Results 41 to 50 of about 6,398 (183)

QUALIDADE DE PASTAS DE CEBOLA

Revista Brasileira de Engenharia de Biossistemas, 2008
O objetivo da pesquisa foi avaliar o efeito de diferentes métodos de conservação sobre a qualidade de pasta de cebola armazenada à temperatura ambiente (25ºC).
PATRÍCIA PRATI, SHIRLEY A.GARCIA BERBARI, SILVIA C. S. ROLIM DE MOURA   +2 more
doaj   +1 more source

E. coli Extracellular Matrix: A Tunable Composite With Hierarchical Structure

Advanced Materials, Volume 38, Issue 43, 3 August 2026.
The complex composite‐like mechanical behavior of E. coli biofilm matrix is the result of a synergic contribution of the rigid curli and swelling pEtN‐cellulose, and emerges from specific ratio and assembly conditions. The interactions between the two fibers govern biofilm hydration and characteristic wrinkling patterns, providing crucial insights for ...
Macarena Siri, Agustín Mangiarotti, Anne Seewald, Nikolai Rosenthal, Shahrouz Amini, Emeline Raguin, Peter Fratzl, Cécile M. Bidan   +7 more
wiley   +1 more source

Embalagens ativas: uma tecnologia promissora na conservação de alimentos

Brazilian Journal of Food Research, 2020
A utilização das embalagens se faz necessária para garantir a qualidade dos produtos alimentícios durante todo o seu tempo de prateleira. A embalagem ativa contém componentes nos materiais que a constituem ou na sua parte interior que mantém ou melhoram os aspectos sensoriais, assim como a segurança e qualidade do alimento.
Janine Martinazzo, Suelen Paloma Piazza, Glaciela Cristina da Silva Rodrigues Scherer, Luiza Pieta   +3 more
openaire   +1 more source

Sterculia striata seed kernel oil: Characterization and thermal stability

Grasas y Aceites, 2008
The objective of the present work was to characterize sterculia seed kernel oil. The chemical composition of the seeds, physicochemical properties as well as the fatty acid composition of the kernel oil was determined.
Zeomar Nitão Diniz, Pushkar Singh Bora, Vicente Queiroga Neto, José Marcelino Oliveira Cavalheiro   +3 more
doaj   +1 more source

Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Gluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Carlos Gabriel Arp, Stefano Zardetto, Alyssa Hidalgo, Gabriella Pasini   +3 more
wiley   +1 more source

TRIAGEM PRELIMINAR DA PRESENÇA DE INULINA EM PLANTAS ALIMENTÍCIAS

Alimentos e Nutrição, 2011
Inulina e oligofrutose são polímeros de frutose encontrados em diferentes espécies vegetais e amplamente pesquisados com relação aos seus benefícios para saúde e propriedades tecnológicas na indústria de alimentos.
Daniele Misturini ROSSI, Cris Rocha Pinto MAGALHÃES, Valdely KINUPP, Simone Hickmann FLÔRES   +3 more
doaj  

Activating Paper Applying Gelatin, Starch and Chitosan Coatings Loaded With O/W Emulsions Encapsulating Rutin, Carvacrol and α‐Tocopherol

Packaging Technology and Science, Volume 39, Issue 8, Page 1061-1082, August 2026.
Emulsion type governed the microstructure and functionality of papers coated with biopolymers matrix loaded with hydrophobic bioactives encapsulated into O/W emulsions. Emulsified systems improved UV–Vis barrier and antioxidant activity, whereas gelatin coatings with conventional or Pickering emulsions provided the greatest mechanical reinforcement ...
Kamila de L. Santos, Ana Mônica Quinta Barbosa Bittante, Rodrigo Vinícius Lourenço, Júlio Cesar de Carvalho Balieiro, Paulo José do Amaral Sobral   +4 more
wiley   +1 more source

EFEITO DO PROCESSAMENTO EM ALGUNS COMPONENTES QUÍMICOS DO SUCO DE ABACAXI TROPICAL

Revista Brasileira de Engenharia de Biossistemas, 2007
Alterações químicas e físico-químicas durante o processamento de suco tropical deabacaxi foram avaliadas. Verificou-se que todos os parâmetros químicos e físico-químicos avaliados apresentaram conteúdo de carotenóides.
Geraldo A. Maia, Aline G. Fernandes, Gerusa M. Santos, Daniele S. Silva, Paulo H. M. de Sousa, Isabella M. Brasil, Ana V. V. Fonseca   +6 more
doaj   +1 more source

Brazilian Coffee Consumers: Behavioral Insights From a Leading Global Coffee Market

Journal of Sensory Studies, Volume 41, Issue 4, August 2026.
ABSTRACT Brazilian coffee consumers were profiled through an online survey (1200 participants), analyzing preferences, habits, and attitudes. Behaviors of sweetened (SC) and unsweetened (UC) coffee drinkers were compared. Results reveal high coffee consumption rooted in family habits, tradition, socialization, and daily routines. A greater appreciation
Claudimara da Silva Portela, Thayna Viencz, Tatiana Colombo Pimentel, Paulo Henrique Machado de Sousa, Rafael Carlos Eloy Dias, Marta de Toledo Benassi   +5 more
wiley   +1 more source

Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream

Journal of the American Oil Chemists' Society, Volume 103, Issue 7, Page 719-728, July 2026.
ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro, Sérgio Augusto Sousa de Campos, Natália Leite Oliveira, Cleiton Antônio Nunes, Sandra Maria Pinto, Thais Lomonaco Teodoro da Silva, João de Deus Souza Carneiro   +6 more
wiley   +1 more source