Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Ana Paula Stafussa"'
Autor:
Carla Adriana Ferrari Artilha-Mesquita, Ana Paula Stafussa, Patrícia Daniele Silva dos Santos, Oscar de Oliveira Santos, Silvio Claudio da Costa, Grasiele Scaramal Madrona
Publikováno v:
Plants, Vol 13, Iss 15, p 2065 (2024)
This work demonstrates the effectiveness of using alternative solvents to obtain jambolan extracts with a high content of bioactive compounds compared to conventional organic solvents, being the first study to evaluate the best ecological solvent alt
Externí odkaz:
https://doaj.org/article/322896e164b94178b83694a639a0d7c9
Autor:
Huéberton Barbosa Naves, Ana Paula Stafussa, Grasiele Scaramal Madrona, Fabrício Cerizza Tanaka, Fauze Ahmad Aouada, Márcia Regina de Moura
Publikováno v:
Polymers, Vol 16, Iss 13, p 1826 (2024)
The use of edible films has garnered significant interest in the food and environmental sectors due to their potential to prevent food deterioration and their biodegradability. This study aimed to develop and characterize edible films based on camu-c
Externí odkaz:
https://doaj.org/article/cf95b00a8b7040deb1f9c933df1d4afa
Autor:
Edilson Bruno Romanini, Leticia Misturini Rodrigues, Ana Paula Stafussa, Talita Perez Cantuaria Chierrito, Aline Finger Teixeira, Rúbia Carvalho Gomes Corrêa, Grasiele Scaramal Madrona
Publikováno v:
Plants, Vol 12, Iss 18, p 3177 (2023)
Microencapsulating phenolic compounds and anthocyanins from grape pomace, a by-product of the food industry, is attractive because of the many beneficial health effects associated with these compounds. At first, we evaluated the cultivar BRS Violeta
Externí odkaz:
https://doaj.org/article/f3cf67a5ef59468ba5a4fabe7a2707d7
Autor:
Manuela Lisboa, Camila Chagas, Joice Camila Martins da Costa, Diogo Rossoni, Jane Martha Graton Mikcha, João Vitor de Oliveira Silva, Andréia Batista, Wilker Caetano, Grasiele Scaramal Madrona, Lucineia Aparecida Cestari Tonon, Magali Soares dos Santos Pozza, Ana Paula Stafussa, Mônica Regina da Silva Scapim
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100113- (2022)
The use of edible coating is an option to improve food quality and increase product shelf life. Photodynamic therapy and acid addition may be another option which decreases the number of viable microorganism cells, including Gram-negative bacteria. T
Externí odkaz:
https://doaj.org/article/3beae4bb0fae43998ae3c87a0b22efd4
Autor:
Ana Paula Stafussa, Giselle Maria Maciel, Débora Gonçalves Bortolini, Wédisley Volpato Maroldi, Valéria Rampazzo Ribeiro, Mariana Millan Fachi, Roberto Pontarolo, Fabiane Bach, Alessandra Cristina Pedro, Charles Windson Isidoro Haminiuk
Publikováno v:
Future Foods, Vol 4, Iss , Pp 100066- (2021)
In this study, the phenolic content, antioxidant capacity, antimicrobial activity and bioaccessibility in different fruit purees were evaluated. Strawberry (Fragaria ananassa Duch.), starfruit (Averrhoa carambola) and other fruits native from Brazil,
Externí odkaz:
https://doaj.org/article/1e2409ba9a9f4cd8afc7d439ffb36ec7
Autor:
Ana Paula Stafussa, Giselle Maria Maciel, Valéria Rampazzo, Evandro Bona, Cleyton Nascimento Makara, Bogdan Demczuk Junior, Charles Windson Isidoro Haminiuk
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 106-118 (2018)
Bioactive compounds and antioxidant activity from 44 fruit were evaluated. The data were statistically evaluated by analysis of common components and specific weights (CCSWA). Panã, acerola, açaí, and jabuticaba showed higher values of total pheno
Externí odkaz:
https://doaj.org/article/491348c7e6b2489ebc69bca4edf940c6
Autor:
Valéria Rampazzo Ribeiro, Isabela de Andrade Arruda Fernandes, Isabelle Pereira Mari, Ana Paula Stafussa, Raquel Rossetto, Giselle Maria Maciel, Charles Windson Isidoro Haminiuk
Publikováno v:
Journal of Functional Foods, Vol 60, Iss , Pp - (2019)
Use of the Saccharomyces cerevisiae as a biosorbent material has proven versatile in innovative applications like the biosorption of bioactive compounds from plant extracts. The bioactive compounds have different biological activities such antioxidan
Externí odkaz:
https://doaj.org/article/f881bf170778497099513be63af073b0
Autor:
Rafael Sandim Goncalves, Jullie Ferreira Bitencourt, Joao Renato de Jesus Junqueira, Ana Paula Stafussa, Thaisa Carvalho Volpe Balbinoti
Publikováno v:
Brazilian Journal of Development. 8:34929-34944
Esta revisão bibliográfica teve por objetivo analisar artigos científicos que contemplaram o processo de biossorção empregando a levedura Saccharomyces cerevisiae, bem como o aumento da bioacessibilidade dos elementos adsorvidos, em específico
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b3a511a30f4ac949e9fddf3d4701b50
https://doi.org/10.34117/bjdv8n5-147
https://doi.org/10.34117/bjdv8n5-147
Autor:
Bianca Reis, Moreira, Ana Paula, Stafussa, Carlos Eduardo, Barão, Ana Beatriz, Costa Fernandes, Tatiana Colombo, Pimentel, Grasiele Scaramal, Madrona
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional.
This work aimed to analyze cagaita nectar subjected to different thermal and non-thermal treatments regarding its quality over 30 days of storage (5°C). Ultra (U) and thermosonication (T) were the techniques used for 30 and 60 minutes of processing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::0e47d327d8292fb57235b4c6390640a9
https://pubmed.ncbi.nlm.nih.gov/36443984
https://pubmed.ncbi.nlm.nih.gov/36443984
Autor:
Jéssica Barrionuevo Ressutte, Tascila Ferreira da Silva Saranti, Márcia Regina de Moura, Magali Soares dos Santos Pozza, Mônica Regina da Silva Scapim, Ana Paula Stafussa, Grasiele Scaramal Madrona
Publikováno v:
The Journal of dairy research.
Chitosan-based film incorporated with citric acid was prepared by the casting method for application in a Brazilian matured cheese. Three formulations of cheese were processed, with the intention of evaluating the application of a starter culture and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9170eafe915e6d65ab2bf7f01ec2437
https://pubmed.ncbi.nlm.nih.gov/35604031
https://pubmed.ncbi.nlm.nih.gov/35604031