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Autor:
Celso F. Balthazar, Jonas T. Guimarães, Renata S.L. Raices, Erick A. Esmerino, Adriano G. Cruz, Marcia C. Silva, Mônica Q. Freitas, Fernanda Pereira De Souza, Tatiana Colombo Pimentel
Publikováno v:
LWT. 109:118-122
This study aimed to evaluate the effect of the addition of xylooligosaccharide (XOS, 1.25 g/100 mL) on the pH, physicochemical composition, functional properties, volatile profile, rheological properties, and sensory acceptance of strawberry-flavored
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The present study aimed to investigate the effects of different cooking conditions - atmospheric (100°C) and pressure cooking (115°C) - on the phenolic composition and antioxidant activity of methanolic extracts of four Phaseolus vulgaris varieties
Publikováno v:
LWT. 103:199-204
The present study investigated the effect of turning intervals on the composition and thermal behavior of rambutan seed fat and anti-nutrient content of the seed during rambutan fruit fermentation. Peeled rambutan fruits were subjected to eight days
Publikováno v:
LWT. 101:764-773
The aim of this work was to investigate the microbial diversity of jiaozi (n = 7) and type I sourdoughs (n = 8) by culture-dependent and culture-independent analysis and explore the effect of these starter cultures on the generation of volatiles in s
Publikováno v:
LWT. 102:37-44
To explore how the substrate specificity of an aminopeptidase (Leu > Glu, Gly, Ala, Val (PreII)) from Bacillus licheniformis SWJS33 (BLAM) affects its performance in hydrolyzing different proteins, peanut protein isolate (PPI) and zein which containi
Publikováno v:
LWT. 98:424-427
Fatty acid composition of different cultivars of blackcurrant (Ribes nigrum L.), redcurrant (Ribes rubrum L.), gooseberry (Ribes uva-crispa L.) and jostaberry (Ribes nidrigolaria Bauer) was studied. These seeds contained from 17.8% to 22.4% of oil. T
Autor:
Luciano José Quintão Teixeira, Vanessa Moreira Osório, Sérgio Henriques Saraiva, Laísa Bernabé do Carmo, Suzana Maria Della Lucia, Milton de Jesus Filho, Adilson Vidal Costa
Publikováno v:
LWT. 97:31-38
The objective of this study was to evaluate the acceptability of liqueur based on its sensory profile, physicochemical composition and presence of the volatile compounds responsible for the aroma of the banana and banana liqueur. Sensory acceptance w
Publikováno v:
LWT. 97:289-294
Effects of processing stage and inoculation of autochthonous starter cultures on the lipid fraction and fatty acid profile in low-salt fermented fish were investigated. Drying had less influence on lipid composition. After 4 weeks of fermentation, th
Publikováno v:
LWT. 95:179-186
The effects of microwave and heating pretreatments on the content and composition of anthocyanins, ascorbic acid content, and total phenol content, along with the color density and antioxidant capacity of “Xinglongzirou” hawthorn wine during stor
Publikováno v:
LWT. 95:187-192
Brassicaceae is one of the few plant families with the ability to incorporate the essential trace element selenium (Se) into organic compounds, and the vegetables are claimed to have a number of human health benefits based on both Se and glucosinolat