Utilização de coberturas comestíveis para redução de absorção de gordura em produtos estruturados pré-fritos congelados de mandioca Use of edible coatings to reduce fat absorption in frozen pre-fried structured cassava products

Autor: Shirley Aparecida Garcia Berbari, Patricia Prati, Daniela De Grandi Castro Freitas, Eduardo Vicente, Rita de Cassia Salvucci Celeste Ormenese, Farayde Matta Fakhouri

Publikováno v: Brazilian Journal of Food Technology, Vol 14, Iss 3, Pp 172-180 (2011)

Este estudo objetivou avaliar o efeito de coberturas comestíveis como barreira à incorporação de óleo durante o processo de fritura em produtos estruturados pré-fritos congelados, produzidos com raiz de mandioca. Foram utilizados três diferent

Externí odkaz: https://doaj.org/article/99275b1afdf24758951d2eb2ae852e5d

Influence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1,2-diol fatty acid esters

Autor: Adriana Pavesi Arisseto, Gabriela Ramiro Scaranelo, Shirley Aparecida Garcia Berbari, Priscila Francisca Corrêa Marcolino, Eduardo Vicente, Ana Maria Rauen de Oliveira Miguel, Willian Cruzeiro Silva

Publikováno v: Food Research International. 124:43-48

This study investigated the influence of factors that could affect the levels of 3-MCPD esters in French fries, including the cultivar, the type of frying oil, and the use of pre-treatments such as blanching and application of edible coatings. Under

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5851ccff1a4d492f40dc34f1bca64af8
https://doi.org/10.1016/j.foodres.2018.10.070

Contamination of Fried Foods by 3-Monochloropropane-1,2-diol Fatty Acid Esters During Frying

Autor: M. A. Morgano, Shirley Aparecida Garcia Berbari, Gabriela Ramiro Scaranelo, A. C. Augusti, Eduardo Vicente, Priscila Francisca Corrêa Marcolino, Adriana Pavesi Arisseto, Ana Maria Rauen de Oliveira Miguel

Publikováno v: Journal of the American Oil Chemists' Society. 94:449-455

In the present work, different foods including banana, potato, cassava, onion, garlic, polenta, rice balls and beef patties were investigated in relation to the possible endogenous formation of 3-monochloropropane-1,2-diol fatty acid esters (bound 3-

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2d00be03a511eef1af7d7cd42f392b7e
https://doi.org/10.1007/s11746-017-2951-9

Correlating physical and sensory texture measurements of hearts of palm in conserve

Autor: Michele Gomes dos Reis, Shirley Aparecida Garcia Berbari, Rita de Cássia Salvucci Celeste Ormenese

Publikováno v: Food Science and Technology, Volume: 36, Issue: 4, Pages: 679-685, Published: 12 DEC 2016
Food Science and Technology, Vol 36, Iss 4, Pp 679-685
Food Science and Technology v.36 n.4 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

A study correlating the physical and sensory texture measurements of hearts of palm in conserve was carried out with a view to establishing an instrumental texture standard for this product. One hundred hearts of palm sticks in conserve from differen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57b7167824f77146a434029b590e4c67
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400679&lng=en&tlng=en

Qualidade do palmito da palmeira real em conserva Industrial adaptability of the heart of palm from Archontophoenix alexandrae and A. cunninghamiana

Autor: Shirley Aparecida Garcia Berbari, Patricia Prati, Valéria Christina Amstalden Junqueira

Publikováno v: Food Science and Technology, Vol 28, Pp 135-141 (2008)

A pesquisa teve como objetivo avaliar o aproveitamento industrial e a qualidade do palmito da palmeira Real Australiana (Archontophoenix alexandrae e A. cunninghamiana) em comparação aos palmitos das palmeiras Açaí (Euterpe oleracea) e Pupunha (B

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::4f1edc1d4ff7d1f5df7156e516816188
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500021