8 documents found, page 1 of 1
Extraction methods, composition and biological activity of polysaccharides from...
Marins, Annecler Rech de; Campos, Talita Aparecida Ferreira de; Gomes, Raquel Guttierres; Feihrmann, Andresa Carla; Prado, Ivanor Nunes doSince the end of the 20th century, the population exhibits health-related concerns, resulting in a trend towards the search for healthier foods with a focus on functional foods. Research has highlighted ingredients that when incorporated into the food make it functional, together with the benefits of this application in the characteristics of the final product. Polysaccharides are examples of functional ingredi...
Ozonation in a cold room during the partial maturation of parmesan cheese
Gargaro, Igor Moura; Baldacim, Mayara Garcete; Marins, Annecler Rech de; Campos, Talita Aparecida Ferreira de; Silva, Natallya Marques daMicrobial contamination can occur during cheese production, and lack of common hygiene contributes to the contamination. Cheese maturation chambers also stand out in favoring fungal multiplication, due to their temperature and humidity conditions, the growth of fungi in parmesan cheese being harmful to both its composition and its structure and appearance, which can lead to rejection by the consumer, causing ec...
Application of mixed models in sensory analysis of probiotic mango juice
Mendes, Andreza Cândido; Gomes, Raquel Guttierres; Feihrmann, Andresa Carla; Rossoni, Diogo FranciscoThe present work aimed to apply the mixed models to the results of the sensory analysis of probiotic mango juice with Bifidobacterium animalis ssp. Lactis - BB-12. Physicochemical analyzes (pH, titratable acidity, total solids, and color parameters), the viability of probiotics was performed, and for sensory analysis, the affective method and the acceptance test were used, where the attributes were analyzed in ...
Resistance quality of quail skins tanned with chromium salts
Santos, Giorgia Kesley Marques dos; Oliveira, Gislaine Gonaçalves; Sbaraini , Sabrina Campos; Marcato, Simara Márcia; Paulino, Maria Tereza FrageriQuail skin is not taken into account because it is very small and apparently fragile, but with tanning it can increase its resistance and add good value when used in certain products. Also, after tanning, as it is a fine leather with a certain elasticity, it can be used for detail applications in garments, shoes, bags, fine jewelry or even various accessories. This study aimed to evaluate the skin resistance of...
Analysis of the productive performance and physical-mechanical characteristics ...
Oliveira, Gislaine Gonçalves; Kiohimo, Rafael Seki; Peres, Lucimar Pontara; Nogueira, Carla Cristina Alves; Sbaraini , Sabrina CamposThe objective of this work was to evaluate the productive performance and physical-mechanical parameters of Nile tilapia leather, influenced by the inclusion of SL491* (based on propolis) in the rations. An experiment was conducted with six treatments (0, 50, 100, 150, 200 and 250 g of SL491* / 100 kg of feed) and four replications, the experimental unit being composed of a 500 L box containing four fish (weigh...
The Physicochemical and sensory characteristics of Coppa with Bifidobacterium a...
Camargo, Vitoria Polli; Catanio, Nayara; Marins, Annecler Rech de; Bergamasco, Rita de Cassia; Gomes, Raquel Guttierres; Feihrmann, Andresa CarlaMotivated by the growing demand for functional foods, probiotics added to food products is a reality in the market. Its application in fermented sausages is considered promising, as its processing does not use heat treatment and with that there is no considerable loss of these microorganisms. In this study, the application of microencapsulated Bifidobacterium animalis ssp. lactis (BB12) was carried out in coppa...
Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered ...
Mora, Natália Holtz Alves Pedroso; Macedo, Francisco de Assis Fonseca de; Feihrmann, Andresa Carla; Possamai, Ana Paula Silva; Torres, Maryane GluckLipid composition and sensory traits of the meat from female lambs of the Pantaneiro genetic group slaughtered with 2.00, 3.00 and 4.00 mm of subcutaneous fat thickness (SFT) were evaluated by ultrasound. Twenty-four lambs weighing 16.24 ± 1.78 kg were confined in feedlots. These animals were fed with pelleted diet formulated to provide a daily weight gain of 0.30 kg. As the lambs reached the pre-set SFT in the...
Profile of milk and its products consumption in Maringá, Paraná State - doi: 10...
Molina, Gustavo; Pelissari, Franciele Maria; Feihrmann, Andresa CarlaData collected in Maringá, Paraná State, on the acceptance and consumption of milk and its products were used to delineate the profile of consumption of these products, generating benefits for a better understanding of the consumer market for milk. A total of 300 people answered the survey that assessed the degree of acceptance and frequency of consumption of milk and its products. It was observed that the most...