Frozen Pulp
Mostrando 1-12 de 30 artigos, teses e dissertações.
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1. Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing
Abstract This study aimed to evaluate the nutritional characteristics, bioactive compounds and microbiological quality during the processing and frozen storage of cashew pulps. Cashew pulps from 4 batches and 3 different sequential stages of industrial processing and storage (after pulping, after pulp thawing that was stored for 3 months in a drum, and 90 da
Food Sci. Technol. Publicado em: 2020-09
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2. Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis
Abstract In the present study, the physicochemical properties and mineral composition of commercially-frozen soursop pulps from the southern region of the state of Bahia, Brazil, were evaluated. The physicochemical parameters such as soluble solids (°Brix), acidity and pH were determined according to reference methodologies. For mineral composition evaluati
Food Sci. Technol. Publicado em: 2020-06
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3. Physical-chemical characterization, microbiological and biocompounds of cashew pulp in industrial and freezing processing
Abstract This study aimed to evaluate the nutritional characteristics, bioactive compounds and microbiological quality during the processing and frozen storage of cashew pulps. Cashew pulps from 4 batches and 3 different sequential stages of industrial processing and storage (after pulping, after pulp thawing that was stored for 3 months in a drum, and 90 da
Food Sci. Technol. Publicado em: 20/12/2019
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4. Quality pattern evaluation of frozen soursop pulps: an assessment based on chemical composition and chemometric analysis
Abstract In the present study, the physicochemical properties and mineral composition of commercially-frozen soursop pulps from the southern region of the state of Bahia, Brazil, were evaluated. The physicochemical parameters such as soluble solids (°Brix), acidity and pH were determined according to reference methodologies. For mineral composition evaluati
Food Sci. Technol. Publicado em: 13/12/2019
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5. Obtaining anthocyanin-rich extracts from frozen açai (Euterpe oleracea Mart.) pulp using pressurized liquid extraction
Abstract Açai is considered a functional food, and in addition to being a source of energy and fiber, it is a valuable source of bioactive compounds such as anthocyanins, minerals and fatty acids. In the present work, antioxidant-rich extracts from açai pulp were obtained using pressurized liquid extraction (PLE). The effects of the independent variables,
Food Sci. Technol. Publicado em: 31/07/2017
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6. Characterization of bioactive compounds, antioxidant activity and minerals in landraces of pumpkin (Cucurbita moschata) cultivated in Southern Brazil
Abstract The objective of this work was to evaluate the genetic variability for the synthesis of bioactive compounds and minerals in pumpkin (Cucurbita moschata) landraces. Total phenolic compounds, carotenoids, antioxidant activity and minerals were evaluated in 10 accessions of Cucurbita moschata landraces from the Genebank of Embrapa Temperate Agriculture
Food Sci. Technol. Publicado em: 21/07/2016
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7. Chemical composition, fatty acid profile and bioactive compounds of guava seeds (Psidium guajava L.)
This study aimed to characterize the chemical composition, determine the fatty acid profile, and quantify the bioactive compounds present in guava seed powder (Psidium guajava L.). The powder resulted from seeds obtained from guava pulp processing. The agro-industrial seeds from red guava cv. paluma were used, and they were donated by a frozen pulp fruit man
Food Sci. Technol. Publicado em: 09/09/2014
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8. Stability of frozen marolo pulp during storage
Marolo, also known as araticum or head-to-black, is a globular berry, a species native to the Brazilian savannah. The aim of this study was to evaluate the physical, chemical, and microbiological stability of frozen marolo pulp during 12 months of frozen storage. It was observed that the levels of ash (0.28-0.22%), protein (0.77-0.71%), lipids (1.75-1.73%),
Food Sci. Technol. Publicado em: 2013-12
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9. Degradação da antocianina e qualidade sensorial de polpa de Juçara (Euterpe edulis) embalada e submetida à pasteurização / Degradation of anthocyanin and sensory quality Juçara pulp (Euterpe edulis) packaged and subjected to pasteurization
The objectives of this study were to obtain a pasteurization process the juçara pulp packed in plastic bags (100 mL) high barrier in order to minimize anthocyanin\ s degradation, maintaining the organoleptic and nutritional properties of the product, technical and economic feasibility for the traditional communities and family farmers. For that we evaluated
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/10/2012
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10. Atividade antioxidante de gabiroba e aplicação da polpa como ingrediente em sorvete
The aim of this study was to verify the antioxidant properties of gabiroba fruits, with potential use as an ingredient in dairy products. The gabiroba (Campomanesiaxanthocarpa O. Berg) belongs to the Myrtaceae family and it is found in west-central, southeastern and southern Brazil. It was evaluated the antioxidant activity of gabiroba pulp (P1) and the whol
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 03/10/2010
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11. Qualidade e potencial antioxidante in vitro de morangos in natura e submetidos a processamentos
Strawberries are sensory and nutritional interesting fruits. They are rich in vitamin C and phenolic compounds, being considered good sources of antioxidants, according to dietary intake recommendations for both substances. Genotype and environmental factors affect strawberry quality. High perishability and sazonality affect maturation stage in wich fruits a
Publicado em: 2009
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12. AvaliaÃao da qualidade pÃs-colheita e capacidade antioxidante durante o armazenamento das polpas de seis clones de aceroleira
The processing acerola into juice and frozen pulp is developed to enhance its marketability, although processing and long storage periods promote oxidative reactions that affect the bioavailability of nutrients. Thus, this worked aimed to evaluate the effect of storage and processing on postharvest quality and antioxidant activity of acerola frozen pulp to c
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 24/04/2008