Orange Fiber
Mostrando 1-12 de 17 artigos, teses e dissertações.
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1. Incorporation of Fluorescent Dyes in Electrospun Chitosan/Poly(ethylene oxide)
Polymeric films have been increasingly investigated due to the ease of miniaturization and integration in several sensor devices. Films obtained from the electrospinning technique have a controlled diameter and homogeneity, and substances can be incorporated into the polymeric network. Electrospinning fiber of chitosan (Ch) and poly(ethylene oxide) (PEO) was
J. Braz. Chem. Soc.. Publicado em: 2021-05
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2. Simultaneous determination and difference evaluation of volatile components generated from ginseng fruit by HS-SPME Coupled with GC-MS according to fruit color
Abstract The volatile components of fruits of Panax ginseng C.A. Meyer analyzed to interpret whether fruits color affect volatile components. The volatile components in ginseng fruits cultured with 3 different clolors such as red fruits, yellow fruits and orange fruits were isolated by head-space solid-phase microextraction fiber (polydimethylsiloxane 100 μ
Food Sci. Technol. Publicado em: 2020-09
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3. Farinhas e subprodutos da laranja sanguínea-de-mombuca: caracterização química e aplicação em sorvete
Resumo No presente estudo, foram caracterizados os componentes químicos de flavedo, albedo, semente, bagaço e das farinhas obtidas da laranja Citrus sinensis L. Osbeck sanguínea- de-mombuca e as farinhas foram utilizadas na substituição de gordura em sorvete. Foram desenvolvidas quatro formulações de sorvete de chocolate com diferentes concentrações
Braz. J. Food Technol.. Publicado em: 13/06/2019
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4. Effects of orange by-product fiber incorporation on the functional and technological properties of pasta
AbstractThe incorporation of fiber into products consumed every day by the general population is important and viable. The aim of the present work was to evaluate the impact of incorporating orange juice industry dietary fiber byproducts in fettuccini of fresh pasta. Three different fiber concentrations were added to fresh pastas (25 g/kg, 50 g/kg and 75 g/k
Food Sci. Technol. Publicado em: 03/10/2015
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5. Byproducts of orange extraction: influence of different treatments in fiber composition and physical and chemical parameters
Neste trabalho avaliou-se a variabilidade no conteúdo de fibras e nos parâmetros físico-químicos de subprodutos da extração do suco de laranja. Investigaram-se cinco diferentes pré-tratamentos e dois tipos de secagens dos produtos. Os resultados indicam que a secagem por liofilização é melhor que aquela feita em estufa. O pH dos produtos variou de,
Braz. J. Pharm. Sci.. Publicado em: 2014-09
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6. Orange fiber as a novel fat replacer in lemon ice cream
Orange fiber was used as a novel fat replacer in light lemon ice cream. Nine ice cream formulations were compared: standard control ice cream (IC); ice cream with fiber (F1) from the peel, bagasse, and orange seed (ICA and ICB); ice cream with fiber (F2) from the orange peel alone (ICC and ICD); ice cream with fiber (F3) from the peel, bagasse, and orange se
Food Sci. Technol. Publicado em: 2014-06
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7. Comparative study of flexural strength and elasticity modulus in two types of direct fiber-reinforced systems
The objective of this study was to compare the flexural strength and elasticity modulus of two types of staple reinforcement fibers, Interlig - Ângelus®/glass (Londrina, PR, Brazil) and Connect - KerrLab®/polyethylene (MFG Co., West Collins Orange, CA, USA), which are widely used in Dentistry for chairside use, after varying the number of layers employed
Brazilian Oral Research. Publicado em: 2009-09
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8. Orange pulp fiber application in the broiler chicken mortadella processing / Aplicação de fibra obtida da polpa da laranja na elaboração de mortadela de frango
Os subprodutos do processamento de laranja representam sérios problemas de contaminação ao meio ambiente, mas estudos os apontam como alternativas promissoras, como ingredientes para a indústria alimentícia, devido ao seu elevado teor de fibra e pectina. Este trabalho teve o objetivo de estudar as propriedades funcionais da fibra obtida da polpa da lara
Publicado em: 2009
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9. Polpa de bocaiúva [Acrocomia aculeata (jacq.) Lodd.] : composição química e biodisponibilidade de carotenóides
In Central-West Brazil, where the Cerrado predominates, there are many species of native fruits considered to be sources of nutritive elements. The bocaiuva, Acrocomia aculeata (Jacq.) Lodd., is a native palm which is abundant in Mato Grosso do Sul State. Its pulp has a variable color from yellow to orange when ripe, and is consumed fresh or in the form of f
Publicado em: 2007
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10. Caracterização fisico-quimica de fibra alimentar de laranja e maracuja. / Characterization physicochemical of dietary from orange and passion fruit.
O Brasil é o principal produtor mundial de laranja e maracujá, frutas que após extração de seu suco geram resíduo com alto teor de fibra alimentar. Hoje se tem, nas sociedades ocidentais, grande carência deste nutriente nas dietas e grandes problemas ambientais com este resíduo ou bagaço, que representa cerca de 50% em peso dos frutos. Por outro lad
Publicado em: 2005
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11. Efeito da mistura polpa de laranja/goma-guar sobre parametros bioquimicos e cardiovasculares em hamsters alimentados com dieta hipercolesterolemica
Several studies have been demonstrating that the dietary fibers exercise protecting effects against the harmful impact of the hyperlipidemie. The orange pulp/guar-gum mix (110:40) was used as source of dietary fiber and characterized presenting the following physical-chemically composition: total fiber, 76,12%; soluble fiber, 43,54; insoluble fiber, 32,58. T
Publicado em: 2004
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12. Efeitos da polpa de laranja sobre lipideos plasmaticos, capacidade antioxidante e parametros cardiovasculares em hamsters hipercolesterolêmicos
Hypercholesterolemia is a high cardiovascular risk factor because cholesterol exerts a prooxidant effect and leads to enhanced production of oxygen free radicals, especially by oxidizing low-density lipoprotein (LDL) and generating species that can react with oxygen in the vascular wall. For most cholesterol lowering drugs to be effective they must be used f
Publicado em: 2004