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41. | | EL AJJOURI, M.; SATRANI, B.; GHANMI, M.; AAFI, A.; FARAH, A.; RAHOUTI, M.; AMARTI, F.; ABERCHANE, M. Activité antifongique des huiles essentielles de Thymus bleicherianus Pomel et Thymus capitatus (L.) Hoffm. & Link contre les champignons de pourriture du bois d'œuvre. Biotechnologie, Agronomie Société et Environnement, Gembloux, v. 12, n. 4, p. 345-351, 4. trim. 2008. Biblioteca(s): Embrapa Agricultura Digital. |
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42. | | ARRUDA, N. P.; REZENDE, C. C.; COURI, S.; HOVELL, A. M. H.; FARAH, A.; BRANDÃO, J.; SILVA, C. G. Ácidos clorogênicos (CGA), fenólicos totais e atividade antioxidante em café arábica verde de diferentes estádios de maturação. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE QUÍMICA, 32., 2009, Fortaleza. Químicos para uma potência emergente: resumos. São Paulo: Sociedade Brasileira de Química, 2009. 1 CD-ROM. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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44. | | FELBERG, I.; FARAH, A.; GODOY, R. L. O.; PACHECO, S.; MONTEIRO, M.; CALADO, V.; DONANGELO, C. M. Urinary excretion of isoflavones aglicones and metabolites in healthy adults after consumption of a soy-coffee beverage. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. 1 CD-ROM. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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45. | | MAMEDE, A. M. G. N.; TORRES, T. L.; SOARES, A. G.; FONSECA, M. J. O.; GONCALVES, N. B.; FARAH, A. Chemical and physico-chemical characterization, and antioxidant activity of italian tomatoes (Lycopersicon esculentum Mill.) under organic crop management. Acta Horticulturae, v. 933, p. 569-576, Mar. 2012. Edition of Proceedings of the XXVIII International Horticultural Congress on Science and Horticulture for People: International Symposium on Organic Horticulture: Productivity and Sustainability, Lisbon, Aug. 2010. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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46. | | AMARTI, F.; SATRANI, B.; GHANMI, M.; FARAH, A.; AAFI, A.; AARAB, L.; EL AJJOURI, M.; CHAOUCH, A. Composition chimique et activité antimicrobienne des huiles essentielles de Thymus algeriensis Boiss. & Reut. et Thymus ciliatus (Desf.) Benth. du Maroc. Biotechnologie, Agronomie Société et Environnement, Gembloux, v. 14, n. 1, p. 141-148, 2010. Biblioteca(s): Embrapa Agricultura Digital. |
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47. | | COSTA, L. L.; DONANGELO, C. M.; DELIZA, R.; SILVEIRA, C. L. P.; FREITAS, D. D. G.; FARAH, A. Consumer acceptance threshold for iron and zinc concentrations in brews obtained from fortified ground roasted coffee. In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 24., 2012, Costa Rica. Programme & abstracts. [S.l.]: Association for Science and Information on Coffee, 2012. p. 167. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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48. | | FERREIRA, T.; OLIVEIRA, T. C.; LIMA, I. S.; MORAIS, A. C. F.; FARAH, A.; OLIVEIRA, E. M. M. Desenvolvimento de método biomolecular para detecção e quantificação de arroz em amostras de café através do Sistema TaqMan. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais. Gramado: SBCTA Regional, 2016. 6 p. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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50. | | FELBERG, I.; FARAH, A.; MONTEIRO, M. C.; GODOY, R. L. de O.; PACHECO, S.; CALADO, V.; DONANGELO, C. M. Effect of simultaneous consumption of soymilk and coffee on the urinary excretion of isoflavones, chlorogenic acids and metabolites in healthy adults. Journal of Functional Foods, v. 19, p. 688-699, 2015. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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52. | | DUARTE, G.; FELBERG, I.; CALADO, V.; DE PAULA, J.; JESUS, M. S. C. de; DELIZA, R.; MIGUEL, M. A. L.; FARAH, A. Fermented Soy-coffee Pudding Dessert Containing Probiotics: Product Formulation and Evaluation of Compositional Changes during Fermentation. Journal of Food and Nutrition Research, v. 11, n. 5, p. 333-344. 2023 Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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54. | | FELBERG, I.; FARAH, A.; CALADO, V.; TOCI, A.; GODOY, R. L. O.; PACHECO, S.; ANTONIASSI, R.; FREITAS, S. C. de; DONANGELO, C. M. Instant soy coffee beverage: chemical stability and bioactive compounds during storage. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: abstracts. Foz do Iguaçu: IUFoST: ALACCTA, 2012. 1 CD-ROM. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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55. | | FELBERG, I.; DELIZA, R.; FARAH, A.; CALADO, V.; SILVA, J. P. L.; TOCI, A. T.; FREITAS, S. C.; DONANGELO, C. M. Chemical stability and consumer acceptance during storage of a cold instant soy coffee beverage. In: INTERNATIONAL CONFERENCE ON COFFEE SCIENCE, 23., 2010, Bali. Programme & abstracts. [S.l.]: Association for Science and Information on Coffee, 2010. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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56. | | MAMEDE, A. M. G. N.; FARAH, A.; SOARES, A. G.; BARBOZA, H. T. G.; OLIVEIRA, E. J.; SANTOS, M. C. da S.; SOUZA, A. M. de. Characterization of volatile compounds of passion fruit species of semi-arid region in the Brazilian Northeast. In: ENCONTRO NACIONAL DE CROMATOGRAFIA, 7., 2012, Porto. Posters... Porto: Sociedade Portuguesa de Química, 2012. p. 134. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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58. | | VIEIRA-PORTO, A. C.; CUNHA, S. C.; ROSA, E. C.; DEPAULA, J.; CRUZ, A. G.; FREITAS-SILVA, O.; FERNANDES, J. O.; FARAH, A. Chemical composition and sensory profiling of coffees treated with asparaginase to decrease acrylamide formation during roasting. Food Research International, v. 186, 114333, 2024. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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59. | | MAMEDE, A. M. G. N.; SOARES, A. G.; TORRES, T. L.; GONCALVES, N. B.; FONSECA, M. J. D. O.; FARAH, A. F. Physical and chemical characterization of italian tomatoes under organic crop management. In: INTERNATIONAL HORTICULTURAL CONGRESS, 28., 2010, Lisboa. Science and horticulture for people: abstracts. [S.l.]: ISHS, 2010. v. 2, p. 673-674, S14.299. Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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60. | | MAMEDE, A. M. G.; SOARES, A. G.; TORRES, T. L.; GONCALVES, N. B.; FONSECA, M. J. de O.; FARAH, A. F. Physical and chemical characterization of italian tomatoes under organic crop management. In: INTERNATIONAL HORTICULTURAL CONGRESS, 28., 2010, Lisboa. Science and horticulture for people: abstracts. Lisbon: ISHS, 2010. v. 2, p. 673-674. Resumo S14.299. Biblioteca(s): Embrapa Hortaliças. |
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Registros recuperados : 62 | |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
12/07/2023 |
Data da última atualização: |
13/07/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
DUARTE, G.; FELBERG, I.; CALADO, V.; DE PAULA, J.; JESUS, M. S. C. de; DELIZA, R.; MIGUEL, M. A. L.; FARAH, A. |
Afiliação: |
GISELLE DUARTE, UFRJ; IFRJ; ILANA FELBERG, CTAA; VERONICA CALADO, UFRJ; JULIANA DE PAULA, UFRJ; MONALISA SANTANA COELHO DE JESUS, CTAA; ROSIRES DELIZA, CTAA; MARCO ANTONIO L. MIGUEL, UFRJ; ADRIANA FARAH, UFRJ. |
Título: |
Fermented Soy-coffee Pudding Dessert Containing Probiotics: Product Formulation and Evaluation of Compositional Changes during Fermentation. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Journal of Food and Nutrition Research, v. 11, n. 5, p. 333-344. 2023 |
Idioma: |
Inglês |
Conteúdo: |
This study aimed at developing a probiotic fermented soymilk-based dessert containing coffee and soybean hull. Nine fermented formulations were elaborated with 10% powdered soymilk (w/v), varying percentages of sugar, arabica soluble coffee, and soy hull. They were fermented with probiotic strains of Lactobacilli and Bifidobacteria (106 CFU/mL). One hundred and twenty-nine adults from Rio de Janeiro/RJ and Curitiba/PR, Brazil, evaluated the acceptance of the formulated products. The final formulation was physicochemically characterized. During 6h fermentation, the probiotics count increased from 106 to 108 in both strains. The well-accepted formulation contained 15% sucrose, 1% soy hull, and 0.5 or 1.5 % soluble coffee (score: 6.6±1.5 on a 9-point-scale). Alternatively, sucrose can be replaced by other types of sweeteners. Young people (n=45) who drank 2-4 cups of coffee per day liked the product the most (score: 7.1±1.4). While fermentation did not affect the total soy isoflavones content, it decreased the content of coffee chlorogenic acids by 32.6% but produced bioavailable phenolic acids as metabolites. A decrease in the content of flatus-producing oligosaccharides was also observed. In conclusion, probiotics fermentation and the addition of arabica soluble coffee made possible the development of a well-accepted and potentially healthy beany-flavor-free, dairy-free, pudding-like dessert. |
Palavras-Chave: |
Dairy-free; Soy hull; Vegan. |
Thesaurus NAL: |
Phenolic compounds; Probiotics; Soymilk; Vegan diet. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02261naa a2200289 a 4500 001 2154916 005 2023-07-13 008 2023 bl uuuu u00u1 u #d 100 1 $aDUARTE, G. 245 $aFermented Soy-coffee Pudding Dessert Containing Probiotics$bProduct Formulation and Evaluation of Compositional Changes during Fermentation.$h[electronic resource] 260 $c2023 520 $aThis study aimed at developing a probiotic fermented soymilk-based dessert containing coffee and soybean hull. Nine fermented formulations were elaborated with 10% powdered soymilk (w/v), varying percentages of sugar, arabica soluble coffee, and soy hull. They were fermented with probiotic strains of Lactobacilli and Bifidobacteria (106 CFU/mL). One hundred and twenty-nine adults from Rio de Janeiro/RJ and Curitiba/PR, Brazil, evaluated the acceptance of the formulated products. The final formulation was physicochemically characterized. During 6h fermentation, the probiotics count increased from 106 to 108 in both strains. The well-accepted formulation contained 15% sucrose, 1% soy hull, and 0.5 or 1.5 % soluble coffee (score: 6.6±1.5 on a 9-point-scale). Alternatively, sucrose can be replaced by other types of sweeteners. Young people (n=45) who drank 2-4 cups of coffee per day liked the product the most (score: 7.1±1.4). While fermentation did not affect the total soy isoflavones content, it decreased the content of coffee chlorogenic acids by 32.6% but produced bioavailable phenolic acids as metabolites. A decrease in the content of flatus-producing oligosaccharides was also observed. In conclusion, probiotics fermentation and the addition of arabica soluble coffee made possible the development of a well-accepted and potentially healthy beany-flavor-free, dairy-free, pudding-like dessert. 650 $aPhenolic compounds 650 $aProbiotics 650 $aSoymilk 650 $aVegan diet 653 $aDairy-free 653 $aSoy hull 653 $aVegan 700 1 $aFELBERG, I. 700 1 $aCALADO, V. 700 1 $aDE PAULA, J. 700 1 $aJESUS, M. S. C. de 700 1 $aDELIZA, R. 700 1 $aMIGUEL, M. A. L. 700 1 $aFARAH, A. 773 $tJournal of Food and Nutrition Research$gv. 11, n. 5, p. 333-344. 2023
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