Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Carlos Eduardo Barao"'
Autor:
Carlos Eduardo Barao, Suellen J. Klososki, Keren H. Pinheiro, Vanessa Marcolino, Osvaldo Valarini Junior, Adriano G. Cruz, Thamara T. Da Silva, Tatiana Pimentel
Publikováno v:
Chemical Engineering Transactions, Vol 75 (2019)
Kefir is a fermented milk that can be produced from kefir grains or industrial starter cultures. It differs from other fermented milks by the performance of various types of microorganisms on the milk components. The kefir grains are gelatinous and i
Externí odkaz:
https://doaj.org/article/758003cf304140df91a7dbe3905330a2
Autor:
Amanda Da Rocha, Heloisa Dos Santos, Hamara M. De Souza, Graciette Matioli, Carlos Eduardo Barao, Tatiana Pimentel, Ladislau Coimbra, Vanessa Marcolino
Publikováno v:
Chemical Engineering Transactions, Vol 75 (2019)
The objective of this study was to evaluate the effect of the addition of cassava starch coating enriched or not with bioactive compounds from stevia leaf-washing water on the physical and chemical characteristics of strawberries during storage at re
Externí odkaz:
https://doaj.org/article/66cf849cf6454e98a606645ba0718952
Autor:
Thais Moia, Tatiana Pimentel, Carlos Eduardo Barao, Andresa Feihrmann, Rogerio Favareto, Adriano Reis, Lucio Cardozo-Filho
Publikováno v:
Chemical Engineering Transactions, Vol 75 (2019)
The objective of the study was to extract (using pressurized liquid extraction (PLE)) and characterize the bioactive compounds and pectin from the residue of the passion fruit processing. The extract of the passion fruit peel was obtained with ethano
Externí odkaz:
https://doaj.org/article/81467d4465f64a36802d95ee961683b4
Autor:
Karen Keli Barbosa Abrantes, Tatiana Colombo Pimentel, Camila da Silva, Oscar de Oliveira Santos Junior, Carlos Eduardo Barão, Lucio Cardozo-Filho
Publikováno v:
Plants, Vol 13, Iss 19, p 2678 (2024)
Brazilian nuts are native to the Amazon rainforest and are considered a non-timber forest-product of extreme economic importance to local populations. This study evaluated the lipid profile, bioactive compounds, and oxidative stability of semi-defatt
Externí odkaz:
https://doaj.org/article/2af44693a9a24febbb31ed3db61ef739
Autor:
Gabrielly Ribeiro Carneiro, Caique dos Santos Rocha, Mariana Vitória Pardim Fernandes, Carlos Eduardo Barão, Tatiana Colombo Pimentel
Publikováno v:
Foods, Vol 13, Iss 13, p 1975 (2024)
Consumer perception of foods processed by emerging technologies has been scarcely studied. This study aimed to evaluate the perception of vegan and non-vegan consumers regarding probiotic almond-fermented beverages processed by ultrasound using the p
Externí odkaz:
https://doaj.org/article/0c5ea53b15654266a47c16185cf09e0b
Autor:
Jonas Marcelo Jaski, Karen Keli Barbosa Abrantes, Ana Beatriz Zanqui, Natalia Stevanato, Camila da Silva, Carlos Eduardo Barão, Lucas Bonfim-Rocha, Lúcio Cardozo-Filho
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 531-544 (2022)
Sunflower is grown in different parts of the world and oil from the grain has many uses, including cosmetics and food. Olive leaves are rich in active compounds with potential for industrial use. The simultaneous extraction of raw materials is an eco
Externí odkaz:
https://doaj.org/article/2664f32c6c7644a0929332725ae977e2
Autor:
Jonas Marcelo Jaski, Rayane Monique Sete da Cruz, Tatiana Colombo Pimentel, Natalia Stevanato, Camila da Silva, Carlos Eduardo Barão, Lucio Cardozo-Filho
Publikováno v:
Foods, Vol 12, Iss 5, p 948 (2023)
Olive leaves (OL) are products of olive cultivation with a high commercial value because they contain valuable bioactive compounds. Chia and sesame seeds have a high functional value because of their attractive nutritional properties. When combined i
Externí odkaz:
https://doaj.org/article/03ea78a047094f9ba10fe1bf8a18c881
Autor:
Osvaldo Valarini Junior, Carlos Eduardo Barão, Graciette Matiolli, Everton Fernando Zanoelo, Lúcio Cardozo-Filho, Flávio Faria de Moraes
Publikováno v:
Acta Scientiarum: Technology, Vol 41, Iss 1, Pp e39611-e39611 (2019)
In the present study, methyl jasmonate (MeJa) was included in 2-hydroxypropyl-β-cyclodextrin (HPβCD) by grinding (M1), freeze drying (M2), co-precipitation + freeze drying (M3) and by applying supercritical carbon dioxide (M4). FT-IR/ATR, FT-Raman,
Externí odkaz:
https://doaj.org/article/171a65fd23914ea69693d884ea4c8549