| Velásquez-Herrera,Julián David; Lucas-Aguirre,Juan Carlos; Quintero-Castaño,Víctor Dumar. |
| Abstract The aim of this research was to evaluate the functional properties of the native potato (Solanum phureja Juz. & Bukasov) starch in the food and non-food industry for which a thermal analysis was conducted, including thermogravimetric (TGA) analysis, differential scanning calorimetry (DSC) analysis, X-ray diffraction (XRD) analysis, morphologic analysis via scanning electron microscopy (SEM), and rapid viscoamylograph analysis (RVA). The RVA analysis showed that gelatinization temperature was 63.95 °C, the maximum viscosity was 1087 cP and ease of cooking was 7 min. The thermogravimetric (TGA) analysis revealed three stages: in the first, the product had weight loss of 9.51%; in the second, a weight loss of 53.88%; and in the third, a weight... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Functional properties; Gelatinization; Native potato; Starch gelatinization transition; Thermal characteristics. |
| Ano: 2017 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122017000300323 |
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| Silveira,Cristina Moreira da; Badiale-Furlong,Eliana. |
| Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4% for wheat bran). When A. oryzae was used all... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Functional properties; Solid-state fermentation; Defatted rice bran; Wheat bran. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600027 |
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| Nipat Limsangouan; Chulaluck Charunuch; Seiichiro Isobe. |
| Optimization conditions for Japanese green tea snack production were investigated using response surface methodology. A central composite design with four independent variables: screw speed (116, 150, 200, 250 and 284 rpm); feed rate (28.8, 32.0, 38.3, 44.7 and 47.9 g/min); moisture content (13.0, 14.0, 16.0, 18.0 and 19.0 %) and vegetables or herbs content (0.0, 1.0, 3.0, 5.0 and 6.4 %) was use to study the response variables such as expansion ratio, bulk density, hardness, crispness, antioxidant activity, total phenolic and resistant starch content. A second-degree equation for independent and response variables was computed and used to create the contour and surface plot graphs. The screw speed at 196 rpm, feed rate of 44.7 g/min, moisture... |
| Tipo: PhysicalObject |
Palavras-chave: Japanese green tea; Snack; Functional properties; Optimization; Production; ชาเขียวญี่ปุ่น; ผลิตภัณฑ์พองกรอบผงชาเขียวญี่ปุ่น; ผลิตภัณฑ์อาหารขบเคี้ยว; สภาวะที่เหมาะสม; คุณสมบัติทางเคมีกายภาพ; เนื้อสัมผัส. |
| Ano: 2012 |
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5248 |
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| Registros recuperados: 16 | |
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