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Almeida EL, Zavareze EDR, Schmiele M. Editorial: Healthy grains and cereals: sustainability, new ingredients and innovative processing. Front Nutr 2024; 11:1412851. [PMID: 38757133 PMCID: PMC11097951 DOI: 10.3389/fnut.2024.1412851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Accepted: 04/09/2024] [Indexed: 05/18/2024] Open
Affiliation(s)
- Eveline Lopes Almeida
- Planta Piloto de Cereais, Raízes e Tubérculos, Escola de Química, Centro de Tecnologia, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Elessandra da Rosa Zavareze
- Laboratório de Biopolímeros e Nanotecnologia em Alimentos, Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, Brazil
| | - Marcio Schmiele
- Laboratório Integrado de Cereais e Lipídios, Instituto de Ciência e Tecnologia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, Diamantina, Brazil
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Andressa I, Kelly Silva do Nascimento G, Monteiro Dos Santos T, Rodrigues RDS, de Oliveira Teotônio D, Paucar-Menacho LM, Machado Benassi V, Schmiele M. Technological and health properties and main challenges in the production of vegetable beverages and dairy analogs. Food Funct 2024; 15:460-480. [PMID: 38170850 DOI: 10.1039/d3fo04199a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2024]
Abstract
Lactose intolerance affects about 68-70% of the world population and bovine whey protein is associated with allergic reactions, especially in children. Furthermore, many people do not consume dairy-based foods due to the presence of cholesterol and ethical, philosophical and environmental factors, lifestyle choices, and social and religious beliefs. In this context, the market for beverages based on pulses, oilseeds, cereals, pseudocereals and seeds and products that mimic dairy foods showed a significant increase over the years. However, there are still many sensory, nutritional, and technological limitations regarding producing and consuming these products. Thus, to overcome these negative aspects, relatively simple technologies such as germination and fermentation, the addition of ingredients/nutrients and emerging technologies such as ultra-high pressure, pulsed electric field, microwave and ultrasound can be used to improve the product quality. Moreover, consuming plant-based beverages is linked to health benefits, including antioxidant properties and support in the prevention and treatment of disorders and common diseases like hypertension, diabetes, anxiety, and depression. Thus, vegetable-based beverages and their derivatives are viable alternatives and low-cost for replacing dairy foods in most cases.
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Affiliation(s)
- Irene Andressa
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Glauce Kelly Silva do Nascimento
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Tatiane Monteiro Dos Santos
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Rosane da Silva Rodrigues
- Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Campus Capão do Leão, PO Box 354, Zip Code: 96.160-000, Pelotas, RS, Brazil
| | - Daniela de Oliveira Teotônio
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Luz María Paucar-Menacho
- Departamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Nuevo Chimbote 02712, Perú
| | - Vivian Machado Benassi
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway - Km 583, no. 5000, Alto do Jacuba, Zip Code: 39.100-000, Diamantina, MG, Brazil.
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Paucar-Menacho LM, Schmiele M, Vásquez Guzmán JC, Rodrigues SM, Simpalo-Lopez WD, Castillo-Martínez WE, Martínez-Villaluenga C. Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains. Foods 2024; 13:353. [PMID: 38275720 PMCID: PMC10815487 DOI: 10.3390/foods13020353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 01/10/2024] [Accepted: 01/16/2024] [Indexed: 01/27/2024] Open
Abstract
The pursuit of developing healthier pasta products without compromising technological properties involves a strategic approach via the customization of raw material formulations and the integration of grain germination and extrusion processes. This study explores the impact of incorporating sprouts from quinoa (Chenopodium quinoa Willd) and kiwicha (Chenopodium pallidicaule Aellen) on the physicochemical properties of pasta by employing a centroid mixture design. The desirability function was utilized to identify the optimal ingredient proportions necessary to achieve specific objectives. The study identified optimal formulations for two pasta variations: pasta with the substitution of sprouted quinoa and cushuro powder (PQC), and pasta with partial substitution of sprouted kiwicha and cushuro powder (PKC). The optimal formulation for PKC was determined as 70% wheat flour (WF), 15% sprouted kiwicha flour (SKF), and 15% cushuro powder (CuP), with a desirability score of 0.68. Similarly, for PQC, the optimal formulation comprised 79% WF, 13% sprouted quinoa flour (SQF), and 8% CuP, with a desirability of 0.63. The optimized pasta formulation exhibited longer cooking times (10 and 8 min), increased weight gain (235% and 244%), and minimal loss of solids (1.4 and 1.2%) for PQC and PKC, respectively. Notably, firmness (2.8 and 2.6 N) and breaking strength values (2 and 2.7 N) for PQC and PKC pasta formulations, respectively, were comparable to those of the control sample (2.7 N and 2.6 N for firmness and fracturability, respectively). This research underscores the potential of tailored formulations and innovative processes to enhance the nutritional profile of pasta while maintaining key technological attributes.
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Affiliation(s)
- Luz María Paucar-Menacho
- Departamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02712, Peru; (L.M.P.-M.); (J.C.V.G.); (W.D.S.-L.); (W.E.C.-M.)
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina 39100-000, Brazil; (M.S.); (S.M.R.)
| | - Juan Carlos Vásquez Guzmán
- Departamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02712, Peru; (L.M.P.-M.); (J.C.V.G.); (W.D.S.-L.); (W.E.C.-M.)
| | - Sander Moreira Rodrigues
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina 39100-000, Brazil; (M.S.); (S.M.R.)
| | - Wilson Daniel Simpalo-Lopez
- Departamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02712, Peru; (L.M.P.-M.); (J.C.V.G.); (W.D.S.-L.); (W.E.C.-M.)
| | - Williams Esteward Castillo-Martínez
- Departamento Académico de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02712, Peru; (L.M.P.-M.); (J.C.V.G.); (W.D.S.-L.); (W.E.C.-M.)
| | - Cristina Martínez-Villaluenga
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), 28040 Madrid, Spain
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do Nascimento GKS, Silva MS, Andressa I, Fagundes MB, Vendruscolo RG, Oliveira JR, Barcia MT, Benassi VM, Neves NDA, Lima CT, Schmiele M. A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread. Metabolites 2024; 14:35. [PMID: 38248838 PMCID: PMC10819606 DOI: 10.3390/metabo14010035] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 12/14/2023] [Accepted: 01/02/2024] [Indexed: 01/23/2024] Open
Abstract
Germination is a simple and cost-effective technology that enhances the technological, sensory, and nutritional potential of grains, making them more attractive for use in the food industry. Germinating indigenous seeds is an alternative to increase noticeability and add value to these grains, which hold social and economic significance in the regions where they are cultivated, such as creole purple pericarp corn (PPCC) from the Couto Magalhães de Minas region in Brazil. This study aimed to optimize the germination parameters of time (24-96 h) and temperature (18-32 °C) for PPCC to produce water-soluble extracts and bread. Endogenous enzymes resulting from the germination process significantly enhanced (p < 0.10) the technological (total reducing sugars, total soluble solids, and soluble proteins) and biological properties (γ-aminobutyric acid, total soluble phenolic compounds, and antioxidant capacity) of the water-soluble extracts. The optimum point for obtaining the extracts was found to be at 85.3 h at 30.46 °C (with desirability of 90.42%), and this was statistically validated. The incorporation of germinated PPCC flours into bread was also promising (p < 0.10) and had a positive impact on the dough property (dough volume increase) and the final product, especially in terms of instrumental texture (springiness, cohesiveness, gumminess, chewiness, and resilience), resulting in a softer texture (lower firmness and hardness). The addition of PPCC flours did not alter instrumental color parameters, which may lead to greater consumer acceptance due to imperceptible differences in color to untrained individuals, with the optimized point at 96 h at 29.34 °C, with a desirability of 92.60%. Therefore, germinated PPCC shows promise for use as a base for obtaining water-soluble extracts and in bread as a replacement for commercial flour improvers, while also adding value to a raw material that is part of the local culture and agrobiodiversity.
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Affiliation(s)
- Glauce Kelly Silva do Nascimento
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Michelle Santos Silva
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Irene Andressa
- Department of Food Science and Technology, Federal University of Viçosa (UFV), Viçosa 36570-900, MG, Brazil;
| | - Mariane Bittencourt Fagundes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, RS, Brazil;
| | - Raquel Guidetti Vendruscolo
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Josimar Rodrigues Oliveira
- Institute of Agrarian Science, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil;
| | - Milene Teixeira Barcia
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, RS, Brazil;
| | - Vivian Machado Benassi
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Nathália de Andrade Neves
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Cristiane Teles Lima
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, MG, Brazil; (G.K.S.d.N.); (M.S.S.); (V.M.B.); (N.d.A.N.); (C.T.L.); (M.S.)
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Silva IDM, Silva MR, Augusti R, Melo JOF, Schmiele M, Neves NDA. Obtaining and characterizing polyphenol extracts based on anthocyanins from Melinis minutiflora inflorescences and Plinia cauliflora fruits and application in gelatins. Food Res Int 2023; 173:113426. [PMID: 37803763 DOI: 10.1016/j.foodres.2023.113426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 08/28/2023] [Accepted: 08/29/2023] [Indexed: 10/08/2023]
Abstract
Anthocyanins are a class of compounds potentially used as food dyes. Thus, this study aimed to obtain and characterize natural extracts from Melinis minutiflora inflorescence (M), Plinia. cauliflora peel (JP) and P. cauliflora peel and seeds (JPS) and apply them as natural food dyes in gelatins. The extracts did not show statistically significant differences in pH values and water activity. The M and JPS extracts showed similar values of anthocyanins and total phenolic compounds and were higher than those from the JP extract. The M and JPS extracts showed a bathochromic effect, which was not observed for the JP extract. The bathochromic effect may indicate a possible complexation of anthocyanins. The color composition analysis revealed that the JP extract has a higher absorbance at a wavelength of 520 nm, indirectly suggesting the presence of more monomeric anthocyanins in its composition. The extract application test in gelatin did not change the texture properties of the gelatins. In addition, our findings revealed that the JPS extract had the best color stability after ten days of analysis, indicating that anthocyanin complexation with the phenolic compounds of P. cauliflora seeds contributed more effectively to anthocyanin stability in the model used.
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Affiliation(s)
- Isabela de Morais Silva
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil
| | - Mauro Ramalho Silva
- Departament of Nutrition, Pontifical Catholic University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Rodinei Augusti
- Institute of Exact Science, University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Júlio Onésio Ferreira Melo
- Department of Exact and Biological Sciences, Federal University of São João Del-Rei, Sete Lagoas, Minas Gerais, Brazil
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil
| | - Nathalia de Andrade Neves
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil.
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Lima CT, dos Santos TM, Neves NDA, Lavado-Cruz A, Paucar-Menacho LM, Clerici MTPS, Meza SLR, Schmiele M. New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters. Foods 2023; 12:3902. [PMID: 37959021 PMCID: PMC10650639 DOI: 10.3390/foods12213902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/20/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Ryegrass is one such cereal that has been underutilized in human nutrition despite its high nutritional and functional value due to the presence of phytochemicals and dietary fibers. Exploiting ryegrass for human consumption is an exciting option, especially for countries that do not produce wheat, as it is easily adaptable and overgrows, making it economically viable. This study evaluated the nutritional content of γ-aminobutyric acid and bioactive compounds (total soluble phenolic compounds) and the physicochemical and technological properties of partially substituting maize flour (MF) with sprouted whole ryegrass flour (SR) in developing extrusion-cooked breakfast cereals. A completely randomized design with substitutions ranging from 0 to 20% of MF with SR was employed as the experimental strategy (p < 0.05). Partial incorporation of SR increased the content of γ-aminobutyric acid and total soluble phenolic compounds. Using sprouted grains can adversely affect the technological quality of extruded foods, mainly due to the activation of the amylolytic enzymes. Still, ryegrass, with its high dietary fiber and low lipid content, mitigates these negative effects. Consequently, breakfast cereals containing 4 and 8% SR exhibited better physicochemical properties when compared to SR12, SR16, SR20, and USR10, presenting reduced hardness and increased crispness, and were similar to SR0. These results are promising for ryegrass and suggest that combining the age-old sprouting process with extrusion can enhance the nutritional quality and bioactive compound content of cereal-based breakfast products while maintaining some technological parameters, especially crispiness, expansion index, water solubility index, and firmness, which are considered satisfactory.
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Affiliation(s)
- Cristiane Teles Lima
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil; (C.T.L.); (T.M.d.S.); (N.d.A.N.)
| | - Tatiane Monteiro dos Santos
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil; (C.T.L.); (T.M.d.S.); (N.d.A.N.)
| | - Nathália de Andrade Neves
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil; (C.T.L.); (T.M.d.S.); (N.d.A.N.)
| | - Alicia Lavado-Cruz
- Departamento de Agroindustria y Agrónoma, Universidad del Santa (UNS), Nuevo Chimbote, Ancash 02712, Peru; (A.L.-C.); (L.M.P.-M.)
| | - Luz Maria Paucar-Menacho
- Departamento de Agroindustria y Agrónoma, Universidad del Santa (UNS), Nuevo Chimbote, Ancash 02712, Peru; (A.L.-C.); (L.M.P.-M.)
| | | | - Sílvia Letícia Rivero Meza
- Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), Pelotas 96160-000, Brazil;
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil; (C.T.L.); (T.M.d.S.); (N.d.A.N.)
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Calderón A, Bonilla S, Schmiele M, Navarrete D, Vernaza MG. Study of
Lupinus mutabilis
sweet flour incorporation on the rheological, physical, chemical, and sensory properties of wheat bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Alexis Calderón
- Universidad San Francisco de Quito – USFQ, Colegio de Ciencias e Ingenierías “El Politécnico”, Quito Ecuador
| | - Sebastián Bonilla
- Universidad San Francisco de Quito – USFQ, Colegio de Ciencias e Ingenierías “El Politécnico”, Quito Ecuador
| | - Marcio Schmiele
- Federal University of Jequitinhonha and Mucuri Valleys Instituto de Ciência e Tecnologia ‐ Engenharia de Alimentos Diamantina Brazil
| | - Danny Navarrete
- Universidad San Francisco de Quito – USFQ, Colegio de Ciencias e Ingenierías “El Politécnico”, Quito Ecuador
| | - María Gabriela Vernaza
- Universidad San Francisco de Quito – USFQ, Colegio de Ciencias e Ingenierías “El Politécnico”, Quito Ecuador
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Paucar-Menacho LM, Castillo-Martínez WE, Simpalo-Lopez WD, Verona-Ruiz A, Lavado-Cruz A, Martínez-Villaluenga C, Peñas E, Frias J, Schmiele M. Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals. Foods 2022; 11:foods11131957. [PMID: 35804772 PMCID: PMC9265478 DOI: 10.3390/foods11131957] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 06/28/2022] [Accepted: 06/29/2022] [Indexed: 12/17/2022] Open
Abstract
Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant amounts in cereals and pseudocereals and are usually evaluated by spectrophotometric (UV-VIS), HPLC, and LC-MS techniques. However, their bioavailability in grains is quite limited. This restriction on bioavailability and bioaccessibility occurs because they are in conjugated polymeric forms. Additionally, they can be linked through chemical esterification and etherification to macro components. Techniques such as thermoplastic extrusion, germination, fermentation, and hydrolysis have been widely studied to release phenolic compounds in favor of their bioavailability and bioaccessibility, minimizing the loss of these thermosensitive components during processing. The increased availability of phenolic compounds increases the antioxidant capacity and favor their documented health promoting.
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Affiliation(s)
- Luz María Paucar-Menacho
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Williams Esteward Castillo-Martínez
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Wilson Daniel Simpalo-Lopez
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Anggie Verona-Ruiz
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Alicia Lavado-Cruz
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Cristina Martínez-Villaluenga
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (C.M.-V.); (E.P.) (J.F.)
| | - Elena Peñas
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (C.M.-V.); (E.P.) (J.F.)
| | - Juana Frias
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (C.M.-V.); (E.P.) (J.F.)
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), MGT-367 Highway-Km 583, No. 5000, Diamantina 39100-000, Brazil
- Correspondence: ; Tel.: +55-38988037758
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Almada-Érix CN, Almada CN, Souza Pedrosa GT, Paulo Biachi J, Bonatto MS, Schmiele M, Nabeshima EH, Clerici MTPS, Magnani M, Sant'Ana AS. Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps. Food Res Int 2022; 155:111040. [PMID: 35400429 DOI: 10.1016/j.foodres.2022.111040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 02/10/2022] [Accepted: 02/17/2022] [Indexed: 11/20/2022]
Abstract
This study evaluated the resistance of Bacillus coagulans GBI-30, 6086 (BC) spores through the processing and storage of white and whole wheat bread. The physicochemical parameters of the probiotic bread formulations were also characterized. Loaves of bread containing or not BC were prepared. Throughout the processing, samples were collected (after mixture, after fermentation, and after baking) for enumeration of BC. In addition, BC was enumerated in different parts of loaves of bread (crust, crumb, and whole slice) collected after baking (day zero) and at different storage times (3, 7, and 10 days). The incorporation of BC did not affect the moisture, specific volume, texture and color parameters, water activity, and pH of loaves of bread. Mixing and fermentation steps did not reduce the BC survival in white or whole wheat bread. The highest (p < 0.05) number of decimal reductions (γ) was caused by baking in the crust for both loaves of bread. Baking caused around two γ of BC in the crust and 1.5 γ of BC in crumb and a whole slice of white and whole bread. Generally, storage did not increase the γ caused by baking, regardless of the evaluated part or type of bread. Results show the impacts of baking on BC and highlight the formulated white and whole wheat loaves of bread as suitable carriers for delivering the probiotic BC.
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Affiliation(s)
- Carine N Almada-Érix
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Caroline N Almada
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Geany T Souza Pedrosa
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - João Paulo Biachi
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Mariane S Bonatto
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Marcio Schmiele
- Institute of Food Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, MG, Brazil
| | - Elizabeth H Nabeshima
- Food Technology Institute (ITAL), Cereal and Chocolate Research Center, Campinas, SP, Brazil
| | - Maria Teresa P S Clerici
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Technology Center, Federal University of Paraíba, João Pessoa, PB, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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10
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de Souza AR, Schmiele M. Custard apple puree, fructooligosaccharide and soy protein hydrolysate as alternative ingredients in low carb pound cake. J Food Sci Technol 2021; 58:3632-3644. [PMID: 34366480 PMCID: PMC8292479 DOI: 10.1007/s13197-021-05155-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/12/2021] [Accepted: 05/26/2021] [Indexed: 11/28/2022]
Abstract
The optimum formulation of a low carb pound cake was determined using alternative ingredients to replace the main sources of digestible carbohydrates in the standard formulation. Surface response methodology was a useful tool in the investigation of the use of custard apple puree (CAP), fructooligosaccharides (FOS) and soy protein hydrolysate (SPH) as partial or total replacers for wheat flour, sucrose, and powdered whole milk, respectively. The quality of pound cakes was assessed by measuring the batter and cake properties. The percentage of ingredients substitution affected the specific gravity of the batter, cakes specific volume, crumb firmness, instrumental color parameters (L*, a*, b*) and number and circularity of alveoli from pound cake slices. The model equations developed can be used for predicting the quality of the pound cake. The optimum formulation of low carb pound cake with 40.98% of CAP, 94.94% of FOS and 100% of SPH, in replacement of wheat flour, sucrose and powdered whole milk, respectively, has a 93.70% of desirability. A reduction of 60.67% in digestible carbohydrates was reached. The main reduction occurs in the starch content due to the wheat flour replacement and the non-reducing sugar content due to the sucrose partial substitution. The low carb pound cake had a moderate glycemic index (60.08%), a low glycemic load (4.69%) and accepted by the judges through sensory analysis, with an acceptability index of 72.08 ± 3.97%. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13197-021-05155-9.
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Affiliation(s)
- Adrielle Reis de Souza
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway, Km 583, n. 5000, Diamantina, MG 39100-000 Brazil
- Department of Food Technology, University of Campinas, Monteiro Lobato Street, n. 80, Campinas, SP 13083-862 Brazil
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway, Km 583, n. 5000, Diamantina, MG 39100-000 Brazil
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Rivero Meza SL, Massaretto I, Sinnecker P, Schmiele M, Chang YK, Noldin JA, Lanfer Marquez UM. Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14893] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Silvia Leticia Rivero Meza
- Department of Food Sciences and Experimental Nutrition School of Pharmaceutical Sciences University of São Paulo Av. Professor Lineu Prestes, nº 580 São Paulo São Paulo05508‐900Brazil
- Research, Innovation and Dissemination Centers Food Research Center (FoRC‐CEPID) R. do Lago, nº 250 São Paulo São Paulo05508‐080Brazil
| | - Isabel Massaretto
- Department of Food Sciences and Experimental Nutrition School of Pharmaceutical Sciences University of São Paulo Av. Professor Lineu Prestes, nº 580 São Paulo São Paulo05508‐900Brazil
- Research, Innovation and Dissemination Centers Food Research Center (FoRC‐CEPID) R. do Lago, nº 250 São Paulo São Paulo05508‐080Brazil
| | - Patricia Sinnecker
- Department of Pharmaceutical Sciences Pharmaceutical Inputs and Food Sector Federal University of São Paulo R. São Nicolau, nº 210 Diadema São Paulo09913‐030Brazil
| | - Marcio Schmiele
- Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Rod. MGT‐367 ‐ Km 583, nº 5000 Diamantina Minas Gerais39100‐000Brazil
| | - Yoon Kil Chang
- Department of Food Technology School of Food Engineering University of Campinas R. Monteiro Lobato, nº 80 Campinas São Paulo13083‐862Brazil
| | - Jose Alberto Noldin
- Rice Research‐Weed Science Agricultural Research and Rural Extension Rod. Antônio Heil, nº 6800 Itajaí Santa Catarina88318‐112Brazil
| | - Ursula Maria Lanfer Marquez
- Department of Food Sciences and Experimental Nutrition School of Pharmaceutical Sciences University of São Paulo Av. Professor Lineu Prestes, nº 580 São Paulo São Paulo05508‐900Brazil
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12
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Machado Pereira A, Schmiele M, Dierings de Souza EJ, Pio Ávila B, Hirsch Ramos A, Zavareze E, Arocha Gularte M. Extrudate gluten‐free breakfast cereals from rice and corn flours with different amylose content: technological and sensory properties. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15048] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Aline Machado Pereira
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
| | - Marcio Schmiele
- Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Diamantina Minas Gerais39100000Brazil
| | | | - Bianca Pio Ávila
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
| | - Adriano Hirsch Ramos
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
| | - Elessandra Zavareze
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
| | - Marcia Arocha Gularte
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
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13
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Hashimoto JM, Schmiele M, Nabeshima EH. Modelling to obtain expanded cowpea products in a twin screw extruder. Braz J Food Technol 2021. [DOI: 10.1590/1981-6723.11120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract Cowpea grains are nutritious and beneficial to health, contain about 25% of proteins, in addition to carbohydrates, vitamins, minerals, and bioactive compounds. Soaking the beans followed by cooking requires time availability that is incompatible with the current lifestyle. Consumers have opted for read-to-eat, attractive, healthy, nutritious and convenient foods, thus, transforming cowpeas into crispy expanded product is promising. This research aimed to evaluate the effect of the extrusion conditions, moisture, and temperature, on the physical characteristics of the extrudates developed from cowpea cotyledons flour (CCF): from cultivar BRS Guariba (Sorriso, MT, Brazil). The CCF was processed using twin-screw thermoplastic extruder ZSK 30 (Werner & Pfleiderer Co.) varying the moisture (16.2% to 21.8%) and temperature (124 to 166 °C) using Central Composite Rotatable design 22. The expansion index values ranged from 3.01 to 3.98, the regression model was not predictive, with the determination coefficient (r2) equal to 0.67. The independent variables studied presented significant effects, being water solubility index affected by the CCF moisture, compression force (15.63 to 47.72 N) affected by the extruder temperature, the water solubility index (28.34% to 43.67%) by moisture, while the specific volume (2.41 to 4.58 mL g-1) and the water absorption index (5.34 to 6.54 g g-1) were affected for both variables. By simulation, the maximum value of 1 was obtained through the global desirability test in the combination of an extrusion temperature of 124.21 °C and conditioning moisture of CCF of 16.28%. This condition favors obtaining extrudates with greater values for a specific volume and water absorption index, and lower values for compression force and water solubility index.
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Affiliation(s)
| | - Marcio Schmiele
- Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brasil
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Dias Maia J, Schmiele M, Ubbink J, Prata AS. Biodegradable starch particles for controlled release applications: Swelling and leaching mechanisms. J Appl Polym Sci 2020. [DOI: 10.1002/app.49007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Juliana Dias Maia
- School of Food EngineeringUniversity of Campinas (Unicamp) Campinas São Paulo Brazil
| | - Marcio Schmiele
- Institute of Science and Technology, Food EngineeringFederal University of Jequitinhonha and Mucuri Valleys (UFVJM) Diamantina Minas Gerais Brazil
| | - Job Ubbink
- Food Science and Nutrition DepartmentUniversity of Minnesota St. Paul Minnesota
| | - Ana Silvia Prata
- School of Food EngineeringUniversity of Campinas (Unicamp) Campinas São Paulo Brazil
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Abstract
Abstract There is little research on the viscosity profile analysis of cowpea cotyledon flour (CCF). Due to the new ways of using pulses grains in the diet, it is important to evaluate the viscoamylographic behavior of raw and processed CCF. The CCF was obtained from the cultivars BRS Guariba and BRS Novaera and evaluated in the Rapid Visco Analyzer (RVA). For raw CCF it was used the “Standard 1” program. The extruded CCF was obtained from the cultivar BRS Guariba, which was processed following a central rotational composite design, combining thermoplastic extrusion temperatures (124; 130; 145; 160; 166 °C) and conditioning moisture (16.2%; 17%; 19%; 21%, 21.8%). The obtained extrusions were ground (Ø > 0.5 mm) and evaluated in the RVA using the program “Extrusion 2”. The raw CCF from BRS Guariba presented higher protein, lipid and mineral content and lower carbohydrate content than BRS Novaera. The raw CCF from BRS Guariba showed lower values of pasting temperature (79.35 °C), viscosity breakdown (103.00 cP) and seatback (1447.33 cP) compared to raw CCF from BRS Novaera. The extrusion process drastically changed all viscosity parameters, increasing the initial viscosity value and decreasing the value of other parameters. The extruded CCF had different pasting properties. CCF extruded at 166 °C and 19% moisture resulted in flours with higher initial viscosity and lower retrogradation values, which can be used as a thickener in food products, in addition to increase nutritional value.
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Affiliation(s)
| | - Marcio Schmiele
- Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brasil
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16
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Antunes KH, Fachi JL, de Paula R, da Silva EF, Pral LP, Dos Santos AÁ, Dias GBM, Vargas JE, Puga R, Mayer FQ, Maito F, Zárate-Bladés CR, Ajami NJ, Sant'Ana MR, Candreva T, Rodrigues HG, Schmiele M, Silva Clerici MTP, Proença-Modena JL, Vieira AT, Mackay CR, Mansur D, Caballero MT, Marzec J, Li J, Wang X, Bell D, Polack FP, Kleeberger SR, Stein RT, Vinolo MAR, de Souza APD. Microbiota-derived acetate protects against respiratory syncytial virus infection through a GPR43-type 1 interferon response. Nat Commun 2019; 10:3273. [PMID: 31332169 PMCID: PMC6646332 DOI: 10.1038/s41467-019-11152-6] [Citation(s) in RCA: 199] [Impact Index Per Article: 39.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2018] [Accepted: 06/25/2019] [Indexed: 02/07/2023] Open
Abstract
Severe respiratory syncytial virus (RSV) infection is a major cause of morbidity and mortality in infants <2 years-old. Here we describe that high-fiber diet protects mice from RSV infection. This effect was dependent on intestinal microbiota and production of acetate. Oral administration of acetate mediated interferon-β (IFN-β) response by increasing expression of interferon-stimulated genes in the lung. These effects were associated with reduction of viral load and pulmonary inflammation in RSV-infected mice. Type 1 IFN signaling via the IFN-1 receptor (IFNAR) was essential for acetate antiviral activity in pulmonary epithelial cell lines and for the acetate protective effect in RSV-infected mice. Activation of Gpr43 in pulmonary epithelial cells reduced virus-induced cytotoxicity and promoted antiviral effects through IFN-β response. The effect of acetate on RSV infection was abolished in Gpr43−/− mice. Our findings reveal antiviral effects of acetate involving IFN-β in lung epithelial cells and engagement of GPR43 and IFNAR. Dietary fibers and SCFAs can exert a protective effect against respiratory syncytial virus (RSV). Here, the authors report that microbiota-derived acetate protects mice against RSV infection via GPR43- mediated type 1 interferon response induction in the lungs.
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Affiliation(s)
- Krist Helen Antunes
- Laboratory of Clinical and Experimental Immunology, Infant Center, School of Medicine, Pontifical Catholic University of Rio Grande do Sul, Porto Alegre, 90610-000, RS, Brazil
| | - José Luís Fachi
- Laboratory of Immunoinflammation, Department of Genetics, Evolution, Microbiology and Immunology - Institute of Biology, University of Campinas, Campinas, 13083007, São Paulo, Brazil
| | - Rosemeire de Paula
- Laboratory of Immunoinflammation, Department of Genetics, Evolution, Microbiology and Immunology - Institute of Biology, University of Campinas, Campinas, 13083007, São Paulo, Brazil
| | - Emanuelle Fraga da Silva
- Laboratory of Clinical and Experimental Immunology, Infant Center, School of Medicine, Pontifical Catholic University of Rio Grande do Sul, Porto Alegre, 90610-000, RS, Brazil
| | - Laís Passariello Pral
- Laboratory of Immunoinflammation, Department of Genetics, Evolution, Microbiology and Immunology - Institute of Biology, University of Campinas, Campinas, 13083007, São Paulo, Brazil
| | - Adara Áurea Dos Santos
- Laboratory of Imunobiology, Departament of Microbiology, Immunology and Parasitology, Centro de Ciências Biológicas, Universidade Federal de Santa Catarina, Santa Catarina, 88040900, Brazil
| | - Greicy Brisa Malaquias Dias
- Laboratory of Imunobiology, Departament of Microbiology, Immunology and Parasitology, Centro de Ciências Biológicas, Universidade Federal de Santa Catarina, Santa Catarina, 88040900, Brazil
| | - José Eduardo Vargas
- Biological Science Institute (ICB), Passo Fundo University, Passo Fundo, 99052900, State of Rio Grande do Sul, Brazil
| | - Renato Puga
- Clinical Research Center, Hospital Israelita Albert Einstein HIAE, São Paulo, 05652900, Brazil
| | - Fabiana Quoos Mayer
- Molecular Biology Laboratory, Veterinary Research Institute Desidério Finamor, Agricultural Diagnosis and Research Department, Secretariat of Agriculture, Livestock and Irrigation, Eldorado do Sul, 92990000, RS, Brazil
| | - Fábio Maito
- Laboratory of Pathology, Healthy Science School, Pontifical Catholic University of Rio Grande do Sul, Porto Alegre, 90610-000, RS, Brazil
| | - Carlos R Zárate-Bladés
- Laboratory of Iimmunoregulation, Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina, UFSC, Florianopolis, 8804900, SC, Brazil
| | - Nadim J Ajami
- Alkek Center for Metagenomics and Microbiome Research, Department of Molecular Virology and Microbiology, Baylor College of Medicine, Houston, TX, 77030, USA
| | - Marcella Ramos Sant'Ana
- Laboratory of Nutritional Genomics, School of Applied Sciences, University of Campinas, Limeira, 13484350, São Paulo, Brazil
| | - Thamiris Candreva
- Laboratory of Nutrients and Tissue Repair, School of Applied Sciences, University of Campinas, Limeira, 13484350, São Paulo, Brazil
| | - Hosana Gomes Rodrigues
- Laboratory of Nutrients and Tissue Repair, School of Applied Sciences, University of Campinas, Limeira, 13484350, São Paulo, Brazil
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Teófilo Otoni, 39803371, MG, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, 13083970, São Paulo, Brazil
| | - José Luiz Proença-Modena
- Emerging viruses study Laboratory, Department of Genetics, Evolution, Microbiology and Immunology, Institute of Biology, University of Campinas, Campinas, 13083970, Brazil
| | - Angélica Thomas Vieira
- Department of Biochemistry and Immunology, Federal University of Minas Gerais, Belo Horizonte, 31270901, MG, Brazil
| | - Charles R Mackay
- Biodiscovery Research Institute, Monash University, Clayton, 3800, Australia
| | - Daniel Mansur
- Laboratory of Imunobiology, Departament of Microbiology, Immunology and Parasitology, Centro de Ciências Biológicas, Universidade Federal de Santa Catarina, Santa Catarina, 88040900, Brazil
| | | | - Jacqui Marzec
- National Institute of Environmental Health Sciences (NIEHS), NIH, Research Triangle, Durham, 27709, NC, USA
| | - Jianying Li
- National Institute of Environmental Health Sciences (NIEHS), NIH, Research Triangle, Durham, 27709, NC, USA
| | - Xuting Wang
- National Institute of Environmental Health Sciences (NIEHS), NIH, Research Triangle, Durham, 27709, NC, USA
| | - Douglas Bell
- National Institute of Environmental Health Sciences (NIEHS), NIH, Research Triangle, Durham, 27709, NC, USA
| | - Fernando P Polack
- Fundación INFANT, Buenos Aires, 1406, Argentina.,Vanderbilt University, EUA, Nashville, 37240, TN, USA
| | - Steven R Kleeberger
- National Institute of Environmental Health Sciences (NIEHS), NIH, Research Triangle, Durham, 27709, NC, USA
| | - Renato T Stein
- Infant Center, School of Medicine, Department of Pediatrics, São Lucas Hospital PUCRS, Porto Alegre, 90610-000, RS, Brazil
| | - Marco Aurélio Ramirez Vinolo
- Laboratory of Immunoinflammation, Department of Genetics, Evolution, Microbiology and Immunology - Institute of Biology, University of Campinas, Campinas, 13083007, São Paulo, Brazil.
| | - Ana Paula Duarte de Souza
- Laboratory of Clinical and Experimental Immunology, Infant Center, School of Medicine, Pontifical Catholic University of Rio Grande do Sul, Porto Alegre, 90610-000, RS, Brazil. .,School of Heath Science, PUCRS, Porto Alegre, 90610-000, RS, Brazil.
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Affiliation(s)
- Bruna Barbon Paulo
- Department of Food Engineering, School of Food EngineeringState University of Campinas 80 Monteiro Lobato Street, 13083‐862, Campinas Brazil
| | - Marcio Schmiele
- Department of Food Technology, School of Food EngineeringState University of Campinas 80 Monteiro Lobato Street, 13083‐862, Campinas Brazil
| | - Guilherme José Maximo
- Department of Food Engineering, School of Food EngineeringState University of Campinas 80 Monteiro Lobato Street, 13083‐862, Campinas Brazil
| | - Ana Silvia Prata
- Department of Food Engineering, School of Food EngineeringState University of Campinas 80 Monteiro Lobato Street, 13083‐862, Campinas Brazil
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18
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Pereira APA, Clerici MTPS, Schmiele M, Pastore GM. Blackberries ( Rubus sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties. J Food Sci Technol 2019; 56:1445-1453. [PMID: 30956324 DOI: 10.1007/s13197-019-03628-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/27/2019] [Accepted: 01/31/2019] [Indexed: 11/26/2022]
Abstract
This study evaluated the technological and functional performance of whole grain wheat flour (WGWF), blackberry flour (BF), and blackberry pieces (BP) in cookies, using a Central Rotatable Composite Design (R2 > 0.75, and p < 0.10 for model validation). Similar color and fracturability behavior was observed for all cookies with BF and BP, however the phenolic compounds (TPC) and anthocyanins (TAC) levels increased with increasing BF and BP. The formulation selected in the desirability function, containing 7.94% and 4.72% BP and BF, respectively, presented 1553.79 mg GAE/100 g TPC, 63.90 mg CGE/kg TAC. The WGWF and BF can be alternative ingredients to improve color and provide health benefits of cookies.
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Affiliation(s)
- Ana Paula Aparecida Pereira
- 1Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo 13083-862 Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- 2Laboratory of Cereals, Roots, and Tubers, Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo Brazil
| | - Marcio Schmiele
- 3Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina, Minas Gerais Brazil
| | - Glaucia Maria Pastore
- 1Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo 13083-862 Brazil
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19
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Neves DA, Schmiele M, Pallone JAL, Orlando EA, Risso EM, Cunha ECE, Godoy HT. Chemical and nutritional characterization of raw and hydrothermal processed jambu (Acmella oleracea (L.) R.K. Jansen). Food Res Int 2019; 116:1144-1152. [DOI: 10.1016/j.foodres.2018.09.060] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 08/30/2018] [Accepted: 09/26/2018] [Indexed: 10/28/2022]
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Abstract
Resumo O Cerrado é o segundo maior bioma brasileiro e apresenta grande diversidade de frutos que possuem alto valor nutricional, sabor e aroma característicos, compostos bioativos com propriedades antioxidantes e apelo saudável. O mercado consumidor visa a produtos com apelo natural e funcional, e, pelo fato de haver grandes perdas pós-colheita dos frutos do cerrado, cabe à indústria de alimentos aliar tais propriedades dos frutos à elaboração de novos produtos com valor agregado e maior tempo de vida de prateleira. O presente trabalho apresenta uma revisão com o objetivo de listar e caracterizar os frutos do cerrado (pequi, bocaiuva, mangaba, cagaita, baru, murici, mama-cadela, buriti, araticum e guabiroba), apresentando estudos com possíveis aplicações na indústria de alimentos.
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Affiliation(s)
| | - Marcio Schmiele
- Universidade Federal dos Vales do Jequitinhonha e Mucuri, Brasil
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Batista A, Silva R, Cappato L, Ferreira M, Nascimento K, Schmiele M, Esmerino E, Balthazar C, Silva H, Moraes J, Pimentel T, Freitas M, Raices R, Silva M, Cruz A. Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.09.037] [Citation(s) in RCA: 91] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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Oliveira LC, Schmiele M, Steel CJ. Corrigendum to “Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture” [LWT - Food Science and Technology 75C (2017) 261–270]. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Leite TS, de Jesus ALT, Schmiele M, Tribst AA, Cristianini M. High pressure processing (HPP) of pea starch: Effect on the gelatinization properties. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.07.036] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Oliveira LC, Lima DCN, Bailoni MA, Risso EM, Schmiele M, Steel CJ, Chang YK. Physical Characteristics, Nutritional Quality, and Antioxidant Potential of Extrudates Produced with Polished Rice and Whole Red Bean Flours. Cereal Chem 2017. [DOI: 10.1094/cchem-05-16-0129-fi] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ludmilla C. Oliveira
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Diana C. N. Lima
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
- Federal Center of Technological Education Celso Suckow da Fonseca (CEFET/RJ), Voluntários da Pátria, 30, Valença, RJ, 27600-000, Brazil
| | - Marcio A. Bailoni
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Eder M. Risso
- University of Campinas, School of Food Engineering, Department of Food and Nutrition, Campinas, SP, 13083-862, Brazil
| | - Marcio Schmiele
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Caroline J. Steel
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
| | - Yoon K. Chang
- University of Campinas, School of Food Engineering, Department of Food Technology, Campinas, SP, 13083-862, Brazil
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Schmiele M, Busch S, Morhenn H, Schindler T, Schmutzler T, Schweins R, Lindner P, Boesecke P, Westermann M, Steiniger F, Funari SS, Unruh T. Structural Characterization of Lecithin-Stabilized Tetracosane Lipid Nanoparticles. Part I: Emulsions. J Phys Chem B 2016; 120:5505-12. [DOI: 10.1021/acs.jpcb.6b02519] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- M. Schmiele
- Professur
für Nanomaterialcharakterisierung (Streumethoden), Friedrich−Alexander−Universität Erlangen−Nürnberg, Staudtstr. 3, 91058 Erlangen, Germany
| | - S. Busch
- German
Engineering Materials Science Centre (GEMS) at Heinz Maier-Leibnitz
Zentrum (MLZ), Helmholtz-Zentrum Geesthacht GmbH, Lichtenbergstr.
1, 85747 Garching, Germany
| | - H. Morhenn
- Heinz
Maier-Leibnitz Zentrum (MLZ), Technische Universität München, Lichtenbergstr. 1, 85747 Garching, Germany
| | - T. Schindler
- Professur
für Nanomaterialcharakterisierung (Streumethoden), Friedrich−Alexander−Universität Erlangen−Nürnberg, Staudtstr. 3, 91058 Erlangen, Germany
| | - T. Schmutzler
- Professur
für Nanomaterialcharakterisierung (Streumethoden), Friedrich−Alexander−Universität Erlangen−Nürnberg, Staudtstr. 3, 91058 Erlangen, Germany
| | - R. Schweins
- DS/LSS, Institut Laue-Langevin (ILL), 71 Avenue des Martyrs, CS20156, 38042 Grenoble CEDEX 9, France
| | - P. Lindner
- DS/LSS, Institut Laue-Langevin (ILL), 71 Avenue des Martyrs, CS20156, 38042 Grenoble CEDEX 9, France
| | - P. Boesecke
- European Synchrotron Radiation Facility (ESRF), 71 Avenue des Martyrs, CS40220, 38042 Grenoble CEDEX 9, France
| | - M. Westermann
- Center for Electron Microscopy of the Jena University Hospital, Ziegelmühlenweg 1, 07743 Jena, Germany
| | - F. Steiniger
- Center for Electron Microscopy of the Jena University Hospital, Ziegelmühlenweg 1, 07743 Jena, Germany
| | | | - T. Unruh
- Professur
für Nanomaterialcharakterisierung (Streumethoden), Friedrich−Alexander−Universität Erlangen−Nürnberg, Staudtstr. 3, 91058 Erlangen, Germany
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Schmiele M, Busch S, Morhenn H, Schindler T, Schmutzler T, Schweins R, Lindner P, Boesecke P, Westermann M, Steiniger F, Funari SS, Unruh T. Structural Characterization of Lecithin-Stabilized Tetracosane Lipid Nanoparticles. Part II: Suspensions. J Phys Chem B 2016; 120:5513-26. [DOI: 10.1021/acs.jpcb.6b02520] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- M. Schmiele
- Professur
für Nanomaterialcharakterisierung (Streumethoden), Friedrich−Alexander−Universität Erlangen−Nürnberg, Staudtstr. 3, 91058 Erlangen, Germany
| | - S. Busch
- German
Engineering Materials Science Centre (GEMS) at Heinz Maier-Leibnitz
Zentrum (MLZ), Helmholtz-Zentrum Geesthacht GmbH, Lichtenbergstr.
1, 85747 Garching, Germany
| | - H. Morhenn
- Heinz
Maier-Leibnitz Zentrum (MLZ), Technische Universität München, Lichtenbergstr. 1, 85747 Garching, Germany
| | - T. Schindler
- Professur
für Nanomaterialcharakterisierung (Streumethoden), Friedrich−Alexander−Universität Erlangen−Nürnberg, Staudtstr. 3, 91058 Erlangen, Germany
| | - T. Schmutzler
- Professur
für Nanomaterialcharakterisierung (Streumethoden), Friedrich−Alexander−Universität Erlangen−Nürnberg, Staudtstr. 3, 91058 Erlangen, Germany
| | - R. Schweins
- DS/LSS, Institut Laue-Langevin (ILL), 71 Avenue des Martyrs, CS20156, 38042 Grenoble CEDEX 9, France
| | - P. Lindner
- DS/LSS, Institut Laue-Langevin (ILL), 71 Avenue des Martyrs, CS20156, 38042 Grenoble CEDEX 9, France
| | - P. Boesecke
- European Synchrotron Radiation Facility (ESRF), 71 Avenue des Martyrs, CS40220, 38042 Grenoble CEDEX 9, France
| | - M. Westermann
- Center for Electron Microscopy of the Jena University Hospital, Ziegelmühlenweg 1, 07743 Jena, Germany
| | - F. Steiniger
- Center for Electron Microscopy of the Jena University Hospital, Ziegelmühlenweg 1, 07743 Jena, Germany
| | | | - T. Unruh
- Professur
für Nanomaterialcharakterisierung (Streumethoden), Friedrich−Alexander−Universität Erlangen−Nürnberg, Staudtstr. 3, 91058 Erlangen, Germany
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27
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Ortolan F, Brites LTG, Montenegro FM, Schmiele M, Steel CJ, Clerici MTP, Almeida EL, Chang YK. Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough. Food Res Int 2015; 76:402-409. [DOI: 10.1016/j.foodres.2015.07.010] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2015] [Revised: 07/03/2015] [Accepted: 07/06/2015] [Indexed: 10/23/2022]
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28
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Schindler T, Schmiele M, Schmutzler T, Kassar T, Segets D, Peukert W, Radulescu A, Kriele A, Gilles R, Unruh T. A Combined SAXS/SANS Study for the in Situ Characterization of Ligand Shells on Small Nanoparticles: The Case of ZnO. Langmuir 2015; 31:10130-10136. [PMID: 26327573 DOI: 10.1021/acs.langmuir.5b02198] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
ZnO nanoparticles (NPs) have great potential for their use in, e.g., thin film solar cells due to their electro-optical properties adjustable on the nanoscale. Therefore, the production of well-defined NPs is of major interest. For a targeted production process, the knowledge of the stabilization layer of the NPs during and after their formation is of particular importance. For the study of the stabilizer layer of ZnO NPs prepared in a wet chemical synthesis from zinc acetate, only ex situ studies have been performed so far. An acetate layer bound to the surface of the dried NPs was found; however, an in situ study which addresses the stabilizing layer surrounding the NPs in a native dispersion was missing. By the combination of small angle scattering with neutrons and X-rays (SANS and SAXS) for the same sample, we are now able to observe the acetate shell in situ for the first time. In addition, the changes of this shell could be followed during the ripening process for different temperatures. With increasing size of the ZnO core (d(core)) the surrounding shell (d(shell)) becomes larger, and the acetate concentration within the shell is reduced. For all samples, the shell thickness was found to be larger than the maximum extension of an acetate molecule with acetate concentrations within the shell below 50 vol %. Thus, there is not a monolayer of acetate molecules that covers the NPs but rather a swollen shell of acetate ions. This shell is assumed to hinder the growth of the NPs to larger macrostructures. In addition, we found that the partition coefficient μ between acetate in the shell surrounding the NPs and the total amount of acetate in the solution is about 10% which is in good agreement with ex situ data determined by thermogravimetric analysis.
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Affiliation(s)
- T Schindler
- Chair of Crystallography and Structural Physics, Friedrich-Alexander-Universät Erlangen-Nürnberg , Staudtstraße 3, 91058 Erlangen, Germany
| | - M Schmiele
- Chair of Crystallography and Structural Physics, Friedrich-Alexander-Universät Erlangen-Nürnberg , Staudtstraße 3, 91058 Erlangen, Germany
| | - T Schmutzler
- Chair of Crystallography and Structural Physics, Friedrich-Alexander-Universät Erlangen-Nürnberg , Staudtstraße 3, 91058 Erlangen, Germany
| | - T Kassar
- Chair of Crystallography and Structural Physics, Friedrich-Alexander-Universät Erlangen-Nürnberg , Staudtstraße 3, 91058 Erlangen, Germany
| | - D Segets
- Institute of Particle Technology, Friedrich-Alexander-Universät Erlangen-Nürnberg , Cauerstraße 4, 91058 Erlangen, Germany
| | - W Peukert
- Institute of Particle Technology, Friedrich-Alexander-Universät Erlangen-Nürnberg , Cauerstraße 4, 91058 Erlangen, Germany
| | - A Radulescu
- Forschungszentrum Jülich GmbH, Jülich Centre for Neutron Science (JCNS), Outstation at MLZ, 85747 Garching, Germany
| | - A Kriele
- Helmholtz Zentrum Geesthacht, Max-Plank-Straße 1, 21502 Geesthacht, Germany
| | - R Gilles
- Heinz Maier-Leibnitz Zentrum (MLZ), Technische Universität München , 85747 Garching, Germany
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Jaekel LZ, Schmiele M, da Silva Rodrigues R, Chang YK. Influence of the extrusion process on the technological properties of hydroxypropylated cross-linked cassava starch. J Food Sci Technol 2015. [DOI: 10.1007/s13197-015-1804-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Prado-Silva L, Azevedo L, Oliveira J, Moreira A, Schmiele M, Chang Y, Paula F, Clerici M. Sesame and resistant starch reduce the colon carcinogenesis and oxidative stress in 1,2-dimethylhydrazine-induced cancer in Wistar rats. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Schmiele M, Jaekel LZ, Patricio SMC, Steel CJ, Chang YK. Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03081.x] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Vernaza MG, Biasutti E, Schmiele M, Jaekel LZ, Bannwart A, Chang YK. Effect of supplementation of wheat flour with resistant starch and monoglycerides in pasta dried at high temperatures. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.02974.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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