Araticum (Annona crassiflora) juice is an excellent matrix for Lactobacillus paracasei LBC-81 with high antioxidant potential

Autor: Luiza Coêlho Midlej, Sandra Fernandes Arruda, Maria Carolina Mesquita, Márcio Antônio Mendonça, Eliana dos Santos Leandro

Publikováno v: Journal of Functional Foods, Vol 111, Iss , Pp 105883- (2023)

This study aimed to develop an araticum (Annona crassiflora) juice supplemented with a probiotic strain L. paracasei LBC-81, and evaluate the probiotic strain viability during refrigerated storage period and under in vitro gastrointestinal conditions

Externí odkaz: https://doaj.org/article/f3c337be82c441a5878353e9ace2ac4a

AVALIAÇÃO FÍSICO-QUÍMICA E PESQUISA DE FRAUDES EM LEITE PASTEURIZADO INTEGRAL TIPO 'C' PRODUZIDO NA REGIÃO DE BRASÍLIA, DISTRITO FEDERAL

Autor: Andréia Alves Rosa-Campos, Juliana Evangelista Silva Rocha, Luiz Antônio Borgo, Márcio Antônio Mendonça

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 66, Iss 379, Pp 30-34 (2011)

O leite é uma emulsão de glóbulos de gordura, de cor branca, ligeiramente amarelada, odor suave, gosto adocicado e de grande valor nutritivo. Sua normatização foi instituída pelo Governo Federal com o Regulamento de Inspeção Industrial e Sani

Externí odkaz: https://doaj.org/article/56075e4f3df842f9a288106019238efe

Characterization of the major nutritional components of Caryocar brasiliense fruit pulp by nmr spectroscopy

Autor: Ana Luisa Miranda-Vilela, Cesar Koppe Grisolia, Inês Sabioni Resck, Márcio Antônio Mendonça

Publikováno v: Química Nova, Vol 32, Iss 9, Pp 2310-2313 (2009)

Pequi (Caryocar brasiliense Camb.), a typical fruit of Brazilian Cerrado, is well known in regional cookery and used in folk medicine to treat various illnesses. Mass spectrometry and chromatographic methods have identified the organic composition of

Externí odkaz: https://doaj.org/article/cee685f3a946409290d56db95be5badc

Amorphophallus konjac: a novel alternative flour on gluten-free bread

Autor: Rita de Cássia Coelho de Almeida Akutsu, Márcio Antônio Mendonça, António Raposo, Iriani Rodrigues Maldonade, Raquel Braz Assunção Botelho, Renata Puppin Zandonadi, Vera Sônia Nunes da Silva, Fernanda Laignier, Maria Teresa Bertoldo Pacheco

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Foods
Repositório Institucional da UnB
Universidade de Brasília (UnB)
instacron:UNB
Foods, Vol 10, Iss 1206, p 1206 (2021)
Volume 10
Issue 6

The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::470c0042c445ba0083e59b934ab7db22
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1136570

Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality

Autor: Márcio Antônio Mendonça, Aline Mondini Calil Racanicci, Lincoln Vicente Araújo dos Santos Bizerra, Wallas Felippe de Souza Ferreira, Silvia de Carvalho Campos Botelho, Caroline Silva, Eliana dos Santos Leandro, Eder Stolben Moscon, Luiz Eduardo Bassay Blum, Ernandes Rodrigues de Alencar, Juliana Martins de Oliveira

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

The objective of this study was to evaluate the decomposition kinetics of ozone gas for preservation of Brazil nuts, the effect on Aspergillus flavus and possible effects on color and on raw oil quality. With regards to the saturation process, an exp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::daab323df12757c81b52edcf0b9872cf
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1123634