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| Registros recuperados : 70 | |
| 14. |  | PACHECO, S.; GODOY, R. L. O.; PORTE, A.; ROSA, J. S. da; ARAÚJO, M. C. P. Obtaining zeaxanthin and violaxanthin standards for high performance liquid chromatography from solanum pseudocapsicum and capsicum annuum. 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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| 18. | | SCHULZ, D. F.; GODOY, R. L. O.; PACHECO, S.; ROSA, J. S. da. Utilização do 6-aminoquinolil-N-hydroxisuccinimidil carbamato (AQC) como agente derivatizante de histamina para análise de pescados por CLAE. Higiene Alimentar, São Paulo, v. 23, n. 170/171, p. 294-295, mar./abr. 2009. Edição dos Trabalhos apresentados no IV Congresso Latinoamericano e X Congresso Brasileiro de Higienistas Alimentos, III Encontro Nacional de Centros de Controle de Zoonoses, II Encontro do Sistema Brasileiro de Inspeção de Produtos de Origem Animal, Florianópolis, abr. 2009.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 19. | | PACHECO, S.; OIANO-NETO, J.; GODOY, R. L. de O.; ROSA, J. S. da; SOUZA, R. F. de. Amino acids analysis by RP-HPLC and derivatization with 6-aminoquinolyl-N-hydroxysuccnimidyl carbamate (AQC) using bovine serum albumin (BSA) for method standardization. In: INTERNATIONAL CONFERENCE OF AGRICULTURAL ENGINEERING; BRAZILIAN CONGRESS OF AGRICULTURAL ENGINEERING, 37.; INTERNATIONAL LIVESTOCK ENVIRONMENT SYMPOSIUM, 8., 2008, Foz do Iguaçu. Technology for all: sharing the knowledge for development: proceedings. Jaboticabal: SBEA, 2008. 1 CD-ROM.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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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
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
14/12/2023 |
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Data da última atualização: |
23/01/2024 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
STEPHAN, M. P.; ROSA, J. S. da. |
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Afiliação: |
MARILIA PENTEADO STEPHAN, CTAA; JEANE SANTOS DA ROSA, CTAA. |
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Título: |
Utilization of beetroot as funcional food for production of nitrate rich gummy. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: CIÊNCIA E TECNOLOGIA DE ALIMENTOS, v, 16. Belo Horizonte: Poisson, 2023. cap. 9, p. 97-101. |
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Idioma: |
Inglês |
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Conteúdo: |
Gelatin candies or gelatin gums are very popular confectionery products and can be available in several shapes, colors and flavors. These confectionery products can be used as carriers of nutrients and functional molecules by the addition of fruit or vegetable extracts. In this work, beet extract will be used as a metabolic carrier. As for the technological aspect, these candies when made with high concentrations of gelatin can present solid textures that are stable at room temperature. In this work, the formula for producing this product supplemented with strawberry and beet is demonstrated. This supplement can act as a vasodilator, increasing blood flow and therefore allowing better muscle oxygenation for athletes. It can also help in reducing blood pressure. Besides this, this type of functional food in candy format is easy to consume and has no aftertaste, being well accepted even by children. The process used in this work showed that it is possible to obtain 9g candy with a low caloric index and high levels of nitrate (8.1mg/candy). |
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Palavras-Chave: |
Functional candy; Hypertensive individuals; Vasodilatation. |
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Thesaurus NAL: |
Nitrous oxide. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01642naa a2200181 a 4500
001 2159718
005 2024-01-23
008 2023 bl uuuu u00u1 u #d
100 1 $aSTEPHAN, M. P.
245 $aUtilization of beetroot as funcional food for production of nitrate rich gummy.$h[electronic resource]
260 $c2023
520 $aGelatin candies or gelatin gums are very popular confectionery products and can be available in several shapes, colors and flavors. These confectionery products can be used as carriers of nutrients and functional molecules by the addition of fruit or vegetable extracts. In this work, beet extract will be used as a metabolic carrier. As for the technological aspect, these candies when made with high concentrations of gelatin can present solid textures that are stable at room temperature. In this work, the formula for producing this product supplemented with strawberry and beet is demonstrated. This supplement can act as a vasodilator, increasing blood flow and therefore allowing better muscle oxygenation for athletes. It can also help in reducing blood pressure. Besides this, this type of functional food in candy format is easy to consume and has no aftertaste, being well accepted even by children. The process used in this work showed that it is possible to obtain 9g candy with a low caloric index and high levels of nitrate (8.1mg/candy).
650 $aNitrous oxide
653 $aFunctional candy
653 $aHypertensive individuals
653 $aVasodilatation
700 1 $aROSA, J. S. da
773 $tIn: CIÊNCIA E TECNOLOGIA DE ALIMENTOS, v, 16. Belo Horizonte: Poisson, 2023. cap. 9, p. 97-101.
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