Quality of perilla oil (Perilla frutescens) extracted with compressed CO2 and LPG

Autor: Ederson R. Abaide, Claudia Severo da Rosa, Marcio A. Mazutti, Rafael F. Martins, Roger Wagner, Gabrielle Scapin, Raquel Guidetti Vendruscolo

Publikováno v: The Journal of Supercritical Fluids. 130:176-182

Perilla seed oil was extracted using compressed fluids, with varied temperature and pressure, in order to assess how they affect extraction yield, antioxidant activity, fatty acids, and phytosterols. Highest yields occurred for 25 MPa/20 °C with ext

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c07aa811f45632cdbee9f1b5e1eea9ab
https://doi.org/10.1016/j.supflu.2017.08.007

Development and evaluation of pork burger with added natural antioxidant based on extract of banana inflorescence (Musa cavendishii)

Autor: Rosa Cristina Prestes, Gabrielle Scapin, Michele Mantelli Schmidt, Ernesto Hashime Kubota, Sabrina Antunes Ferreira, Claudia Severo da Rosa, Renius de Oliveira Mello

Publikováno v: CyTA - Journal of Food. 14:280-288

This research evaluated the effect of the hydroethanolic extract of banana inflorescence (Musa cavendishii) and sodium erythorbate on the physicochemical and sensory characteristics and lipid stability of pork burgers during 120 days of storage at �

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3b36fc06e7c56745fcbe70c9970e7443
https://doi.org/10.1080/19476337.2015.1099118

Preparation and microbiological analysis of Tuscan sausage with added propolis extract

Autor: Natiéli Piovesan, Gabrielle Scapin, Karine Ines Bolson Moro, Angela Souza Rodrigues, Claudia Severo da Rosa, Vanessa Bordin Viera, Ernesto Hashime Kubota

Publikováno v: Food Science and Technology, Iss 0 (2016)
Food Science and Technology, Volume: 36 Supplement 1, Pages: 37-41, Published: 29 APR 2016
Food Science and Technology v.36 suppl.1 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 36, Iss suppl 1, Pp 37-41 (2016)

The aim of this study was to obtain hydroethanolic extract of propolis by extraction, assisted by focused microwave, and to apply it in Tuscan-style sausage. The extract was used at concentrations of 0.5%, 1.0% and 2.0% (w/v) in the manufacture of th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3743e6a73524d5efb3923891db133d50
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005007104&lng=en&tlng=en