Sucrose Products
Mostrando 1-12 de 363 artigos, teses e dissertações.
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1. Physicochemical, bioactive properties and antioxidant of Apis mellifera L. honey from western Paraná, Southern Brazil
Abstract The Southern region of Brazil is known for its floral diversity, presenting great potential for bee products such as honey, pollen, propolis and royal jelly. In this study, 67 honey samples provided by beekeepers from 14 municipalities of western Paraná were evaluated. Physicochemical parameters, bioactive compounds and antioxidant activity were an
Food Sci. Technol. Publicado em: 2021-06
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2. Harvest stages and pulsing in ornamental sunflower ‘Sunbright Supreme’
Resumo A utilização do girassol ornamental como flor de corte vem crescendo devido ao surgimento de novas cultivares e a demanda do mercado de floricultura por novos produtos, no entanto, são escassos os trabalhos relacionados à pós-colheita dessa espécie. Assim, objetivou-se avaliar as relações hídricas e durabilidade de inflorescências da cultiva
Ornam. Hortic.. Publicado em: 12/08/2019
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3. Development and characterization of probiotic fermented smoothie beverage
RESUMO Produtos lácteos são os principais veículos para incorporação de probióticos, e têm grande popularidade entre o público que procura alimentos funcionais. A aplicação probióticos em novas matrizes alimentares necessita de estudos a fim de verificar a estabilidade e viabilidade dos probióticos no produto. O objetivo deste trabalho foi desenv
Rev. Ciênc. Agron.. Publicado em: 04/07/2019
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4. Physicochemical and microbiological stability of mixed nectar of orange and uvaia
RESUMO: A introdução de frutos do cerrado em sucos e néctares é uma alternativa interessante para as indústrias de bebidas, pois permite desenvolver produtos inovadores, com importantes fontes nutritivas e bioativas. Assim, o objetivo deste estudo foi elaborar formulações de néctar misto de laranja e uvaia e uma formulação de néctar de laranja (c
Cienc. Rural. Publicado em: 04/07/2019
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5. Estudio de la composición de una fase gaseosa por FTIR. Cloración de MoO3 en presencia de carbón de fructosa
ABSTRACT Chlorination and carbochlorination studies available in the literature were conducted using gravimetric and thermogravimetric techniques. These studies were focused on the overall reaction through analysis of the condensed reaction products, thermodynamic calculations and mass change generated during the reaction. The composition of the gaseous phas
Matéria (Rio J.). Publicado em: 19/07/2018
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6. Production of Cellulose and Profile Metabolites by Fermentation of Glycerol by Gluconacetobacter Xylinus
ABSTRACT Because of the widespread occurrence of cellulose in nature, many organisms use glycerol as a source of carbon and energy, so these organisms have drawn attention to the potential use of glycerol bioconversion. The bacteria Gluconacetobacter xylinus, a strictly aerobic strain that performing incomplete oxidation of various sugars and alcohols to c
Braz. arch. biol. technol.. Publicado em: 25/06/2018
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7. Sweeteners and sweet taste enhancers in the food industry
Abstract The search for new sweeteners technologies has increased substantially in the past decades as the number of diseases related to the excessive consumption of sugar became a public health concern. Low carbohydrates diets help to reduce ingested calories and to maintain a healthy weight. Most natural and synthetic high potency non-caloric sweeteners,
Food Sci. Technol. Publicado em: 16/04/2018
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8. Influence of biofilm formation on the mechanical properties of enamel after treatment with CPP-ACP crème
Abstract: The study aimed to investigate the effects of bacterial biofilms on changes in the surface microhardness of enamel treated with casein phosphopeptide—amorphous calcium phosphate (CPP-ACP) with and without fluoride. Human enamel blocks with incipient caries-like lesions were divided into four groups of 13: G1: Saliva (Control); G2: fluoride dentif
Braz. oral res.. Publicado em: 27/11/2017
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9. Physical and chemical characteristics of cheese bread, using fermented broken rice
Abstract Development of new food products, taking as raw material the subproducts obtained during industrial process become an economic and nutritious alternative, since these are usually discarded, caning be a significant nutritional source good. This research aimed to develop cheese bread using fermented broken rice instead of sour starch in four different
Food Sci. Technol. Publicado em: 26/10/2017
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10. A New Acetylcholinesterase Inhibitor from Green Glycosylation of Trachyloban-19-oic Acid by Mucor plumbeus
ABSTRACT The in vitro metabolism of a widespread natural product, trachyloban-19-oic acid (1), by the fungal species Mucor plumbeus was studied in a sucrose-yeast liquid medium. Two products were isolated, and their structures were determined by spectroscopic means as 7β-hydroxytrachyloban-19-oic acid (5) and trachyloban-19-O-β-D-glucopyranosyl ester (6).
An. Acad. Bras. Ciênc.. Publicado em: 23/10/2017
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11. Storage stability of standard and diet figs canned in syrup
Abstract The current study aimed to evaluate the physicochemical, microbiological and sensory quality of traditional and diet figs canned in syrup, as well as verify their storage stability. Therefore, it was used green figs from the cultivar Roxo de Valinhos. Two treatments were held: standard sucrose syrup and sweetener blends: sodium cyclamate, sucralose
Food Sci. Technol. Publicado em: 31/07/2017
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12. Comparative study of a new alkaline L-methioninase production by Aspergillus ustus AUMC 10151 in submerged and solid-state fermentation
Twenty four fungal species were screened for their ability to produce alkaline L-methioninase on methionine-glucose liquid medium. Aspergillus ustus AUMC 10151 displayed the highest yield of enzyme (10.8 U/mg protein), followed by A. ochraceus and Fusarium proliferatum. Upon optimization of the submerged fermentation (SmF)conditions, the maximum enzyme yield
Braz. arch. biol. technol.. Publicado em: 22/03/2016