Fruit Purees
Mostrando 1-4 de 4 artigos, teses e dissertações.
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1. Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk
Abstract This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat’s milk combined with probiotic culture and prebiotics. Tagatose, Litesse ultra and polydextrose (as prebiotics) were used in ice cream production and mixtures and these mixtures were inoculated with Bi
Food Sci. Technol. Publicado em: 2021-03
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2. Anti-obesity and hepatoprotective effects in obese rats fed diets supplemented with fruit purees
Abstract In this work, the effect of the intake of a low-fat diet supplemented with a fruit puree (guava-strawberry, guava-blackberry, guava-soursop or guava-passion fruit) by obese rats on reduction of body weight, lipid profile, and liver enzyme activity was evaluated. The rats (n=6 for each treatment) were induced to obesity with a high-fat diet for 4 wee
Food Sci. Technol. Publicado em: 2020-06
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3. Estudo das propriedades físicas de polpas e néctares de pequenos frutos
A produção brasileira dos pequenos frutos morango, amora, framboesa e mirtilo vem sendo incrementada nos últimos vinte anos devido ao interesse do consumidor por estes frutos, sobretudo graças às suas propriedades nutracêuticas. O processamento industrial destes frutos, para a obtenção de sucos e polpas, é uma alternativa para minimizar as perdas de
Publicado em: 2008
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4. Culture of Five Commonly Used Acid-Producing Bacteria on Banana Pulp
A significant fraction of the bananas and plantains produced in the humid tropics are wasted due to rapid spoilage. The use of acid-producing, anaerobic fermentation may be a safe and economical way to preserve the fruit in both large- and small-scale applications. The abilities of five commonly used, acid-producing bacteria to ferment media containing ripe