O EMPREGO DE OKARA NO PROCESSAMENTO DE 'HAMBÚRGUER' DE FRANGO FERMENTADO COM LACTOBACILLUS ACIDOPHILUS CRL 1014

Autor: Laura de Queiroz BOMDESPACHO, Daniela Cardoso Umbelino CAVALLINI, Ana Dóris de CASTRO, Elizeu Antônio ROSSI

Publikováno v: Alimentos e Nutrição, Vol 22, Iss 2, Pp 315-322 (2011)

Okara é o resíduo do processo de produção de leite de soja de valor nutricional considerável por apresentar proteínas, lipídeos e fi bras em quantidades signifi - cativas, além de compostos bioativos como as isofl avonas. Grandes quantida

Externí odkaz: https://doaj.org/article/e7d5f7a4ab4a400f9bd66ca0a901b5b6

Cultivar affects the color change kinetics of sugarcane juice

Autor: Laura de Queiroz Bomdespacho, Bianca Tanahani Ribeiro da Silva, Rodrigo Rodrigues Petrus, Cynthia Ditchfield, Judite Lapa-Guimarães

Publikováno v: Food Science and Technology, Issue: ahead, Published: 04 OCT 2018
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Food Science and Technology v.38 suppl.1 2018
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0 (2018)

This study evaluated the influence of different Brazilian cultivars (RB867515/C1, SP813250/C2, RB92579/C3 and CTC02/C4) on unprocessed sugarcane juice quality by physicochemical, microbiological and enzymatic analysis. Color parameters were determine

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f612e6b05d70dd1a694e0da34b410aac
https://doi.org/10.1590/fst.15017

Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract

Autor: Carla Giovana Luciano, Megumi Nakayama, Marluci Palazzolli Silva, Laura de Queiroz Bomdespacho, Carmen Silvia Fávaro-Trindade, Fabio Augusto Gallo, Rodrigo Rodrigues Petrus, Edmur José Santos Neto, Augusto Tasch Holkem, Izabel Cristina Freitas Moraes, Clitor J.F. Souza, Marcelo Thomazini

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as sugarcane juice. This s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f30d1ae6d81a8b20dac3e2f583dc979c
https://pubmed.ncbi.nlm.nih.gov/31709506

Sugarcane Juice Processing: Microbiological Monitoring

Autor: Rodrigo Rodrigues Petrus, Marta Mitsui Kushida, Laura de Queiroz Bomdespacho, Fabio Augusto Gallo, Carine O Silva

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

This study was undertaken to evaluate a pilot plant designed for sugarcane juice processing. The juice was extracted in an electric mill and acidified with citric acid until the pH of 4.3. Next, it was pasteurized in a plate heat exchanger at 95°C/3

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3be8c83157b30b5d7847c47d8fd84327
https://doi.org/10.4172/2157-7110.1000607