Inteligência artificial aplicada a hidrólise enzimática da lactose: melhorando o controle dos processos industriais

Autor: Pauline Thais dos Santos, Stael Málaga Carrilho, Samanta Stinghen de Abreu, Fernanda Montanholi de Lira, Fernanda Yuri Rodrigues Tanaka, Ronaldo Tamanini, Edson Antonio Rios, Lycio Shinji Watanabe, Rafael Fagnani, Natalia Gonzaga

Publikováno v: Semina: Ciências Agrárias, Vol 43, Iss 4 (2022)

O principal carboidrato do leite é a lactose e a sua absorção ocorre devido à hidrólise enzimática, gerando glicose e galactose. A intolerância à lactose é a redução da capacidade de hidrólise intestinal devido à hipolactasia, gerando a

Externí odkaz: https://doaj.org/article/ef9967eb90c64b2fb80ac1d92a0748e7

Investigation of NIR spectra pre-processing methods combined with multivariate regression for determination of moisture in powdered industrial egg

Autor: Lycio Shinji Watanabe, Yuri Renan Bovolenta, Vinicius Ricardo Acquaro Junior, Douglas Fernandes Barbin, Tiago Bervelieri Madeira, Suzana Lucy Nixdorf

Publikováno v: Acta Scientiarum: Technology, Vol 40, Iss 1, Pp e30133-e30133 (2018)

High productivity and meantime perishability of in natura eggs, make powdered egg attractive for patisseries and pasta industries. Water reduction in 65%, extends shelf life from 1 to 12 months, preventing also Salmonella. Maximum powdered egg moistu

Externí odkaz: https://doaj.org/article/135d25ab700743759a9d51f9a58b50b0

Organic brown sugar and jaboticaba pulp influence on water kefir fermentation

Autor: Tainá Miranda Destro, Denise da Fontoura Prates, Lycio Shinji Watanabe, Sandra Garcia, Guilherme Biz, Wilma Aparecida Spinosa

Publikováno v: Ciência e Agrotecnologia, Vol 43

ABSTRACT Water kefir is considered to be a functional food with probiotic characteristics. It can be improved with addition of organic brown sugar and fruits native to Brazil, such as jaboticaba. The objective of this study was to evaluate the effect

Externí odkaz: https://doaj.org/article/697a3bc9188d4099a54e96b8e2feb416

Determinação de ácidos orgânicos e carboidratos em frutos de laranjas ‘Salustiana’ provenientes de diferentes porta-enxertos

Autor: Lycio Shinji Watanabe, Carmen Silvia Vieira Janeiro Neves, Ronan Carlos Colombo, Zuleide Hissano Tazima, Maria Aparecida da Cruz, Deived Uilian de Carvalho

Publikováno v: Brazilian Journal of Food Technology, Volume: 23, Article number: e2018329, Published: 27 JUL 2020
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL

This study aimed to determine carbohydrates and organic acids in fruit from ‘Salustiana’ orange tree [Citrus sinensis (L.) Osb.] grafted onto different rootstocks using the HPLC technique, as well as to evaluate their physicochemical properties.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7adbfe6a57fea05089061ffcc0e927fa
https://doi.org/10.1590/1981-6723.32918

Influência do açúcar mascavo orgânico e da polpa de jabuticaba na fermentação do kefir de água

Autor: Lycio Shinji Watanabe, Sandra Garcia, Guilherme Biz, Denise da Fontoura Prates, Wilma Aparecida Spinosa, Tainá Miranda Destro

Publikováno v: Ciência e Agrotecnologia, Volume: 43, Article number: e005619, Published: 09 SEP 2019
Ciência e Agrotecnologia, Vol 43
Ciência e Agrotecnologia v.43 2019
Ciência e Agrotecnologia
Universidade Federal de Lavras (UFLA)
instacron:UFLA

Water kefir is considered to be a functional food with probiotic characteristics. It can be improved with addition of organic brown sugar and fruits native to Brazil, such as jaboticaba. The objective of this study was to evaluate the effects of brow

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4781375919007961a0397b2474d5975
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542019000100402&lng=en&tlng=en