Zobrazeno 1 - 10
of 128
pro vyhledávání: '"Alessandra Lopes de Oliveira"'
Autor:
Fernanda Cristina Pimenta, Talita Cristiane Krice Moraes, Gustavo Cesar Dacanal, Alessandra Lopes de Oliveira, Rodrigo Rodrigues Petrus
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-10 (2024)
Abstract Sugarcane juice is a nutritious and energetic drink. For its processing, the use of supercritical carbon dioxide (SC-CO2) technology as an intervention potentially capable of rendering a high quality product can be considered. This study eva
Externí odkaz:
https://doaj.org/article/8b5d7f250b3747028953248de40c9bcb
Autor:
Rafaela Scalise Xavier de Freitas, Janaina Silveira da Silva, Teresa Cristina Alves, Alessandra Lopes de Oliveira, Ives Cláudio da Silva Bueno
Publikováno v:
Agriculture, Vol 14, Iss 8, p 1419 (2024)
Urochloa spp. are the most important grasses for ruminants in Brazil and contain secondary metabolites, mainly saponins. Urochloa brizantha extracts (ethanolic EE and hydroalcoholic HE with 3.62 and 5.38 mg protodioscin mL−1, respectively) were dev
Externí odkaz:
https://doaj.org/article/779db6c4ca2f4cb687fc32af3e06870f
Autor:
Vanessa Aparecida Cruz, Nilson José Ferreira, Elise Le Roux, Emilie Destandau, Alessandra Lopes de Oliveira
Publikováno v:
Foods, Vol 13, Iss 11, p 1620 (2024)
The objective of this research was to investigate and compare the results obtained in the intensification and integration of (sc-CO2) under different pressure conditions (25 and 30 MPa) at 60 °C. When intensifying the process, ethanol (10%) was used
Externí odkaz:
https://doaj.org/article/e20162fa1bb4479698618ff751dc3dfb
Autor:
Jessica Thaís do Prado Silva, Millene Henrique Borges, Carlos Antonio Cardoso de Souza, Carmen Sílvia Fávaro-Trindade, Paulo José do Amaral Sobral, Alessandra Lopes de Oliveira, Milena Martelli-Tosi
Publikováno v:
Foods, Vol 13, Iss 2, p 279 (2024)
A considerable number of grape pomaces are generated annually. It represents a rich source of bioactive compounds, such as phenolic compounds and anthocyanins. Pressurized liquid extraction (PLE) has emerged as a green technology for recovering bioac
Externí odkaz:
https://doaj.org/article/d9a50103389940f2a3a1a2d1c755fda9
Autor:
Luciana Ruggeri Menezes Gotardo, Francisco Allan Leandro de Carvalho, Dannaya Julliethy Gomes Quirino, Carmen Sílvia Favaro-Trindade, Severino Mathias de Alencar, Alessandra Lopes de Oliveira, Marco Antonio Trindade
Publikováno v:
Foods, Vol 12, Iss 24, p 4419 (2023)
Vacuum-packed lamb sausages with or without red propolis extract and a reduced sodium nitrite content were evaluated for oxidative and microbiological stability during storage for 21 days at 2 °C. The following treatments were evaluated: EN150 (cont
Externí odkaz:
https://doaj.org/article/939d8adf03e348b98fd2f4c34ae565db
Autor:
EDUARDO CARDOSO, ALESSANDRA LOPES DE OLIVEIRA CASTELINI, RITA BERSCH, DAIANNE SERAFIM MARTINS, MICHELLE APELLANIS BORGES, RENATA BONOTTO
Publikováno v:
Revista Interdisciplinar em Cultura e Sociedade, Vol 0, Iss 0, Pp 208-224 (2021)
Este artigo socializa ações do projeto de pesquisa e extensão intitulado POA Turismo Acessível, em parceria com a Universidade Federal do Rio Grande do Sul – UFRGS, Assistiva – Tecnologia e Educação, ISAAC Brasil e a Diretoria de Acessibili
Externí odkaz:
https://doaj.org/article/b5ca906ebc2b429fa6be0141c3dda38f
Autor:
João Henrique do Nascimento e Silva, Marta Regina Verruma-Bernardi, André Eduardo de Souza Belluco, Simone Daniela Sartorio de Medeiros, Alessandra Lopes de Oliveira
Publikováno v:
Química Nova, Vol 43, Iss 9, Pp 1227-1233 (2020)
The volatile compounds present in cachaça can derive from the raw material used in the production of the beverage, from the fermentative process, from distillation or aging. The aim of the research was to evaluate the volatile compounds, in the cach
Externí odkaz:
https://doaj.org/article/a8b804571c1d4c27be7d8ff5d5c54d1a
Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes
Autor:
Carolina Medeiros Vicentini-Polette, Paulo Rodolfo Ramos, Cintia Bernardo Gonçalves, Alessandra Lopes De Oliveira
Publikováno v:
Food Chemistry: X, Vol 12, Iss , Pp 100166- (2021)
This study determined the total acidity, fatty acids profile (TFAs), and free fatty acids (FFAs) present in sunflower and soybean oils obtained by green processes (supercritical carbon dioxide-scCO2 and pressurized liquid extraction-PLE). The determi
Externí odkaz:
https://doaj.org/article/5377e7f6a6dc4fe984ad14a40e34387c
Autor:
Luana Cristina dos Santos, Gerardo Álvarez-Rivera, José David Sánchez-Martínez, Julio César Flores Johner, Francisco Manuel Barrales, Alessandra Lopes de Oliveira, Alejandro Cifuentes, Elena Ibáñez, Julian Martínez
Publikováno v:
Food Chemistry: X, Vol 12, Iss , Pp 100140- (2021)
Pacová (Renealmia petasites Gagnep.) is a Brazilian native plant, usually cultivated in south regions of the country. Pacová was previously reported concerning their possible health benefits, mostly from folk medicine. However, only few works relat
Externí odkaz:
https://doaj.org/article/95733047717146abaa71349e2a6c4d47
Autor:
Eduardo Cardoso, Alessandra Lopes de Oliveira Castelini, Célia Maria Adão de Oliveira Aguiar Sousa
Publikováno v:
Revista Ibero-Americana de Estudos em Educação, Vol 16, Iss esp.4 (2021)
Este artigo objetiva discutir práticas inclusivas de comunicação acessível quanto à orientação e à prevenção de cuidados com a saúde no contexto da pandemia de COVID-19, realizadas em projetos que acontecem em Portugal e no Brasil. As prá
Externí odkaz:
https://doaj.org/article/a8d22347b1b14b3f94d79e853d30432a