Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Danilo José Machado de Abreu"'
Autor:
Dérica Gonçalves Tavares, Mayara Andrade Martins de Souza, Tamara Leite dos Santos, Adriele do Amor Divino Silva, Danilo José Machado de Abreu, Whasley Ferreira Duarte
Publikováno v:
Foods, Vol 13, Iss 19, p 3056 (2024)
Coffee and coffee by-products contain several chemical compounds of great relevance, such as chlorogenic acid (CGA), trigonelline, and caffeine. Furthermore, yeasts have been the target of studies for their use as probiotics because of their interest
Externí odkaz:
https://doaj.org/article/a1e984c302124e989a9fe2b1c0812877
Autor:
Danilo José Machado de Abreu, Mario Sérgio Lorenço, Aline Norberto Ferreira, Henrique Kovacs Scalice, Eduardo Valério de Barros Vilas Boas, Roberta Hilsdorf Piccoli, Elisângela Elena Nunes Carvalho
Publikováno v:
ACS Food Science & Technology. 2:143-150
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8b1c0e8c952d1a2a9c2032512755dd8
https://doi.org/10.1021/acsfoodscitech.1c00375
https://doi.org/10.1021/acsfoodscitech.1c00375
Autor:
Danilo José Machado de Abreu, Stephan Malfitano Carvalho, Isabela Martins Di Chiacchio, Victoriano Mulero, Luis David Solis Murgas, Elisângela Elena Nunes Carvalho, Isadora Marques Paiva, Pedro J. Martínez
Publikováno v:
Fish & Shellfish Immunology. 119:300-307
Bee pollen, a natural resource collected by bees, is rich in many nutrients, therefore it may represent a useful dietary supplement. Different uses of bee pollen are proposed due to its beneficial health properties, which includes the capacity to imp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47e4ebf02ff61448e72bb6464823e340
https://doi.org/10.1016/j.fsi.2021.10.012
https://doi.org/10.1016/j.fsi.2021.10.012
Autor:
Elisângela Elena Nunes Carvalho, Eduardo Valério de Barros Vilas Boas, Hanna Elisia Araújo de Barros, Rafael Carvalho do Lago, Caio Vinicius Lima Natarelli, Laryanne Lopes de Carvalho Dias, Héctor A. Ruiz, Muhammad Bilal, Danilo José Machado de Abreu, Ana Lázara Matos de Oliveira, Marcelo Franco
Publikováno v:
International Journal of Food Science & Technology. 56:5296-5304
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e59fad77df0891c16ac43e96648b6a8c
https://doi.org/10.1111/ijfs.15127
https://doi.org/10.1111/ijfs.15127
Autor:
Danilo José Machado de Abreu, Elisângela Elena Nunes Carvalho, Clarissa Damiani, Eduardo Valério de Barros Vilas Boas, Eduardo Ramirez Asquieri
Publikováno v:
ACS Food Science & Technology. 1:707-716
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::126f669c183f143dca0ab9ca5b147d80
https://doi.org/10.1021/acsfoodscitech.1c00107
https://doi.org/10.1021/acsfoodscitech.1c00107
Autor:
Eduardo Ramirez Asquieri, Clarissa Damiani, Ingrid Alves De Moraes, Danilo José Machado de Abreu
Publikováno v:
Journal of Food Science and Technology. 58:612-620
The objective of the present study was to evaluate the technological properties of red mombin seed flour (RMSF) and its effect on the nutritional composition and physical properties of chocolate brownies. RMSF was incorporated at various levels (25%,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c33a86b8be615223962780148c5cbc2c
https://doi.org/10.1007/s13197-020-04574-4
https://doi.org/10.1007/s13197-020-04574-4
Publikováno v:
DESAFIOS - Revista Interdisciplinar da Universidade Federal do Tocantins. 7:88-95
O desenvolvimento de atividades práticas de laboratório no ensino de Biotecnologia Aplicada à Industria de Alimentos e Bebidas torna-se necessário para promover maior aprendizagem teórico-prática por parte dos alunos. O trabalho iniciou-se atra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3eeeea5a6864c197f16af8d9a24379b
https://doi.org/10.20873/uftv7-7460
https://doi.org/10.20873/uftv7-7460
Autor:
Rafael Carvalho do Lago, Elídio Zaidine Maurício Zitha, Ana Lázara Matos de Oliveira, Danilo José Machado de Abreu, Elisângela Elena Nunes Carvalho, Roberta Hilsdorf Piccoli, Gustavo Henrique Denzin Tonoli, Eduardo Valério de Barros Vilas Boas
Publikováno v:
Scientia Horticulturae. 309:111668
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::babc3d813ac066d2a1076bdedb115088
https://doi.org/10.1016/j.scienta.2022.111668
https://doi.org/10.1016/j.scienta.2022.111668
Autor:
Claudia Cristina Auler do Amaral Santos, Ana Clara Alves Braga Rodrigues, Alex Fernando de Almeida, Danilo José Machado de Abreu, Fabriele de Sousa Ferraz, Roseane Veras de Souza
Publikováno v:
Scientia Plena. 17
A goma xantana é um biopolímero microbiano de grande importância na indústria alimentícia. A produção desse polissacarídeo é influenciada diretamente pelas condições de cultivo, linhagens e substratos empregados como sacarose e glicose, o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec306f61ffac2826b4da799c106eaa29
https://doi.org/10.14808/sci.plena.2021.081514
https://doi.org/10.14808/sci.plena.2021.081514
Autor:
Leonardo Rodrigues De Jesus, Sarah do Rezende do Nascimento, Clarissa Damiani, Danilo José Machado de Abreu, Fernanda Salamoni Becker, Jéssyca Santos Silva
Publikováno v:
DESAFIOS - Revista Interdisciplinar da Universidade Federal do Tocantins. 6:100-109
A Gabiroba (Campomanesia spp.), um fruto nativo do cerrado, possui sabor adocicado, polpa suculenta sendo amplamente empregada na produção de doce, sorvete, licor e outros produtos. Objetivou-se, neste trabalho, utilizar a polpa de gabiroba no dese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fba764e5647340469c91a4808a3f110
https://doi.org/10.20873/uft.2359365220196especialp100
https://doi.org/10.20873/uft.2359365220196especialp100