Zobrazeno 1 - 10 of 16 pro vyhledávání: '"João Gustavo, Provesi"'
1
Akademický článek
Effect of the antifreeze protein on the microstructure of strawberries (Fragaria ananassa Duch)
Autor: Marilene da Silva Rosa, Chirle Ferreira, João Gustavo Provesi, Edna Regina Amante
Publikováno v: Brazilian Journal of Food Technology, Vol 22, Iss 0 (2019)
Abstract The present work aimed to evaluate the effect of the antifreeze protein on the microstructure and physicochemical properties of hidroponic strawberries, evaluating the titratable acidity, pH, colour and optical microscopy before freezing bot
Externí odkaz: https://doaj.org/article/c47f3804cbe74cbd95bc69aaab4a061b
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2
Akademický článek
Revisão: Proteínas anticongelantes – uma tecnologia emergente para o congelamento de alimentos
Autor: João Gustavo PROVESI, Edna Regina AMANTE
Publikováno v: Brazilian Journal of Food Technology, Vol 18, Iss 1, Pp 2-13 (2015)
Um dos métodos mais tradicionais na conservação de alimentos, o congelamento também pode alterar de forma significativa as características do produto. Grandes cristais de gelo provocam alteração na textura e/ou danos a membranas e componentes
Externí odkaz: https://doaj.org/article/c482080b3f4344688d74cfc6115e5022
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3
Effect of the antifreeze protein on the microstructure of strawberries (Fragaria ananassa Duch)
Autor: Edna Regina Amante, Marilene da Silva Rosa, Chirle Ferreira, João Gustavo Provesi
Publikováno v: Brazilian Journal of Food Technology, Vol 22, Iss 0 (2019)
Brazilian Journal of Food Technology v.22 2019
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 22, Article number: e2018218, Published: 20 MAY 2019
The present work aimed to evaluate the effect of the antifreeze protein on the microstructure and physicochemical properties of hidroponic strawberries, evaluating the titratable acidity, pH, colour and optical microscopy before freezing both in natu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0cf35a74e0274d6f80bee9b63a4d220
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100424&lng=en&tlng=en
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4
Extraction of antifreeze proteins from cold acclimated leaves of Drimys angustifolia and their application to star fruit (Averrhoa carambola) freezing
Autor: João Gustavo Provesi, Pedro Alexandre Valentim Neto, Edna Regina Amante, Ana Carolina Maisonnave Arisi
Publikováno v: Food chemistry. 289
Antifreeze proteins (AFPs) have the ability to modify ice crystal growth and thus there is great interest in identifying new sources of these compounds. All extracts of cold acclimated leaves of Drimys angustifolia, obtained using different buffers,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77452caf53df9dc5fe919628fb654a97
https://pubmed.ncbi.nlm.nih.gov/30955660
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5
Thermal inactivation of peroxidase and polyphenoloxidase enzymes in mate leaves (Ilex paraguariensis) in a conveyor belt oven
Autor: Manoela Alano Vieira, Gilson Hideki Nabechima, Edna Regina Amante, Márcia Barbosa Henriquez Mantelli, Júlia de Oliveira Frescura, Elane Shwinden Prudêncio, João Gustavo Provesi
Publikováno v: CyTA - Journal of Food. 12:399-406
The inactivation of oxide reductases in mate leaves, a process known in Brazil as sapeco, is carried out at temperatures of 400 to 620°C. High temperatures can produce pyrolysis compounds, such as polycyclic aromatic hydrocarbons. In this study, the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::03bc43e6c35fced9d73f74d475482408
https://doi.org/10.1080/19476337.2014.900115
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6
Effect of the Mild Temperature and Traditional Treatments on Residual Peroxidase Activity, Color, and Chlorophyll Content on Storage of Mate (Ilex paraguariensis) Tea
Autor: Manoela Alano Vieira, Gilson Hideki Nabechima, Edna Regina Amante, Márcia Barbosa Henriquez Mantelli, Renata Dias de Mello Castanho Amboni, João Gustavo Provesi
Publikováno v: Journal of Food Science. 79:C163-C168
The green coloring is the first characteristic in mate tea (chimarrao). Mate producers perform the sapeco process by rapidly passing the leaves through flames. It has been proven that this procedure leads to high energy consumption and also to excess
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4b0f7c41d1a277fe1df706a7797402b4
https://doi.org/10.1111/1750-3841.12329
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7
Antifreeze proteins in naturally cold acclimated leaves of Drimys angustifolia, Senecio icoglossus, and Eucalyptus ssp
Autor: Pedro Alexandre Valentim Neto, Edna Regina Amante, João Gustavo Provesi, Ana Carolina Maisonnave Arisi
Publikováno v: Brazilian Journal of Food Technology v.19 2016
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 19, Iss 0
Summary Antifreeze proteins (AFPs) present in plants may inhibit ice recrystallization even at low concentrations, and show potential application to many frozen foods. This study evaluated the presence of antifreeze proteins in naturally cold acclima
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ec3b41b5780060c07b77c6195ddd4af
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100429
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8
Characterisation and stability of quality indices on storage of pumpkin (Cucurbita moschata and Cucurbita maxima) purees
Autor: Edna Regina Amante, João Gustavo Provesi, Renata Dias de Mello Castanho Amboni, Carolinne Odebrech Dias
Publikováno v: International Journal of Food Science & Technology. 47:67-74
Summary Purees of Cucurbita moschata‘Menina Brasileira’ and of Cucurbita maxima‘Exposicao’ pumpkins were produced. A commercial sterilisation test confirmed the effectiveness of the thermal treatment applied in the production. The stability w
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f053e6e54a85ae056d872ae307072924
https://doi.org/10.1111/j.1365-2621.2011.02808.x
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9
Changes in carotenoids during processing and storage of pumpkin puree
Autor: Edna Regina Amante, Carolinne Odebrecht Dias, João Gustavo Provesi
Publikováno v: Food Chemistry. 128:195-202
Changes in the contents of carotenoids and their true retentions (% TR) during the production of puree of Cucurbita moschata ‘Menina Brasileira’ and of Cucurbita maxima ‘Exposicao’ pumpkins and the stability of such compounds during 180 days
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c841a5381fc5958ff0c9d1a4312fd504
https://doi.org/10.1016/j.foodchem.2011.03.027
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10
Juice from king palm (Archontophoenix alexandrae) leaf sheathes: chemical characterisation and use in soft drink formulation
Autor: Karina Cardoso Tramonte, Iolanda Moreira Dutra Albuquerque E Silva, Renata Dias de Mello Castanho Amboni, Edna Regina Amante, João Gustavo Provesi, Marcelo Maraschin, Aureanna Nairne Negrão Murakami
Publikováno v: International Journal of Food Science & Technology. 46:1871-1877
Summary The heart of palm is a food extracted from several species of palm trees. Only 10–20% of the raw material is transformed into canned hearts of palm, therefore this agro-industry generates a large quantity of solid residue. The aim of this w
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fabc06f4b979abdf395bb070a6b85c5c
https://doi.org/10.1111/j.1365-2621.2011.02695.x
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