4 documents found, page 1 of 1
Addition of collagen fiber in the production of creamy ice cream
Marins, Annecler Rech de; Gomes, Elienae da Silva; Campos, Talita Aparecida Ferreira; Gomes, Raquel GuttierresThe international market classifies ice cream as a food capable of conveying nutrients and other compounds of interest to health, and this new generation of products is given the name of “functional ice cream”. A new ingredient that is being studied is collagen fiber, which is obtained from the inner layers of cowhide through a less drastic process due to the use of lower temperatures. The objective of this wor...
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...
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...