Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Brenda de Nazaré do Carmo Brito"'
Autor:
Brenda de Nazaré do Carmo Brito, Mayara Galvão Martins, Renan Campos Chisté, Alessandra Santos Lopes, Maria Beatriz Abreu Gloria, Rosinelson da Silva Pena
Publikováno v:
Foods, Vol 12, Iss 23, p 4333 (2023)
Tucupi is a broth derived from cassava roots which is produced after the spontaneous fermentation of manipueira (the liquid portion obtained by pressing cassava roots), followed by cooking. This product is widely consumed along with traditional dishe
Externí odkaz:
https://doaj.org/article/e889037568774cab840d0695671cb282
Autor:
Brenda de Nazaré do Carmo Brito, Renan Campos Chisté, Alessandra Santos Lopes, Maria Beatriz Abreu Gloria, Gilson Celso Albuquerque Chagas Junior, Rosinelson da Silva Pena
Publikováno v:
Microorganisms, Vol 10, Iss 5, p 840 (2022)
There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during manipueira fermentation for tucupi. Thus, the objective of this study was to isolate and identify LAB, and to determine their impact on bioa
Externí odkaz:
https://doaj.org/article/00b95dfe654947118d87e5ff4d11298e
Autor:
Rosinelson da Silva Pena, Brenda de Nazaré do Carmo Brito, Alessandra Santos Lopes, Renan Campos Chisté
Publikováno v:
Journal of Food Science. 82:2286-2290
Jambolao fruits are promising sources of anthocyanins, and in this study, the jambolao fruit from the Brazilian Amazonian region was characterized and the efficiency of six ethanol‐based solutions to extract anthocyanins was determined. Moreover, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83a6c6cbc74cc146e004e782a0757c62
https://doi.org/10.1111/1750-3841.13847
https://doi.org/10.1111/1750-3841.13847
Autor:
Brenda de Nazaré do Carmo Brito, Rosinelson da Silva Pena, Maria Beatriz Abreu Glória, Alessandra Santos Lopes, Renan Campos Chisté
Publikováno v:
Repositório Institucional da UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Tucupi is a kind of broth that is comm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f41170dfc871b1ba1531469a3bfce59
Autor:
Brenda de Nazaré, do Carmo Brito, Rosinelson, da Silva Pena, Alessandra, Santos Lopes, Renan, Campos Chisté
Publikováno v:
Journal of food science. 82(10)
Jambolão fruits are promising sources of anthocyanins, and in this study, the jambolão fruit from the Brazilian Amazonian region was characterized and the efficiency of six ethanol-based solutions to extract anthocyanins was determined. Moreover, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d12d09bc08813e4af7a15d7d0efa136c
https://pubmed.ncbi.nlm.nih.gov/28833121
https://pubmed.ncbi.nlm.nih.gov/28833121
Autor:
Rosinelson da Silva Pena, Alessandra Santos Lopes, Renan Campos Chisté, Brenda de Nazaré do Carmo Brito, Maria Beatriz Abreu Glória
Publikováno v:
Repositório Institucional da UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Cocoa is the target of increased scien
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ef95dfc2cba1c9802c65bb82f3e11f6
https://pubmed.ncbi.nlm.nih.gov/28317753
https://pubmed.ncbi.nlm.nih.gov/28317753