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Bruno Fischer, Jean Carlo Rauschkolb, Rogério Luis Cansian, Ilizandra Aparecida Fernandes, Alexander Junges, Eunice Valduga, Jamile Zeni
Pág. e48474
The aim of this work was to evaluate different concentrations of ethanol on antioxidant (phenolic and flavonoid) compounds extraction of Mentha x Piperita aiming at applying the extract in whey-based dairy beverages. The extracts were obtained by cold ma...
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Gabriella Giani Pieretti, Mayara Pataluch Pinheiro, Monica Regina da Silva Scapim, Jane Martha Graton Mikcha, Grasiele Scaramal Madrona (Author)
Pág. e36402
This study focuses on an alginate edible coating with oregano and rosemary essential oils (EO) as well as its application in a Fresh cheese. The practical application was carried out by analyzing microbial contents, centesimal composition, texture (shear...
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Catharina Calochi Pires de Carvalho, Vidiany Aparecida Queiroz Santos, Raquel Gutierres Gomes, Fernando Leite Hoffmann
Pág. 395 - 402
Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the ...
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Alice Teresa Valduga, Itamar Luís Gonçalves, Ana Cláudia Piovezan Borges, Albanin Aparecida Mielniczki-Pereira, Ana Paula Picolo
Pág. 115 - 121
Yerba-mate (Ilex paraguariensis St. Hil.) is a native species of South America, and its dried leaves are consumed mainly as a beverage. Its phytochemical profile includes phenolic compounds consisting of secondary metabolites with antioxidant activities....
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Meire Franci Polonio Navacchi, João Carlos Monteiro de Carvalho, Katiuchia Pereira Takeuchi, Eliane Dalva Godoy Danesi
Pág. 465 - 472
The cassava cake was developed enriching it with a biomass of Spirulina platensis and a type of bran made out of its own starch. This biomass, a part from being rich in protein, also contains vitamins, essential fatty acids and minerals. Around Umuarama,...
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Mauro Gontero, Adriano Brandelli, Caciano Zapata Noreña
Pág. 55 - 60
The aim of this work was to produce crystallized fruit from watermelon rind. The following procedure was developed: the outer peel was removed; the material was sliced into 7 mm cubes, blanched for, 0, 5 and 10 minutes, and then treated with 10% sodiu...
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