Zobrazeno 1 - 10
of 147
pro vyhledávání: '"Charles Windson Isidoro Haminiuk"'
Autor:
Nicole Folmann Lima, Giselle Maria Maciel, Isabela de Andrade Arruda Fernandes, Charles Windson Isidoro Haminiuk
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 4, Pp 494-504 (2023)
Research background. Research into bacterial cellulose production has been growing rapidly in recent years, as it has a potential use in various applications, such as in the medical and food industries. Previous studies have focused on optimising the
Externí odkaz:
https://doaj.org/article/b91e63bc9f0b48dc921807a5bd53657d
Publikováno v:
Chemical Engineering Journal Advances, Vol 14, Iss , Pp 100469- (2023)
Biosorption is a well known technology for the reduction of the hazardous nature of textile wastewaters. However, its efficiency and mechanisms should be evaluated on complex conditions to be properly applied. In this work, biosorption of the textile
Externí odkaz:
https://doaj.org/article/ee6f289d60c64ec78a1e38488b03c909
Autor:
Tatiane Brugnari, Dayane Moreira Braga, Camila Souza Almeida dos Santos, Bruno Henrique Czelusniak Torres, Tatiani Andressa Modkovski, Charles Windson Isidoro Haminiuk, Giselle Maria Maciel
Publikováno v:
Bioresources and Bioprocessing, Vol 8, Iss 1, Pp 1-29 (2021)
Abstract Laccases are multi-copper oxidase enzymes that catalyze the oxidation of different compounds (phenolics and non-phenolics). The scientific literature on laccases is quite extensive, including many basic and applied research about the structu
Externí odkaz:
https://doaj.org/article/3426847bca1744efb8b15b56f483680f
Autor:
Débora Gonçalves Bortolini, Giselle Maria Maciel, Isabela de Andrade Arruda Fernandes, Alessandra Cristina Pedro, Fernanda Thaís Vieira Rubio, Ivanise Guiherme Branco, Charles Windson Isidoro Haminiuk
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 5, Iss , Pp 100134- (2022)
Functional foods show non-toxic bioactive compounds that offer health benefits beyond their nutritional value and beneficially modulate one or more target functions in the body. In recent decades, there has been an increase in the trend toward consum
Externí odkaz:
https://doaj.org/article/466cb6a771214c7a9a515a489ee60679
Autor:
Débora Gonçalves Bortolini, Giselle Maria Maciel, Isabela de Andrade Arruda Fernandes, Raquel Rossetto, Tatiane Brugnari, Valéria Rampazzo Ribeiro, Charles Windson Isidoro Haminiuk
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100014- (2022)
The consumption of red fruits is growing worldwide due to their sensory characteristics and bioactive compounds. The main compounds responsible for the color of red fruits and their biological properties are anthocyanins, i.e., glycosides of cyanidin
Externí odkaz:
https://doaj.org/article/6e279f38175f406f97c7acc852dbbadd
Autor:
Isabela de Andrade Arruda Fernandes, Giselle Maria Maciel, Valéria Rampazzo Ribeiro, Raquel Rossetto, Alessandra Cristina Pedro, Charles Windson Isidoro Haminiuk
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss , Pp 100122- (2021)
Bacterial cellulose (BC) is a biopolymer with high water retention capacity, skin permeability, and biocompatibility, becoming one of the most suitable delivery systems of plant phenolic compounds. Some of these compounds are well known antioxidants
Externí odkaz:
https://doaj.org/article/9b43382f136c4a38a7c09d90315f13a5
Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview
Autor:
Débora Gonçalves Bortolini, Charles Windson Isidoro Haminiuk, Alessandra Cristina Pedro, Isabela de Andrade Arruda Fernandes, Giselle Maria Maciel
Publikováno v:
Food Chemistry: X, Vol 12, Iss , Pp 100160- (2021)
The plant Camellia sinensis is the source of different teas (white, green, yellow, oolong, black, and pu-ehr) consumed worldwide, which are classified by the oxidation degree of their bioactive compounds. The sensory (taste, aroma, and body of the dr
Externí odkaz:
https://doaj.org/article/31dc596de81a414e99ec926e2d6ae4ce
Autor:
Ana Paula Stafussa, Giselle Maria Maciel, Débora Gonçalves Bortolini, Wédisley Volpato Maroldi, Valéria Rampazzo Ribeiro, Mariana Millan Fachi, Roberto Pontarolo, Fabiane Bach, Alessandra Cristina Pedro, Charles Windson Isidoro Haminiuk
Publikováno v:
Future Foods, Vol 4, Iss , Pp 100066- (2021)
In this study, the phenolic content, antioxidant capacity, antimicrobial activity and bioaccessibility in different fruit purees were evaluated. Strawberry (Fragaria ananassa Duch.), starfruit (Averrhoa carambola) and other fruits native from Brazil,
Externí odkaz:
https://doaj.org/article/1e2409ba9a9f4cd8afc7d439ffb36ec7
Autor:
Alessandra Cristina Pedro, Oscar Giordani Paniz, Isabela de Andrade Arruda Fernandes, Débora Gonçalves Bortolini, Fernanda Thaís Vieira Rubio, Charles Windson Isidoro Haminiuk, Giselle Maria Maciel, Washington Luiz Esteves Magalhães
Publikováno v:
Antioxidants, Vol 11, Iss 9, p 1644 (2022)
Biomaterials come from natural sources such as animals, plants, fungi, algae, and bacteria, composed mainly of protein, lipid, and carbohydrate molecules. The great diversity of biomaterials makes these compounds promising for developing new products
Externí odkaz:
https://doaj.org/article/3649a415f00a4791ba7e322f6e4a3cb9
Autor:
Alex Graça Contato, Fabíola Dorneles In´ácio, Tatiane Brugnari, Caroline Aparecida Vaz de Araújo, Giselle Maria Maciel, Charles Windson Isidoro Haminiuk, Rosane Marina Peralta, Cristina Giatti Marques de Souza
Publikováno v:
Acta Scientiarum: Biological Sciences, Vol 42, Pp e52699-e52699 (2020)
Laccases are oxidoreductase enzymes that have the ability to oxidize phenolic substrates. Its biotechnological potential has been greatly explored in many areas as biotechnology industry, bioremediation of dyes, food industry and environmental microb
Externí odkaz:
https://doaj.org/article/2c2567e49c894c11a6fbd0586257f685