Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Ariana Justus"'
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Akademický článek
Estabilidade física e química de hidrolisados proteicos de okara microencapsulados por spray drying
Autor: Ariana Justus, Marta de Toledo Benassi, Elza Iouko Ida, Louise Emy Kurozawa
Publikováno v: Brazilian Journal of Food Technology, Vol 23 (2020)
Resumo A microencapsulação é um processo indicado para proteger substâncias que são susceptíveis à degradação ou redução da sua funcionalidade por causa de diferentes reações, por exemplo, oxidação, hidrólise, entre outras. O objetivo
Externí odkaz: https://doaj.org/article/ce901fd389fe4949b0b4457c8a64b386
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2
Akademický článek
Production of Hydrolysate of Okara Protein Concentrate with High Antioxidant Capacity and Aglycone Isoflavone Content
Autor: Vitória Ribeiro Garcia de Figueiredo, Ariana Justus, Dafne Garcia Pereira, Sandra Regina Georgetti, Elza Iouko Ida, Louise Emy Kurozawa
Publikováno v: Brazilian Archives of Biology and Technology, Vol 62
Abstract This work aimed to evaluate the enzymatic hydrolysis of okara protein concentrate with respect to degree of hydrolysis (DH) in order to obtain a protein hydrolysate with high antioxidant capacity and aglycones isoflavone content. A central c
Externí odkaz: https://doaj.org/article/945c8004ab4640aab1dee232abadc36e
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3
Microencapsulation of okara protein hydrolysate by spray drying: physicochemical and nutritive properties, sorption isotherm, and glass transition temperature
Autor: Elza Iouko Ida, Louise Emy Kurozawa, Ariana Justus
Publikováno v: Drying Technology. 40:2116-2127
The objective of this work was to evaluate the physicochemical and nutritive properties, sorption isotherm, and glass transition temperature (Tg) of okara protein hydrolysate microencapsulated with...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ec21872d4a7f9b167c0b5a521914db13
https://doi.org/10.1080/07373937.2021.1920031
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4
Production of Hydrolysate of Okara Protein Concentrate with High Antioxidant Capacity and Aglycone Isoflavone Content
Autor: Ariana Justus, Dafne Garcia Pereira, Elza Iouko Ida, Vitória Ribeiro Garcia de Figueiredo, Sandra R. Georgetti, Louise Emy Kurozawa
Publikováno v: Brazilian Archives of Biology and Technology, Volume: 62, Article number: e19180478, Published: 29 AUG 2019
Brazilian Archives of Biology and Technology v.62 2019
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Vol 62
This work aimed to evaluate the enzymatic hydrolysis of okara protein concentrate with respect to degree of hydrolysis (DH) in order to obtain a protein hydrolysate with high antioxidant capacity and aglycones isoflavone content. A central composite
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a76611d70561865f11fd174a3a4c3e8c
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100505&lng=en&tlng=en
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5
Enzymatic hydrolysis of okara protein concentrate by mixture of endo and exopeptidase
Autor: Elza Iouko Ida, Ariana Justus, Dafne Garcia Pereira, Louise Emy Kurozawa, Thais de Souza Rocha, Heloisa Gabriel Falcão
Publikováno v: Journal of Food Processing and Preservation. 43
The objective of this study was to obtain a model and optimize the enzymatic hydrolysis of okara protein concentrate using a combined mixture of alcalase and flavourzyme. The highest degree of hydrolysis (DH) was 22% obtained at 40°C, enzyme/substra
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3a69505d1c094152b98162c8bf0c5dc3
https://doi.org/10.1111/jfpp.14134
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6
Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality
Autor: Ariana Justus, Jefferson Luiz Gomes Corrêa, Letícia Fernandes de Oliveira, Guilherme E. Alves
Publikováno v: International Journal of Food Engineering. 11:505-516
The treatment of a food in liquid media involves mass transfer and could aid to preserve some food properties. The assistance of ultrasound (US) could even improve the process. Therefore, the aim of this study was to evaluate US (frequency 25 kHz, po
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d02c56f6bba5e115e548698f7b4e8778
https://doi.org/10.1515/ijfe-2015-0083
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7
Combined uses of an endo- and exopeptidase in okara improve the hydrolysates via formation of aglycone isoflavones and antioxidant capacity
Autor: Elza Iouko Ida, Louise Emy Kurozawa, Ariana Justus, Dafne Garcia Pereira
Publikováno v: LWT. 115:108467
The aim of the study was to apply Alcalase and Flavourzyme proteases and their combinations in okara to produce protein hydrolysates and obtain hydrolyzed protein with higher antioxidant capacity and content of isoflavone aglycones. Several Alcalase
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::54892767bc51715b8b0ead0faeab3c2d
https://doi.org/10.1016/j.lwt.2019.108467
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8
Optimization of Pulsed Vacuum Osmotic Dehydration of Sliced Tomato
Autor: K. Soares de Mendonça, Ariana Justus, A. Dantas Viana, Jefferson Luiz Gomes Corrêa
Publikováno v: Advanced Structured Materials ISBN: 9783319197661
The osmotic dehydration (OD) is a treatment that reduces partially the moisture content and the water activity of a food. The use of reduced pressure in the first minutes of an OD is called pulsed vacuum osmotic dehydration (PVOD). In PVOD, the expul
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f031235f02e76562211aebb19ad55c97
https://doi.org/10.1007/978-3-319-19767-8_11
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