Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Anielle de Oliveira"'
Autor:
Jacqueline Thomé Henrique, Maria Victória Biason, Poliana dos Santos Mendes, Flávia Aparecida Reitz Cardoso, Fernanda Vitória Leimann, Odinei Hess Gonçalves, Evandro Bona, Anielle de Oliveira, Leila Larisa Medeiros Marques, Renata Hernandez Barros Fuchs, Adriana Aparecida Droval
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101627- (2024)
The effects of adding cochineal carmine and annatto dyes in five mortadella formulations made with curcumin microcrystals were compared, and the preference was evaluated and described sensorially. Based on the optimized formulation obtained with colo
Externí odkaz:
https://doaj.org/article/66a5736cf9dd4da59d43f89fd2ab2b78
Autor:
Valéria Maria Costa Teixeira, Anielle de Oliveira, Emanueli Backes, Cristina Giatti Marques de Souza, Rafael Castoldi, Anacharis Babeto de Sá-Nakanishi, Lívia Bracht, Jurandir Fernando Comar, Rúbia Carvalho Gomes Corrêa, Fernanda Vitória Leimann, Adelar Bracht, Rosane Marina Peralta
Publikováno v:
Plants, Vol 12, Iss 22, p 3874 (2023)
Pereskia aculeata Miller and Pereskia grandfolia Haw, known as ‘ora-pro-nobis’, are unconventional vegetables belonging to the Cactaceae family, native to the Americas and common in the northeast and southeast regions of Brazil. This review attem
Externí odkaz:
https://doaj.org/article/c7d13e54ecec41b896ea84e21cfd2b95
Autor:
Regiane Ramalho, Nathália Aparecida Andrade de Souza, Thaysa Fernandes Moya Moreira, Anielle De Oliveira, Hugo Felix Perini, Márcia Cristina Furlaneto, Fernanda Vitória Leimann, Luciana Furlaneto-Maia
Publikováno v:
Journal of Food Science and Technology. 60:262-271
Autor:
Michely Bião Quichaba, Thaysa Fernandes Moya Moreira, Anielle de Oliveira, Amarilis Santos de Carvalho, Jéssica Lima de Menezes, Odinei Hess Gonçalves, Benício Alves de Abreu Filho, Fernanda Vitória Leimann
Publikováno v:
Journal of Food Science and Technology. 60:581-589
Autor:
Grazielle Oliveira, Elaine Kaspchak, Anielle de Oliveira, Fernanda Vitória Leimann, Gisele Strieder Philippsen, Flavio Augusto Vicente Seixas, Luciana Igarashi-Mafra, Marcos R. Mafra
Publikováno v:
Food Biophysics.
Autor:
Regiane, Ramalho, Nathália Aparecida Andrade, de Souza, Thaysa Fernandes Moya, Moreira, Anielle, De Oliveira, Hugo Felix, Perini, Márcia Cristina, Furlaneto, Fernanda Vitória, Leimann, Luciana, Furlaneto-Maia
Publikováno v:
Journal of food science and technology. 60(1)
This study focused on the microencapsulation of enterocin from
Autor:
Anielle de Oliveira, Thaysa Fernandes Moya Moreira, Ana Luisa Silva Pepinelli, Luis Gustavo Medice Arabel Costa, Tamires Barlati Vieira da Silva, Aline Coqueiro, Renata Hernandez Barros Fuchs, Maria Inês Dias, Isabel C.F.R. Ferreira, Lillian Barros, Odinei Hess Gonçalves, Lívia Bracht, Fernanda Vitória Leimann
Pinhão residues have a wide range of bioactive compounds and encapsulation can be one of the alternatives to increase their bioavailability. Thus, this work aimed to apply pinhão extract, pure and encapsulated by solid dispersion, in the formulatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e69fe489deb1590a7772a57e95b3b3a
http://hdl.handle.net/10198/25681
http://hdl.handle.net/10198/25681
Autor:
Guilherme Dallarmi Sorita, Anielle de Oliveira, Thaysa F.M. Moreira, Fernanda V. Leimann, Sandra R.S. Ferreira
Peanut (Arachis hypogea L.) industrial processing generates underused by-products, which are mostly discharged. In this work, extracts from peanut by-product were obtained by Supercritical Fluid Extraction (SFE), Pressurized Liquid Extraction (PLE) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::222a875f9f7b41024c6e0748f9ee5af7
http://hdl.handle.net/10198/25536
http://hdl.handle.net/10198/25536
Autor:
Thaysa Fernandes Moya Moreira, Rafael Porto Ineu, Fernanda Vitória Leimann, Odinei Hess Gonçalves, Lívia Bracht, Anielle de Oliveira
Publikováno v:
Current Pharmaceutical Design. 26:3847-3861
The low water solubility and low bioavailability of natural bioactive substances such as polyphenols and flavonoids, either in pure form or extracts, are a major concern in the pharmaceutical field and even on the food development sector. Although en
Autor:
Patrícia Valderrama, Thaysa Fernandes Moya Moreira, Fernanda Vitória Leimann, Marianne Ayumi Shirai, Isabel C.F.R. Ferreira, Anielle de Oliveira, Lyssa Setsuko Sakanaka, Lillian Barros, Luana Gabrielle Correa, Tamires Barlati Vieira da Silva, Maria Inês Dias, Karen Cristine de Souza
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
One of the traditional residues obtained from pinhão seeds (Araucaria angustifolia (Bertol.) Kuntze) consists of an aqueous extract produced from the cooking process, which presents a significant concentration of phenolic compounds with antioxidant