Alternative Foods
Mostrando 1-12 de 84 artigos, teses e dissertações.
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1. Physicochemical characterization, carotenoid content and protein digestibility of pumpkin access flours for food application
Abstract Pumpkin (Cucurbita maxima) research has been growing because of its characteristics, such as the attractive color, low-cost production, nutritional potential, and functional properties for food application. In this context, pumpkin processing for flour production provides a full possibility for the consumption of this vegetable, being thus an altern
Food Sci. Technol. Publicado em: 2020-12
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2. Application of self-organizing maps to evaluate the influence and behavior of the film formed during salting of Prato cheese
Abstract Problems related to high blood pressure have led consumers to choose foods with low levels of sodium chloride, and an alternative to reduce the salt content of this salt is its partial replacement with KCl. In order to not affect the sensory properties of cheese, salting was performed using a solution containing 70% of NaCl and 30% of KCl in a stati
Food Sci. Technol. Publicado em: 2020-12
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3. ENRIQUECIMENTO ELEMENTAR POR MEIO DE CULTIVO: PLANTAS E COGUMELOS
The foods enrichment with essential elements is an alternative to supply deficiencies of micronutrients and the fortification by rich cultivation is a promising strategy for the elemental enrichment of agricultural origin products, mainly in regions where there is high prevalence. On the other hand, in elemental enrichment procedures, possible antagonistic a
Quím. Nova. Publicado em: 2020-09
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4. Are foods naturally rich in glutamic acid an alternative to sodium reduction?
Abstract Chronic non-communicable diseases (NCDs) prevalence has been growing, hence the importance of studying food alternatives with reduced sodium content sensory well accepted. Develop culinary preparations reduced in sodium, with addition of glutamic acid-rich ingredients, and evaluate their sensory acceptance. Research about use of glutamic acid-rich i
Food Sci. Technol. Publicado em: 2020-06
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5. Protective effect of citrus lemon on inflammation and adipokine levels in acrylamide-induced oxidative stress in rats
The high exposure to acrylamide (AA) due to smoking and increased consumption of processed and fast foods in recent years, has become one of the health threatening problems. This study examined the effect of lemon juice on inflammation and adipokines in acrylamide-induced oxidative stress in rats. Forty animals were divided into five groups. Toxicity was ind
Braz. J. Pharm. Sci.. Publicado em: 20/12/2019
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6. Are foods naturally rich in glutamic acid an alternative to sodium reduction?
Abstract Chronic non-communicable diseases (NCDs) prevalence has been growing, hence the importance of studying food alternatives with reduced sodium content sensory well accepted. Develop culinary preparations reduced in sodium, with addition of glutamic acid-rich ingredients, and evaluate their sensory acceptance. Research about use of glutamic acid-rich i
Food Sci. Technol. Publicado em: 28/11/2019
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7. Detection of Viable Salmonella Typhimurium and Staphylococcus aureus in Coalho Cheese by Real-Time PCR
Abstract Real-time PCR (qPCR) has been used for rapid identification of Salmonella Typhimurium and Staphylococcus aureus in dairy foods, but is unable to differentiate viable and unviable pathogens. Ethidium bromide monoazide (EMA), a DNA-intercalating agent, can detect only viable cells because selectively enter cells considered unviable and bind to their D
Food Sci. Technol. Publicado em: 07/10/2019
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8. Elaboração e análise sensorial de biscoito tipo cookie feito a partir da farinha do caroço de abacate
Resumo Uma boa alternativa que vem sendo desenvolvida e aplicada nos últimos anos é o aproveitamento de resíduos oriundos do processamento de frutas e hortaliças. Grande parte do que é descartado dessas matérias-primas, tais como cascas, sementes e talos, pode ser reaproveitada na produção de novos alimentos. Este trabalho teve como objetivo desenvol
Braz. J. Food Technol.. Publicado em: 01/08/2019
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9. Uma análise conjunta para identificação dos atributos de um dispositivo para reconhecimento de características de produtos alimentícios customizados
Resumo A possibilidade de combinação de ingredientes alimentícios em cada refeição torna complexo o reconhecimento das características dos alimentos personalizados. A utilização de dispositivos com tecnologias da Internet of Things (IoT) consiste em uma alternativa para os clientes acessarem informações dos alimentos personalizados. Nesta pesquisa,
Braz. J. Food Technol.. Publicado em: 06/06/2019
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10. Characterization and application of Lippia alba (Mill) and Cymbopogon citratus D.C. Stapf. essential oils as natural sanitizers in coriander
Abstract Essential oils (EOs) are a promising alternative for food preservation and can be used instead of synthetic antimicrobial compounds such as sanitizers, as long as they are efficient and safe. In view of this possibility of use, Lippia alba (Mill) (LAEO) and Cymbopogon citratus D.C. Stapf. (CCEO) essential oils were evaluated as natural antimicrobial
Food Sci. Technol. Publicado em: 02/05/2019
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11. Fermented milk beverage: formulation and process
RESUMO: Produtos lácteos são uma alternativa adequada como alimentos funcionais por apresentarem excelente valor nutricional, por serem amplamente aceitos e consumidos além de apresentar potenciais matrizes para inoculação de microrganismos probióticos. O objetivo deste estudo foi desenvolver uma bebida láctea fermentada com frutas adicionada de cult
Cienc. Rural. Publicado em: 21/03/2019
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12. Starch Films Added of Açaí Pulp ( Euterpe oleracea Martius)
ABSTRACT Edible films are an alternative to synthetic materials used for packaging foods. The aim of this study was to develop and characterize films made from cassava starch, freeze-dried acai and glycerol. The films were characterized for thickness, water vapor permeability, water solubility, anthocyanins, antioxidant capacity and mechanical properties. Th
Braz. arch. biol. technol.. Publicado em: 29/11/2018