Results 1 to 10 of about 225,094 (230)
Avaliação do Efeito do Transporte no Desempenho de Embalagem Tipo Stand-up Pouch para Produtos Líquidos [PDF]
Polímeros, 2002 Este estudo foi desenvolvido com o objetivo de estimar o efeito do transporte rodoviário no desempenho de embalagem do tipo stand-up pouch tendo folha de alumínio (8µm) na estrutura, para o acondicionamento de produtos líquidos.
Leda Coltro +3 more
doaj +1 more source
Tecnologia de encapsulamento na área de alimentos: Uma revisão
Research, Society and Development, 2021 A tecnologia de encapsulamento vem avançando nos últimos anos e adentrando nos diversos segmentos industriais ao proteger substâncias (agentes ativos) de efeitos deletérios que ocasionam a perda de sua função. Baseia-se na proteção de um agente ativo através do condicionamento deste em um invólucro produzido por polímeros.
Tiago Linhares Cruz Tabosa Barroso +6 more
openaire +2 more sources
Retention of β-carotene in biofortified sweet potato chips after processing
Acta Scientiarum: Technology, 2019 Consumption of biofortified foods such as sweet potatoes with high content of β-carotene may reduce deficiency of this micronutrient. The development of biofortified sweet potato chips expands the distribution and offers an alternative to the ...
Luís Marangoni Júnior +5 more
doaj +1 more source
Betalains and phenolic compounds of leaves and stems of Alternanthera brasiliana and Alternanthera tenella [PDF]
, 2018 Betacyanins and phenolic compounds from acetonitrile:acidified water extracts of Alternanthera brasiliana and Alternanthera tenella were characterized and quantified using a high-performance liquid chromatography system coupled with diode array and ...
Alvarez, I. +5 more
core +1 more source
Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells [PDF]
, 2018 Red wine polyphenols are known for their implications for human health protection, although they suffer from high instability. For this reason, a red wine powder was prepared by freeze-drying encapsulation in maltodextrin/arabic gum matrix, and its ...
Chirife, Jorge +3 more
core +1 more source
Development of technology for production of reduced fat processed cheese
Revista do Instituto de Latícinios Cândido Tostes, 2015 An increasing share of foods with reduced fat has been observed in the diet of the Brazilian population, a trend also seen in many other countries. In this context, our-aim was to study the manufacturing parameters and to develop a process to produce a ...
Adriana Torres Silva e Alves +3 more
doaj +1 more source
Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality [PDF]
Ciência e Técnica Vitivinícola, 2017 Thermaculture is applied in vineyards for fungus diseases prevention. However, it can also induce plant to thermal stress, modulating the secondary metabolism.
Ceratti Treptow Taísa +7 more
doaj +1 more source
Química Nova, 2010 A method to quantify lycopene and β-carotene in freeze dried tomato pulp by high performance liquid chromatography (HLPC) was validated according to the criteria of selectivity, sensitivity, precision and accuracy, and uncertainty estimation of ...
Adriana Barreto Alves +4 more
doaj +1 more source
Bioactive Peptides in Meat and Meat Products
Meat and Muscle Biology, 2023 A number of bioactive peptides with health benefits have been reported to be generated in meat through the proteolysis phenomena taking place during postmortem aging or further processing. Bioactive peptides consist of short sequences, less than 20 amino
Fidel Toldra +3 more
doaj +2 more sources
Caracterização físico-química de novos híbridos de abacaxi resistentes à fusariose [PDF]
Ciência Rural, 2013 Cinco genótipos de abacaxi (Gold, Pérola, Smooth Cayenne, BRS Vitória, BRS Imperial) e quatro novos híbridos (SC x PRI-21, SC48 x PRI-02, PE x SC-73 e PA x PE-01) foram avaliados quanto às suas características físico-químicas.
Eliseth de Souza Viana +4 more
doaj +1 more source