3 documents found, page 1 of 1
Desenvolvimento e caracterização de bebida láctea probiótica caprina isenta de ...
Araújo, Nkarthe GuerraGoat milk has a hypoallergenic effect, greater digestibility and higher levels of vitamins and calcium when compared to bovine milk. It is considered a suitable matrix for the successful incorporation of probiotics, expanding its use in obtaining new fermented products. At the same time, the addition of goat whey and red jambo pulp to dairy products tend to improve their nutritional quality and the sensory aspe...
Extraction of bioactive compounds from jambo pulp with different types of solvents
Araújo, Nkarthe Guerra; Navarro, Lucivânia Assis de Oliveira; Macêdo, Cláudia Souza; Cardarelli, Haíssa RobertaThis work aimed to define the best solvent extracting bioactive compounds from the jambo pulp, stored by the methods of freezing and lyophilization. For this purpose, Syzygium malaccensis fruits from the State of Rio Grande do Norte-RN were processed, the pulps obtained were frozen or lyophilized and also physicochemically characterized, while their contents of bioactive compounds were determined. There was a s...
Qualidade de filé de tilápia (Oreochromis niloticus) embalado com atmosfera mod...
Araújo, Nkarthe GuerraThe Nile tilapia second most widely cultivated species of fish in the world, stands out in Brazil as the main, with the filet the preferred form of consumption. However, due to the chemical, microbiological and enzymatic reactions present in your muscle, favored by the presence of oxygen, found in high concentrations in normal atmosphere, is also considered a highly perishable food. Thus, many works have been p...