Ultrasound-assisted extraction and encapsulation by spray drying of bioactive compounds from Tradescantia zebrina leaves

Autor: Andresa Carla Feihrmann, Natallya Marques da Silva, Annecler Rech de Marins, Marcos Antônio Matiucci, Karine Campos Nunes, Celso Vataru Nakamura, Maria Luiza Rodrigues de Souza, Oscar de Oliveira, Raquel Guttierres Gomes

Publikováno v: Food Chemistry Advances, Vol 4, Iss , Pp 100621- (2024)

This study investigated the ultrasound-assisted extraction of bioactive compounds from Tradescantia zebrina leaves and the subsequent encapsulation of the extract by spray drying. The optimum extraction conditions for phenolic compounds and anthocyan

Externí odkaz: https://doaj.org/article/0323f804a1f44a39bad4c93098909bfd

Utilização de ora-pro-nóbis na elaboração de nuggets vegano / Use of ora-pro-nóbis in the vegan nuggets preparation

Autor: Ricardo Alex da Silva, Marcos Antônio Matiucci, Annecler Rech de Marins, Natallya Marques da Silva, Maria Luiza Rodrigues de Souza, Andresa Carla Feihrmann

Publikováno v: Brazilian Journal of Development. 8:29882-29889

O objetivo do presente trabalho foi desenvolver nuggets vegano com adição de ora-pro-nóbis e avaliar a qualidade do produto desenvolvido. Foram elaboradas duas formulações de nuggets vegano, sendo que estas diferiram em relação a adição de o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e71f93be13acc56324dc1ec103894763
https://doi.org/10.34117/bjdv8n4-466

Embutido cárneo fermentado tipo copa com utilização de probiótico e submetido à alta pressão

Autor: Pedro Bitencourt, Frederico Terçariol, Marcos Antonio Matiucci, Annecler Rech de Marins, Andresa Carla Feihrmann, Raquel Guttierres Gomes

Publikováno v: Brazilian Journal of Development. 6:38878-38889

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3f4f8f1a58157194c95c411b82a60c8f
https://doi.org/10.34117/bjdv6n6-433

Physicochemical and sensory characteristics of Coppa with Bifidobacterium animalis ssp. Lactis (BB12) probiotic

Autor: Rita de Cássia Bergamasco, Nayara Catanio, Vitoria Polli Camargo, Raquel Guttierres Gomes, Andresa Carla Feihrmann, Annecler Rech de Marins

Publikováno v: Acta Scientiarum. Technology; Vol 43 (2021): Publicação contínua; e55119
Acta Scientiarum. Technology; v. 43 (2021): Publicação contínua; e55119
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM

Motivated by the growing demand for functional foods, probiotics added to food products is a reality in the market. Its application in fermented sausages is considered promising, as its processing does not use heat treatment and with that there is no

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::632563d3eec5ed24b91f5466fe629dbc
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/55119

Effect of the addition of the probiotic Bifidobacterium animalis subsp. Lactis (BB-12) in free and microencapsulated form and the prebiotic inulin to synbiotic dry coppa

Autor: Talita Aparecida Ferreira de Campos, Annecler Rech de Marins, Natallya Marques da Silva, Marcos Antonio Matiucci, Iza Catarini dos Santos, Claudete Regina Alcalde, Maria Luiza Rodrigues de Souza, Raquel Guttierres Gomes, Andresa Carla Feihrmann

Publikováno v: Food Research International. 158:111544

The effect of the addition of the prebiotic inulin and free and microencapsulated Bifidobacterium animalis subsp. Lactis (BB-12) strains to synbiotic dry coppa formulations was evaluated during 45 days of ripening. The following formulations were mad

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7b4e61bc0542ea8f1dba23b588c391a
https://doi.org/10.1016/j.foodres.2022.111544