Enrichment Food
Mostrando 1-12 de 149 artigos, teses e dissertações.
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1. Erratum
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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2. Mineral profile and characterisation of cookies made from legume green grain flour
Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies hav
Food Sci. Technol. Publicado em: 2021-09
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3. Production of flour made from bullfrog’s meat and bone
Abstract Bullfrog meat marketed in Brazil has been gaining ground among the population due to its soft flavor, low calorie content, and high protein content. It is recommended for treating gastrointestinal and allergic diseases. This study aims to maximize the use of bullfrog carcass by applying a heating technology that enables the use of bones in gastronom
Food Sci. Technol. Publicado em: 2020-12
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4. Enrichment of fishburgers with proteins from surimi washing water
Abstract The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recovered by UF from the wastewater generated in the production of
Food Sci. Technol. Publicado em: 2020-12
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5. ENRIQUECIMENTO ELEMENTAR POR MEIO DE CULTIVO: PLANTAS E COGUMELOS
The foods enrichment with essential elements is an alternative to supply deficiencies of micronutrients and the fortification by rich cultivation is a promising strategy for the elemental enrichment of agricultural origin products, mainly in regions where there is high prevalence. On the other hand, in elemental enrichment procedures, possible antagonistic a
Quím. Nova. Publicado em: 2020-09
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6. Functional product enriched with the microencapsulated extract of cupuassu (Theobroma grandiflorum Schum.) seed by-product
Abstract This work deals with the application of microencapsulated extract of cupuassu seed by-product to functionally enrich a food multimixture. The methodological bases applied were those of the Official Methods of Analysis of AOAC. Multimixture enrichment with the extract led to 54 and 19% increases in total dietary fiber and total fat contents, to sligh
Food Sci. Technol. Publicado em: 2020-09
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7. Development of multiplex loop-mediated isothermal amplification for three foodborne pathogens
Abstract Staphylococcus aureus, Salmonella, and Shigella are three major foodborne pathogenic microorganisms that cause global public health problems. We developed a multiplex loop-mediated isothermal amplification (mLAMP) assay for simultaneous detection of S. aureus nuc, Salmonella fimY, and Shigella ipaH in fresh fruit juice using three sets of primers. I
Food Sci. Technol. Publicado em: 2020-06
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8. Enrichment of fishburgers with proteins from surimi washing water
Abstract The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recovered by UF from the wastewater generated in the production of
Food Sci. Technol. Publicado em: 13/12/2019
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9. Development of multiplex loop-mediated isothermal amplification for three foodborne pathogens
Abstract Staphylococcus aureus, Salmonella, and Shigella are three major foodborne pathogenic microorganisms that cause global public health problems. We developed a multiplex loop-mediated isothermal amplification (mLAMP) assay for simultaneous detection of S. aureus nuc, Salmonella fimY, and Shigella ipaH in fresh fruit juice using three sets of primers. I
Food Sci. Technol. Publicado em: 28/11/2019
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10. Energy Efficiency in the Food Industry: A Systematic Literature Review
Abstract Governments and private companies have increased efforts to identify effective actions for improving energy efficiency in manufacturing processes. The objective of this work is to improve the decision-making process by increasing the quality of information related to energy indicators in the food industry. This research involves developing a system
Braz. arch. biol. technol.. Publicado em: 25/11/2019
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11. Physico-chemical characteristics of passion fruit flour under removal of flavedo and of maceration
RESUMO O maracujá tem a casca (albedo e flavedo) como componente majoritário, podendo esta, ser utilizada na fabricação de farinha como fonte de nutrientes e para enriquecimento de produtos alimentícios. Assim, objetivou-se neste trabalho estudar o processo de fabricação de farinha do albedo e da casca integral de maracujá nas temperaturas de 70 e 80
Rev. bras. eng. agríc. ambient.. Publicado em: 14/10/2019
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12. Changes in trophic characteristics of two fish species of Astyanax (Teleostei: Characidae) in response to aquatic pollution
ABSTRACT The trophic plasticity of most fish species of Astyanax Baird & Girard, 1854 in response to environmental changes and resource availability is high. This work evaluates the differences in the trophic characteristics of two congeneric species, Astyanax taeniatus (Jenyns, 1842) and Astyanax lacustris (Lütken, 1875), in Rio das Velhas Basin, which is
Zoologia (Curitiba). Publicado em: 22/07/2019