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Encapsulation of Red Cabbage (Brassica oleracea L. var.capitata L. f. rubra) Anthocyanins by Spray Drying using Different Encapsulating Agents BABT
Bernstein,Anahi; Noreña,Caciano Pelayo Zapata.
ABSTRACT This study aimed to evaluate the influence of the drying air temperature (140 and 160°C) and the concentration of encapsulating agents gum Arabic and polydextrose (10 and 15%) on the physicochemical characteristics of the red cabbage extract obtained through extraction in acidulated water and drying using a spray dryer. The anthocyanin retention, antioxidant activity, water activity, solubility, color and microstructure of the final product were analyzed. Results showed that increase in the temperature did not cause significant changes in the anthocyanin quantity and antioxidant activity. The microscopic analysis revealed that for both the encapsulating agents, the absence of fissures and porosity in the particle surfaces produced powder with high...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Spray drying; Red cabbage; Anthocyanins; Gum arabic; Polydextrose.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000600944
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Extraction of red cabbage anthocyanins: optimization of the operation conditions of the column process BABT
Xavier,Marcelo Fonseca; Lopes,Toni Jefferson; Quadri,Mara Gabriela Novy; Quadri,Marintho Bastos.
The aim of this work was to extract anthocyanins from the red cabbage. Batch studies under several extraction conditions indicated that acetic acid in aqueous solution (10% V/V) was the best solvent, used in the proportion of 0.25 g of red cabbage mL-1. At this condition, column assays were carried out to evaluate the influence of the ionic force, pH, solvent flow rate, recirculated volume of red cabbage juice and the mass of red cabbage. Results showed that the pH, recirculation and mass of red cabbage had statistically significant effects, where the optimum operation conditions found for the process were pH 2.3, recirculation volume of the solvent 0.83 L and mass of red cabbage 50 g.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Anthocyanins; Extraction; Red cabbage; Experimental design; Optimization.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000100018
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Optimization of extrusion conditions for functional ready-to-eat breakfast cereal Thai Agricultural
Chulaluck Charunuch; Nipat Limsangouan; Waraporn Prasert; Pisut Butsuwan.
Mixed vegetable powders – composed of purple sweet potato, red cabbage and beetroot at a 2:1:1 ratio – were incorporated with cereal base by an extrusion process to obtain a functional, ready-to-eat breakfast cereal. This study investigated the effects of mixed vegetable powder level (8, 12 and 16%), screw speed (300, 350 and 400 rpm) and feed moisture content (13, 15 and 17%) on the physical and functional properties of extrudates in breakfast cereal production using response surface methodology (RSM) and Box-Behnken experimental design. The results showed high correlation coefficients (R2 ) of multiple regression equations about the relationship among product responses and process variables, and no significant lack of fit (indicating a best-fit model)....
Tipo: PhysicalObject Palavras-chave: Vegetable; Extrusion process; Ready to eat breakfast cereal; Purple sweet potato; Red cabbage; ฺBeetroot; Physical properties; Functional properties; อาหารเช้าธัญชาติพร้อมบริโภค; กระบวนการเอกซ์ทรูชัน; อาหารเพื่อสุขภาพ; ผัก; แป้งผัก; คุณสมบัติทางกายภาพ; คุณสมบัติเชิงหน้าที่.
Ano: 2011 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5262
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Red cabbage (Brassica oleracea L.) extract reverses lipid oxidative stress in rats Anais da ABC (AABC)
VEBER,BRUNO; CAMARGO,ANDERSON; DALMAGRO,ANA PAULA; BONDE,HENRIQUE LUIS P.; MAGRO,DÉBORA D. DAL; LIMA,DANIELA D. DE; ZENI,ANA LÚCIA B..
Abstract Red cabbage (Brassica oleracea L. var. capitata f. rubra DC.) extract has been demonstrated hypolipidemic and antioxidant capacity. Herein, we investigated the effect of red cabbage aqueous extract (RC) or fenofibrate (FF) in oxidative stress induced by Triton WR-1339 in rats. The antioxidant capacity was evaluated through the superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) activities and, thiobarbituric reactive species (TBARS) and protein carbonyl (PC) levels in erythrocytes, liver, kidneys, cerebral cortex and hippocampus of male rats. The alterations promoted by Triton WR-1339 in enzymatic antioxidant defense in the liver, kidneys and hippocampus were reversed by RC or FF treatments. The TBARS and PC levels...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Red cabbage; Brassica oleracea; Oxidative stress; Antioxidants; Triton WR-1339.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652020000100711
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