Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Angela Lima Menêses de Queiroz"'
Autor:
Ana Carla Borba de Azevedo, Flávio Luiz Honorato da Silva, Lorena Lucena de Medeiros, Angela Lima Menêses de Queiroz, Sharline Florentino de Melo Santos, Josivanda Palmeira Gomes, Juliana Andreza Figuerôa
Publikováno v:
Brazilian Journal of Food Technology, Vol 22, Iss 0 (2019)
Abstract Some sugarcane varieties have high activity of polyphenoloxidase enzyme, impairing the production of lower color sugar. Polyphenoloxidase (PPO) is an enzyme from the oxidoreductases group and it is present in a greater or lesser amount depen
Externí odkaz:
https://doaj.org/article/ca157c30b09b43dda4b02494a397f9b6
Autor:
Márcia Aparecida Cezar, Márcia Helena Pontieri, Laís Campos Teixeira Carvalho Gonçalves, Solange Maria de Vasconcelos, Angela Lima Menêses de Queiroz, Roberto Chiappetta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1e47b3d53849eac11e8a915c3e417ca
https://doi.org/10.47402/ed.ep.c202224219150
https://doi.org/10.47402/ed.ep.c202224219150
Autor:
Flávio Luiz Honorato da Silva, Marta Maria da Conceição, Marta Suely Madruga, Lorena Lucena de Medeiros, Evanildo Francisco de Souza Junior, Ysrael Simões Lins De Oliveira, Angela Lima Menêses De Queiroz
Publikováno v:
Brazilian Journal of Chemical Engineering. 37:451-461
Sisal is a potential raw material for the production of bioproducts because it has high contents of cellulose and hemicellulose that generate fermentable sugars and can produce compounds of value for industrial use. The present study evaluates the st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f64a25d6fa65c2aa03f8f5607988eb8
https://doi.org/10.1007/s43153-020-00049-3
https://doi.org/10.1007/s43153-020-00049-3
Autor:
Marta Suely Madruga, Angela Lima Menêses De Queiroz, Maria Elisa Caetano Silva, Taliana Kênia Alencar Bezerra, Tatiane Santi Gadelha, Maria Teresa Bertoldo Pacheco, Sérgio de Freitas Pereira, Carlos Alberto de Almeida Gadelha
Publikováno v:
Food Bioscience. 20:19-27
The protein hydrolysates of goat viscera were obtained using the Alcalase® and Brauzyn® enzymes then characterized by their chemical composition, total and free amino acids, hydrophobicity profile, as well as their functional and antioxidants prope
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::326ea6ec850d783ba1fb410956853946
https://doi.org/10.1016/j.fbio.2017.07.009
https://doi.org/10.1016/j.fbio.2017.07.009
Autor:
Angela Lima Menêses De Queiroz, Marta Suely Madruga, Maria Teresa Bertoldo Pacheco, Ana Rita Ribeiro de Araújo
Publikováno v:
LWT. 84:832-837
In recent years, the amount of by-products from goat slaughtering has increased substantially and nutritionally valuable have been discarded. This project aimed to research the potential use of goat viscera to obtain products, such as protein hydroly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2942efbfa7461ae44511c7543222aad
https://doi.org/10.1016/j.lwt.2017.06.049
https://doi.org/10.1016/j.lwt.2017.06.049
Autor:
Izildinha Moreno, Maria Teresa Bertolodo Pacheco, Darlila Aparecida Gallina, Adriane Elisabete Costa Antunes, Eliana Maria Pettirossi Motta, Leila Maria Spadoti, Natália Chinellato de Azambuja, Angela Lima Menêses de Queiroz
Publikováno v:
Food and Nutrition Sciences. :512-525
At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also L. helveticus (CHN + LH). Proteolysis during ripening was evaluated using proteolytic indices, electrophoretic profile Urea-PAGE and release
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6765fe4e4070351e90c2c9235221ee8
https://doi.org/10.4236/fns.2017.85035
https://doi.org/10.4236/fns.2017.85035
Autor:
Flávio Luiz Honorato da Silva, Angela Lima Menêses De Queiroz, Jarderlany Sousa Nunes, Josivanda Palmeira Gomes, Auryclennedy Calou de Araújo, Francilânia Batista da Silva, Sonara de França Sousa
Publikováno v:
A Produção do Conhecimento nas Ciências da Saúde 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34ccda67b4008bb6dc39fa8ac591d414
https://doi.org/10.22533/at.ed.99919300416
https://doi.org/10.22533/at.ed.99919300416
Autor:
Ana M. P. Gomes, Angela Lima Menêses De Queiroz, Marta Suely Madruga, Maria Elieidy Gomes de Oliveira, Narciza Maria de Oliveira Arcanjo, Taliana Kênia Alves Bezerra, Ana Rita Ribeiro de Araújo
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The aim of this study was to evaluate the aromatic profiles of both traditional goat Coalho cheese and cheeses added with isolated and combined probiotics, during 28 days of storage. The cheeses were named as follows: C, with Lactococcus lactis subsp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1cad62011e75e17a9acdf447ea8c7624
Autor:
Marta Suely Madruga, Josevan da Silva, Angela Lima Menêses De Queiroz, Luciana Brasil, Marciane Magnani, Evandro Leite de Souza
Publikováno v:
Small Ruminant Research. 115:62-66
Goat slaughter by-products have significant nutritional value and can be used to prepare various products, such as “buchada caprina”, which is a typical Brazilian dish. The present study evaluated the microbiological and nutritional quality of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::932295b641276d32b57a3689ed4a273b
https://doi.org/10.1016/j.smallrumres.2013.08.006
https://doi.org/10.1016/j.smallrumres.2013.08.006
Autor:
Marta Suely Madruga, Angela Lima Menêses De Queiroz, Ingrid Dantas, Luciana Brasil, Yuri Montenegro Ishihara
Publikováno v:
Molecules
Molecules; Volume 18; Issue 2; Pages: 2150-2165
Molecules, Vol 18, Iss 2, Pp 2150-2165 (2013)
Molecules; Volume 18; Issue 2; Pages: 2150-2165
Molecules, Vol 18, Iss 2, Pp 2150-2165 (2013)
This paper evaluates the concentrations of water- and fat-soluble precursors of meat flavour, with the aim of characterising the effect of species on the volatile profile of grilled goat and lamb meat. Compared to goat, lamb meat had higher levels of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0427fcc7c7cc0416d48acaeb8c39e645
https://doi.org/10.3390/molecules18022150
https://doi.org/10.3390/molecules18022150