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  1. Article: Sensory Variations in Olive Oils from the Arbequina Variety Elaborated with Changes in Fruit Selection and Process

    dos Santos, Amanda Neris / de Oliveira da Silva, Luiz Fernando / Fante, Camila Argenta

    Food analytical methods. 2021 Aug., v. 14, no. 8

    2021  

    Abstract: In order to analyze possible sensory variations in extra virgin olive oils (EVOOs) by a trained sensory panel, three degree of maturity (DM) of Arbequina olives (green, verdant, and ripe) and four beat times (BT) of 30, 40, 50, and 60 min were studied ... ...

    Abstract In order to analyze possible sensory variations in extra virgin olive oils (EVOOs) by a trained sensory panel, three degree of maturity (DM) of Arbequina olives (green, verdant, and ripe) and four beat times (BT) of 30, 40, 50, and 60 min were studied during the production process. In this sense, twelve different elaboration forms of EVOO, monovarietal from Serra da Mantiqueira, were analyzed. Analyses of acidity, peroxide index, specific extinction, and descriptive sensory were performed on olive oils. The results were analyzed by parametric and nonparametric statistics according to the assumptions of ANOVA. The sensory profiles of the elaborated EVOOs showed different characteristics; the EVOOs of the DM green and verdant with BT 50 highlighted for “pungency” and sensory evolution harmonious and balanced; the BT 60 obtained the highest values for “green fruity,” and the DM ripe with BT 40 showed balance to the sensory attributes. From these results, it is possible to structure protocols for the preparation of olive oil in order to achieve an oil with desirable sensory characteristics.
    Keywords acidity ; extinction ; fruits ; olives ; sensory evaluation
    Language English
    Dates of publication 2021-08
    Size p. 1645-1653.
    Publishing place Springer US
    Document type Article
    ZDB-ID 2429656-9
    ISSN 1936-976X ; 1936-9751
    ISSN (online) 1936-976X
    ISSN 1936-9751
    DOI 10.1007/s12161-021-01997-3
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 7787: Show issues

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  2. Article: Use of Transglutaminase in Bakery Products

    Amante, Patrícia Regina / Fante, Camila Argenta / Pires, Renato Lins

    Journal of culinary science & technology. 2020 Nov. 01, v. 18, no. 6

    2020  

    Abstract: Bread is one of the most consumed foods in the world. Its manufacturing processes move approximately 2% of the Brazilian GDP, being among the six largest sectors of the national industry. One of the factors that impact the yield and manufacture of bakery ...

    Abstract Bread is one of the most consumed foods in the world. Its manufacturing processes move approximately 2% of the Brazilian GDP, being among the six largest sectors of the national industry. One of the factors that impact the yield and manufacture of bakery products is the quality of the flour, which desires a high amount of protein. Transglutaminase is an enzyme that forms cross-links between protein molecules and it has been suggested that it provides strength to wheat flour through the gluten network. Several studies have been conducted, with different methodologies and objectives, in order to study the effects of this enzyme. Thus, the scope of this research was to review the literature about some forms of use of transglutaminase in the food industry, especially noting its use in improving the quality of wheat flour and bakery products.
    Keywords breads ; crosslinking ; culinary science ; food industry ; gluten ; manufacturing ; protein-glutamine gamma-glutamyltransferase ; wheat flour
    Language English
    Dates of publication 2020-1101
    Size p. 549-559.
    Publishing place Taylor & Francis
    Document type Article
    Note NAL-AP-2-clean
    ZDB-ID 2221964-X
    ISSN 1542-8044 ; 1542-8052
    ISSN (online) 1542-8044
    ISSN 1542-8052
    DOI 10.1080/15428052.2019.1681045
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  3. Article: Research Notes: Benefits and Possible Food Applications of Arrowroot (Maranta Arundinaceae L.)

    Amante, Patrícia Regina / Santos, Emanuelle Cardoso Zibral / Correia, Vinícius Tadeu da Veiga / Fante, Camila Argenta

    Journal of culinary science & technology. 2021 Nov. 02, v. 19, no. 6

    2021  

    Abstract: The objective of this review is to present arrowroot (Maranta arundinaceae L.) as a potential for producing gluten-free products, considering the nutritional and technological properties of the plant. This unconventional vegetable is little studied and ... ...

    Abstract The objective of this review is to present arrowroot (Maranta arundinaceae L.) as a potential for producing gluten-free products, considering the nutritional and technological properties of the plant. This unconventional vegetable is little studied and has almost disappeared from the market due to the introduction of new flours at industrial level. However, in recent years the food industries have again shown interest in arrowroot starch, mainly small producers, motivated by the price on the international market and the possibility of its use in the diet for people with Celiac Disease. Arrowroot rhizome has high amounts of phosphorus, sodium, potassium, magnesium, iron, calcium, and zinc, as well as medium content of phenylalanine and low amounts of fruit and oligosaccharides. Regarding rheological properties, the plant presents negative syneresis, stability during cooking, higher solubility, and absorption index in milk. Although the best nutritional and sensory quality of gluten-free products produced with arrowroot, such as breads, ice cream stabilizers, and infant formulas, there is a scarcity of studies in the literature that use the plant as a raw material for the development of new potential market products. This article allows for the comprehensiveness of the arrowroot’s characteristics and forms a theoretical basis for future research.
    Keywords Maranta ; absorption ; arrowroot ; arrowroot starch ; calcium ; celiac disease ; culinary science ; diet ; fruits ; ice cream ; iron ; magnesium ; milk ; oligosaccharides ; people ; phenylalanine ; phosphorus ; potassium ; prices ; raw materials ; rhizomes ; sensory properties ; sodium ; solubility ; world markets ; zinc
    Language English
    Dates of publication 2021-1102
    Size p. 513-521.
    Publishing place Taylor & Francis
    Document type Article
    ZDB-ID 2221964-X
    ISSN 1542-8044 ; 1542-8052
    ISSN (online) 1542-8044
    ISSN 1542-8052
    DOI 10.1080/15428052.2020.1791295
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  4. Article: Development and Characterization of Yellow Passion Fruit Peel Flour (

    Macedo, Maria Clara Coutinho / Correia, Vinícius Tadeu da Veiga / Silva, Viviane Dias Medeiros / Pereira, Débora Tamires Vitor / Augusti, Rodinei / Melo, Júlio Onésio Ferreira / Pires, Christiano Vieira / de Paula, Ana Cardoso Clemente Filha Ferreira / Fante, Camila Argenta

    Metabolites

    2023  Volume 13, Issue 6

    Abstract: In this study, the peels of the yellow passion fruit ( ...

    Abstract In this study, the peels of the yellow passion fruit (
    Language English
    Publishing date 2023-05-25
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2662251-8
    ISSN 2218-1989
    ISSN 2218-1989
    DOI 10.3390/metabo13060684
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  5. Article: Tannin-sorghum flours in cream cheese: Physicochemical, antioxidant and sensory characterization

    Tadeu da Veiga Correia, Vinícius / D'Angelis, Danielle Fátima / Neris dos Santos, Amanda / Silva Roncheti, Elder Felipe / Vieira Queiroz, Valéria Aparecida / Fontes Figueiredo, José Edson / Azevedo da Silva, Washington / Ferreira, Andreza Angélica / Fante, Camila Argenta

    Lebensmittel-Wissenschaft + [i.e. und] Technologie. 2022 Jan. 15, v. 154

    2022  

    Abstract: This study aimed to develop and characterize the nutritional, antioxidant, and sensory properties of different cream cheese formulations added with raw or extruded BRS305 sorghum flours (SF) with brown pericarp and tannins. Five formulations were ... ...

    Abstract This study aimed to develop and characterize the nutritional, antioxidant, and sensory properties of different cream cheese formulations added with raw or extruded BRS305 sorghum flours (SF) with brown pericarp and tannins. Five formulations were elaborated: (F0) cream cheese without SF (control); (RF1%) cream cheese with 1% of raw SF; (RF2%) cream cheese with 2% of raw SF; (EF1%) cream cheese with 1% of extruded SF; (EF2%) cream cheese with 2% extruded SF. There was significant variation (p < 0.05) concerning color among treatments, and the EF2% formulation was the darkest colored. Samples containing SF had higher protein and lower fat contents than the control. The antioxidant capacity, total phenolic, and condensed tannins contents were higher in RF2% and EF2%. The EF2% and RF2% samples showed the highest values for firmness (p < 0.05). The sensory parameters aroma and spreadability were not different (p > 0.05) among the products. Regarding flavor, overall impression, and purchase intention, the samples added with raw flour presented the best results, demonstrating that the presence of SF, did not influence the acceptance of the cream cheese. Therefore, adding raw or extruded BRS305 SF in cream cheese might be a nutritionally, technologically, and viable sensorial option.
    Keywords antioxidant activity ; antioxidants ; color ; cream cheese ; firmness ; flavor ; flour ; odors ; pericarp ; sensory evaluation
    Language English
    Dates of publication 2022-0115
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 241369-3
    ISSN 0460-1173 ; 0023-6438
    ISSN 0460-1173 ; 0023-6438
    DOI 10.1016/j.lwt.2021.112672
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    In stock of ZB MED Bonn / Germany

    Z 2634: Show issues

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  6. Article ; Online: Efficiency of Different Solvents in the Extraction of Bioactive Compounds from

    Correia, Vinícius Tadeu da Veiga / Silva, Viviane Dias Medeiros / Mendonça, Henrique de Oliveira Prata / Ramos, Ana Luiza Coeli Cruz / Silva, Mauro Ramalho / Augusti, Rodinei / de Paula, Ana Cardoso Clemente Filha Ferreira / Ferreira, Ricardo Manuel de Seixas Boavida / Melo, Júlio Onésio Ferreira / Fante, Camila Argenta

    Molecules (Basel, Switzerland)

    2023  Volume 28, Issue 5

    Abstract: Jabuticaba ( ...

    Abstract Jabuticaba (
    MeSH term(s) Humans ; Syzygium/chemistry ; Fruit/chemistry ; Solvents/analysis ; Myrtaceae/chemistry ; Antioxidants/analysis ; Plant Extracts/chemistry ; Tandem Mass Spectrometry
    Chemical Substances Solvents ; Antioxidants ; Plant Extracts
    Language English
    Publishing date 2023-03-03
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 1413402-0
    ISSN 1420-3049 ; 1431-5165 ; 1420-3049
    ISSN (online) 1420-3049
    ISSN 1431-5165 ; 1420-3049
    DOI 10.3390/molecules28052359
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    Zs.MO 81: Show issues

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  7. Article ; Online: Influence of Harvest Time on the Chemical Profile of

    de Souza, Antonio Henrique / Mendonça, Henrique de Oliveira Prata / de Paula, Ana Cardoso Clemente Filha Ferreira / Augusti, Rodinei / Fante, Camila Argenta / Melo, Júlio Onésio Ferreira / Carlos, Lanamar de Almeida

    Molecules (Basel, Switzerland)

    2022  Volume 27, Issue 13

    Abstract: This study evaluated the physicochemical characteristics and the production of bioactive compounds ... ...

    Abstract This study evaluated the physicochemical characteristics and the production of bioactive compounds of
    MeSH term(s) Anthocyanins/analysis ; Antioxidants/chemistry ; Cactaceae/chemistry ; Flavonoids/analysis ; Mass Spectrometry
    Chemical Substances Anthocyanins ; Antioxidants ; Flavonoids
    Language English
    Publishing date 2022-07-02
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 1413402-0
    ISSN 1420-3049 ; 1431-5165 ; 1420-3049
    ISSN (online) 1420-3049
    ISSN 1431-5165 ; 1420-3049
    DOI 10.3390/molecules27134276
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    Zs.MO 81: Show issues

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  8. Article: Elaboration and Characterization of

    Macedo, Maria Clara Coutinho / Silva, Viviane Dias Medeiros / Serafim, Mateus Sá Magalhães / da Veiga Correia, Vinícius Tadeu / Pereira, Débora Tamires Vitor / Amante, Patrícia Regina / da Silva, Antônio Soares Júnior / de Oliveira Prata Mendonça, Henrique / Augusti, Rodinei / de Paula, Ana Cardoso Clemente Filha Ferreira / Melo, Júlio Onésio Ferreira / Pires, Christiano Vieira / Fante, Camila Argenta

    Metabolites

    2023  Volume 13, Issue 6

    Abstract: ... Pereskia ... ...

    Abstract Pereskia aculeata
    Language English
    Publishing date 2023-05-26
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2662251-8
    ISSN 2218-1989
    ISSN 2218-1989
    DOI 10.3390/metabo13060691
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  9. Article: An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products.

    da Veiga Correia, Vinícius Tadeu / da Silva, Pâmela Rocha / Ribeiro, Carla Mariele Silva / Ramos, Ana Luiza Coeli Cruz / Mazzinghy, Ana Carolina do Carmo / Silva, Viviane Dias Medeiros / Júnior, Afonso Henrique Oliveira / Nunes, Bruna Vieira / Vieira, Ana Luiza Santos / Ribeiro, Lucas Victor / de Paula, Ana Cardoso Clemente Filha Ferreira / Melo, Júlio Onésio Ferreira / Fante, Camila Argenta

    Plants (Basel, Switzerland)

    2022  Volume 11, Issue 20

    Abstract: This integrative review aims to identify the main flavonoids present in some species of the Myrtaceae family. Studies published between 2016 and 2022 were selected, specifically those which were fully available and written in Portuguese, English, or ... ...

    Abstract This integrative review aims to identify the main flavonoids present in some species of the Myrtaceae family. Studies published between 2016 and 2022 were selected, specifically those which were fully available and written in Portuguese, English, or Spanish, and which were related to the fruits araçá (
    Language English
    Publishing date 2022-10-21
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 2704341-1
    ISSN 2223-7747
    ISSN 2223-7747
    DOI 10.3390/plants11202796
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  10. Article ; Online: Betametasona e extrato aquoso de Arctium lappa no tratamento da angiostrongilíase.

    Fante, Camila Argenta / Dieterish, Solange / Rodriguez, Rubens

    Revista da Sociedade Brasileira de Medicina Tropical

    2009  Volume 41, Issue 6, Page(s) 654–657

    Abstract: Angiostrongylus costaricensis is a parasite that causes abdominal angiostrongyliasis in humans. The treatment for it includes the use of anti-inflammatory drugs, despite the lack of studies to justify this approach. The objective of this paper was to ... ...

    Title translation Betamethasone and aqueous extract of Arctium lappa for treating angiostrongyliasis.
    Abstract Angiostrongylus costaricensis is a parasite that causes abdominal angiostrongyliasis in humans. The treatment for it includes the use of anti-inflammatory drugs, despite the lack of studies to justify this approach. The objective of this paper was to evaluate the effect of betamethasone and Arctium lappa on the evolution of intestinal lesions induced by this parasite. Adult male Swiss mice were used, distributed into four groups: infected and treated with betamethasone; infected and treated with Arctium lappa; infected and not treated; and control group. The treatments were started on the 15th day after infection and continued for 15 days. The presence of eosinophilic infiltration and granuloma was evaluated (1-mild; 2-moderate; 3-severe). Betamethasone allowed the lesions to evolve into more severe forms, while the extract did not interfere with disease progression. The substances applied were ineffective for protection against the lesions induced by Angiostrongylus costaricensis in mice. These findings discourage the use of betamethasone and Arctium lappa for humans affected by abdominal angiostrongyliasis.
    MeSH term(s) Animals ; Anti-Inflammatory Agents/therapeutic use ; Arctium/chemistry ; Betamethasone/therapeutic use ; Disease Models, Animal ; Male ; Mice ; Plant Extracts/therapeutic use ; Severity of Illness Index ; Strongylida Infections/drug therapy
    Chemical Substances Anti-Inflammatory Agents ; Plant Extracts ; Betamethasone (9842X06Q6M)
    Language Portuguese
    Publishing date 2009-01-09
    Publishing country Brazil
    Document type English Abstract ; Journal Article
    ZDB-ID 1038126-0
    ISSN 1678-9849 ; 0037-8682
    ISSN (online) 1678-9849
    ISSN 0037-8682
    DOI 10.1590/s0037-86822008000600018
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    Zs.A 2726: Show issues Location:
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