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Roselene Ferreira Oliveira, Lia Mara Moterlle, Edmar Clemente
Pág. 733 - 737
The aim of this work was to evaluate the conservation post process osmotic of guava stored temperature at 5oC. Guava (Psidium guajava L.), red variety ?Paluma? minimally processed by mild osmotic dehydration, were packaged in polyethylene terephthalate (...
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Dalany Menezes Oliveira, Diego Rodrigues Marques, Angela Kwiatkowski, Antonio Roberto Giriboni Monteiro, Edmar Clemente
Pág. 427 - 431
Current study analyzes a breakfast cereal with partial replacement of corn grits by the flour of grape seeds and peels from the residues of the wine industry. Residues (peels and seeds) of grape varieties ?Isabel? and ?Bordô? were dried in an air circula...
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Ana Leticia Gomes Saraiva, Cláudio Ernani Mendes da Silva, Edmar Clemente
Pág. 207 - 211
Pães de farinha de trigo com adição do agente oxidante ácido ascórbico foram elaborados, tentando-se encontrar a concentração de ácido tânico que melhor retivesse o ácido ascórbico, sem afetar significativamente as características reológicas e os princip...
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Camila Mantovani, Edmar Clemente
Pág. 91 - 97
Oxidative enzymes are responsible for changes in flavor, texture, color and also in some nutritive properties of several fruits and vegetables processed in industries. The present investigation aimed to study the activity of Peroxidase (E.C. 1.11.1.7) an...
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Aline Soriano Lopes, Edmar Clemente
Pág. 1615 - 1618
Objetivou-se determinar a atividade da peroxidase e da polifenoloxidase, bem como o teor de minerais, nos brócolos, Brassica oleracea L. (Brassicaceae), in natura e branqueado, os quais sofreram um tratamento térmico à 95,0oC por um período de 10 a 12 mi...
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Aline Soriano Lopes, Edmar Clemente (Author)
Pág. 1615 - 1618
The aim of this research was to determine the action of peroxidase (POD) and polyphenoloxidase (PPO) as well as mineral contents into natural and blanched broccoli, Brassica oleracea L. (Brassicaceae), - the latter was submitted to thermal treatment at 9...
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Marlei Scariot Roling, Vagner Marques Moura, Edmar Clemente (Author)
Pág. 1157 - 1160
Extracts of soluble and ion-bound peroxidase enzyme were obtained from the cabbage leaf (Brassica oleracea, L. var. capitata). Phosphate buffer solution 100 mM, pH 6.0 was used. A non-linear behavior was detected at 65, 70, 75ºC. The soluble peroxidase e...
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Marlei Scariot Roling, Vagner Marques Moura, Edmar Clemente
Pág. 1157 - 1160
Extratos da enzima peroxidase solúvel e ionicamente ligada foram obtidos da folha do repolho (Brassica oleracea L., var. capitata). Para essa extração usou-se solução-tampão fosfato 100 mM, pH 6,0. Perante o tratamento térmico nas temperaturas de 65, 70,...
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