Výsledky vyhledávání - "Bruna Mattioni"

Akademický článek

Flour Treatments Affect Gluten Protein Extractability, Secondary Structure, and Antibody Reactivity

Autor: Bruna Mattioni, Michael Tilley, Patricia Matos Scheuer, Niraldo Paulino, Umut Yucel, Donghai Wang, Alicia de Francisco

Publikováno v: Foods, Vol 13, Iss 19, p 3145 (2024)

Commercial Brazilian wheat flour was subjected to extrusion, oven, and microwave treatments. The solubility, monomeric and polymeric proteins, and the glutenin and gliadin profiles of the gluten were analyzed. In addition, in vitro digestibility and

Externí odkaz: https://doaj.org/article/9da25e78dafa40e78e51125b31e99c0b

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Akademický článek

Soy Lecithin Supplementation Promotes Growth and Increases Lipid Digestibility in GIFT Nile Tilapia Raised at Suboptimal Temperature

Autor: Rosana Oliveira Batista, Bianca Leticia Richter, Jorge Filipe Banze, Delano Dias Schleder, Maria Salhi, Renata Oselame Nobrega, Maria Fernanda Oliveira da Silva, Bruna Mattioni, James Eugene Pettigrew, Débora Machado Fracalossi

Publikováno v: Fishes, Vol 8, Iss 8, p 404 (2023)

Soy lecithin (SL) is a source of phospholipids, which play a crucial role in determining cell membrane structure, fluidity, and functionality. This study investigated the effects of dietary SL on the performance, nutrient digestibility, and body comp

Externí odkaz: https://doaj.org/article/10835d4c5ecb4e69a4dcff6d93e6c6f5

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Akademický článek

Physicochemical comparison of commercial vs. extracted β-glucans and structural characterization after enzymatic purification

Autor: Sandra Milena VASQUEZ MEJIA, Alicia DE FRANCISCO DE CASOS, Pedro Luiz MANIQUE BARRETO, Bruna MATTIONI, André Wüst ZIBETTI, Luciano MOLOGNONI, Heitor DAGUER

Publikováno v: Vitae, Vol 25, Iss 1 (2018)

Background: β-glucans (1-3: 1-4) are soluble fibers applied to foods due to their technological properties (water binding capacity, viscosity, emulsification and stabilization) and their beneficial effects on health. The functional properties of β-

Externí odkaz: https://doaj.org/article/bddd4775b0eb4d559f31d2e1371d0672

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Akademický článek

Effects of fat replacement on properties of whole wheat bread

Autor: Patrícia Matos Scheuer, Bruna Mattioni, Pedro Luiz Manique Barreto, Flávio Martins Montenegro, Cristiane Rodrigues Gomes-Ruffi, Sílvia Biondi, Mariana Kilpp, Alicia de Francisco

Publikováno v: Brazilian Journal of Pharmaceutical Sciences, Vol 50, Iss 4, Pp 703-712 (2014)

Bread characteristics are dependent upon the chemical composition and fiber content of the wheat flour used. A healthy diet can help prevent chronic diseases, where whole grains and fewer calories from fat are components of a healthy diet. The aims o

Externí odkaz: https://doaj.org/article/ddb9076d026d46979b385de7685c10f9

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Akademický článek

PHYSICOCHEMICAL COMPARISON OF COMMERCIAL VS. EXTRACTED β-GLUCANS AND STRUCTURAL CHARACTERIZATION AFTER ENZYMATIC PURIFICATION

Autor: Sandra Milena VASQUEZ- MEJIA, Alicia de FRANCISCO, Pedro Luiz MANIQUE BARRETO, Bruna MATTIONI, André Wüst ZIBETTI, Luciano MOLOGNONI, Heitor DAGUER

Publikováno v: Vitae, Vol 25, Iss 1, Pp 26-36

ABSTRACT Background: β-glucans (1-3: 1-4) are soluble fibers applied to foods due to their technological properties (water binding capacity, viscosity, emulsification and stabilization) and their beneficial effects on health. The functional properti

Externí odkaz: https://doaj.org/article/ca14123ecd1c4324845b8d29c21c55bc

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