Extraction, characterization and microencapsulation of isoflavones from soybean molasses

Autor: Vanessa Sabrina Fagundes Batista, Graciele Lorenzoni Nunes, Gabriela Ilha Viegas, Bruna Nichelle Lucas, Vivian Caetano Bochi, Tatiana Emanuelli, Juliano Smanioto Barin, Cristiano Ragagnin de Menezes, Claudia Severo da Rosa

Publikováno v: Ciência Rural, Vol 50, Iss 3 (2020)

ABSTRACT: This study aimed to extract isoflavones from soybean molasses with different solvents, furthermore, the selected extract, which showed overall desirable characteristics was selected to evaluate the potentials of different encapsulating agen

Externí odkaz: https://doaj.org/article/e0491734e9374e6a85b3a8abbf4002bc

Folhas, talos, cascas e sementes de vegetais: composição nutricional, aproveitamento na alimentação e análise sensorial de preparações Leaves, stalk, pell and seeds of vegetables: nutritional composition, utilization and sensory analysis in food preparations

Autor: Cátia Regina Storck, Graciele Lorenzoni Nunes, Bruna Bordin de Oliveira, Cristiana Basso

Publikováno v: Ciência Rural, Vol 43, Iss 3, Pp 537-543 (2013)

O objetivo deste estudo foi avaliar a composição de folhas, talos, cascas e sementes de vegetais, elaborar preparações utilizando essas partes e verificar a sua aceitabilidade. Foram selecionadas algumas frutas e hortaliças das quais foram separ

Externí odkaz: https://doaj.org/article/b40df7ae167244018db35b000ff2c079

Microencapsulation of anthocyanin compounds extracted from blueberry (Vaccinium spp.) by spray drying: Characterization, stability and simulated gastrointestinal conditions

Autor: Graciele Lorenzoni Nunes, Luisa Helena Hecktheuer, Cristiano Ragagnin de Menezes, Grazielle Castagna Cezimbra Weis, Claudia Severo da Rosa, Juciane Prois Fortes, Jéssica Righi da Rosa, Edson I. Muller, Mariana Heldt Motta

Publikováno v: Food Hydrocolloids. 89:742-748

This study microencapsulated anthocyanin compounds extracted from blueberry (Vaccinium spp.) by spray drying using different inlet air temperatures (120, 140 and 160 °C) and wall materials (maltodextrin DE20 and hi-maize) to evaluate the microcapsul

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c6ad478b5eca0c8fc5aca7240f865a52
https://doi.org/10.1016/j.foodhyd.2018.11.042

Addition of microencapsulated soybean molasses to pasta formulations

Autor: Juliano Smanioto Barin, Graciele Lorenzoni Nunes, Claudia Severo da Rosa, Vanessa Sabrina Fagundes Batista, Andressa Fraton Moreira da Silva, Cristiano Ragagnin de Menezes, Bruna Nichelle Lucas, Gabriela Ilha Viegas

Publikováno v: Ciência Rural v.51 n.9 2021
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Vol 51, Iss 9 (2021)

This study investigated the production of pasta with the addition of microencapsulated soybean molasses and its effect on the physicochemical, sensory, and microbiological characteristics and shelf life of the product. Three formulations were prepare

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1245cfe32d3e57c96e1f0c7fe2d83962
https://doi.org/10.1590/0103-8478cr20200722

ADEQUAÇÃO DE RÓTULOS DE KOMBUCHAS COMERCIALIZADAS NO BRASIL

Autor: Jeovana Cordeiro de Souza, Julia Graciela Plaza de Oliveira, Jéssica Pereira Barbosa, Biatriz Floriano de Alencar, Dennia Pires de Amorim Trindade, Graciele Lorenzoni Nunes, Patrícia Amaral Souza Tette, Isadora Cristina Soares da Silva

Publikováno v: Tecnologia de Alimentos: Tópicos Físicos, Químicos e Biológicos-Volume 1 ISBN: 9786587196251
Tecnologia de Alimentos: Tópicos Físicos, Químicos e Biológicos-Volume 1

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ad225a35533e77525563c9e6a39a497d
https://doi.org/10.37885/200800862