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Author(s): BURITI, F. C. A.; FREITAS, S. C. de; EGITO, A. S. do; SANTOS, K. M. O. dos Abstract: The use of cheese whey and probiotic cultures in the production of dairy beverages has been highly attractive; nonetheless, whey-based goat beverages tend to be poor and watery when compared... ... |
Author(s): MACORIS, M. S.; JANZANTTI, N. S.; GARRUTI, D. dos S.; MONTEIRO, M.
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Author(s): AMARIZ, A.; LIMA, M. A. C. de; ALVES, R. E. he potential use of byproducts from fruit processing has been evaluated in order to propose new uses as well as reducing costs and environmental impact. Most of the studies are focused on byproducts f... ... |
Author(s): TODISCO, K. M.; CASTRO-ALVES, V. C.; GARRUTI, D. dos S.; COSTA, J. M. C. da; CLEMENTE, E.
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Author(s): SILVEIRA, A. C. da; LAZZAROTTO, M. Ilex paraguariensis leaves are traditionally used to prepare hot or cold beverages in South America. Yerba mate fruit pulp has no commercial value, nevertheless, its extract showed different biologica... ... |
Author(s): GOMES, F. dos S.; ROSA, P. M.; CHAVES, A. C. S. D.; TONON, R. V.; SANTIAGO, M. C. P. de A.; CABRAL, L. M. C. This study aimed to investigate the bioaccessibility of phenolic compounds of a red fruit ice cream added of powdered juçara pulp as a natural colorant after simulated digestion using the INFOGEST 2.0... ... |
Author(s): SANCHEZ, B. A. O.; CELESTINO, S. M. C.; GLÓRIA, M. B. de A.; CELESTINO, I. C.; LOZADA, M. I. O.; ARAÚJO JÚNIOR, S. D.; ALENCAR, E. R. de; OLIVEIRA, L. de L.
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Author(s): OMENA, C. M. B.; VALENTIM, I. B.; GUEDES, G. da S.; RABELO, L. A.; MANO, C. M.; BECHARA, E. J. H.; SAWAYA, A. C. H. F.; TREVISAN, M. T. S.; COSTA, J. G. da; FERREIRA, R. C. S.; SANTANA, A. E. G.; GOULART, M. O. F. Ethanol extracts of powdered genipap (Genipa americana L.), umbu (Spondia tuberosa A.) and siriguela (Spondia purpurea L.) prepared from separate pulp, seeds and peel were investigated for their (i) a... ... |
Author(s): OLIVEIRA, L. L.; SANCHEZ, B. A. O.; CELESTINO, I. C.; CELESTINO, S. M. C.; ALENCAR, E. R.; COSTA, A. M. We estimated the shelf life of pasteurized Passiflora setacea pulp, by accelerated tests based on microbiological, nutritional, functional, and sensory variables. The pulp was pasteurized using the bi... ... |
Author(s): BARROS-MARCELLINI, A. M.; FERREIRA, E. A. S.; DELIZA, R.; MARCELLINI, P. S.; MATTOS, C. T. G. B.; ROSENTHAL, A.
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