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Feddern, Vivian; Durante, Viviane Vaz Oleiro; Miranda, Martha Zavariz de; Salas-Mellado, Myriam de las Mercedes
(2011)
Este trabalho teve como objetivos elaborar e avaliar biscoitos tipo “cookie”
formulados com diferentes concentrações de farelo de trigo ou arroz. Foram
elaborados biscoitos: controle (sem farelo) e adicionados de 10, ...
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Centenaro, Graciela Salete; Prentice-Hernández, Carlos; Salas-Mellado, Myriam de las Mercedes
(2009)
The objective of this work was to obtain hydrolysates with different degrees of hydrolysis using Alcalase 2.4L® and to evaluate the effect of the enzyme [E] and substrate [S] concentration on the functional properties of ...
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Salas-Mellado, Myriam de las Mercedes; Yoon, Kil Chang
(2003)
The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at ...
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Moraes, Jaqueline Oliveira de; Pertuzatti, Paula Becker; Corrêa, Fernanda Villar; Salas-Mellado, Myriam de las Mercedes
(2007)
O mirtilo tem seu consumo favorecido devido a sua cor e ao alto conteúdo de antioxidantes naturais, tais como compostos fenólicos que são principalmente antocianinas. Apesar do fruto já estar sendo cultivado no Brasil, ...
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Santos, Sarita D’Avila dos; Martins, Vilásia Guimarães; Salas-Mellado, Myriam de las Mercedes; Prentice-Hernández, Carlos
(2011)
Enzymatic hydrolysis of proteins from low commercial value fish could be produced for uses like functional ingredients in a wide and always increasing zone of application in different food products. The objective of this ...
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Centenaro, Graciela Salete; Salas-Mellado, Myriam de las Mercedes; Pires, Carla; Batista, Irineu; Nunes, Maria; Prentice-Hernández, Carlos
(Springer, 2014)
In this work, chicken and fish peptides were obtained using the proteolytic enzymes
α-Chymotrypsin and Flavourzyme. The muscle was hydrolyzed for 4 h, and the resulting
peptides were evaluated. Hydrolysates were produced ...
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Zavareze, Elessandra da Rosa; Silva, Carolina Moroni; Salas-Mellado, Myriam de las Mercedes; Prentice-Hernández, Carlos
(2009)
The objective of this work was to study the influence of enzymes Alcalase, Flavourzyme and Novozym in the functional properties of hydrolysates of Bluewing searobin (Prionotus punctatus) minced. The hydrolysates of Bluewing ...
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Brito, Kelly de Moraes; Salas-Mellado, Myriam de las Mercedes; Prentice-Hernández, Carlos; Rafael, Ruan
(2011)
The effects of chicken protein isolate (CPI) addition and heating temperature on the textural properties of low-fat frankfurters were investigated. Frankfurter quality was determined by measuring textural, color, and sensory ...
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Schmidt, Cristiano Gautério; Salas-Mellado, Myriam de las Mercedes
(2009)
To study the action of Alcalase and Flavourzyme on the proteins of chicken meat, the influence of the substrate concentration [S], enzyme concentration [E] and hydrolysis time on the degree of hydrolysis (DH) of the proteins ...
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Latorres, Juliana Machado; Paiva, Ana Raisa; Gonzales, Bruna Araújo; Salas-Mellado, Myriam de las Mercedes
(EDGRAF, 2014)
O presente trabalho teve como objetivo isolar as proteínas da farinha de arroz
pelo método enzimático, utilizando a enzima Termamyl®. Foram determinadas
as propriedades funcionais de solubilidade, capacidade de retenção ...
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Santos, Sarita D’Avila dos; Martins, Vilásia Guimarães; Salas-Mellado, Myriam de las Mercedes; Prentice-Hernández, Carlos
(2009)
The enzymatic modification of proteins has been widely studied with the aim of add value to low commercial value fish. The objective of this work was to evaluate and optimize the parameters involved in the production process ...
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Salas-Mellado, Myriam de las Mercedes; Prentice-Hernández, Carlos; Moraes, Kessiane Silva de; Zavareze, Elessandra da Rosa
(2007)
Com a finalidade de aumentar o conteúdo de proteínas para melhorar a qualidade protéica de produtos de panificação, foram elaborados pães com adição de hidrolisado enzimático de cabrinha(Prionotus punctatus) com e sem ...
