Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Beatriz Alejandra Ortega, Sanchez"'
Autor:
Beatriz Alejandra Ortega Sanchez, Sonia Maria Costa Celestino, Maria Beatriz de Abreu Gloria, Isadora Costa Celestino, María Isabel Ordóñez Lozada, Samuel Dias Araújo Júnior, Ernandes Rodrigues de Alencar, Lívia de Lacerda de Oliveira
Publikováno v:
Food Chemistry: X, Vol 6, Iss , Pp 100084- (2020)
Passiflora setacea is a wild species of passion fruit with interesting functional properties. Fruit seasonality demands conservation methods to enable its consumption throughout the year. We evaluated High Temperature Short Time (HTST) and Low Temper
Externí odkaz:
https://doaj.org/article/a57f63751b5043b59a3673eb41755321
Autor:
Samuel Dias Araújo Júnior, Maria Beatriz Abreu Glória, Sonia Maria Costa Celestino, Ernandes Rodrigues de Alencar, Lívia de Lacerda de Oliveira, María Isabel Ordóñez Lozada, Isadora Costa Celestino, Beatriz Alejandra Ortega Sanchez
Publikováno v:
Repositório Institucional da UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
Food Chemistry: X, Vol 6, Iss, Pp 100084-(2020)
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
Food Chemistry: X, Vol 6, Iss, Pp 100084-(2020)
CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico Passiflora setacea is a wild species of passion fruit with interesting functional properties. Fruit seasonality demands conservation methods to enable its consumption throughout t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbc6bccdbac1af877ebc698fbcbb3301
Autor:
Daniele Bobrowski Rodrigues, Débora Silva Santos, Geovani Bernardo Amaro, Iriani Rodrigues Maldonade, M. I. O. Lozada, Lívia de Lacerda de Oliveira, Paulo Eduardo Narcizo de Souza, João Paulo Figueiró Longo, Beatriz Alejandra Ortega Sanchez
Publikováno v:
Food chemistry. 343
We present the chemical composition, quality parameters and antioxidant capacity of pumpkin seed oils (PSO) from Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata cultivated in Brazil. In addition, PSO nanoemulsions (nanopepo, nanomax and nano
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3aa4c584acb9402415e83fb73006684
https://pubmed.ncbi.nlm.nih.gov/33223288
https://pubmed.ncbi.nlm.nih.gov/33223288
Autor:
Beatriz Alejandra Ortega, Sanchez, Sonia Maria Costa, Celestino, Maria Beatriz, de Abreu Gloria, Isadora Costa, Celestino, María Isabel Ordóñez, Lozada, Samuel Dias Araújo, Júnior, Ernandes Rodrigues, de Alencar, Lívia, de Lacerda de Oliveira
Publikováno v:
Food Chemistry: X
Highlights • Passiflora setacea: important source of antioxidants and bioactive compounds. • The effect of pasteurization on the quality of passiflora setacea was evaluated. • 31 attributes were obtained in the CATA method, of which 7 showed a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::772b5822ecaf276d61e821514aa00fd6
https://pubmed.ncbi.nlm.nih.gov/32373788
https://pubmed.ncbi.nlm.nih.gov/32373788
Autor:
Ernandes Rodrigues de Alencar, Matheus de Almeida Roberto, Lívia de Lacerda de Oliveira Pineli, Beatriz Alejandra Ortega Sanchez, Wallas Felippe de Souza Ferreira
Publikováno v:
LWT - Food Science and Technology. 65:668-675
Ozone presents high oxidative potential and a broad antimicrobial spectrum. We evaluated the effect of ozonation on the control of fungi and on quality of peanuts. A PVC cylindrical column of 0.15 m diameter was used for peanut ozonation, with the ke
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5563f997281d3e4e61d6658a9ff90ba8
https://doi.org/10.1016/j.lwt.2015.08.051
https://doi.org/10.1016/j.lwt.2015.08.051