Results 21 to 30 of about 490 (144)
Histamine in Brazilian Foods: A Comprehensive Review of Occurrence and Risk Assessment for Intoxication and Intolerance. [PDF]
Food Sci NutrEven though histamine plays an important role in human health, it has been associated with food intoxication and intolerance episodes. The most relevant, current state of knowledge regarding histamine's biochemical and health aspects is provided. Histamine levels are provided for 17 food groups, including 335 food types and 11,437 samples, allowing ...
Gloria MBA +7 more
europepmc +2 more sources
From freshness to preservation: insights into processing and storage impacts on purple passion fruit volatilome. [PDF]
J Sci Food AgricAbstract BACKGROUND Purple passion fruit is highly appreciated for its distinctive sweet flavour, low acidity, and aromatic profile, making it a desirable choice for fresh consumption and juice production. To ensure microbiological safety and extend shelf life, juice products typically undergo thermal pasteurization, which can alter their ...
Fonseca AM +4 more
europepmc +2 more sources
Fermentation, 2023 The alcoholic fermentation of jabuticaba berries (Plinia spp.) originates from a beverage with an intense taste and aroma, popularly known as jabuticaba wine (JW). In addition, polyphenols transferred from fruit peels to the final product turn this beverage into a promising source of bioactive agents.
Raissa Lima +13 more
openaire +2 more sources
Aguardente de jabuticaba obtida da casca e borra da fabricação de fermentado de jabuticaba [PDF]
Ciência e Tecnologia de Alimentos, 2009 This study aimed at producing jabuticaba rum by using the byproduct of the production of the wine of jabuticaba (skin and pulp) and assessing its quality through physicochemical analysis and comparing it to the patterns established by the Brazilian legislation regarding the production of fruit rum.
Asquieri, Eduardo Ramirez +2 more
openaire +3 more sources
Influência de embalagens e temperatura no armazenamento de jabuticabas (Myrciaria jabuticaba (Vell) Berg) cv 'SABARÁ' [PDF]
Ciência e Tecnologia de Alimentos, 2004 Were evaluated mature jaboticaba 'sabara' fruits packaged into polystyrene expanded trays covered with stretching and sticking PVC plastic film, with stretching thickness of 12 and 20µm, and packaged into tereftalato polyethylene trays covered with stretching and sticking PVC plastic film, with thickness of 12 and 20µm.
Brunini, Maria Amalia +3 more
openaire +5 more sources
Protein beverages containing anthocyanins of jabuticaba [PDF]
Food Science and Technology, 2019 Abstract The objective of this study was to develop, characterize and evaluate the stability of whey protein beverages containing anthocyanins from jabuticaba skins. Beverage formulations containing 0.5% (F1), 2.0% (F2), 4.0% (F3) and 6.0% (F4) of whey proteins and 2.0 mL of the concentrated phenolic extract from jabuticaba skins were developed ...
ROCHA, Juliana de Cássia Gomes +7 more
openaire +4 more sources
Nondairy food applications of whey and milk permeates: Direct and indirect uses
Comprehensive Reviews in Food Science and Food Safety, Volume 22, Issue 4, Page 2652-2677, July 2023., 2023 Abstract Permeates are generated in the dairy industry as byproducts from the production of high‐protein products (e.g., whey or milk protein isolates and concentrates). Traditionally, permeate was disposed of as waste or used in animal feed, but with the recent move toward a “zero waste” economy, these streams are being recognized for their potential ...
Laura T. O'Donoghue, Eoin G. Murphy
wiley +1 more source
Curva de maturação da jabuticaba ‘Sabará’
Research, Society and Development, 2020 Conhecer as fases de desenvolvimento do fruto é essencial para determinar práticas culturais de manejo e conhecer o ponto de colheita comercial dos mesmos. Este trabalho objetivou avaliar as características físicas e químicas de jabuticabas ‘Sabará’, durante todo seu desenvolvimento até a maturação, em plantas cultivadas no município de Piracicaba, SP,
Girlaine Pereira Oliveira +2 more
openaire +2 more sources
Food Science &Nutrition, Volume 11, Issue 4, Page 1860-1871, April 2023., 2023 The article showed that distille myrtle leaves can be potentially used as natural antioxidant in meat product preservation. Abstract The synthetic antioxidant improved the shelf life of meat products; however, consumers start to reject them for health reason. For this, the natural antioxidants like Myrtle distillate leaves (MDL) could be an interesting
Souha Tibaoui +3 more
wiley +1 more source
Interfaces Científicas - Saúde e Ambiente, 2023 Several variables influence the extraction of phenolic compounds, encompassing factors such as the choice of solvent, agitation, extraction duration, solute-solvent ratio, temperature, and mass transfer efficiency. Technological tools, including ultrasound, microwave, and centrifuge, offer avenues for enhancing efficiency, economizing time and ...
Nara Rubia Rodrigues do Nascimento Silva +3 more
openaire +2 more sources