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Microencapsulação de óleo de semente de uva por spray drying
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia de AlimentosUTFPR, 2018-06-25)
The extraction and use of grape seed oil as food ingredient is a possibility of reuse the by-products of the wine industry. Grape seed oil is rich in unsaturated fatty acids and natural antioxidant, being important for ...
Encapsulamento de óleo de café em microcápsulas de gelatina/goma arábica reticuladas por transglutaminase
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2014-03-07)
Coffee is one of the most consumed beverages in the world mainly due to its pleasant aroma
when recently prepared. However, the components that are responsible to promote coffee aroma are highly volatile being lost after ...
Estabilidade da cor e teor de vitamina c do iogurte elaborado com corantes de betalaína microencapsulados em spray dryer
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2013-04-23)
The processed product color is related to quality, thus the usage of dyes has become a common and necessity practice. The red beet can be obtained from the extracted juice of beet roots. This dye contains various pigments ...
Resíduo de uva Isabel (Vitis labrusca) – encapsulação, avaliação e aplicação do corante em frozen yogurt
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2015-07-02)
The wineries that process grapes in Brazil consider as residue the bagasse, composed by peels and seeds, a by-product. This one achieves prominence by the high amount produced and to be rich in bioactive compounds, especially, ...
Avaliação do extrato de beterraba microencapsulado
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2013-04-24)
The color is an attribute that influence decisively in the consumer preference when purchasing certain food. It usually affects on the judgment, being used as a strong indicator of quality. Thus, the products with an ...
Desenvolvimento, encapsulação e caracterização da polpa integral de amora-preta (rubus sp.) aplicada em frozen yogurt
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilCoordenação de Tecnologia e Engenharia de AlimentosDepartamento Acadêmico de AlimentosTecnologia de AlimentosUTFPR, 2014)
The food industry has a great interest in studies aimed at the development of natural products, as consumers are increasingly opting for a healthy diet that enhances quality of life. The study aimed to evaluate the physical ...
Encapsulação e caracterização do extrato aquoso de framboesa (Rubus idaeus) para aplicação como corante
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2015-11-30)
The food industry shows the interest for studies aimed at the development of natural products. Thus, the natural pigments have been widely studied, because they take part of the biological metabolism of the plant, acting ...
Características físico-químicas e antioxidantes de própolis microencapsulada com diferentes tipos de materiais encapsulantes
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2013)
The objective of this study was to evaluate the physicochemical and antioxidant activity of propolis extract microencapsulated by spray dextrins, maltodextrins and gum arabic. The samples were evaluated for moisture, water ...
Microencapsulação e avaliação da estabilidade do corante natural extraído da casca da jabuticaba (Myrciaria spp.) para aplicação em alimentos
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2015-11-27)
The jabuticaba is the fruit from the “jabuticabeira” tree, which belongs to the Myrtaceae Family. This species of fruit is widely spread throughout Brazil. The peel from the jabuticaba fruit (Myrciaria spp.) has several ...