Cuisine
Mostrando 1-12 de 35 artigos, teses e dissertações.
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1. A missão gastronômica francesa no Brasil dos anos 1970
RESUMO O artigo aborda a passagem de chefs da alta gastronomia francesa pelo Brasil na década de 1970, bem como a sua repercussão na imprensa e na cultura dos restaurantes da época (italianos, em particular). Liderada por Paul Bocuse, a iniciativa visava a difusão das ideias da nouvelle cuisine e deu início a uma nova “missão francesa”, a exemplo d
Rev. Bras. Hist.. Publicado em: 2021-08
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2. ERRATA
Abstract Dry salted shrimp is a popular food in Acre cuisine, especially as a main ingredient in “tacacá” and “rabada no tucupi”. However, different intrinsic and extrinsic factors can result in accelerated deterioration and microbial proliferation, causing food poisoning to the consumer. The objective was to perform the counting and identification
Rev Bras Med Esporte. Publicado em: 2021-06
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3. Counting and identification of molds and yeasts in dry salted shrimp commercialized in Rio Branco, Acre, Brazil
Abstract Dry salted shrimp is a popular food in Acre cuisine, especially as a main ingredient in “tacacá” and “rabada no tucupi”. However, different intrinsic and extrinsic factors can result in accelerated deterioration and microbial proliferation, causing food poisoning to the consumer. The objective was to perform the counting and identification
Food Sci. Technol. Publicado em: 2021-06
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4. The influence of pasteurization and starter culture on methanol content and bio-profile of fermented Morinda citrifolia Linn. (Noni) fruit juice
Abstract Morinda citrifolia L., generally known as noni, is commonly used in Thai medicines and cuisine. Several bioactive phytochemicals have been isolated and identified from the noni plant, and their compositions differ based on the cultivars and harvesting period. Different types of fermented noni fruit juices (FNJ) were used as health supplement in seve
Food Sci. Technol. Publicado em: 2020-09
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5. The influence of pasteurization and starter culture on methanol content and bio-profile of fermented Morinda citrifolia Linn. (Noni) fruit juice
Abstract Morinda citrifolia L., generally known as noni, is commonly used in Thai medicines and cuisine. Several bioactive phytochemicals have been isolated and identified from the noni plant, and their compositions differ based on the cultivars and harvesting period. Different types of fermented noni fruit juices (FNJ) were used as health supplement in seve
Food Sci. Technol. Publicado em: 13/12/2019
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6. The multifunctionality of urban horticulture and its integration with the city ecosystem: a brief review of concepts and the case of São Luís
RESUMO A agricultura urbana está presente hoje em todo o mundo. A atividade caracteriza-se por sua multifuncionalidade, contribuindo para a segurança alimentar, preservação da biodiversidade, melhor aproveitamento dos espaços urbanos e manejo adequado de solo e água, além de colaborar para o incremento da renda e melhoria da qualidade de vida dos agri
Hortic. Bras.. Publicado em: 07/11/2019
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7. Advances in propagation of Ficus carica L.
Resumo A figueira (Ficus carica L.) se destaca mundialmente devido sua amplitude de cultivo e fácil adaptação as diversas condições edafoclimáticas. Além de sua adaptabilidade, os frutos produzidos possuem características nutracêuticas e são utilizados na indústria e no consumo in natura, muito apreciado pela culinária mundial. Devido à falta d
Rev. Bras. Frutic.. Publicado em: 19/06/2019
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8. The last giant Araucaria trees in southern Brazil
ABSTRACT: Araucaria angustifolia (Bertol.) Kuntze is a native tree species of major importance in southern Brazil. It is a regional symbol due to its iconic shape and stature in the landscape; its wood was once economically important and its seeds are an important source of food for the fauna and are presently used in regional cuisine. Despite its importance
Sci. agric. (Piracicaba, Braz.). Publicado em: 2019-05
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9. Optimization of parameters technological to process tucupi and study of product stability
Abstract Tucupi is a product obtained from the fermentation and cooking of cassava root wastewater which is widely used in the popular cuisine of the North region of Brazil. This study employed an experimental design to select tucupi processing (fermentation and cooking times) as a function of residual cyanidric acid content and assess the stability of the
Food Sci. Technol. Publicado em: 29/11/2018
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10. Powdered tucupi condiment: sensory and hygroscopic evaluation
Abstract Tucupi is a fermented liquid obtained from cassava (Manihot esculenta Crantz), very much appreciated by the traditional cuisine of Northern Brazil. However, there are no scientific reports on its use in the formulation of products. Thus, the present study aimed to elaborate a powdered condiment with tucupi, as well as to assess the product’s senso
Food Sci. Technol. Publicado em: 31/07/2017
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11. Tucupi creamy paste: development, sensory evaluation and rheological characterization
Abstract Tucupi, a fermented product obtained from cassava (Manihot esculenta Crantz) is widely employed in the cuisine of the Northern region of Brazil, however, its industrial application is incipient. This study used tucupi to prepare a creamy paste, which underwent sensory and rheological evaluation. Paste formulations with 5 to 20% concentrated tucupi w
Food Sci. Technol. Publicado em: 31/07/2017
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12. Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)
Considering the extensive use of hot peppers and spicy sauces in the Mexican cuisine, in the present paper, three widely consumed Mexican condiments (mole sauce, achiote, and pasilla hot pepper) were analyzed for their total phenols, flavonoids and proanthocyanidins, antioxidant activity, and protective effect against lipid oxidation in chopped pork meat. Al
Food Sci. Technol. Publicado em: 2014-06