Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Ana Augusta Odorissi Xavier"'
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:
Ana Augusta Odorissi Xavier, Adriana Zerlotti Mercadante, Lígia Dozena Domingos, Walkíria Hanada Viotto
Publikováno v:
Química Nova, Vol 35, Iss 10, Pp 2057-2062 (2012)
Externí odkaz:
https://doaj.org/article/93ecc4840f384417a15a33161eccc538
Autor:
Gisele André Baptista Canuto, Ana Augusta Odorissi Xavier, Leandro Camargo Neves, Marta de Toledo Benassi
Publikováno v:
Revista Brasileira de Fruticultura, Vol 32, Iss 4, Pp 1196-1205 (2010)
Características físico-químicas (cor, pH, acidez total titulável, sólidos solúveis totais, conteúdo de lipídios e umidade) e níveis de compostos bioativos (ácido ascórbico, fenólicos totais) foram determinados em quinze amostras de polpas
Externí odkaz:
https://doaj.org/article/272ac193700a48d8864e21a1f2363cf2
Autor:
Sandra Garcia, Roberta B. de Souza, Priscila Boneventi, Ana Augusta Odorissi Xavier, Joice Sifuentes dos Santos
Publikováno v:
Semina: Ciências Agrárias, Vol 29, Iss 4, Pp 839-844 (2008)
Synbiotic foods containing probiotics and prebiotics are good for human health. The aim of this work was to develop a symbiotic grape juice, as alternative to dairy probiotic products, containing the probiotic culture Lactobacillus acidophilus and ol
Externí odkaz:
https://doaj.org/article/c3172cb971b04181ab0b7ff929b78a4b
Autor:
Joice Sifuentes dos Santos, Ana Augusta Odorissi Xavier, Edi Franciele Ries, Ijoni Hilda Costabeber, Tatiana Emanuelli
Publikováno v:
Ciência Rural, Vol 36, Iss 2, Pp 630-635 (2006)
Os compostos organoclorados são pesticidas que foram usados na agricultura, no controle de vetores biológicos e de ectoparasitas do gado. Atualmente seu uso está proibido no Brasil, exceto para o controle de vetores biológicos em casos de epidemi
Externí odkaz:
https://doaj.org/article/e6fa48fa3a544a91a7c4c753d1df01d2
Autor:
Stanislau Bogusz Junior, Joice Sifuentes Dos Santos, Ana Augusta Odorissi Xavier, Jucieli Weber, Fernanda Leal Leães, Ijoni Costabeber
Publikováno v:
Ciência Rural, Vol 34, Iss 5, Pp 1593-1596 (2004)
Com o objetivo de monitorar os resíduos de compostos tóxicos em alimentos, verificou-se a freqüência e os níveis de praguicidas organoclorados (OC) e bifenilas policloradas (PCBs) em amostras de salsichas Hot-Dog, comercializadas na Cidade de Sa
Externí odkaz:
https://doaj.org/article/2b4f4ccd57c34867b730fec443f75952
Autor:
Ana Augusta Odorissi Xavier
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UELUniversidade Estadual de LondrinaUEL.
Nos últimos anos tem aumentado o interesse da população sobre os benefícios que uma dieta dita saudável pode proporcionar. Devido a isso, cresce o consumo dos chamados alimentos funcionais, definidos como aqueles que, se consumidos juntament
Autor:
Chisté, Felipe de Andrade Maia, Willen Silva Igreja, Ana Augusta Odorissi Xavier, Adriana Zerlotti Mercadante, Alessandra Santos Lopes, Renan Campos
Publikováno v:
Fermentation; Volume 9; Issue 7; Pages: 617
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://explore.openaire.eu/search/publication?articleId=multidiscipl::5b99fc6106b2b129be115149c819beff
Publikováno v:
Current Opinion in Food Science. 26:1-8
Since carotenoids are bioactive compounds that present low oral bioavailability, the knowledge of the steps limiting their bioavailability is mandatory for the design of functional foods/ingredients. Recent findings related to the main food component
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9c0972e3c133abb5b4c4a98bc15f121
https://doi.org/10.1016/j.cofs.2019.02.015
https://doi.org/10.1016/j.cofs.2019.02.015
Autor:
Antonio Pérez-Gálvez, Juan Garrido-Fernández, Irene Carvajal-Lérida, Ana Augusta Odorissi Xavier
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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16 Páginas; 2 Figuras; 1 Tabla
Bioaccessibility is a key factor in the successful development of functional foods, particularly when the food matrix is quite different from that of the natural source(s) of the target bioactive ingredient. Altho
Bioaccessibility is a key factor in the successful development of functional foods, particularly when the food matrix is quite different from that of the natural source(s) of the target bioactive ingredient. Altho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a81051e8a14bcdc9ce9195fe81c3b9a8
https://doi.org/10.1016/j.jfca.2017.01.015
https://doi.org/10.1016/j.jfca.2017.01.015