5 documents found, page 1 of 1
Energy-dispersive spectroscopy for the quantitative determination of the major ...
Paula, Igor Lima de; Renhe, Isis Rodrigues Toledo; Stephani, Rodrigo; Perrone, Ítalo Tuler; Carvalho, Antônio Fernandes de; Pombo, Alan WolfschoonThe present preliminary study aims at the rapid quantitative determination of the major chemical elements in the ashes of raw milk samples, using energy dispersive X-ray fluorescence spectrometry. The precision of the method was satisfactory (variation coefficient ≤ 5%). The mean values (in mmol·kg-1) obtained from the analysis of 32 raw milk samples showed good agreement with data from the Brazilian and intern...
Addition of buttermilk powder to yogurt: effects on particle size, microstructu...
Gomes, Elisângela Ramieres; Oliveira, Mariana Braga de; Renhe, Isis Rodrigues Toledo; Stephani, Rodrigo; Carvalho, Antônio Fernandes deThe addition of buttermilk powder as partial fat replacer in yogurt formulations with constant dry matter was investigated. Three formulations of yogurt were produced containing 0% (T1), 1.36% w·w-1 (T2) and 3.34% w·w-1 (T3) of buttermilk powder in the final product. Particle size and pH variation were monitored during fermentation; scanning electron microscopy and texture profile analysis were performed in the...
Microencapsulation of probiotic bacteria: a brief review
Viana, Carolina Carvalho Ramos; Renhe, Isis Rodrigues Toledo; Bessa, Martha Eunice de; Martins, Evandro; Stephani, RodrigoIn the global economic scenario, probiotics have been responsible for a significant financial movement, with progressive growth expected for the coming years. Therefore, the production of dehydrated microbial cultures needs to be optimized, making it necessary to know about the available and already studied techniques. Microencapsulation stands out for enabling the dehydration of microorganisms, protecting cell...
Avaliação de filme incorporado com óleo essencial de orégano para conservação d...
Botre, Diego Alvarenga; Soares, Nilda de Fatima Ferreira; Espitia, Paula Judith Perez; Sousa, Solange de; Renhe, Isis Rodrigues ToledoO consumo de pizzas prontas aumentou nos últimos anos dado à praticidade do produto e ao baixo custo, sabor agradável e valor nutritivo. Porém, esse produto sofre intensa manipulação durante o seu processamento, contribuindo para sua contaminação, diminuindo a qualidade e aumentando os riscos de doenças veiculadas por esse alimento. Aliado à necessidade de produtos práticos e convenientes, o consumidor demanda ...
Extração e estabilidade do corante azul de jenipapo (Genipa americana L.)
Renhe, Isis Rodrigues ToledoThe aim of this present study was to evaluate the jenipapo fruit as a natural blue colorant source to make it technical viable, as well as identify the best solvent to extract jenipapo s pigment, evaluate the pH and temperature effects on colorant production and colorant stability obtained from different solvents. The colorant was obtaining using three different solvents (water, alcohol water solution 50%, and ...