Jellies
Mostrando 13-24 de 26 artigos, teses e dissertações.
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13. Influence of different types of sugars in physalis jellies
Abstract The objective of this study was to evaluate the influence of different types of sugar (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical characteristics, rheological properties and sensory acceptance of physalis (Physalis L) jelly. In addition, we evaluated the influence of the informatio
Food Sci. Technol. Publicado em: 23/02/2017
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14. Processing potential of jellies from subtropical loquat cultivars
Abstract To increase the availability to consumers and add more value to loquat (Eriobotrya japonica Lindl.), which is a very perishable and seasonal fruit, and in order to identify which cultivars grown in subtropical regions are more suitable for jelly processing, the objective of this study was to evaluate the influence of different loquat cultivars (Fuku
Food Sci. Technol. Publicado em: 14/07/2016
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15. Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly
The effect of freezing and processing technology on the antioxidant capacity of grape (Vitis vinifera), apple (Malus domestica), strawberry (Fragaria x Anassa), pear (Pyrus communis L.), guava (Psidium guajava L.), and fig (Ficus carica L.) was evaluated for 90 days. Under a storage temperature of -15 º C, there was no significant difference in the antioxid
Brazilian Archives of Biology and Technology. Publicado em: 2012-02
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16. Identification, quantification and antioxidant characterization of flavonoids and vitamin C in fruit jellies / Identificação, quantificação e caracterização antioxidante de flavonoides e vitamina C presentes em geleias de frutas
The aims of this study were improving and validate methods to analyze ascorbic acid and flavonoids in fruit jellies. The identification and quantification of ascorbic acid occurred in three ways: (1) a colorimetric method, using the 2,6-dichlorophenolindophenol, (2) a method using the High Performance Liquid Chromatography and, (3) a method by Capillary Elec
Publicado em: 2010
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17. AlteraÃÃes na qualidade da geleia da casca de banana prata durante o armazenamento em diferentes temperaturas / Alterations in the quality of banana peel jelly during the storage under different temperatures
Fruit jellies are very appreciated foods, however the use of the inedible parts of the fruits for their elaboration is not very well known. The banana (Musa acuminata L.) is a fruit of universal consumption, appreciated by people from all classes and of any age, who consume it in natura, fried, baked, cooked, in syrup, in home-made sweets or in industrialize
Publicado em: 2009
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18. Formulation of low soluble solids fruit jellies with different sweetners / Formulação de doces cremosos a base de frutas com baixo teor de sólidos solúveis e diferentes edulcorantes
O objetivo do presente trabalho foi desenvolver diferentes formulações de doces cremosos com baixo teor de sólidos solúveis, buscando novos produtos que atendam às necessidades das pessoas em dietas de restrição de açúcares, com as mesmas características sensoriais dos doces cremosos com teor elevado de sólidos solúveis. Analisou-se a vida útil
Publicado em: 2008
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19. Desenvolvimento de produtos alimentares adicionados de ferro, cálcio, zinco e carotenóides (alfacaroteno e betacaroteno) como proposta de alimentos enriquecidos ou fontes destes nutrientes / Food products development with iron, calcium, zinc and carotene (-carotene and -carotene) as propose of enriched food or source of these nutrients.
Many studies involving Brazilian population prove high shortage prevalence of calcium, iron and vitamin A. In addition, some micronutrients, as zinc, havent their deficiency prevalence defined, however researches estimate they could be near to many other nutrients. The strategies for treatment and prevention of theses shortages are based in dietetic modifica
Publicado em: 2008
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20. Uso de película comestível, cloreto de cálcio e ácido ascórbico para a conservação do melão Amarelominimamente processado / Application of edible coating, calcium chloride and ascorbic acid for conservation of minimally processed melon
This work aims to evaluate the effect of the use of edible film, ascorbic acid and calcium chloride on the conservation of minimally processed melon. In order to obtain a convenient product, the microbiological aspects have been studied in order to evaluate the effect of the treatments on the respiratory rate and ethylene production of melons during the refr
Publicado em: 2008
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21. PRESENÇA DE TRANS-RESVERATROL EM GELÉIAS DE UVA E SUA RELAÇÃO COM A RADIAÇÃO UV / DETERMINATION OF TRANS-RESVERATROL IN GRAPE JELLIES AND THE RELATIONSHIP WITH UV RADIATION
The presence of the composition trans-resveratrol (4,3 ,5 -trihidroxiestilbeno) was determined in grape jellies, with and without sugar, industrially produced in Brazil. Beyond this composition, also it has ben determined total phenols, total anthocyanins, total acidity, reducing sugars, soluble solids and color. Although in small concentrations, the presenc
Publicado em: 2006
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22. ATENÇÃO ALIMENTAR E NUTRICIONAL A TURISTAS IDOSOS: UM ESTUDO DA REDE HOTELEIRA DE BALNEÁRIO CAMBORIÚ/SC
The humanity is living the phenomenon of the demographic transition and the big world-wide challenge is to guarantee beyond the longevity, quality of life to the elderly. In the perspective of the active aging, the tourism assumes an important role while element of social inclusion of the elderly one. However, this type of activity requires some cares with r
Publicado em: 2006
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23. Tratamento enzimatico em suco de manga (Mangifera indica L. cv. Keitt) para redução dos teores de sacarose e glicose e obtenção de geleia atraves de processo continuo
The new trend of searching for products with reduced caloric values and sugar contents by consumers dependent on restrictive diets, either for health related reasons or by personal option, has stimulated the growth of the food industry in this sector, with the commitment to formulate products of sensory and nutritional quality. Based on this context, the obj
Publicado em: 2000
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24. The Preparation of Silicic Acid Jellies for Bacteriological Media