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Guide for technological functional characterization of protein ingredients for the plant-based market. Author(s): SILVA, C. M.; FELBERG, I.; LIMA, J. R.; GOUVÊA, L. DE P.; GALDEANO, M. C.; CALDEIRA, R. F.; AZEVEDO, T. de L. This guide describes a standardized set of methodologies for evaluating techno-functional properties (emulsifying activity and emulsion stability, foaming capacity and foaming stability, water and oil... ... Repository: BDPA Publication year: 2022
Sensory Characterization And The Effect Of Chicken Hamburger Added Of Functional Ingredient On The Food Intake Of Eutrophic Women. Author(s): CÓCARO, E. S.; OLIVEIRA, J. S.; MENDES, N. P.; ALFENAS, R. C. G.; BENEVENUTO JÚNIOR, A. A.; DELIZA, R. Repository: BDPA Publication year: 2019
Microencapsulation of pomegranate (Punica granatumL.) seed oil bycomplex coacervation: Development of a potential functional ingredient forfood application. Author(s): COSTA, A. M. M.; MORETTI, L. K.; SIMÕES, G.; SILVA, K. A.; CALADO, V.; TONON, R. V.; TORRES, A. G. Repository: BDPA Publication year: 2020
Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread. Author(s): COMETTANT-RABANA, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVES, D. W.; GERMANI, R. This work aimed to use thermoplastic extrusion technology as a pretreatment for whole grain flours (corn, parboiled brown rice, and sorghum) and the incorporation of germinated millet at 5% for the pr... ... Repository: BDPA Publication year: 2021
Strategy to enhance the bioaccessibility of carotenoids in persimmon concentrate. Author(s): GOMES, F. dos S.; CABRAL, L. M. C.; JESUS, M. S. C. de; MATTA, V. M. da Persimmon has been associated to potential health benefits due to its high levels of bioactive compounds like polyphenols, carotenoids and fibers. Its production and consumption has been expanding in... ... Repository: BDPA Publication year: 2024
Application of powdered juçara pulp as a natural colorante in ice cream and its sensory and functional potenteial evaluation. Author(s): ROSA, P. M.; GOMES, F. dos S.; CHAVES, A. C. S. D.; SÁ, D. de G. C. F. de; FERREIRA, J. C. S.; TONON, R. V.; CABRAL, L. M. C. Juçara pulp is na alternative for obtaining natural ingredients for the food industry, adding value to the product and health to the consumers. The objective of this work was to apply the powdered juç... ... Repository: BDPA Publication year: 2022
Green Banana Biomass: Physicochemical and functional properties and its potentialas a fat replacer in a chicken mortadella. Author(s): AURIEMA, B. E.; CORREA, F. J.; GUIMARÃES, J. de T.; SOARES, P. T. dos S.; ZONTA, E.; ROSA, R. C. C.; ROSENTHAL, A.; LUCHESE, R. E.; ESMERINO, E. A.; MATHIAS, S. P. The potential of green banana biomass (GBB) as a natural ingredient and its impact as a fat replacer in chicken mortadella on sensory perception were investigated. The GBB was assessed for physicochem... ... Repository: BDPA Publication year: 2021
Microencapsulation of guava pulp using prebiotic wall material. Author(s): RIVAS, J. C.; CABRAL, L. M. C.; ROCHA-LEÃO, M. H. M. DA Important functional compounds present in fruits are often lost in technological processes and during storage. Microencapsulation technique allows maintaining the compounds of interest and adding valu... ... Repository: BDPA Publication year: 2021
How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review. Author(s): PRESTES, A. A.; VARGAS, M. O.; HELM, C. V.; ESMERINO, E. A.; SILVA, R.; PRUDENCIO, E. S. Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a poten... ... Repository: BDPA Publication year: 2022
Bioaccessibility of phenolics in red fruit ice cream with powdered juçara pulp as natural colorant. 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... ... Repository: BDPA Publication year: 2024

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