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Pregelatinized rice bran flour as stabilizer for guava nectar. Authorship: KRUMREICH, F. D.; CORRÊA, A. P. A.; ZIMMER, T. B. R.; NACHTIGAL, J. C.; ZAMBIAZI, R. C. Rice bran flour is a byproduct of rice processing and can be used as food. The objective of the current study was to use pregelatinized rice bran flour along with hydrocolloids to stabilize guava nect... ... Repository: BDPA Publication year: 2021
Efeito da retenção de compostos bioativos e perfil sensorial em balas mastigáveis formuladas com polpa Blend. Authorship: VERGARA, L. P.; OLIVEIRA, R. M.; FRANZON, R. C.; CHIM, J. F.; ZAMBIAZI, R. C. Bala mastigável é um produto obtido da cocção de açúcares que se caracteriza por ser mastigável e de dissolução relativamente lenta na boca, e cuja cor, sabor, aroma e textura se deve a alguns agentes... ... Repository: BDPA Publication year: 2020
Effect of nanoencapsulation using PLGA on antioxidant and antimicrobial activities of guabiroba fruit phenolic extract. Authorship: PEREIRA, M. C.; OLIVEIRA, D. A.; HILL, L. E.; ZAMBIAZI, R. C.; BORGES, C. D.; VIZZOTTO, M.; MERTENS-TALCOTT, S.; TALCOTT, S.; GOMES, C. L. Guabiroba fruit has been highlighted for its high phytochemical content, particularly of phenolic compounds. The stability, bioavailability, and bioactivity of these compounds can be enhanced by nanoe... ... Repository: BDPA Publication year: 2018
Chemical characterization and oxidative stability of olive oils extracted from olive trees of Southern Brazil. Authorship: BUSCATTO, M. H.; ZAMBIAZI, R. C.; CRIZE-CARDOSO, M.; PIARNICKI, C. M. S.; MENDONÇA, C. R. B.; DUTRA, F. L. G.; COUTINHO, E. F. Repository: BDPA Publication year: 2017
Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans. Authorship: WALLY-VALIM, A, P.; VANIER, N. L.; ZAVAREZE, E. DA R.; ZAMBIAZI, R. C.; CASTRO, L. A. S. de; SCHIRMER, M. A.; ELIAS, M. C. Soybeans were hydrothermally treated at 2 different temperatures (40 °C and 60 °C) and for 4 different hydration times (4, 8, 12, and 16 h) to (i) increase the isoflavone aglycone content in a soy pro... ... Repository: BDPA Publication year: 2014
Parâmetros físico-químicos de azeites virgem extra "gourmet" varietais comercializados no mercado do Rio Grande do Sul. Authorship: JORGE, R. O.; JORGE, Z. L. C.; ZAMBIAZI, R. C.; KROLOW, A. C. R. Repository: BDPA Publication year: 2014
Estudo de consumo de azeites de oliva virgem extra. Authorship: JORGE, Z. L. C.; TREPTOW, R. O.; JORGE, R. O.; ZAMBIAZI, R. C.; KROLOW, A. C. R. Repository: BDPA Publication year: 2014
Teor de cinzas em acessos de abóboras (cucurbita máxima l.) do Rio Grande do Sul. Authorship: KRUMREICH, F. D.; SOUSA, C. T.; CORRÊA, A. P. A.; KROLOW, A. C. R.; ZAMBIAZI, R. C. Repository: BDPA Publication year: 2013
Perfil de ácidos graxos do óleo de semente de abóboras crioulas (Cucurbita máxima L.). Authorship: CORRÊA, A. P. C.; SILVA, S. D. S. da; D'AVILA, R.; KROLOW, A. C. R.; ZAMBIAZI, R. C. Repository: BDPA Publication year: 2013
Características físico-químicas e de rendimento de cultivares de goiabas (Psidium guajava l.) produzidas em Pelotas-RS. Authorship: KRUMREICH, F. D.; CORRÊA, A. P. A.; HARTWIG, N.; SOUSA, C. T.; KROLOW, A. C. R.; ZAMBIAZI, R. C. Repository: BDPA Publication year: 2013

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