Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Débora Gonçalves Carvalho"'
Autor:
Caroline Trevisan Weber, Fabiane Angnes, Débora Gonçalves Carvalho, Luciane Ferreira Trierweiler, Jorge Otávio Trierweiler
Tea and kombucha consumption has increased in recent years. Despite the big Brazilian sweet potato production, the leaves are generally discarded. This work aims to evaluate the potential of using this residual raw material to produce tea and kombuch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9466ad716f2f971d1cc0da88f96e1c72
https://doi.org/10.21203/rs.3.rs-2992964/v1
https://doi.org/10.21203/rs.3.rs-2992964/v1
Autor:
Juliana da Silveira Espindola, Débora Gonçalves Carvalho, Juliano Antônio Sebben, Jorge Otávio Trierweiler, Neusa Fernandes de Moura
Publikováno v:
Food Chemistry. 294:565-571
Raman spectroscopy is a rapid and non-destructive analytical technique that has found a growing interest in the characterization and quantification of microconstituents in foods. In this work, Raman spectroscopy was used to evaluate the carotenoids c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::972be589fdd61f8ad53439385e473c87
https://doi.org/10.1016/j.foodchem.2019.04.120
https://doi.org/10.1016/j.foodchem.2019.04.120
Autor:
Débora Gonçalves Carvalho, Luciane Ferreira Trierweiler, Jorge Otávio Trierweiler, Lucas Ranzan, Rosângela Assis Jacques
Publikováno v:
Microchemical Journal. 169:106570
This paper reports the quantification of total phenolic compounds and caffeine in green and black tea using fluorescence, medium (MIR), and near (NIR) infrared spectroscopy combined with spectral variables selection tools (wavenumber or excitation/em
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81f9efbfbe4d15cd10ee2ebd0dc89868
https://doi.org/10.1016/j.microc.2021.106570
https://doi.org/10.1016/j.microc.2021.106570
Autor:
Carlos R. M. Peixoto, Neusa Fernandes de Moura, João André Jarenkow, Juliano da Rosa Justim, Sara Fraga, Débora Gonçalves Carvalho, Mariana Silva Gomes
Publikováno v:
Journal of Electroanalytical Chemistry. 799:519-524
Optimization of electrochemical methods for total antioxidant capacity (TAC) determination of Bunchosia glandulifera (Jacq.) Kunth (Malpighiaceae) extracts was performed. Other methods for antioxidant studies were also used for comparison with the re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2e97d19e003528979a9f25cf2162328
https://doi.org/10.1016/j.jelechem.2017.07.003
https://doi.org/10.1016/j.jelechem.2017.07.003
Autor:
Jorge Otávio Trierweiler, Luciane Ferreira Trierweiler, Débora Gonçalves Carvalho, Lucas Ranzan
Publikováno v:
Food Chemistry. 329:127142
In this work, we investigate alternative quantification methods based on optical spectroscopy and variable selection approach, using as a case study the aging process of cachaca. The cachaca was aged in an Amburana barrel and the samples were analyze
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fb078149043a1364802fcf432a5890d
https://doi.org/10.1016/j.foodchem.2020.127142
https://doi.org/10.1016/j.foodchem.2020.127142
Autor:
Sara Fraga, Débora Gonçalves Carvalho, Maria Francisca Croda, Juliana da Silveira Espindola, Neusa Fernandes de Moura
Publikováno v:
Brazilian Journal of Food Technology, Vol 20, Iss 0 (2017)
Brazilian Journal of Food Technology, Volume: 20, Article number: e2016147, Published: 25 MAY 2017
Brazilian Journal of Food Technology v.20 2017
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 20, Article number: e2016147, Published: 25 MAY 2017
Brazilian Journal of Food Technology v.20 2017
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Resumo A Euterpe edulis (palmeira juçara), assim como a Bunchosia glandulifera (falso-guaraná), são espécies nativas da Mata Atlântica. Estudos revelam que os frutos da palmeira juçara apresentam elevada concentração de antocianinas, composto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5e50998c68bc832e5ace7283718d42b3
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100427&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232017000100427&lng=en&tlng=en