Výsledky vyhledávání - "Adriana Barreto Alves"

Akademický článek

Revisão: Polifenóis em cacau e derivados: teores, fatores de variação e efeitos na saúde Review: Polyphenols in cocoa and derivatives: factors of variation and health effects

Autor: Priscilla Efraim, Adriana Barreto Alves, Denise Calil Pereira Jardim

Publikováno v: Brazilian Journal of Food Technology, Vol 14, Iss 3, Pp 181-201 (2011)

O número de estudos sobre os polifenóis presentes no cacau tem aumentado consideravelmente nos últimos anos, principalmente relacionando-os aos benefícios à saúde humana. Mais recentemente, alguns trabalhos têm procurado prever o teor de polif

Externí odkaz: https://doaj.org/article/229a899d70444cbdab39480e03373e7d

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Akademický článek

Validação e estimativa da incerteza de método para análise de licopeno e β-caroteno em polpa de tomate por cromatografia líquida de alta eficiência

Autor: Adriana Barreto Alves, Marta Gomes da Silva, Paulo Roberto Nogueira Carvalho, Lizziane Cynara Vissotto, Neura Bragagnolo

Publikováno v: Química Nova, Vol 33, Iss 9, Pp 1962-1966 (2010)

A method to quantify lycopene and β-carotene in freeze dried tomato pulp by high performance liquid chromatography (HLPC) was validated according to the criteria of selectivity, sensitivity, precision and accuracy, and uncertainty estimation of meas

Externí odkaz: https://doaj.org/article/77e9c7c6149a4c6488459ae37f573117

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Antioxidant Capacity and Chemical Characterization of Açaí (Euterpe oleracea Mart.) Fruit Fractions

Autor: Alex Linardi Gomes, Adriana Barreto Alves, Wellington Hortenci Dall Agnol, Marta Gomes da Silva, Roseli Aparecida Ferrari, Daniela Souza Ferreira, Paulo Roberto Nogueira Carvalho, Maria Teresa Bertoldo Pacheco

Publikováno v: Food Science and Technology. 4:95-102

Acai (Euterpe oleracea) has a high nutritional value because of its antioxidant compounds, which have the appeal of health benefits. This fruit is native of the floodplain of the Brazilian state of Para, and was fractionated in peel, pulp, peel plus

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::82845dffd442eb4b2f3f986506bd6cfd
https://doi.org/10.13189/fst.2016.040502

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Effect of differently processed açai (Euterpe oleraceaMart.) on the retention of phenolics and anthocyanins in chewy candies

Autor: Lidiane Bataglia da Silva, Marise Bonifácio Queiroz, Fernanda Elena Annetta, Priscilla Efraim, Adriana Barreto Alves, Marta Gomes da Silva, Ana Lúcia Fadini

Publikováno v: International Journal of Food Science & Technology. 51:2603-2612

Summary This study investigated the effects of processing and storage on the physicochemical properties and retention of antioxidant compounds of no-added sucrose chewy candies (NASC) incorporated with differently processed acai (frozen pulp, spray-d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::970e70530e44b4385412b935eebefc29
https://doi.org/10.1111/ijfs.13245

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Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products

Autor: Leif H. Skibsted, M.G. da Silva, Vibeke Orlien, Neura Bragagnolo, Adriana Barreto Alves

Publikováno v: Food and Bioproducts Processing. 90:499-505

Pressure-treatment at 300 MPa of minced chicken breast meat did not induce significant lipid oxidation during chill storage for up to 15 days, while pressure-treatment at 600 and 800 MPa enhanced formation of secondary lipid oxidation products measur

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f49e4fd5dd643536ab3dd8ba5a44d137
https://doi.org/10.1016/j.fbp.2011.10.004

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Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam

Autor: Silvia Pimentel Marconi Germer, Alexandre Saikali Kanaan, Paulo Eduardo da Rocha Tavares, Silvia Cristina Sobottka Rolim de Moura, Alba Lucia Andrade Coelho Nisida, Adriana Barreto Alves

Publikováno v: Food and Bioprocess Technology. 5:2488-2496

The objective of this study was to monitor the stability of anthocyanin and phenolic compounds contained in two formulations of blackberry jam (traditional and low-sugar) during storage. For that purpose, jams were prepared with varying amounts of hy

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9d49a90d86cd347d25ec258ee49af99e
https://doi.org/10.1007/s11947-011-0578-7

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Simultaneous determination of theobromine, theophylline and caffeine in teas by high performance liquid chromatography

Autor: Neura Bragagnolo, Adriana Barreto Alves

Publikováno v: Revista Brasileira de Ciências Farmacêuticas; Vol. 38 Núm. 2 (2002); 237-243
Revista Brasileira de Ciências Farmacêuticas; v. 38 n. 2 (2002); 237-243
Revista Brasileira de Ciências Farmacêuticas; Vol. 38 No. 2 (2002); 237-243
RBCF. Revista Brasileira de Ciências Farmacêuticas
Universidade de São Paulo (USP)
instacron:USP
Revista Brasileira de Ciências Farmacêuticas, Volume: 38, Issue: 2, Pages: 237-243, Published: JUN 2002

Para a realização deste trabalho, foram analisadas 10 amostras de diferentes tipos e marcas de chás com o objetivo de se quantificar teobromina, teofilina e cafeína simultaneamente. Para tanto, otimizou-se técnica de cromatografia líquida de al

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e0687d62eac1b5d9dbfdda11a173286
https://doi.org/10.1590/s1516-93322002000200013

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Determinação simultânea de teobromina, teofilina e cafeína em chás por cromatografia líquida de alta eficiência Simultaneous determination of theobromine, theophylline and caffeine in teas by high performance liquid chromatography

Autor: Adriana Barreto Alves, Neura Bragagnolo

Publikováno v: Revista Brasileira de Ciências Farmacêuticas, Vol 38, Iss 2, Pp 237-243 (2002)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::b344631fc65f9fa892379f9bb1a14e0c
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-93322002000200013

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Revisão: Polifenóis em cacau e derivados: teores, fatores de variação e efeitos na saúde

Autor: Priscilla Efraim, Denise Calil Pereira Jardim, Adriana Barreto Alves

Publikováno v: Brazilian Journal of Food Technology v.14 n.3 2011
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL

O numero de estudos sobre os polifenois presentes no cacau tem aumentado consideravelmente nos ultimos anos, principalmente relacionando-os aos beneficios a saude humana. Mais recentemente, alguns trabalhos tem procurado prever o teor de polifenois e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a97b4b3d40b47422a76d1155ffa7b78d
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232011000300003

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Antioxidant compounds in tomato paste : effect of processing and storage

Autor: Adriana Barreto Alves

Publikováno v: Biblioteca Digital de Teses e Dissertações da Universidade Estadual de Campinas (UNICAMP)
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP

Orientador: Neura Bragagnolo Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: Estudos epidemiológicos têm demonstrado que o consumo de frutas e vegetais tem um efeito benéfico na redução da incid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e86a9f89a6a8e192cb47e286802a0571

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