Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Ana Letícia Kincheski Coelho"'
Autor:
Ana Letícia Kincheski Coelho, Ramon Ramos de Paula, Tatiane Mendonça Nogueira Carneiro de Albuquerque, Hellen Dea Barros Maluly, Rossana Catie Bueno de Godoy
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 78, Iss 1, Pp 33-45 (2023)
Cheeses are food consumed in different parts of the world since antiquity, mainly for their nutritional values and characteristic flavors. During maturation, specific aromas, flavors, and textures are developed due to biochemical changes. Factors suc
Externí odkaz:
https://doaj.org/article/a050e563556740a0822f52c92b1e1e81
Autor:
Daniel Granato, Oxana Ye. Rodionova, Marina Fidelis, Ana Letícia Kincheski Coelho, Jânio Sousa Santos, Alexey L. Pomerantsev
Publikováno v:
Food Control. 73:796-805
In this work, Brazilian juices (n = 38) from distinct botanical species were analyzed for the physicochemical properties, major phenolic classes, and antioxidant activity using high-throughput assays. Principal component analysis [PCA] was applied to
Autor:
Leonardo Augusto Gremski, Ana Letícia Kincheski Coelho, Jânio Sousa Santos, Luciana Azevedo, Leonardo do Prado-Silva, Adriano G. Cruz, Liang Zhang, Mingchun Wen, Marcia C. Silva, Heitor Daguer, Daniel Granato, Mariana Araújo Vieira do Carmo, Luciano Molognoni, Ramon S. Rocha, Anderson S. Sant'Ana
Publikováno v:
Food chemistry. 298
This work aimed to optimize an aqueous extract rich in phenolic compounds and potential functional properties made of Ilex paraguariensis, Melissa officinalis, and Cymbopogon citratus. The lyophilized extract was used for the development of an ice cr