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Spray drying of grape juice from hybrid cv. Brs Violeta: microencapsulation of anthocyanins using Protein/maltodextrin blends as drying aids. Grape juice contains high amounts of anthocyanins, with great potential for substituting synthetic food dyes. Carrier agents used in spray drying entraps anthocyanins, allowing their preservation. Thi... ... Repository: BDPA Publication year: 2017
Selection of fungal strains for the bioconversion of biodiesel crude glycerol into citric acid. Author(s): MENDES, T. D.; PACHECO, T. F.; NAKAI, D. K.; GONCALVES, S. B.; SALUM, T. F. C.; FAVARO, L. C. de L.; DAMASO, M. C. T. Citric acid (CA) is one of the most valuable organic acids in the market as it can be used in diverse biotechnological applications, such as in the food industry, as flavoring agent and as food preser... ... Repository: BDPA Publication year: 2022
Sensory analysis and consumers studies of açai beverage after thermal, chlorine and ozone treatments of the fruits. Author(s): BEZERRA, V. S.; FREITAS-SILVA, O.; DAMASCENO, L. F.; CABRAL, L. M. C. Açai is a fruit of the Amazon region consumed as beverage, pulp, and other products, being exported to many countries because of its peculiar characteristic flavor and antioxidant power potential. For... ... Repository: BDPA Publication year: 2017
Functional and pasting properties of colorful bean (Phaseolus vulgaris L) flours: Influence of the cooking method. Author(s): BASSINELLO, P. Z.; CARVALHO, R. N. This research aimed to verify how the preparation method affects the functional and technological properties of colorful bean flours to expand their potential for application in various food products.... ... Repository: BDPA Publication year: 2021
Expanded gluten-free extrudates made from rice grits and bandinha (bean) flour mixes: main quality properties. Author(s): BASSINELLO, P. Z.; CARVALHO, A. V. The effect of extrusion operating conditions on main quality properties of gluten-free expanded snack-type products, developed from rice grits and bandinha flour formulations, was studied. The protein... ... Repository: BDPA Publication year: 2015
Colorimetric change of assai (Euterpe oleracea Mart.) after preservation and thermal processing of the fruit. Author(s): BEZERRA, V.; FREITAS-SILVA, O.; OLIVEIRA, A.; CABRAL, L.; DAMASCENO, L. Amazonian areas is far from the consumer center. Those characteristics promote a decline in visual quality of the fruit at the time of commercialization and consequently of the beverage processed. The... ... Repository: BDPA Publication year: 2014
Conservação de frutos de seis cultivares de maracujazeiro azedo em dois estádios de maturação. Author(s): FALEIRO, F. G.; JUNQUEIRA, N. T. V. Repository: BDPA Publication year: 2014
Tecnologia do processamento de carne do dorso de rã desfiada em conserva. Author(s): FURTADO, A. A. L.; MACHADO, R. L. P.; DUTRA, A. de S.; CRIBB, A. Y.; FREIRE JUNIOR, M. A carne de rã se destaca pelo seu sabor suave e pela sua textura. Além disso, se apresenta como reserva proteica de elevado valor biológico e baixo teor de gorduras, uma característica diferencial des... ... Repository: BDPA Publication year: 2017
As micotoxinas e a segurança alimentar na soja armazenada. Author(s): OLIVEIRA, M. A. de; LORINI, I. Micotoxinas associadas aos grãos são uma das principais causas de não conformidade em relação a alimentos seguros e as impurezas e/ou matérias estranhas presentes podem estar associadas à sua maior in... ... Repository: BDPA Publication year: 2010
Efeito de múltiplos ciclos de congelamento e descongelamento na cor e oxidação lipídica de filés de frango. Author(s): LARA, J. A. F. de Repository: BDPA Publication year: 2022

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