Organic arabic coffee husk: Antioxidant and cytoprotective properties and potential impacts on selected human intestinal bacterial populations of individuals with diabetes.

Autor: Abreu TL; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, PB, Brazil., Silva GS; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, PB, Brazil., de Farias Marques ADJ; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, PB, Brazil., de Espindola JS; Food Science and Quality Center, Institute of Food Technology (ITAL), Campinas, SP, Brazil., de Assis BBT; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, PB, Brazil., Sampaio KB; Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil., de Albuquerque TMR; Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil. Electronic address: thatyane.albuquerque3@academico.ufpb.br., Pacheco MTB; Food Science and Quality Center, Institute of Food Technology (ITAL), Campinas, SP, Brazil., Galland FAB; Food Science and Quality Center, Institute of Food Technology (ITAL), Campinas, SP, Brazil. Electronic address: fabiana.pe@ital.sp.gov.br., de Souza EL; Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa, PB, Brazil. Electronic address: els@academico.ufpb.br., Magnani M; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, PB, Brazil., Madruga MS; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, PB, Brazil. Electronic address: msmadruga@uol.com.br., Bezerra TKA; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, PB, Brazil. Electronic address: taliana.kenia@hotmail.com.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Sep; Vol. 192, pp. 114730. Date of Electronic Publication: 2024 Jul 04.

Microencapsulation of organic coffee husk polyphenols: Effects on release, bioaccessibility, and antioxidant capacity of phenolics in a simulated gastrointestinal tract.

Autor: Silva GS; Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil. Electronic address: gilsantosnf@hotmail.com., Gomes MHG; Department of Food Engineering and Technology, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, São Paulo, Brazil. Electronic address: matheus_hgg@hotmail.com., de Carvalho LM; Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil. Electronic address: leilamdc@yahoo.com.br., Abreu TL; Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil. Electronic address: thaianaly.abreu@gmail.com., Dos Santos Lima M; Federal Institute of Educational Science and Technology Sertão Pernambucano, Department of Food Technology, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, Petrolina, Pernambuco 56314-520, Brazil. Electronic address: marcos.santos@ifsertao-pe.edu.br., Madruga MS; Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil. Electronic address: msmadruga@uol.com.br., Kurozawa LE; Department of Food Engineering and Technology, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, São Paulo, Brazil. Electronic address: louisek@unicamp.br., Bezerra TKA; Department of Food Engineering, Technology Centre of the Federal University of Paraíba, 58051-900 João Pessoa, Paraíba, Brazil. Electronic address: taliana.kenia@hotmail.com.

Publikováno v: Food chemistry [Food Chem] 2024 Feb 15; Vol. 434, pp. 137435. Date of Electronic Publication: 2023 Sep 09.

Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low-frequency ultrasound.

Autor: Lima JL; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil., Bezerra TKA; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil., Carvalho LM; Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil., Galvão MS; Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil., Lucena L; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil., Rocha TC; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil., Estevez M; Institute of Meat and Meat Products (IPROCAR), TECAL Research Group, University of Extremadura, Cáceres, Spain., Madruga MS; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Brazil.

Publikováno v: Journal of food science [J Food Sci] 2022 Jun; Vol. 87 (6), pp. 2364-2376. Date of Electronic Publication: 2022 Apr 27.

Effect of adding byproducts of chicken slaughter on the quality of sausage over storage.

Autor: Lima JL; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil., Assis BBT; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil., Olegario LS; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil., Galvão MS; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil., Soares ÁJ; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil., Arcanjo NMO; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil., González-Mohino A; IPROCAR Research Institute, Tecal Research Group, University of Extremadura, 10003 Caceres, Spain., Bezerra TKA; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil., Madruga MS; Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil. Electronic address: msmadruga@uol.com.br.

Publikováno v: Poultry science [Poult Sci] 2021 Aug; Vol. 100 (8), pp. 101178. Date of Electronic Publication: 2021 Apr 11.

Obtaining Bioactive Compounds from the Coffee Husk ( Coffea arabica L.) Using Different Extraction Methods.

Autor: Silva MO; Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil., Honfoga JNB; Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil., Medeiros LL; Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil., Madruga MS; Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil., Bezerra TKA; Technology Centre, Department of Food Engineering, Federal University of Paraiba, Joao Pessoa 58051-900, Brazil.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2020 Dec 24; Vol. 26 (1). Date of Electronic Publication: 2020 Dec 24.