Results 21 to 30 of about 59,041,355 (226)

Thermosonication as a pretreatment of raw milk for Minas frescal cheese production

Ultrasonics Sonochemistry, 2023
Minas frescal cheese is extremely popular in Brazil, with high perishability and acceptability. Among emerging technologies, ultrasound stands out for its satisfactory results regarding microbiological safety and technological and sensory aspects.
Hugo Scudino, Jonas T. Guimarães, Rafaella Silva Moura, Gustavo Luis P. A. Ramos, Tatiana C. Pimentel, Rodrigo N. Cavalcanti, Louise A. Sobral, Marcia Cristina Silva, Eliane T. Mársico, Erick A. Esmerino, Monica Q. Freitas, Thiago C. Pereira, Erico M. M. Flores, Adriano G. Cruz   +13 more
doaj   +1 more source

Phenolic Compounds, Physico-Chemical properties and antioxidants activity of different residues from vinification (Vitis Vinifera L.) produced in Brazil

Vetor, 2020
The present study aimed to determine the physical and chemical characteristics, color, anthocyanin content, total phenolics, total flavonoids and antioxidant activity in vinification residue of red grapes (Vitis vinifera L.) varieties: Merlot, Shiraz ...
Roberto Dávila Trujillo, Myriam Salas Mellado, Carlos Prentice Hernandez   +2 more
doaj   +4 more sources

Resultados Gerados em Pesquisa & Desenvolvimento e Transferência de Tecnologia na Embrapa Agroindústria de Alimentos no Período 2014-2018. [PDF]

, 2020
Esta publicação apresenta uma compilação dos principais resultados de Pesquisa e Transferência de Tecnologia gerados pela equipe técnica da Embrapa Agroindústria de Alimentos no período de 2014 a 2018.

core   +1 more source

Development of cottage cheese lactose free with fiber addition and reduction of sodium and fat

Revista do Instituto de Latícinios Cândido Tostes, 2017
The objective of this work was to develop, characterize and determine the shelf life of lactose-free cottage cheese with fiber addition and sodium and fat reduction.
Gabrieli Nicoletti, Kátia Joana Verdi, Creciana Maria Endres   +2 more
doaj   +1 more source

Composition and functionalities of peanut protein concentrates using ethanol as a defatted solvent and a precipitating agent

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Defatted solids (DSs) from vegetable oil extraction represent valuable feedstocks for producing protein concentrates with tailored functional properties. In the present study, using peanut protein concentrates obtained from press cakes defatted with ethanol (DSEt) or hexane (DSHx), we aimed to evaluate ethanol as a green solvent for
Paloma Jamily Cristina Magalhães, Luiza Cardoso Stumm, Paola de Cássia Franco Visioli, Keila Kazue Aracava, Rafaela Torrezan Privatti, Maria Carolina Capellini, Silvana Marina Piccoli Pugine, Daniel Gonçalves, Christianne Elisabete da Costa Rodrigues   +8 more
wiley   +1 more source

Relatório de atividades 2011-2012. [PDF]

, 2018
Este documento relata os resultados obtidos pela equipe da Embrapa Agroindústria de Alimentos, em P&D, TT, comunicação e suporte administrativo, nos anos de 2011-2012.
EMBRAPA AGROINDÚSTRIA DE ALIMENTOS.
core   +1 more source

Evolution of free amino acids and volatile compounds in dry‐cured fermented 'salchichón' sausages superficially inoculated with different molds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez, Alberto González‐Mohino, Jorge Ruiz‐Carrascal, Lary Souza Olegario, Josué Delgado   +4 more
wiley   +1 more source

Enzyme extraction of cupuassu (Theobroma grandiflorum S.) fat sedes

Grasas y Aceites, 2023
Enzyme-assisted extraction is considered an environmentally friendly technique. Cellulase, pectinase and protease were tested for cupuassu seeds fat extraction.
D.C.S. da Silva, A.M.C. Rodrigues, L.H.M. da Silva   +2 more
doaj   +1 more source

Effect of sonication on European and Peruvian lupin flours: impact on the technological quality of gluten‐free breads and as a partial substitute for wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology used to modify molecular structures.
Emilia Kärkkäinen, Julio Vidaurre‐Ruiz, Jonas Ehren, Angeleth Pacheco, Gloria Jesus Pascual‐Chagman, Jukka‐Pekka Suomela, Ritva Repo‐Carrasco‐Valencia   +6 more
wiley   +1 more source

Latin America's First Active and Intelligent Packaging for Organ Transportation

Packaging Technology and Science, EarlyView.
The graphical abstract features Latin America's first active and intelligent packaging for organ transportation (EMAIS‐SR). The image illustrates the device alongside its core features: active temperature control, real‐time monitoring, autonomous battery‐powered operation and biological safety.
Sibele Maria Schuantes‐Paim, Renata Fabiana Leite, Victor Arayama Cruz, Vanessa Ayres Carneiro Gonçalves, Júlia Karini da Silva Araujo, Karoline Sabrina de Carvalho Gomes, Luciana Chelotti Cardim Perillo, Graciana Maria de Moraes Coutinho, Eliana Cavalari Teraoka, Adriana Aparecida Carbonel, José Homero Soares, Manuel de Jesus Simões, Selma Ferrer, Ari Nelson Rodrigues Costa, Ana Paula Reis Nolêtto, Leandro Moriyama Konatu, Murched Omar Taha, André Ibrahim David, Janine Schirmer, Bartira de Aguiar Roza   +19 more
wiley   +1 more source