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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
25/11/2022 |
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Data da última atualização: |
28/11/2022 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
ROSA, P. M.; GOMES, F. dos S.; CHAVES, A. C. S. D.; SÁ, D. de G. C. F. de; FERREIRA, J. C. S.; TONON, R. V.; CABRAL, L. M. C. |
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Afiliação: |
P. M. ROSA, UFRRJ; FLAVIA DOS SANTOS GOMES, CTAA; ANA CAROLINA SAMPAIO DORIA CHAVES, CTAA; DANIELA DE GRANDI C FREITAS DE SA, CTAA; JOSE CARLOS SA FERREIRA, CTAA; RENATA VALERIANO TONON, CTAA; LOURDES MARIA CORREA CABRAL, CTAA. |
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Título: |
Application of powdered juçara pulp as a natural colorante in ice cream and its sensory and functional potenteial evaluation. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
In: INTERNATIONAL CONGRESS ON BIOACTIVE COMPOUNDS, 2.; INTERNATIONAL WORKSHOP ON BIOACTIVE COMPOUNDS, 3., 2022, Campinas. Personal nutrition, ageing and food science: proceedings. Campinas: Unicamp, 2022. 2 p. |
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Idioma: |
Inglês |
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Notas: |
154383. |
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Conteúdo: |
Juçara pulp is na alternative for obtaining natural ingredients for the food industry, adding value to the product and health to the consumers. The objective of this work was to apply the powdered juçara pulp as a natural colorant in a red fruit ice cream in order to evaluate the consumer expectation regarding the acceptance of the ice cream, as well as to carry out the physical-chemical and functional characterization of the final product. |
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Palavras-Chave: |
Juçara; Natural ingredient. |
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Thesagro: |
Ingrediente; Polpa; Tecnologia de Alimento. |
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Thesaurus Nal: |
Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1148782/1/galoa-proceedings-icbc-2022-154383.pdf
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Marc: |
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001 2148782
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100 1 $aROSA, P. M.
245 $aApplication of powdered juçara pulp as a natural colorante in ice cream and its sensory and functional potenteial evaluation.$h[electronic resource]
260 $aIn: INTERNATIONAL CONGRESS ON BIOACTIVE COMPOUNDS, 2.; INTERNATIONAL WORKSHOP ON BIOACTIVE COMPOUNDS, 3., 2022, Campinas. Personal nutrition, ageing and food science: proceedings. Campinas: Unicamp, 2022. 2 p.$c2022
500 $a154383.
520 $aJuçara pulp is na alternative for obtaining natural ingredients for the food industry, adding value to the product and health to the consumers. The objective of this work was to apply the powdered juçara pulp as a natural colorant in a red fruit ice cream in order to evaluate the consumer expectation regarding the acceptance of the ice cream, as well as to carry out the physical-chemical and functional characterization of the final product.
650 $aFood technology
650 $aIngrediente
650 $aPolpa
650 $aTecnologia de Alimento
653 $aJuçara
653 $aNatural ingredient
700 1 $aGOMES, F. dos S.
700 1 $aCHAVES, A. C. S. D.
700 1 $aSÁ, D. de G. C. F. de
700 1 $aFERREIRA, J. C. S.
700 1 $aTONON, R. V.
700 1 $aCABRAL, L. M. C.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 1 | |
| 1. |  | ROSA, P. M.; GOMES, F. dos S.; CHAVES, A. C. S. D.; SÁ, D. de G. C. F. de; FERREIRA, J. C. S.; TONON, R. V.; CABRAL, L. M. C. Application of powdered juçara pulp as a natural colorante in ice cream and its sensory and functional potenteial evaluation. In: INTERNATIONAL CONGRESS ON BIOACTIVE COMPOUNDS, 2.; INTERNATIONAL WORKSHOP ON BIOACTIVE COMPOUNDS, 3., 2022, Campinas. Personal nutrition, ageing and food science: proceedings. Campinas: Unicamp, 2022. 2 p. 154383.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 1 | |
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