Zobrazeno 1 - 10 of 12 pro vyhledávání: '"Juliana de Cássia Gomes Rocha"'
1
Akademický článek
Conservação à temperatura ambiente de uma bebida a base de soro de leite envasada a quente
Autor: Lívia Maria Pinheiro Luiz, Juliana de Cássia Gomes Rocha, João Paulo Natalino de Sá, Sebastião César Cardoso Brandão, Emiliane Andrade Araújo, Antônio Fernandes de Carvalho
Publikováno v: Ciência Rural, Vol 44, Iss 11, Pp 2090-2094 (2014)
A indústria de leite e derivados no Brasil lança todos os anos diversos novos produtos no mercado, incluindo produtos de alto valor nutricional e tecnologia de fabricação de baixo custo. Focando neste tema, foi avaliado o efeito do envase a quent
Externí odkaz: https://doaj.org/article/249f98c0db4442a6aa324216d4668d7c
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2
Akademický článek
Beverages formulated with whey protein and added lutein
Autor: Juliana de Cássia Gomes Rocha, Adriana Corrêa Mendonça, Kéllen Wanessa Coutinho Viana, Mariza de Paiva Maia, Antônio Fernandes de Carvalho, Valéria Paula Rodrigues Minim, Paulo César Stringheta
Publikováno v: Ciência Rural, Vol 47, Iss 3
ABSTRACT: This study aimed to develop and characterize beverages formulated with whey protein and added lutein. Beverages formulated with 0.5 (F1), 2.0 (F2), 4.0 (F3) and 6.0% w/v (F4) whey protein were physicochemically and microbiologically charact
Externí odkaz: https://doaj.org/article/1ad715d874184c16882c2f0fa7f16b63
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3
Chromatic analysis for predicting anthocyanin content in fruits and vegetables
Autor: Juliana de Cássia Gomes Rocha, Letícia Mafle Guimarães Marinho, Paulo César Stringheta, Luciana Marques Vieira, Frederico Augusto Ribeiro de Barros
Publikováno v: Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Volume: 39, Issue: 2, Pages: 415-422, Published: 20 AUG 2018
Food Science and Technology, Issue: ahead, Published: 20 AUG 2018
Food Science and Technology v.39 n.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The objective of this study was to develop simple mathematical models for the prediction of the total anthocyanin content of fruits and vegetables, using colorimetry. Phenolic extracts of 13 species of fruits and vegetables were produced using 70% ac
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e510b66816d6ef5498aea1834151c076
https://doi.org/10.1590/fst.32517
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4
Study of adsorption isotherms and physicochemical characterization of natural food colourants
Autor: Paulo César Stringheta, Isadora Rebouças Nolasco de Oliveira, Kéllen Wanessa Coutinho Viana, Frederico Augusto Ribeiro de Barros, Juliana de Cássia Gomes Rocha
Publikováno v: Food Science and Technology, Iss 0 (2019)
Food Science and Technology v.39 suppl.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 39 Supplement 1, Pages: 74-80, Published: 31 JAN 2019
Synthetic colourants are widely used for colouring foods. However, their safety has been questioned. Due to this limitation and the global trend of consuming healthy foods, the industry is faced with the need to replace artificial colourings, which h
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e0fed62378b421d507d2d1fd9eb4b96
https://doi.org/10.1590/fst.37217
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5
Microencapsulation by atomization of the mixture of phenolic extracts
Autor: Guilherme M. Tavares, Rodrigo Stephani, Kéllen Wanessa Coutinho Viana, Paulo César Stringheta, Juliana de Cássia Gomes Rocha, Ítalo Tuler Perrone, Frederico Augusto Ribeiro de Barros
Publikováno v: LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Blends of jabuticaba, jussara and blueberry phenolic extracts were microencapsulated by spray drying using maltodextrin, gum arabic and whey protein concentrate (WPC) as the wall materials. Drying was performed with 10 different combinations of wall
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e4225fc29e08532b92b05ce3d07e6b1
https://doi.org/10.1016/j.powtec.2018.11.040
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8
Arabica and Conilon coffee flowers: Bioactive compounds and antioxidant capacity under different processes
Autor: Wilton Soares Cardoso, Flávia de Abreu Pinheiro, Rodrigo Scherer, Milton de Jesus Filho, Mariana Uliana Modolo, Juliana de Cássia Gomes Rocha, Mayara Fumiere Lemos, Luzia Ferreira Elias
Publikováno v: Food Chemistry. 336:127701
This study presents innovative research for comparison of the effect of the different dehydration techniques and methods of extraction on the antioxidant potential and bioactive compounds of Conilon and Arabica coffee flowers. The compounds were anal
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a7cf5879d88b26e11164a4de7089f68
https://doi.org/10.1016/j.foodchem.2020.127701
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9
Protein beverages containing anthocyanins of jabuticaba
Autor: Adriana Corrêa Mendonça, Valéria Paula Rodrigues Minim, Nathália de Andrade Neves, Antônio Fernandes de Carvalho, Frederico Augusto Ribeiro de Barros, Juliana de Cássia Gomes Rocha, Paulo César Stringheta, Kéllen Wanessa Coutinho Viana
Publikováno v: Food Science and Technology, Volume: 39, Issue: 1, Pages: 112-119, Published: 23 AUG 2018
Food Science and Technology, Issue: ahead, Published: 23 AUG 2018
Food Science and Technology v.39 n.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0 (2018)
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
The objective of this study was to develop, characterize and evaluate the stability of whey protein beverages containing anthocyanins from jabuticaba skins. Beverage formulations containing 0.5% (F1), 2.0% (F2), 4.0% (F3) and 6.0% (F4) of whey protei
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b802e69ca0c3f5fe4ec0038f1adb95db
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100112&lng=en&tlng=en
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10
Optimization of ultrasound-assisted extraction of phenolic compounds from jussara (Euterpe edulis M.) and blueberry (Vaccinium myrtillus) fruits
Autor: Juliana de Cássia Gomes Rocha, Frederico Augusto Ribeiro de Barros, Fernanda Ramalho Procópio, Paulo César Stringheta, Adriana Corrêa Mendonça, Luciana Marques Vieira, Ítalo Tuler Perrone
Publikováno v: Food Science and Technology, Volume: 38, Issue: 1, Pages: 45-53, Published: 25 MAY 2017
Food Science and Technology, Iss 0
Food Science and Technology, Issue: ahead, Published: 25 MAY 2017
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Food Science and Technology v.38 n.1 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
This study was aimed at optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from jussara and blueberry fruits using the response surface methodology (RSM). UAE was found to be more efficient to extract phenolic compounds from bo
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91d1c7b5d8f5a69d3e9f5ccb17ea168b
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100045&lng=en&tlng=en
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