Potentiality of Using Mechanically Separated Meats of Nile Tilapia in Fishburgers: Chemical, Physical and Sensory Characterization

Autor: Denise Pinheiro Soncini da Costa, Tania Maria Vinturin Gonçalves, Ana Carolina Conti-Silva

Publikováno v: Brazilian Archives of Biology and Technology, Vol 62 (2019)

Abstract Fishburgers were made with washed mechanically separated meat (MSM) from carcass and filleting by-product (both washed and unwashed) of the Nile tilapia. The proximal composition of fishburgers was different and varied according to the raw m

Externí odkaz: https://doaj.org/article/fbf84f4204784fd989ddc14212c550c5

Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose

Autor: Patricia Kelli de Souza-Borges, Ana Carolina Conti-Silva

Publikováno v: Brazilian Journal of Food Technology, Vol 21, Iss 0 (2017)

Abstract Homemade bread was produced with 4.4 and 4.45 g of total fructans per 50 g serving to meet Brazilian standards for prebiotic claims. The bread samples were characterized for their sensory profiles using descriptive analysis and for their sen

Externí odkaz: https://doaj.org/article/bb7633355bd643e9bc50819c3fb72c5e

Chemical, physical and sensory properties of orange cakes and breads with addition of inulin and oligofructose

Autor: Patrícia Kelli Souza-Borges, Fabiana Ruriko Sokei, Tâmara Denadai Spagnol, Ana Carolina Conti-Silva

Publikováno v: Semina: Ciências Agrárias, Vol 34, Iss 6, Pp 2837-2846 (2013)

Inulin and oligofructose are fructans that can change important characteristics in original products when added in food. Two formulations of orange cakes (one containing 77.7g of inulin and another one 77.7g of oligofructose/inulin) and two formulati

Externí odkaz: https://doaj.org/article/28801398ba174247a28c394efdc8e2c2

Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses

Autor: Liara Silva Dias‐Faceto, Ana Carolina Conti‐Silva

Publikováno v: Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

Made available in DSpace on 2022-04-29T08:40:47Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-01-01 The effect of adding milk on the structure and texture properties of six commercial extruded breakfast cereals was evaluated using instrument

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe50e5cf44f66b4aacc341d94cd08d92

An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings

Autor: Ana Carolina Conti-Silva, Talita Maira Goss Milani, Leonardo Heleno Milk

Publikováno v: Web of Science
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Acta Scientiarum. Technology; Vol 43 (2021): Publicação contínua; e49956
Acta Scientiarum. Technology; v. 43 (2021): Publicação contínua; e49956
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

Expanded corn snacks are obtained through thermoplastic extrusion and then a lipid vehicle (oil or hydrogenated vegetable fat) is sprinkled on the product, giving the desired flavour. However, this second step called post-extrusion flavouring increas

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::936fc99f7cc3386932635451f43201b0