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122 results on '"Ziegler, Valmor"'

25. BEBIDA À BASE DE KEFIR DE ÁGUA

Author

Ugalde, Mariane Lobo, primary, Ziegler, Valmor, additional, Silva, Diéli Marina Gemélli da, additional, Reis, Schaiane Inácio da Silva dos, additional, and Bastos, Thiane Helena, additional

Published
2019
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27. Optimization of Java Plum (Syzygium Cumini (L.) Skeels) Dye Extraction and Feasibility of Application in Dairy Products Supported by Preliminary Safety Profile Analyses

Author

dos Reis, Amanda, primary, Weimer, Patrícia, additional, da Silva, Rosselei, additional, Moura, Josué, additional, Suyenaga, Edna, additional, Hoffmann, Jessica Fernanda, additional, Koester, Letícia, additional, Ziegler, Valmor, additional, and Rossi, Rochele Cassanta, additional

Published
2023
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32. Antimicrobial and cytotoxic activity to human colon adenocarcinoma cell lines (HT-29) potential of olive oil extraction residue.

Author

Ferreira do Amaral, Vanessa, Santos, Angela Cristina Mello dos, Moura, Josué Guilherme Lisboa, Castilhos, Juliana de, Gemelli, Tanise, Hoffmann, Jessica Fernanda, Ziegler, Valmor, and Ferreira, Cristiano Dietrich

Subjects
OLIVE oil, CELL lines, ANTI-infective agents, FOODBORNE diseases, COLON (Anatomy)
Abstract

In the Olive drupe (Olea europaea L.) oil extraction process, 80% of the volume generated is waste (bagasse). Advancing the expansion of the olive oil market, it is necessary to develop alternatives that, in addition to adding value to industrial waste, also reduce possible environmental damage. Our study aimed to understand the antimicrobial and Cytotoxic activity potential of the residues from the extraction of olive oil from the blend of the varieties Arbequina and Arbosana. The extract shows cytotoxic activity, inhibiting about 75% of cancer cells in the human colon at a concentration of 0.15 mg of Gallic Acid equivalent (GAE)/mL. The effectiveness of the extract against microorganisms often associated with foodborne diseases and food decomposition has also been discovered, without compromising the microorganisms responsible for fermentation. Thus, this study provides future perspectives for the use of active ingredients extracted from the residue from the extraction of olive oil. [ABSTRACT FROM AUTHOR]

Published
2022
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38. Effects of storage period and temperature on the technological properties, starch digestibility, and phenolic compounds of mung beans (Vigna radiata L.)

Author

Ziegler, Valmor, primary, de Almeida Veeck, Iasmim, additional, Ugalde, Mariane Lobo, additional, Lang, Gustavo Heinrich, additional, Hoffmann, Jéssica Fernanda, additional, Santos, Angela Cristina Mello dos, additional, Postingher, Maria Eduarda, additional, Rossi, Rochele Cassanta, additional, and Ferreira, Cristiano Dietrich, additional

Published
2020
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50. Organic acids as antibrowning agents in parboiling: Effects on the technological properties and cooking quality.

Author

Goebel, Jorge Tiago Schwanz, Ziegler, Valmor, Ferreira, Cristiano Dietrich, Paraginski, Ricardo Tadeu, and Elias, Moacir Cardoso

Abstract

Background and Objectives: The conventional rice parboiling process improves the physical quality of the grains; however, the browning is a factor that reduces the acceptance of the product. The aims of this study were to evaluate the effect of the addition of tartaric, citric, and lactic acids in soaking at concentrations of 0.0%, 0.2%, 0.4%, 0.6%, and 0.8%, followed by autoclaving at 110°C. Findings: At all concentrations used, there was an increase in the head rice yield (HRY) and gelatinization degree, regardless of the acid type. Tartaric and lactic acid treatment led to minimal changes in color, while parboiled rice subjected to citric acid treatment exhibited lighter coloring. At the highest concentration of the acids, a reduction in cooking time was observed. The addition of organic acids in parboiling promotes whiter grains when compared to conventional grains, and at high concentrations reduces cooking time. Conclusions: The addition of lactic, citric, and tartaric acids to the soaking water of the parboiling process led to an increase in the HRY and gelatinization degree of parboiled rice, with the majority of the rice grains exhibiting 75%–100% gelatinized/vitreous area. Significance and novelty: These results are important because they provide an alternative for quality improvement of parboiled rice. Among the studied acids, citric acid yielded the best technological properties and cooking quality of parboiled rice, implying greater economic gain for rice industries and good consumer. [ABSTRACT FROM AUTHOR]

Published
2020
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