Marinês Paula Corso

Federal University of Technology - Paraná/Brazil (UTFPR) | UTFPR · Acadëmico de Alimentos

A invenção refere-se a uma nova composição alimentícia funcional não alérgena (C) a base de fibras alimentares, de origem animal (F) e vegetal (B), que pode ser acrescida de carboidratos específicos ou não (M), empregada na substituição da parcial ou total proteína de soja (S), atualmente classificada como alérgeno alimentar e empregada como ingred...

The aim of this study was to produce cereal bars (CB) added with tempeh flour (TF) and evaluate the nutritional composition, fatty acids profile, isoflavones content, and sensory acceptance. Tempeh was produced from organic soybeans cotyledons fermented by Rhizophus oligosporus followed by freeze‐drying and milling in order to obtain the TF. The ad...

The article evaluated the influence of steam treatment (ST) on Coffea canephora defective beans regarding the profile of bioactive compounds and the antioxidant activity of roasted coffee. Defective crude beans were treated following a full factorial design 2² with the variables steam pressure (2–8 bar) and process time (3–29 min). The steamed coff...

Brazil is the second largest coffee consumer in the world. The development of new products related to healthy eating is one of the demands to maintain this scenario. This research aimed to investigate the role of socio-demographic, cognitive and behavioral characteristics on the acceptance of functional foods by coffee consumers. A questionnaire de...

O aprimoramento do processo de empanamento de produtos cárneos tem sido um desafio para os profissionais da indústria, especialmente quanto à seleção e composição do sistema de cobertura, responsável por características de qualidade dos produtos. O presente estudo objetivou produzir farinhas de cobertura (breadings) sem glúten a partir de farelos d...

A invenção refere-se a uma nova composição antimicrobiana a base de fitato (F), um sal do ácido fítico comumente denominado de fitina, inositol hexafosfato de sódio ou mio-inositol hexafosfato de sódio adicionado de maltodextrina (M). Os fitatos (F) são substâncias naturais, estáveis, o que permite sua aplicação em diferentes matrizes alimentares....

Steam treatment has been reported as an alternative to improve the cup quality of coffee; in this research, it was applied to C. canephora defective coffee. The aim of the study was to evaluate the sensory perception of steamed defective C. canephora coffee (SDC) in roasted coffee blends, by Flash Profile and acceptance tests. SDC was produced by s...

Refere-se ao processo de obtenção de microcápsulas de probiótico (M) estáveis, pela mistura (E6) de uma suspensão (E4) obtida a partir de microrganismo probiótico liofilizado (5) e Tween-80 (6) em água destilada (7) e uma solução (E5) de poli(metacrilato de metilaco- ácido metacrílico (PMMA) (8) em tampão de bicarbonato de sódio (NaHCO3) (9), com p...

rice bran has 15% (w/w) of protein content, which is considered a high nutritional value protein, although it is hard to extract pure protein compounds from grains, such as rice. These work aim is to optimize concentrated rice bran protein (CRBP) extraction from defatted rice bran. This study was split into two steps: 1) Fractional Factorial Design...

Pork consumption in Brazil is still low despite its productive importance. Relevant issues such as swine breeding, meat quality, and evaluation of aspects and attributes considered important by pork consumers at the time of purchase allows identifying consumer market demands. Moreover, physical parameters evaluation or pork cuts are suggested to ce...

Between 15 and 20% of Brazilian coffee production corresponds to defective beans (PVA), which decreases the quality of the coffee brew. Steam treatment has been reported as an alternative to improve the volatile profile and cup quality of coffee. The aim of this study was to propose a steam treatment of defective Coffea canephora beans to improve t...

Eugenol, an essential oil which has antioxidant and antimicrobial properties, has a limited applicability due the high volatility; in this scenario, microencapsulation is a technology that protects the substances from the environment with a physical barrier. This work aims to study the combination of the bovine serum albumin and rice bran protein w...

Consumers are becoming more concerned with their diet and the impact that food has on their health. An instant coffee that is enriched with bioactive compounds (polyphenols) from a green coffee could be an alternative product of interest. Such products are already available in the market of some countries, but not on the Brazilian market (the secon...

The objective of this study was to present possible formulations for an instant coffee product enriched with chlorogenic acids for the Brazilian market. Formulations were prepared with different concentrations of freeze dried extracts of green Coffea canephora beans (G) added to freeze dried extracts of roasted Coffea arabica (A) and Coffea canepho...

The present study aimed to identify the most important packaging attributes for purchasing a product not currently on the Brazilian market: antioxidant-rich instant coffee, a blend of roasted coffee and green coffee. Five package types of the same brand of instant antioxidant-rich coffee marketed in different countries were evaluated through a focu...

Resumo: Apesar do alto valor agregado e da importância comercial, o salame apresenta elevado conteúdo de lipídios, resultado da adição de toucinho. Estudos realizados envolvendo a redução de gordura em salames apontam menor aceitação sensorial pelos consumidores. Assim, a substituição parcial de toucinho por outros ingredientes deve ser estudada. O...

O desenvolvimento de alimentos funcionais tem sido um desafi o para a indústria, pois estes novos produtos precisam atender as expectativas do consumidor. Na literatura, vários instrumentos de pesquisa têm sido aplicados para verifi car o comportamento e atitudes do consumidor relativos a alimentos funcionais, porém nenhum deles foi desenvolvido pa...

This work is aimed to investigate the extraction of sesame seed (Sesamun indicum L.) oil using supercritical carbon dioxide and compressed propane as solvents. The extractions were performed in a laboratory scale unit in a temperature and pressure range of 313–333 K and 19–25 MPa for carbon dioxide and 303–333 K and 8–12 MPa for propane extractions...