Avaliação do tempo de secagem e da atividade de óxido-redutases de yacon (Smallanthus sonchifolius) sob tratamento químico Drying evaluation time and yacon (Smallanthus sonchifolius) enzymatic activity inhibition under chemical treatment

Autor: Vivianne Montarroyos Padilha, Priscilla Moura Rolim, Silvana Magalhães Salgado, Alda Verônica Souza Livera, Michelle Galindo de Oliveira

Publikováno v: Ciência Rural, Vol 39, Iss 7, Pp 2178-2184 (2009)

Evidências científicas reconhecem o yacon (Smallanthus sonchifolius) como fonte promissora de frutanos, tais como inulina e frutooligossacarídeos (FOS). No entanto, a presença de compostos fenólicos torna-o suscetível à reação de escurecimen

Externí odkaz: https://doaj.org/article/efd47e516bdb46a78fded5a3caabced1

Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)

Autor: Silvana Magalhães Salgado, Tânia Lúcia Montenegro Stamford, Samara Alvachian Cardoso Andrade, Natalia Carvalho Montenegro de Vasconcelos, Michelle Galindo de Oliveira, Alda Verônica Souza Livera

Publikováno v: Food Science and Technology v.35 n.3 2015
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 35, Issue: 3, Pages: 561-569, Published: 15 SEP 2015
Food Science and Technology, Vol 35, Iss 3, Pp 561-569 (2015)

The aim of this study was to analyze the impact that heat treatment with salts and freezing processes on the sensory, instrumental, and physico-chemical characteristics of fried potatoes of the Monalisa cultivar. The potatoes were blanched in distill

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57846da202eff11e835ef4c8b5bb0e67
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300561