A5004561470- Agricultural and Food Sciences
- Botanical Research and Applications
- Phytochemistry Medicinal Plant Applications
- Bee Products Chemical Analysis
- Coconut Research and Applications
- Horticultural and Viticultural Research
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Geography and Environmental Studies
- Phytochemistry and Bioactivity Studies
- Plant and animal studies
- Probiotics and Fermented Foods
- Academic Research in Diverse Fields
- Protein Hydrolysis and Bioactive Peptides
- Food Chemistry and Fat Analysis
- Fermentation and Sensory Analysis
- Fungal Biology and Applications
- Insect and Pesticide Research
- Nanocomposite Films for Food Packaging
- Polysaccharides Composition and Applications
- Food composition and properties
- Biochemical and biochemical processes
- Cassava research and cyanide
- Muscle metabolism and nutrition
Universidade Federal de Campina Grande
2019-2025
Instituto Federal de Educação, Ciência e Tecnologia do Ceará
2021
Instituto Federal do Rio Grande do Norte
2017
O objetivo deste trabalho foi a produção, acompanhamento da cinética de fermentação e caracterização físico-química fermentado alcoólico umbu (Spondias tuberosa), fim verificar sua concordância com os padrões exigidos pela legislação brasileira para fermentados frutas. mosto preparado partir diluição polpa em água na proporção 1:1,5; sendo feita chaptalização do mesmo adição açúcar até 20°Brix; adicionou-se, ainda, carbonato cálcio corrigir o pH 4,00, metabissulfito potássio (0,1g.L-1)....
O objetivo do presente trabalho foi avaliar a influência da maceração enzimática com pectinases na polpa de cacau clone CCN-51, por meio rendimento, dos aspectos físico-químicos, teor polifenóis e atividade antioxidante diluída (PCD) resultante. Foram conduzidos três tratamentos. No tratamento T1, à acrescida água proporção 1:3 (m/v) o complexo enzimático Pectinex ULTRA SP-L, sendo mistura mantida 45 °C 15 minutos sob agitação; no T2 não houve adição enzimas T3 extraída manualmente. As PCD...
Introduction: Increased consumption of supplements aiming at improving performance in training and gaining muscle mass contributed to the rise sports supplements, with anemphasis on e-commerce, where practicality purchase sale these products is preponderant. Objective: Aiming contribute health consumers, objective this work was evaluate quality creatine sold online through content labeling analysis. Method: Six samples from brands e-commerce were compared a reference sample purchased...
The aim of this work was to elaborate meads from the honeys Apis mellifera and Melipona subnitida bees, fermented with Saccharomyces cerevisiae bayanus strains. were submitted physicochemical analyses. fermentations carried out at 25°C for four months beverages matured 10°C two months. showed different characteristics. highest DPPH radical inhibition percentages observed in produced honey, while yeast most suitable mead production due high content ethanol developed.