Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Camilly Fratelli"'
Autor:
Monize Bürck, Camilly Fratelli, Marina Campos Assumpção de Amarante, Anna Rafaela Cavalcante Braga
Publikováno v:
Biomass, Vol 4, Iss 3, Pp 704-719 (2024)
The present work aims to explore Spirulina biomass’ functional and technological marvels and its components, such as C-phycocyanin (C-PC), in modern food systems from a circular economy perspective, evaluating a decade of insights and innovations.
Externí odkaz:
https://doaj.org/article/38d936a4cb904fb088da4f88dc3468fd
Publikováno v:
Fermentation, Vol 10, Iss 6, p 304 (2024)
Naturally colored fermented foods currently represent the trend toward a global demand for healthier products. This work produced naturally blue and green ice creams using C-phycocyanin (C-PC) and spirulina residual biomass (RB). The ice creams were
Externí odkaz:
https://doaj.org/article/9d4d174981e24c68a1c7c4168a990034
Autor:
Camilly Fratelli, Maria Cristiana Nunes, Veridiana Vera De Rosso, Anabela Raymundo, Anna Rafaela Cavalcante Braga
Publikováno v:
Frontiers in Food Science and Technology, Vol 3 (2023)
Introduction: Following consumers’ demand for healthier alternatives, Spirulina biomass has been included as a functional ingredient in different types of food as a sustainable alternative to improve physicochemical characteristics and nutritional
Externí odkaz:
https://doaj.org/article/73e8a109e67a4fde80aa77ac5db95ddc
Fermented Jussara: Evaluation of Nanostructure Formation, Bioaccessibility, and Antioxidant Activity
Autor:
Michele Amendoeira Giaconia, Sergiana dos Passos Ramos, Camilly Fratelli, Marcelo Assis, Tatiana Martelli Mazzo, Elson Longo, Veridiana Vera de Rosso, Anna Rafaela Cavalcante Braga
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 10 (2022)
Among the species of plants present in the Atlantic Forest, the jussara (Euterpe edulis Mart.) stands out for the contents of bioactive compounds present in its composition. Fermentation processes can be essential in converting bioproducts and bioact
Externí odkaz:
https://doaj.org/article/e45c68d1f05743b495271b6b64078c7d
Publikováno v:
Journal of Functional Foods, Vol 42, Iss , Pp 339-345 (2018)
A 22 factorial design with three centre points was used to study psyllium (P) and water (W) addition level effects on gluten-free bread (GFB) physical properties and sensory acceptability. The P levels ranged from 2.86 to 17.14% and W levels from 82.
Externí odkaz:
https://doaj.org/article/95d2b74af06b4d35879e761b0381a3a2
Autor:
Camilly Fratelli, Fernanda Garcia Santos, Denise Garcia Muniz, Sascha Habu, Anna Rafaela Cavalcante Braga, Vanessa Dias Capriles
Publikováno v:
Foods, Vol 10, Iss 5, p 954 (2021)
Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-fr
Externí odkaz:
https://doaj.org/article/70819ad491734b539fa49fc16a4d11d8
Autor:
Giaconia, Michele Amendoeira, Ramos, Sergiana dos Passos, Pereira, Camilly Fratelli, Lemes, Ailton Cesar, De Rosso, Veridiana Vera, Braga, Anna Rafaela Cavalcante
Publikováno v:
In Food Hydrocolloids October 2020 107
Autor:
Juliana Caroline da Silva Pinto, Luiza Florentino Dos Santos, Victória de Araújo Leite, Desiree Rodrigues de Castro Garcia, Simone dos Anjos Caivano, Camilly Fratelli Pereira
Publikováno v:
Brazilian Journal of Development. 9:16302-16319
Introdução. A vulnerabilidade socioeconômica é caracterizada pelo baixo nível de educação, falta de saneamento básico e ausência de ambiente familiar, torna o indivíduo dependente de terceiros para sobreviver. Mediante o cenário de alta de
Autor:
Camilly Fratelli Pereira, Leonardo Ribeiro, Monica Masako Nakamoto, Monize Burck, Anna Rafaela Cavalcante Braga
Publikováno v:
Biopolymers in Nutraceuticals and Functional Foods ISBN: 9781839167812
Bioactive compounds are defined as non-nutritional and non-essential compounds which have the capability and the ability to interact with one or more components of living tissue by presenting a wide range of beneficial effects in health such as in di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e82fa029a18999064e6fe6d0d2cef3e
https://doi.org/10.1039/9781839168048-00431
https://doi.org/10.1039/9781839168048-00431
Green Extraction Process of Food Grade C-phycocyanin: Biological Effects and Metabolic Study in Mice
Autor:
Camilly Fratelli, Monize Bürck, Artur Francisco Silva-Neto, Lila Missae Oyama, Veridiana Vera De Rosso, Anna Rafaela Cavalcante Braga
Publikováno v:
Processes; Volume 10; Issue 9; Pages: 1793
This study aimed to evaluate different parameters in the green process of organic Spirulina biomass (SB) C-phycocyanin (C-PC) extraction to understand the impact on weight and oral glucose tolerance of C-PC extract in Swiss mice fed with a high-fat d