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Strawberry agro-industrial by-products as a source of bioactive compounds: effect of cultivar on the phenolic profile and the antioxidant capacity
(Springer, 2021-12)
The post-harvest processing of strawberries generates considerable amounts of by-products that consist of the inedible parts of the fruit (sepal, calyx, stem, and non-marketable portion of the fruit), which is an environmental ...
Estudo da biossorção de flavonoides do bagaço de uva em Saccharomyces cerevisiae
(Universidade Tecnológica Federal do ParanáCuritibaBrasilPrograma de Pós-Graduação em Ciência e Tecnologia AmbientalUTFPR, 2019-02-26)
Wineries and Breweries produce large amount of agro-industrial wastes which can be reused. In the production of wines, the phenolic compounds present in grapes are not fully extracted, being discarded with pomace. In the ...
Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of β-cyclodextrin-based extraction by response surface methodology
(Elsevier, 2020-06)
Green pepper (Piper nigrum) presents high levels of functional compounds, with antioxidant and anti-glycation properties. Thus, the optimization of the β-cyclodextrin-based extraction of functional compounds from green ...
Obtainment of natural preservatives from avocado peel var. Hass (Persea americana Mill) by non-conventional methods of extraction.
(2021)
Avocado Hass (Persea americana Mill) peel high in phytochemicals can be a sustainable source of phenolic extracts specially obtained by non-conventional methods of extraction such as ultrasound and microwave (also known ...
Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential
(Wiley Blackwell Publishing, Inc, 2017-02)
Raspberries were dehydrated using air and freeze-drying with wet and dry sugar infusion pretreatments. Product quality factors such as colour, bioactive compounds, antioxidant capacity and sensorial characteristics were ...
Oxidative enzymes and functional quality of minimally processed grape berries sanitised with ozonated water
(Wiley, 2018-06)
Thompson Seedless (TS) and Black (BS) grapes sanitised with 2, 4, 6, 8 mg L-1 O-3 or NaOCl (100 mg L-1) were stored 21days at 5 degrees C. Ozonated water stimulated the respiration rate, especially after 5 days of storage, ...
Valorização de subprodutos do processamento de tamarindo (Tamarindus indica L.) a partir de métodos de extração a alta pressão aplicados aos conceitos de biorrefinaria
(2022)
O tamarindo (Tamarindus indica L.) é uma fruta muito consumida pelas características sensoriais de sua polpa. Seu subproduto industrial, composto por casca, fibra e semente, é rico em fitoquímicos, embora correspondam à ...
Effect of an UV-C Light-Based Hurdle Strategy for Carrot-Orange Juice Processing on Candida parapsilosis Inactivation and Physiological State: Impact on Juice Sensory and Physicochemical Quality Parameters
(Springer, 2020-10)
In the past two decades, novel preservation technologies have been investigated to achieve sufficient microbial reduction while improving the quality of food and beverages. The effect of UV-C light (UV-C, 1720 mJ/cm2) ...
Natural food colorant from blackcurrant spray-dried powder obtained by enzymatic treatment: Characterization and acceptability
(Wiley Blackwell Publishing, Inc, 2020-10)
Blackcurrant juice extraction was optimized by enzymatic maceration. A Box–Behnken experimental design was used considering the effect of enzyme concentration, temperature, and treatment time over the total polyphenolic ...
Valorización de la cáscara de cítricos como fuente de antioxidantes para la industria alimentaria mediante el empleo de procesos de extracción no convencionales
(2019-10-25)
El contenido de diferentes tipos de compuestos (fenólicos, flavanonas, carotenoides) en los epicarpios de dos cítricos (naranja tangelo-Citrus reticulata x C. paradisi, mandarina “Arrayana”-C. reticulata) fue determinado ...