Solange Guidolin Canniatti Brazaca

• Abstract

  Brazil has the greatest biodiversity of the Earth and stands out internationally as substantial food producer, e.g. tropical fruits. Brazilian industry of fruits is not well diversified or manufactured and has a high level of wastage despite the country fruits production being the third largest in the world. Among the ten major fruits produced, only two are originally from Brazilian ecosy…

  Food innovations trough the better use of fruits in Brazil: incorporating nutritional value and sustainability to food product design, AP.R

• Abstract

  Residues from fruit processing represent contamination problem, because apparently without application, they are disposed in an improperly way, causing damage to the environment. However, due to the high fiber content present in these by-products, an alternative would be its use as food ingredient in the industry. Allied to this, among the new ingredients with a focus on reducing the fat …

  Fruit processing residues and canola oil as partial fat substitutes in beef burger, AP.R
• Determination of volatile compounds of jackfruit (Artocarpus heterophyllus L.): in processed pulp and seed by fermentation and toast, AP.R

(Only some records are available in English at this moment)

• Abstract

  Nowadays, the worldwide demand for cocoa is higher than its supply, boosting the research and development of substitutes. Cupuassu and carob are substitutes already established; however, in addition, new products should be studied, providing different options on the market. In research funded by FAPESP and coordinated by the professor Solange G. C. Brazaca at ESALQ/USP it revealed that th…

  Use of starter culture of yeast in seed fermentation of hard jackfruit and its effect on chocolate flavour, BP.MS

• Abstract

  The demand for processed fruits is growing, including in the fruit market foods was increased generation of by-products discarded by industries, which, without proper destination, become sources of environmental contamination and operational costs to industries. These by-products, however, tend to exhibit various beneficial health compounds, among which we can highlight the fibers. Thus, …

  Characterization of flour prepared from fruit by-products, BP.IC

• Abstract

  The jackfruit (Artocarpus heterophilus Lam) is a large fruit with edible pulp and seeds. It is composed by the union of simple fruits, welded around a central axis. The seeds are wrapped individually by one flesh (berry) yellow, aromatic, sweet, hard to soft consistency. The seed is a byproduct of agribusiness, this can be eaten cooked, roasted or baked. Furthermore, the seeds have potent…

  Seed of jackfruit toast which substitutes chocolate aroma: obtainment, composition, olfactometry and application, BP.DR

(Only some records are available in English at this moment)

• Abstract

  Fruits are increasingly known to be rich sources of nutrients and bioactive compounds that enhance wellness and are capable of preventing diseases. Some tropical fruits, and particularly those that are native to Brazil, contain relatively high amounts of carotenoids. These hydrophobic plant pigments (e.g., ²-carotene and lycopene) have antioxidant, anti-inflammatory, and anticancer activ…

  Study of carotenoid bioacessibility by in vitro dinamic simulation of gastrointestinal digestion model in emultions containnning pitanga (Eugenia uniflora) and buriti (Mauritia flexuosa) extracts, BE.EP.DR

• Abstract

  Foods are always complexes matrices and its nutritional impact should be comprehended to investigate the possible effects on the organism. The present research aims to evaluate the nutritional functionality of cookies prepared with fruit by-products (pineapple core, apple core and melon rinds). Anti-nutritional factors (phytate and oxalate) will be determinate by HPLC. Besides that, effe…

  Nutritional functionality of cookies prepared with fruit by-products: Evaluation of anti-nutritional factors and effects of satiety, BE.EP.DR

• Abstract

  The vitamin A deficiency is a serious global public health problem that has consequences for the survival and health that could be prevented with a diet that met the daily recommended intake. Recent studies have documented a high prevalence in the Brazilian Southeast, as the cities of Rio de Janeiro and Sao Paulo. The basis of the diet (rice, beans, wheat, cassava, maize) do not have adeq…

  Profile and bioavailability of provitamin A on biofortified cassava varieties, BE.EP.MS