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Mostrando 1-12 de 839 artigos, teses e dissertações.
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1. Mitigación de la formación de acrilamida en papas fritas tipo chips mediante la adición de antioxidantes fenólicos de Inca muña (Clinopodium bolivianum)
The aim of this study was to evaluate the influence of Inca muña phenolic antioxidants in the reduction of acrylamide (AA) in potato chips. The potatoes were cut into 2 mm thick slices, the addition of antioxidants was evaluated by immersion at atmospheric pressure and by vacuum impregnation (VI) at 80 kPa for 10 min. In both cases, two antioxidant concentr
Química Nova. Publicado em: 2022
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2. Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice
Abstract Loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) has invaded water catchments throughout the world, due to the lack of predators and high fecundity. An approach to control its population could be using its roe as food; however, more knowledge is needed. Thus, the present study aimed to evaluate the shelf-life of fresh loricariid catf
Food Sci. Technol. Publicado em: 2021-06
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3. Effects of passion fruit peel flour as a dietary fibre resource on biscuit quality
Abstract The purpose of this investigation was to evaluate the effects of the addition of passion fruit peel flour (PFPF) from two different species to biscuits. Each PFPF was added to biscuit flour in different amounts (wheat flour replacement rate: 0%, 5%, 10%, and 15%). The colour and textural properties of the doughs and biscuits were evaluated. The phys
Food Sci. Technol. Publicado em: 2021-03
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4. Applicability of computer vision in seed identification: deep learning, random forest, and support vector machine classification algorithms
ABSTRACT The use of computer image analysis can assist the extraction of morphological information from seeds, potentially serving as a resource for solving taxonomic problems that require extensive training by specialists whose primary method of examination is visual identification. We propose to test the ability of deep learning, SVM and random forest algo
Acta Bot. Bras.. Publicado em: 2021-03
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5. Textural properties of Köftür, a fruit based dessert
Abstract Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of s
Food Sci. Technol. Publicado em: 2020-12
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6. Nutritional quality and sensory attributes of date palm spathes beverage supplemented with pollen grains
Abstract The aim of this study was to fortify date palm spathes beverage with pollen grains. The nutritional quality and sensory attributes of the developed products were evaluated. The results showed that pollen grains significantly (P < 0.05) influenced the nutritional and sensory qualities of date palm spathe beverages. With minor exceptions, fortificatio
Food Sci. Technol. Publicado em: 2020-12
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7. The combined effect of exposure time to sodium chlorite (NaClO2) solution and packaging on postharvest quality of white button mushroom (Agaricus bisporus) stored at 4 °C
Abstract Agaricus bisporus was washed with 1 g/L sodium chlorite (NaClO2) (SC) solution for 30, 60 and 120 s, packed with a non-perforated polyvinyl chloride (PVC) film and stored at 4 °C for 12 days. Washing the mushrooms with the SC solution and packaging with the PVC film slowed down the change in colour and firmness of the mushrooms, but treating the mu
Food Sci. Technol. Publicado em: 2020-12
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8. Differential gene expression of pectin esterase and changes in pectin during development and ripening stages of fruit in selected cultivars of banana
Abstract Pectin is a very important ingredient in food processing. The present study was designed to find out the changes taken place in pectin content during development and ripening phases of banana fruit. The expression of gene (pectin esterase) was also observed during development and ripening. Five exotic cultivars namely William, Brazilian, G-Naine, Ba
Food Sci. Technol. Publicado em: 2020-12
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9. O papel da estrutura etária na análise da mortalidade por Covid-19
Abstract The aim of this work was to determine the sensory quality (flavour, odour, tenderness, juiciness and overall acceptability) and physicochemical characteristics of meat from Santa Inês lambs fed with diets containing guava agroindustrial by-product (GAB). Was used samples of the longissimus lumborum of 40 entire males with an average slaughter weigh
Ciênc. saúde coletiva. Publicado em: 2020-09
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10. The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants
Abstract Red sugarcane (RS) is a lesser bred of sugarcane variant in Malaysia compared to yellow sugarcane (YS), thus less data is available regarding this species. In this study, the physicochemical and microbiological properties of RS was determined and compared with YS under different conditions. Both sugarcane variants were subjected to heat and sonicati
Food Sci. Technol. Publicado em: 2020-09
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11. Sensory quality of meat from Santa Inês lambs fed with guava (Psidium guajava L.) agroindustrial by-product
Abstract The aim of this work was to determine the sensory quality (flavour, odour, tenderness, juiciness and overall acceptability) and physicochemical characteristics of meat from Santa Inês lambs fed with diets containing guava agroindustrial by-product (GAB). Was used samples of the longissimus lumborum of 40 entire males with an average slaughter weigh
Food Sci. Technol. Publicado em: 2020-09
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12. Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince
Abstract Freeze drying is known as the excellent drying method for heat sensitive food products. In this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince a
Food Sci. Technol. Publicado em: 2020-06