Influence of genetic variability on the quality of strawberry cultivars: sensorial, physical-chemical and nutritional characterization

Autor: Graziela Nunes, Flávia Teixeira, Kélin Schwarz, Cristiano Kopanski Camargo, Juliano Tadeu Vilela de Resende, Elisvânia Freitas dos Santos, Bruna Callegari Franco, Daiana Novello

Publikováno v: Acta Scientiarum: Agronomy, Vol 43, Pp e46862-e46862 (2020)

Strawberries are berry-type fruits that are very popular and widely consumed all over the world. The sensorial, physical-chemical and nutritional characteristics of strawberries are parameters of quality that influence the choices of consumers. Howev

Externí odkaz: https://doaj.org/article/51016fec77f94645b19090cf7e61b3de

Fatty acid profile and physicochemical, optical and thermal characteristics of Campomanesia adamantium (Cambess.) O. Berg seed oil

Autor: Camila Jordão Candido, Rosa Helena da Silva, Rita de Cássia Avellaneda Guimarães, Bruna Callegari Franco, Nayara Vieira de Lima, Arnildo Pott, David Johane Machate, Priscila Aiko Hiane, Lincoln Carlos Silva de Oliveira, Valter Aragão do Nascimento, Izabella Renatta Almeida de Carvalho, Anderson R.L. Caires, Aline Carla Inada, Mário Rodrigues Cortes, Danielle Bogo

Publikováno v: Food Science and Technology, Vol 40, Iss suppl 2, Pp 538-544 (2020)
Food Science and Technology v.40 suppl.2 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40 Supplement 2, Pages: 538-544, Published: 06 JUL 2020
Food Science and Technology, Issue: ahead, Published: 06 JUL 2020

The aim of this study was to characterize the oil obtained from seeds of Campomanesia adamantium by physicochemical quality parameters, oxidative stability, antioxidant activity, quality indexes, optical and thermal stability and its fatty acid profi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbe542598b17b54b95c1c9cf3e25e214
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600538&tlng=en

Adição de farinha da casca de jabuticaba altera a composição físico-química e a aceitabilidade sensorial de muffin entre crianças

Autor: Jaqueline Machado Soares, Elisvânia Freitas dos Santos, Izabella Renatta Almeida de Carvalho, Daiana Novello, Bruna Callegari Franco, Jéssica Micheletti, Camila Jordão Candido

Publikováno v: Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 21, Article number: e2017089, Published: 17 MAY 2018

This work aimed to evaluate the sensory acceptance by children of muffins containing different levels of jaboticaba skin flour. It also aimed to determine the physicochemical composition of the traditional product and compare it with that containing

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::356a21f438a13e14f7252262885219bc
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100439&lng=en&tlng=en