Zobrazeno 1 - 10 of 26 pro vyhledávání: '"Silvia Cristina Sobottka Rolim de Moura"'
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Akademický článek
Processamento e qualidade de compotas de figo diet e convencional
Autor: Priscilla Kárim Caetano, Rogério Lopes Vieites, Érica Regina Daiuto, Silvia Cristina Sobottka Rolim de Moura
Publikováno v: Brazilian Journal of Food Technology, Vol 20, Iss 0 (2017)
Resumo O objetivo desta pesquisa foi avaliar as características físico-químicas de qualidade de compotas de figo diet e convencional. A variedade utilizada neste experimento foi Figos cv. roxo, sendo avaliadas diferentes formulações com edulcora
Externí odkaz: https://doaj.org/article/2b5cbfb6642645569b565a77adb56739
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2
Stability of Hibiscus Extract Encapsulated by Ionic Gelation Incorporated in Yogurt
Autor: Darlila Aparecida Gallina, Gabriela N. Schettini, Aline de Oliveira Garcia, Silvia Cristina Sobottka Rolim de Moura, Miriam Dupas Hubinger, Izabela Dutra Alvim
Publikováno v: Food and Bioprocess Technology. 12:1500-1515
Encapsulation techniques can protect active components from degradation during storage while maintaining their functionality. The purpose of this study was to evaluate the use of double emulsion followed by ionic gelation in the encapsulation of the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1462ee91db881a7ac97775c73ae68a77
https://doi.org/10.1007/s11947-019-02308-9
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4
Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy
Autor: Izabela Dutra Alvim, Miriam Dupas Hubinger, Marise Bonifácio Queiroz, Aline de Oliveira Garcia, Carolina L. Berling, Silvia Cristina Sobottka Rolim de Moura
Publikováno v: Food research international (Ottawa, Ont.). 121
Microparticles containing anthocyanin extract from Hibiscus sabdariffa L. (HE) were produced by the ionic gelation method by dripping-extrusion (D) and atomization (A). Double emulsion (HE/rapeseed oil/pectin) and a cross-linked solution (CaCl2) were
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab87adefa8b72cf60a6d22b084aadc49
https://pubmed.ncbi.nlm.nih.gov/31108779
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5
Characterization and evaluation of stability of bioactive compounds in fruit smoothies
Autor: Fernanda Zaratini Vissotto, Paulo Alves Júnior, Elaine de Cássia Guerreiro Souza, Fabíola Guirau Parra Toti, Shirley Aparecida Garcia Berbari, Silvia Cristina Sobottka Rolim de Moura
Publikováno v: Food Science and Technology, Volume: 37, Issue: 2, Pages: 216-223, Published: 29 MAY 2017
Food Science and Technology, Iss 0
Food Science and Technology v.37 n.2 2017
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Smoothies are drinks composed of a mixture of vegetables (fruits, vegetables), which can be added or not by milk or yogurt, being a high creamy, healthy beverage and a good source of energy, vitamins, and minerals. Samples of three commercial smoothi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83de41550d6de0725707fb0d2588b6f6
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200216&lng=en&tlng=en
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6
Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles
Autor: Izabela Dutra Alvim, Miriam Dupas Hubinger, Silvia Pimentel Marconi Germer, Silvia Cristina Sobottka Rolim de Moura, Carolina L. Berling
Publikováno v: Food chemistry. 241
Hibiscus extract (HE) has a strong antioxidant activity and high anthocyanin content; it can be used as a natural pigment, also adding potential health benefits. The objective of this work was the microencapsulation of HE anthocyanin by ionic gelatio
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc72614cfd8755aa5569887c25e450d1
https://pubmed.ncbi.nlm.nih.gov/28958534
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7
Processamento e qualidade de compotas de figo diet e convencional
Autor: Rogério Lopes Vieites, Priscilla Kárim Caetano, Érica Regina Daiuto, Silvia Cristina Sobottka Rolim de Moura
Publikováno v: Brazilian Journal of Food Technology, Volume: 20, Article number: e2016026, Published: 20 MAR 2017
Brazilian Journal of Food Technology, Vol 20, Iss 0 (2017)
Brazilian Journal of Food Technology v.20 2017
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Resumo O objetivo desta pesquisa foi avaliar as características físico-químicas de qualidade de compotas de figo diet e convencional. A variedade utilizada neste experimento foi Figos cv. roxo, sendo avaliadas diferentes formulações com edulcora
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6c4714cbd9c885ddc60cd3914aeb95a
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100409&lng=en&tlng=en
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8
Propriedades físicas e reológicas de produtos à base de frutas
Autor: Paulo Alves Júnior, Fernanda Zaratini Vissotto, Silvia Cristina Sobottka Rolim de Moura, Cristiane Rodrigues Gomes Ruffi
Publikováno v: Brazilian Journal of Food Technology v.19 2016
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 19, Iss 0
Brazilian Journal of Food Technology, Volume: 19, Article number: e2015086, Published: 01 DEC 2016
Resumo Em vista da crescente demanda da população por questões relacionadas à saúde, nutrição e bem-estar, o mercado alimentício tem se preocupado em aumentar a inserção de ingredientes mais saudáveis como as frutas, por exemplo, visando a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6097d4e11e5f614b923b42cdb98dc961
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100427
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9
Color degradation kinetics in low-calorie strawberry and guava jellies
Autor: Patricia Prati, Rita de Cássia Salvucci Celeste Ormenese, Silvia Cristina Sobottka Rolim de Moura, Fernanda Zaratini Vissotto, Marina dos Santos Rafacho
Publikováno v: Food Science and Technology, Vol 31, Iss 3, Pp 758-764 (2011)
Food Science and Technology v.31 n.3 2011
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 31, Issue: 3, Pages: 758-764, Published: SEP 2011
The purpose of this study was to follow-up color changes in low-calorie strawberry and guava jellies during storage. To this end, one formulation of each flavor was prepared varying the application of hydrocolloids (pectin and modified starch). The j
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bf5f2509dfdee080a17e77deeef717f
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300032&lng=en&tlng=en
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10
Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam
Autor: Silvia Pimentel Marconi Germer, Alexandre Saikali Kanaan, Paulo Eduardo da Rocha Tavares, Silvia Cristina Sobottka Rolim de Moura, Alba Lucia Andrade Coelho Nisida, Adriana Barreto Alves
Publikováno v: Food and Bioprocess Technology. 5:2488-2496
The objective of this study was to monitor the stability of anthocyanin and phenolic compounds contained in two formulations of blackberry jam (traditional and low-sugar) during storage. For that purpose, jams were prepared with varying amounts of hy
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9d49a90d86cd347d25ec258ee49af99e
https://doi.org/10.1007/s11947-011-0578-7
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