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检索条件"机构=Post Graduate Program in Food Science and Technology"
389 条 记 录,以下是1-10 订阅
排序:
From nut to Dulce de leche: Development of a vegan alternative – Physicochemical characterization, microbiological evaluation and sensory analysis
Food and Humanity
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food and Humanity 2023年 1卷 581-588页
作者: de Jesus, Eliane Pompeu Techi Diniz, Luan Gabriel Alves, Vanessa da Silva, Yara Prock Schmitz, Ana Camila Quast, Leda Battestin dos Passos Francisco, Cátia Tavares Tormen, Luciano Bertan, Larissa Canhadas Food Engineering and Food Science and Technology Post Graduation Program Federal University of Fronteira Sul Laranjeiras do Sul Parana Brazil
There is a growing trend in the consumption of plant-based raw materials and the use of nuts is a promising alternative in the development of non-dairy foods. This study aimed to produce vegan Dulce de leche with wate... 详细信息
来源: 评论
Effect of proteases on water-soluble and fat-soluble aroma precursors of goat visceras protein hydrolysate
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food Bioscience 2022年 第3期47卷 975-985页
作者: Ana Rita Ribeiro de Araújo Cordeiro Lorena Lucena de Medeiros Lary de Souza Olegário Leila Moreira de Carvalho Taliana Kenia Alencar Bezerra Maria Teresa Bertoldo Pacheco Mércia de Sousa Galvão Marta Suely Madruga Post Graduate Program in Food Science and Technology Department of Food EngineeringTechnology CentreFederal University of ParaibaCampus I58051-900João PessoaParaíbaBrazil Food Technology Institute (ITAL).Science and Food Quality Center 13070-179CampinasSão PauloBrazil
This study investigated the action of proteolytic enzymes in the production of goat viscera hydrolysates,and their flavoring *** study focus the production of flavor precursor molecules and the formation of volatile c... 详细信息
来源: 评论
The technological potential of agro-industrial residue from grape pulping(Vitis spp.)for application in meat products:A review
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food Bioscience 2022年 第5期49卷 40-49页
作者: Marcelo Edvan dos Santos Silva Cristiani Viegas Brandao Grisi Suzana Pedroza da Silva Marta Suely Madruga Fabio Anderson Pereira da Silva Post-Graduate Program in Food Science and Technology Department of Food EngineeringTechnology CentreFederal University of ParaibaJoao PessoaParaiba58051-900Brazil Post-Graduate Program in Agrifood Technology Federal University of ParaibaCampus Universitario IIIBananeirasPBBrazil Federal University of Pernambuco’s Agreste Av.Bom PastorBoa Vista55296-901GaranhunsPEBrazil
This review aimed to investigate the technological potential of grape pomace for application in the meat industry,approaching the compounds of interest and presenting the challenges of its application in meat *** poma... 详细信息
来源: 评论
Effects of a Combination of Phytoestrogens on Risk Factors for Cardiovascular Diseases in Climacteric Women: A Randomized, Placebo-controlled Trial
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Current Bioactive Compounds 2023年 第2期19卷 20-28页
作者: de Barros, Evayne dos Santos, Paola Cristine de Bortoli Frigo, Maiara Weber, Jucieli Zanelatto, Carla Koehnlein, Eloá Angélica Course of Nutrition Federal University of Fronteira Sul Realeza Brazil Post Graduate Program in Food Science and Technology Federal University of Fronteira Sul Laranjeiras do Sul Brazil University center of Pato Branco Brazil
Background & Aims: The incidence of cardiovascular disease in climacteric women has increased, becoming the main cause of death in mature women. The use of phytoestrogens, isoflavones, and lignans derived from soy... 详细信息
来源: 评论
Ginger infusion increases diet-induced thermogenesis in healthy individuals:A randomized crossover trial
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food Bioscience 2022年 第6期50卷 314-319页
作者: Ana Paula da Costa Soares Natália Cristina de Faria Guilherme Fonseca Graciano James Almada da Silva Vitoria Shievila dos Santos Gonçalves Virginia Del Carmen Trancoso Valenzuela Maria Isabel Toulson Davisson Correia Lucilene Rezende Anastácio Post-Graduate Program in Food Science Pharmacy SchoolUniversidade Federal de Minas GeraisBrazil Surgical Post-Graduate Program Alfa Institute of GastroenterologyHospital das ClínicasUniversidade Federal de Minas GeraisBrazil Pharmacy Department Universidade Federal de SergipeBrazil Fundação Ezequiel Dias Brazil
The purpose of this study is to evaluate the acute effect of ingesting ginger infusion on energy metabolism,appetite responses,and food intake in healthy *** is a clinical(RBR-9ZJGQM),randomized,open,and crossover stu... 详细信息
来源: 评论
Edible coating from VCO, iota-carrageenan and alginate blends for pindang fish preservation
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Green Materials 2023年 第1期13卷 3-16页
作者: Iswahyuni, Hana Suyatma, Nugraha Edhi Wulandari, Nur Irianto, Hari Eko Dewi, Fera Roswita Nurhayati Sinurat, Ellya Nurbayasari, Rodiah Giyatmi Fransiska, Dina Analyst Ministry for Marine Affairs and Fisheries IPB University Bogor Indonesia Master of Food Technology Study Program Graduate School IPB University Bogor Indonesia Department of Food Science and Technology Faculty of Agricultural Engineering and Technology IPB University Bogor Indonesia Research Center for Marine and Land Bioindustry National Research and Innovation Agency of the Republic of Indonesia Lombok Indonesia Food Technology Study Program Faculty of Food Technology and Health Sahid University Jakarta Indonesia Research Center for Applied Microbiology National Research and Innovation Agency of the Republic of Indonesia Cibinong Indonesia
This study aims to develop an edible coating based on virgin coconut oil (VCO) nanoemulsion, iota-carrageenan and alginate to prolong the shelf life of pindang (mildly salted cooked) fish products. The research involv... 详细信息
来源: 评论
Total Antioxidant Capacity of Meals Suggested in the Dietary Guidelines for the Brazilian Population
SSRN
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SSRN 2025年
作者: Ranzi, Maria Eduarda Noronha, Luana Alberti Arruda, Giovana Eduarda Koehnlein, Eloá Angélica Federal University of Fronteira Sul Realeza Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Laranjeiras do Sul Brazil
Chronic non-communicable diseases have modifiable risk factors, with dietary habits being a key component. A diet abundant in antioxidant-rich foods is inversely correlated with the onset and progression of these dise... 详细信息
来源: 评论
Microencapsulated phenolic-rich extract from juice processing grape pomace(Vitis *** Var):Effects on oxidative stability of raw and pre-cooked bovine burger
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food Bioscience 2022年 第6期50卷 2120-2129页
作者: Marcelo Edvan dos Santos Silva Rodrigo Lira de Oliveira Thamyres Cesar de Albuquerque Sousa Cristiani Viegas Brandão Grisi Valquíria Cardoso da Silva Ferreira Tatiana Souza Porto Marta Suely Madruga Suzana Pedroza da Silva Fábio Anderson Pereira da Silva Post-Graduate Program in Food Science and Technology Department of Food EngineeringTechnology CentreFederal University of ParaibaJoão PessoaParaiba58051-900Brazil Northeast Biotechnology Network/RENORBIO Federal Rural University of Pernambuco (UFRPE)Dom Manoel de MedeirosDois Irmãos52171-900RecifePEBrazil Federal University of Pernambuco's Agreste (UFAPE) GaranhunsAv.Bom PastorBoa Vista55296-901 GaranhunsPEBrazil Post-Graduate Program in Agrifood Technology Federal University of ParaibaCampus Universitario IIIBananeirasPBBrazil
Grape processing generates residues rich in bioactive compounds with potential application in the meat ***,these substances are unstable and needs to be treated to allow their action during the processing and storage ... 详细信息
来源: 评论
What are the Levels of Polyphenols in Brazilian Meals? An Estimate Based on the Degree of food Processing (Nova Classification)
SSRN
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SSRN 2024年
作者: Grigol, Eduarda Camila Bau Noronha, Luana Alberti Arruda, Giovana Eduarda Ranzi, Maria Eduarda Koehnlein, Eloá Angélica Federal University of Fronteira Sul Realeza Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Laranjeiras do Sul Brazil
Considering the importance of polyphenol intake in reducing the risk of non-communicable chronic diseases, it is essential to encourage populations around the world, especially in Brazil, to consume foods that increas... 详细信息
来源: 评论
Application of LDPE Film–Loaded Nutmeg Essential Oil Pickering Emulsion to Extend Tilapia Fillets’ Shelf Life
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food and Bioprocess technology 2024年 第10期17卷 3031-3045页
作者: Yudhistira, Bara Chang, Chao-Kai Punthi, Fuangfah Cheng, Kuan-Chen Husnayain, Naila Hsieh, Chang-Wei Department of Food Science and Biotechnology National Chung Hsing University Taichung City402 Taiwan Department of Food Science and Technology Sebelas Maret University Surakarta City Central Java57126 Indonesia Institute of Biotechnology National Taiwan University Taipei10617 Taiwan Graduate Institute of Food Science Technology National Taiwan University Taipei10617 Taiwan Department of Optometry Asia University Taichung City413305 Taiwan Department of Medical Research China Medical University Hospital Taichung City404333 Taiwan International Master Program of Agriculture National Chung Hsing University Taichung City402 Taiwan
The food industry is still dependent on plastics for packaging materials, primarily due to their effectiveness in safeguarding products from external factors, such as moisture, light, and gas. However, traditional pla... 详细信息
来源: 评论