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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
17/12/2021 |
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Data da última atualização: |
27/07/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PRESTES, A. A.; VARGAS, M. O.; HELM, C. V.; ESMERINO, E. A.; SILVA, R.; PRUDENCIO, E. S. |
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Afiliação: |
AMANDA ALVES PRESTES, Programa de Pós-Graduação em Engenharia de Alimentos, Universidade Federal de Santa Catarina; MARYELLA OSÓRIO VARGAS, Universidade Federal de Santa Catarina; CRISTIANE VIEIRA HELM, CNPF; ERICK ALMEIDA ESMERINO, Instituto federal do Rio de Janeiro; RAMON SILVA, Instituto federal do Rio de Janeiro; ELANE SCHWINDEN PRUDENCIO, Universidade Federal de Santa Catarina. |
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Título: |
How to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds: a review. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Science and Technology, v. 42, e17721, 2022. |
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DOI: |
https://doi.org/10.1590/fst.17721 |
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Idioma: |
Português |
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Conteúdo: |
Fermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a potential nutritional value, taking food industries to invest, nowadays, in dairy products with a functional and healthy appeal due to the changes in the habits and diet of the population. The addition of natural ingredients from vegetables and fruits into fermented milks is a tendency nowadays. The inclusion of natural additives may change the texture, composition, sensory attributes and increase of the shelf life since some compounds are related to have a high antioxidant activity, which decreases the development of deteriorating microorganisms. These called bioactive compounds are synthesized by plants and also may contribute to the fermented milk formulation, in special from fruits, which increase the sensory acceptance. Several classes of fruits bioactive compounds are associated to several health benefits and are a base of many studies about functional fermented milks, reported in this review. This theory background becomes essential for future studies and dairy products development. |
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Palavras-Chave: |
Alimento funcional; Atividade antioxidante; Functional food. |
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Thesaurus Nal: |
Antioxidant activity; Dairy products; Natural additives; Prebiotics. |
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Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1138019/1/FST-2022-HowImproveMilksAddedFruitsBioactive.pdf
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Marc: |
LEADER 02074naa a2200277 a 4500
001 2138019
005 2022-07-27
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/fst.17721$2DOI
100 1 $aPRESTES, A. A.
245 $aHow to improve the functionality, nutritional value and health properties of fermented milks added of fruits bioactive compounds$ba review.$h[electronic resource]
260 $c2022
520 $aFermented milks, with diverse manufacturing, fermentations and specific strains, have been consumed around the world, with a millennial knowledge of their production. These dairy products have a potential nutritional value, taking food industries to invest, nowadays, in dairy products with a functional and healthy appeal due to the changes in the habits and diet of the population. The addition of natural ingredients from vegetables and fruits into fermented milks is a tendency nowadays. The inclusion of natural additives may change the texture, composition, sensory attributes and increase of the shelf life since some compounds are related to have a high antioxidant activity, which decreases the development of deteriorating microorganisms. These called bioactive compounds are synthesized by plants and also may contribute to the fermented milk formulation, in special from fruits, which increase the sensory acceptance. Several classes of fruits bioactive compounds are associated to several health benefits and are a base of many studies about functional fermented milks, reported in this review. This theory background becomes essential for future studies and dairy products development.
650 $aAntioxidant activity
650 $aDairy products
650 $aNatural additives
650 $aPrebiotics
653 $aAlimento funcional
653 $aAtividade antioxidante
653 $aFunctional food
700 1 $aVARGAS, M. O.
700 1 $aHELM, C. V.
700 1 $aESMERINO, E. A.
700 1 $aSILVA, R.
700 1 $aPRUDENCIO, E. S.
773 $tFood Science and Technology$gv. 42, e17721, 2022.
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Registro original: |
Embrapa Florestas (CNPF) |
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Registro |
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URL |
Voltar
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
28/09/2020 |
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Data da última atualização: |
28/09/2020 |
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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: |
MOLINARI, K. C.; MAGALHAES, W. L. E.; PAWLICKA, A.; MACHADO, G. de O. |
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Afiliação: |
Krissina Camilla Molinari, Universidade Estadual do Centro-Oeste; WASHINGTON LUIZ ESTEVES MAGALHAES, CNPF; Agnieszka Pawlicka, IQSC, Universidade de S~ao Paulo; Gilmara de Oliveira Machado, Universidade Estadual do Centro-Oeste. |
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Título: |
Torrefaction effects on Pinus taeda L. pellets: gravimetric yield, equilibrium moisture content, and high heating value. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Molecular Crystals and Liquid Crystals, v. 693, n. 1, p. 7-17, 2019. |
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DOI: |
https://doi.org/10.1080/15421406.2020.1723911 |
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Idioma: |
Inglês |
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Conteúdo: |
This paper shows the results of the thermal treatment effect on Pinus taeda L. pellets. The torrefaction of the fresh pellets was conducted at 200?300 C for 30?90 min in a completely randomized factorial design followed by multiple linear regression analysis. The evaluation of the gravimetric yield (GY), equilibrium moisture content (Ueq), and high heating value (HHV) as a function of time and temperature of torrefaction indicated that this process decreased the GY and Ueq of the pellets, which resulted in fuels with higher energetic content when compared to the fresh Pinus taeda L. pellets. |
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Palavras-Chave: |
Biomass energy; Factorial design; Multiple linear regression; Pirólise. |
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Thesagro: |
Biomassa; Energia; Pinus Taeda. |
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Thesaurus NAL: |
Pellets; Pyrolysis. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01461naa a2200277 a 4500
001 2125153
005 2020-09-28
008 2019 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1080/15421406.2020.1723911$2DOI
100 1 $aMOLINARI, K. C.
245 $aTorrefaction effects on Pinus taeda L. pellets$bgravimetric yield, equilibrium moisture content, and high heating value.$h[electronic resource]
260 $c2019
520 $aThis paper shows the results of the thermal treatment effect on Pinus taeda L. pellets. The torrefaction of the fresh pellets was conducted at 200?300 C for 30?90 min in a completely randomized factorial design followed by multiple linear regression analysis. The evaluation of the gravimetric yield (GY), equilibrium moisture content (Ueq), and high heating value (HHV) as a function of time and temperature of torrefaction indicated that this process decreased the GY and Ueq of the pellets, which resulted in fuels with higher energetic content when compared to the fresh Pinus taeda L. pellets.
650 $aPellets
650 $aPyrolysis
650 $aBiomassa
650 $aEnergia
650 $aPinus Taeda
653 $aBiomass energy
653 $aFactorial design
653 $aMultiple linear regression
653 $aPirólise
700 1 $aMAGALHAES, W. L. E.
700 1 $aPAWLICKA, A.
700 1 $aMACHADO, G. de O.
773 $tMolecular Crystals and Liquid Crystals$gv. 693, n. 1, p. 7-17, 2019.
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