Zobrazeno 1 - 10
of 120
pro vyhledávání: '"Alessandra, Santos Lopes"'
Autor:
César R. Balcázar-Zumaeta, Editha Fernández-Romero, Alessandra Santos Lopes, Nelson Rosa Ferreira, Gilson Celso Albuquerque Chagas-Júnior, Ives Yoplac, Heydi A. López-Trigoso, Mery L. Tuesta-Occ, Italo Maldonado-Ramirez, Jorge L. Maicelo-Quintana, Ilse S. Cayo-Colca, Efrain M. Castro-Alayo
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101486- (2024)
The study investigated the behavior of seventeen amino acids during spontaneous (SF) and starter culture (SC) fermentation of Criollo cocoa beans from Copallín, Guadalupe and Tolopampa, Amazonas-Peru. For this purpose, liquid chromatography (UHPLC)
Externí odkaz:
https://doaj.org/article/56db7b535aae446895b3c427300cae9e
Autor:
Danusa Silva da Costa, Kalebe Ferreira Furtado, Ariane Mendonça Kluczkovski, Katiuchia Pereira Takeuchi, Alessandra Santos Lopes
Publikováno v:
Foods, Vol 13, Iss 17, p 2732 (2024)
The aim was to apply a cassava starch/carboxymethyl cellulose blend-based edible coating added to a tocopherol mix to Brazil nuts and evaluate oxidative levels during storage. The edible coatings were prepared from a cassava starch/carboxymethyl cell
Externí odkaz:
https://doaj.org/article/40ffabe55bfa4119b339f8f4c5c4496f
Autor:
Danusa Silva da Costa, Roseane Maria Ribeiro Costa, Katiuchia Pereira Takeuchi, Alessandra Santos Lopes
Publikováno v:
Polymer Testing, Vol 129, Iss , Pp 108245- (2023)
The aim was to evaluate the technological properties of films based on cassava starch/carboxymethyl cellulose added to soy lecithin and tocopherol mix. The films were prepared by casting from a cassava starch/carboxymethyl cellulose mixture and ident
Externí odkaz:
https://doaj.org/article/f807213781644e9ea31a36df8b99f00e
Autor:
Brenda de Nazaré do Carmo Brito, Mayara Galvão Martins, Renan Campos Chisté, Alessandra Santos Lopes, Maria Beatriz Abreu Gloria, Rosinelson da Silva Pena
Publikováno v:
Foods, Vol 12, Iss 23, p 4333 (2023)
Tucupi is a broth derived from cassava roots which is produced after the spontaneous fermentation of manipueira (the liquid portion obtained by pressing cassava roots), followed by cooking. This product is widely consumed along with traditional dishe
Externí odkaz:
https://doaj.org/article/e889037568774cab840d0695671cb282
Autor:
Willen Silva Igreja, Luiza Helena da Silva Martins, Rafaela Rodrigues de Almeida, Johnatt Allan Rocha de Oliveira, Alessandra Santos Lopes, Renan Campos Chisté
Publikováno v:
Molecules, Vol 28, Iss 18, p 6661 (2023)
Açai seeds have been discarded improperly around the Amazonia region, but they can be seen as promising low-cost substrates for fermentation processes. The structural carbohydrates and physicochemical characterization of açai seeds from the Amazoni
Externí odkaz:
https://doaj.org/article/05455a5008084fad8dbfe5f6f7d5950a
Autor:
Danusa Silva da Costa, Lucely Nogueira dos Santos, Nelson Rosa Ferreira, Katiuchia Pereira Takeuchi, Alessandra Santos Lopes
Publikováno v:
Molecules, Vol 28, Iss 16, p 6069 (2023)
Millions of people in the world live in food insecurity, so identifying a tuber with characteristics capable of meeting the demand for food and also identifying active compounds that can be used to minimize harm to human health is of great value. The
Externí odkaz:
https://doaj.org/article/b55b7b1de8e74768b9e481fa66409283
Autor:
Felipe de Andrade Maia, Willen Silva Igreja, Ana Augusta Odorissi Xavier, Adriana Zerlotti Mercadante, Alessandra Santos Lopes, Renan Campos Chisté
Publikováno v:
Fermentation, Vol 9, Iss 7, p 617 (2023)
Carotenoids are fat-soluble bioactive compounds found in plants, animals, and microorganisms, which have a range of health benefits and great technological and industrial importance in the fields of pharmaceuticals, food, and biotechnology. Yeasts of
Externí odkaz:
https://doaj.org/article/22f64282f6784e88b5220db0cb6a6058
Autor:
Deusa do Socorro Teixeira Costa Leitão, Anna Paula Pereira Barbosa-Carvalho, Francilia Campos de Siqueira, Railson Pontes e Sousa, Alessandra Santos Lopes, Renan Campos Chisté
Publikováno v:
Antioxidants, Vol 12, Iss 5, p 1112 (2023)
Eryngium foetidum L. is an edible plant widespread in Amazonian cuisine and its leaves have high levels of promising phenolic compounds for the production of extracts to be used as natural antioxidant additives. In this study, the in vitro scavenging
Externí odkaz:
https://doaj.org/article/f4072825f1964e5595ba0372ad717ce8
Autor:
Jardilene da Silva Moura, Railson Pontes e Sousa, Luiza Helena da Silva Martins, Carlos Emmerson Ferreira da Costa, Renan Campos Chisté, Alessandra Santos Lopes
Publikováno v:
Foods, Vol 12, Iss 7, p 1452 (2023)
Jambu (Acmella oleracea) is a vegetable used in human food. Drying is an alternative to increase the shelf life of the product. High temperatures can induce the degradation of carotenoids and reduce the health benefits of these compounds. This study
Externí odkaz:
https://doaj.org/article/eae2ec4a928c492e8ea4135925086c84
Autor:
Orquidea Vasconcelos dos Santos, Glaucinéia Oliveira Azevedo, Ângela Chagas Santos, Alessandra Santos Lopes
Publikováno v:
Foods, Vol 12, Iss 7, p 1446 (2023)
The objective of this investigation was to develop a nutraceutical product, in bars, using defatted Brazil nut by-products. The methodological bases of analyses followed the guidelines of the Association of Official Analytical Chemists international
Externí odkaz:
https://doaj.org/article/85dcfd5bc2d04849991375b58eddbec1