Gluten-free green banana flour muffins: chemical, physical, antioxidant, digestibility and sensory analysis.

Considering the low availability of gluten-free products that are offered an affordable price and good sensory characteristics, the main objective of the study was developed a gluten-free muffin based on green banana flour and evaluate their physical-chemical and sensorial aspects. The quality of the muffin was analyzed through such moisture content, ashes, proteins, lipids, fiber, carbohydrates, total caloric content, yield mass, weight loss in the supply, antioxidant activity, protein digestibility, and hedonic scale. The results showed that the gluten-free muffin had a moisture content of 26.

Impact of different chicken meat production systems on consumers' purchase perception.

1. The objective of this study was to evaluate specific sensory attributes of chicken meat from different production systems to evaluate the emotional responses related to information available on the packages, as well as to investigate consumers' perceptions regarding this information.2.

Biopolymeric films as delivery vehicles for controlled release of hydrocortisone: Promising devices to treat chronic skin diseases.

Atopic dermatitis (AD) is the most common chronic inflammatory skin disease with nasty effects on the psychosocial wellbeing of patients. Overall, glucocorticoids, such as hydrocortisone (HC), are the primary pharmacologic drugs used to treat AD and its symptoms. However, the long-term treatment with HC is often accompanied by severe adverse effects.

Preparation, characterization and antitumor activity of a cationic starch-derivative membrane embedded with a β-cyclodextrin/curcumin inclusion complex.

A membrane of cationic starch-derivative/poly(vinyl alcohol) was prepared and utilized as a support to immobilize a β-cyclodextrin/curcumin inclusion complex. The resulting material (denote as β-CD/CUR-MBN) was characterized in detail by different techniques. In vitro experiments revealed that β-CD/CUR-MBN enables the controlling of the curcumin release process, which is guided by the relaxation of the polymer matrix.

Consumers' Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten- and Lactose-Free Brownie Using Sensory Methodologies.

Products for consumers with special needs (celiac) and those who prefer a differentiated diet are necessary due to growing demand and a niche market to be exploited. The incorporation of other substances in the formulation of cakes requires a detailed analysis of their characteristics and sensorial attributes. However, the use of these flours may change the sensory characteristics of a product that is normally made from wheat flour.