3 documents found, page 1 of 1
Physical, physicochemical, microbiological, and bioactive compounds stability o...
Santos, Hellen Vidal; Maia, Cassandra Justina Souza; Lima, Elismara de Jesus Ferreira; Dias, Ana Clara Costa; Monteiro, Reginaldo de SouzaFruit jellies are widely produced as a way to utilize fresh fruits, which are highly perishable. Orange a fruit widely consumed in Brazil, it has a significant amount of bioactive compounds. Despite the great progress in the development of jellies, several factors can change its useful life, among them is the packaging. Therefore, the objective of this study was to evaluate the effect of packaging on the physic...
Pitanga and grumixama extracts: antioxidant and antimicrobial activities and in...
Carvalho , Franciele Mendes de; Martins, Jessica Tatiana Aparecida; Lima, Emília Maria França; Santos, Hellen Vidal; Pereira, Patrícia Aparecida PimentaThere is great interest in developing alternatives to improve food safety, since food-borne diseases (FBD) are a major public health concern worldwide. Plant extracts have the potential to inhibit microbial growth due to the action of secondary metabolites, such as phenolic compounds. This study evaluated the antioxidant and antimicrobial activities of phenolic compounds extracted from grumixama (Eugenia brasil...
Efeito das embalagens na estabilidade de geleias de laranja de baixo valor caló...
Santos, Hellen VidalPrograma de Pós-Graduação em Saúde e Nutrição. Escola de Nutrição, Universidade Federal de Ouro Preto.; Geleias de baixo valor calórico possuem como característica a redução de açúcar em sua composição e, para tanto, são adicionados outros ingredientes, como edulcorantes e agentes de corpo. Durante o armazenamento, podem ocorrer alterações físicas, físico-químicas, sensoriais e microbiológicas, podendo prejudic...