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作者:Tatiana Colombo Pimentel , Carlos Eduardo Barão
来源:[J].The Journal of Supercritical Fluids(IF 2.732), 2020
摘要:Abstract(#br)The present study aimed to evaluate the effect of the type of pressurized fluid and the extraction process parameters on the yield, fatty acid profile, and bioactive compounds of monguba oil. The kinetic behavior of oil extraction was satisfactorily represented ...
作者:Tatiana Colombo Pimentel , Sandra Garcia
来源:[J].Food Science and Technology(IF 0.326), 2012, Vol.32 (4), pp.580-865DOAJ
摘要:The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did no...
作者:Tatiana Colombo Pimentel , Raul Jorge Hernan Castro Gomez
来源:[J].Journal of the Science of Food and Agriculture(IF 1.759), 2020, Vol.100 (4), pp.1711-1717Wiley
摘要:Abstract(#br)BACKGROUND(#br)Innovative approaches to combine whey with other ingredients and the use of new techniques in product development should be explored to meet consumers' needs and expectations. However, the question arises here of whether whey protein could be used...
作者:... Renata Santana Lorenzo Raices , Raquel Guttierres Gomes , Tatiana Colombo Pimentel
来源:[J].LWT(IF 2.546), 2019, Vol.106, pp.186-193Elsevier
摘要:Abstract(#br)The objective of this study was to evaluate the effect of the probiotic addition methodology (direct addition of the lyophilized commercial culture, probiotic activated by propagation, or probiotic encapsulated in alginate, 10 8 CFU/mL) on the physical and chemi...
作者:... Sarah Inês Rodrigues Rosa , Márcio Caliari , Tatiana Colombo Pimentel
来源:[J].LWT - Food Science and Technology(IF 2.546), 2017, Vol.78, pp.23-30Elsevier
摘要:Abstract(#br)Plant extracts with probiotics have been gaining ground in the functional food market. The present study aimed to evaluate the physicochemical, microbiological and sensory characteristics of probiotic fermented drink made of mixed extract of soy and rice byprodu...
作者:... Jesuí V. Visentainer , Adriano G. Cruz , Tatiana Colombo Pimentel
来源:[J].International Dairy Journal(IF 2.333), 2019, Vol.97, pp.139-148Elsevier
摘要:Abstract(#br)The effect of addition of natural sugar substitutes (stevia, erythritol or xylitol) and prebiotics (oligofructose or polydextrose) on physicochemical characteristics, probiotic survival ( Lactobacillus casei ) and sensory acceptance of yoghurts during storage (7...
作者:Tatiana Colombo Pimentel , Helena Tainá Diniz-Silva ...
来源:[J].LWT(IF 2.546), 2019, Vol.116Elsevier
摘要:Abstract(#br)This study aimed to evaluate the potential of spent brewer yeast β-glucans (YβG) as a protective agent of probiotic Lactobacillus cultures ( L. acidophilus LA-05, L. plantarum 49, and L. plantarum 201) during freeze drying, storage (4 °C, 120 days) and in vitro ...
作者:... Carlos Eduardo Barão , Suellen Jensen Klososki , Tatiana Colombo Pimentel
来源:[J].LWT - Food Science and Technology(IF 2.546), 2017, Vol.75, pp.195-201Elsevier
摘要:Abstract(#br)This study aimed to evaluate the effect of oligofructose (prebiotic) or ascorbic acid supplementation on the viability of Lactobacillus paracasei ssp. paracasei probiotic culture, physicochemical characteristics and acceptance of orange juice during cold storage...
作者:Tatiana Colombo Pimentel , Lucio Cardozo Filho
来源:[J].LWT - Food Science and Technology(IF 2.546), 2017, Vol.85, pp.212-217Elsevier
摘要:Abstract(#br)The objective of this study was to evaluate the effect of the addition of β-cyclodextrin, catechin or inclusion complexes (catechin: β-CD) (physical mixture or with supercritical carbon dioxide) on prebiotic green tea beverage characteristics during storage at a...
作者:Tatiana Colombo Pimentel , Thaisa Alves Matos Rezende ...
来源:[J].European Food Research and Technology(IF 1.436), 2019, Vol.245 (7), pp.1365-1376Springer
摘要:Abstract(#br)Bread is one of the most consumed products in the world and the most studied among the gluten-free foods. Agroindustry co-products are rich sources of functional ingredients, and their chemical composition suggests great potential as a raw material for the food ...

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