Elaboration and physicochemical and sensory characterization of prebiotic yogurt sweetened with honey

Autor: Álvaro Gustavo Ferreira da Silva, Marcelino Maia Bessa, Josefa Rosiane da Silva

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 72, Iss 2, Pp 74-84 (2018)

With society’s growing concern about eating healthy foods, the food industry constantly seeks to develop less calorie products, associated with the presence of ingredients with functional properties. Thus, taking advantage of the wide acceptance of

Externí odkaz: https://doaj.org/article/ed6a78a8ddb54cb2ad3b5d1f80f51c3c

Secagem por camada de espuma da polpa de frutos do cacaueiro (Theobroma cacao L.) adicionada de prebióticos

Autor: Freitas, Raimunda Valdenice da Silva

Publikováno v: Biblioteca Digital de Teses e Dissertações da UFPB
Universidade Federal da Paraíba (UFPB)
instacron:UFPB

The objective of this work was to perform the foam layer drying of cocoa fruit pulp (Theobroma cacao L.) added with prebiotics. The development of the research consisted of steps included in Study I with an approach to the characterization of the raw

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::5e44c9570cf0d1229456b6e6357cf1bc
https://repositorio.ufpb.br/jspui/handle/123456789/24205

Drying of ‘yacon’ pretreated by pulsed vacuum osmotic dehydration

Autor: Paula G. Silveira, Jefferson Luiz Gomes Corrêa, João Renato de Jesus Junqueira, Marina Barbosa Vilela, Letícia Fernandes de Oliveira

Publikováno v: Revista Brasileira de Engenharia Agrícola e Ambiental v.25 n.8 2021
Revista Brasileira de Engenharia Agrícola e Ambiental
Universidade Federal de Campina Grande (UFCG)
instacron:UFCG
Revista Brasileira de Engenharia Agrícola e Ambiental-Agriambi, Vol 25, Iss 8, Pp 560-565 (2021)
Revista Brasileira de Engenharia Agrícola e Ambiental, Volume: 25, Issue: 8, Pages: 560-565, Published: 12 APR 2021

In this study, the ‘yacon’ was dried using pulsed vacuum osmotic dehydration as pretreatment followed by vacuum drying (at different temperatures) or convective drying. The use of osmotic dehydration and vacuum drying had their influence evaluate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23964e0035447d32e6fb0e0fcaad862a
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662021000800560

Development of a new functional fruit-based product

Autor: Parente, Bruna Antunes

Dissertação de mestrado em Biotecnologia
People are increasingly concerned about maintaining a healthy lifestyle. Thus, the search for products with low sugar content and additionally functionality has greatly increased in the last few decades

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______307::e1ea2215c0b79b471352654275779f9d
https://hdl.handle.net/1822/76170

Desenvolvimento de processos de produção de fruto-oligossacarídeos em reator enzimático utilizando enzimas com atividade de transfrutosilação imobilizadas

Autor: OLIVEIRA, Rodrigo Lira de

Publikováno v: Biblioteca Digital de Teses e Dissertações da UFRPE
Universidade Federal Rural de Pernambuco (UFRPE)
instacron:UFRPE

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Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::aac0dcf93143516fd61fe4ab13da46fb
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/8780