44 documents found, page 1 of 5
Influence of processing on the phenolic compounds of feijoa pulp (Feijoa sellow...
Spoto, Marta Helena Fillet
Non-invasive detection of internal flesh breakdown in intact Palmer mangoes usi...
Spoto, Marta Helena Fillet
Bioactive compounds and in vitro antioxidant activity of pulps from fruits from...
Spoto, Marta Helena Fillet
Hidrólise enzimática na fabricação de melado de cana-de-açúcar
Emídio, João Expedito; Verruma-Bernardi, Marta Regina; Silva, Maria Altenhofen da; Spoto, Marta Helena Fillet; Borges, Maria Teresa Mendes RibeiroO objetivo do estudo foi avaliar o processo de hidrólise da sacarose pela ação de enzimas presentes em leveduras de panificação (Saccharomyces cerevisiae) em solução de açúcar VHP e caldo de cana-de-açúcar. Também foi avaliado a produção e caracterização de melado de cana-de-açúcar com inversão parcial da sacarose por adição de leveduras de panificação nas condições selecionadas. Verificou-se que é possível hid...
Benefits of superfine grinding method on antioxidant and antifungal characteris...
Spoto, Marta Helena Fillet
Atividade antifúngica de uma formulação alternativa, associada a óleos essencia...
Spoto, Marta Helena Fillet
Pesquisa de mercado como catalisador de inovação social: o Case “Suco da Vez”
Spoto, Marta Helena Fillet
Physicochemical and sensorial characterization of commercial sugarcane syrups
Vicentini-Polette, Carolina Medeiros; Belé, Jhéssica Samara Abreu Holsbach; Borges, Maria Teresa Mendes Ribeiro; Spoto, Marta Helena FilletThe aim of this study was to obtain information about the physicochemical and sensorial characteristics of sugarcane syrup. Fifteen brands were evaluated for pH, acidity, soluble solids, viscosity, moisture, total solids, reducing sugars, ashes and instrumental color. Five brands were evaluated for sensory characteristics, preference and purchase intention. The physicochemical and sensorial data were evaluated ...
Development of a functional rice bran cookie rich in γ-oryzanol
de Souza, Carla Beatriz [UNESP]; Lima, Giuseppina Pace Pereira [UNESP]; Borges, Cristine Vanz [UNESP]; Dias, Luiza Cristina Godim Domingues [UNESP]Made available in DSpace on 2019-10-06T16:15:29Z (GMT). No. of bitstreams: 0 Previous issue date: 2019-06-15; Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq); Rice bran (RB) is a rice milling by-product and an interesting source of fibers and bioactive compounds as γ-oryzanol. These food compounds are capable of prevent and/or i...
Bioactive compounds and in vitro antioxidant activity of pulps from fruits from...
Castelucci, Ana Carolina Leme; Silva, Paula Porrelli Moreira da; Spoto, Marta Helena FilletThe fruits belonging to the family Myrtaceae are known sources of compounds with functional characteristics. Nevertheless, the studies are focused only on some species of this family. In this sense, we aimed to quantify the bioactive compounds present in the pulps of cambuci, feijoa, uvaia and grumixama; to evaluate the in vitro antioxidant capacity of each one and to correlate the contribution of these bioacti...