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| Registros recuperados : 3 | |
| 1. |  | SOUZA, T. F. G.; PIERDONÁ, T. M.; MACEDO, F. S.; AQUINO, P. E. A.; RANGEL, G. F. P.; DUARTE, R. S.; SILVA, L. M. A. e; VIANA, G. S. B.; ALVES, A. P. N. N.; MONTENEGRO, R. C; WILKE, D. V.; SILVEIRA, E. R.; ALENCAR, N. M. N. A proline derivative-enriched methanol fraction from sideroxylon obtusifolium leaves (Mfsol) stimulates human keratinocyte cells and exerts a healing effect in a burn wound model. Brazilian Journal of Medical and Biological Research, v. 54, n. 9, art. no. e10700, 2021.| Biblioteca(s): Embrapa Agroindústria Tropical. |
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| 2. | | ANDRÉ, W. P. P.; PAIVA JUNIOR, J. R. de; CAVALCANTE, G. S.; RIBEIRO, W. L. C.; ARAÚJO FILHO, J. V. de; SANTOS, J. M. L. dos; ALVES, A. P. N. N.; MONTEIRO, J. P.; MORAIS, S. M. de; SILVA, I. N. G. da; OLIVEIRA, L. M. B. de; ABREU, F. O. M. da S.; BEVILAQUA, C. M. L. Anthelmintic activity of nanoencapsulated carvacryl acetate against gastrointestinal nematodes of sheep and its toxicity in rodents. Brazilian Journal of Veterinary Parasitololgy, v. 29, n. 1, e013119, 2020.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 3. | | SANTOS, F. A.; VIANA, A. F. S. C.; NUNES, P. I. G.; PORTELA, B. Y. M.; ALVES, A. P. N. N.; VIANA, D. DE A.; CARVALHO, K. R.; PEREIRA, R. de C. A.; RIBEIRO, P. R. V.; ALVES FILHO, E. G.; BRITO, E. S. de; SILVEIRA, E. R.; CANUTO, K. M. UPLC-QTOF-MS/MS-based metabolomic approach and gastroprotective effect of two chemotypes of Egletes viscosa (L.) less. against ethanol-induced gastric ulcer in mice. Journal of Ethnopharmacology, 116348, june 2023.| Biblioteca(s): Embrapa Alimentos e Territórios. |
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| Registros recuperados : 3 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
12/07/2023 |
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Data da última atualização: |
13/07/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
DUARTE, G.; FELBERG, I.; CALADO, V.; DE PAULA, J.; JESUS, M. S. C. de; DELIZA, R.; MIGUEL, M. A. L.; FARAH, A. |
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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. |
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Título: |
Fermented Soy-coffee Pudding Dessert Containing Probiotics: Product Formulation and Evaluation of Compositional Changes during Fermentation. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Journal of Food and Nutrition Research, v. 11, n. 5, p. 333-344. 2023 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Dairy-free; Soy hull; Vegan. |
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Thesaurus NAL: |
Phenolic compounds; Probiotics; Soymilk; Vegan diet. |
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Categoria do assunto: |
-- |
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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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