Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Diego Santiago Tupuna"'
Autor:
Verónica Marcillo-Parra, Mayra Anaguano, Maritza Molina, Diego Santiago Tupuna-Yerovi, Jenny Ruales
Publikováno v:
NFS Journal, Vol 23, Iss , Pp 1-7 (2021)
Mango peel is gaining recognition for its nutritional and functional value. This by-product shows variable composition depending on different factors such as variety, stage maturity, and geographic site of production. This work sought to evaluate man
Externí odkaz:
https://doaj.org/article/00e0fcb4a378415385a494e6344a34ad
Publikováno v:
Trends in Food Science & Technology. 116:11-23
Background Fruit and vegetable by-products (FVBP) from the food industry and post-harvest represent one of the world's most common environmental pollution problems. However, these wastes are now being recognized for their functional value. Encapsulat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ffa2608e394eb49e04da05012b8e601
https://doi.org/10.1016/j.tifs.2021.07.009
https://doi.org/10.1016/j.tifs.2021.07.009
Autor:
Luiz Stefanski, Diego Santiago Tupuna-Yerovi, Giliani Veloso Sartori, Alessandro de Oliveira Rios, Ana Carolina De Moura Sena Aquino
Publikováno v:
Revista Brasileira de Agrotecnologia. 11:690-697
A feijoa (Acca sellowiana) é uma fruta nativa brasileira que é cultivada em vários países alem do Brasil, e que apresenta aproximadamente 30% do seu peso em polpa sendo o restante descartado. O objetivo deste estudo foi extrair e caracterizar a p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1809d47de3d6be3c8ebea99bf26da3ec
https://doi.org/10.18378/rebagro.v12i2.8957
https://doi.org/10.18378/rebagro.v12i2.8957
Autor:
Milena De Souza Tomaz, Ana Carolina Moura de Sena Aquino, Diego Santiago Tupuna-Yerovi, Giliani Veloso Sartori
Publikováno v:
Revista Brasileira de Agrotecnologia. 11:854-858
Além do consumo para lazer, as bebidas alcoólicas têm sido cada vez mais procuradas pelo seu apelo nutricional e funcional mediante sua composição, muitas vezes rica em compostos com atividade antioxidante. Uma das formas de agregar valor nutric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62be2181810a77bfbf5c0a43dc61003e
https://doi.org/10.18378/rebagro.v12i2.8784
https://doi.org/10.18378/rebagro.v12i2.8784
Publikováno v:
Food Science and Technology International. :108201322311723
Incorporating carotenoids into sodium alginate films can give them functional properties for food packaging applications. The lycopene and β-carotene were included in the biopolymer matrix at 0.1%, 0.3%, and 0.5% (g carotenoid/g polymer). There was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2b4c66ac84a3df75a0d6fc5eed0ad5a
https://doi.org/10.1177/10820132231172362
https://doi.org/10.1177/10820132231172362
Autor:
Simone Hickmann Flôres, Karina Paese, Silvia Stanisçuaski Guterres, Diego Santiago Tupuna-Yerovi, Alessandro de Oliveira Rios
Publikováno v:
J Food Sci Technol
Annatto seeds (Bixa orellana L.) are a natural source of norbixin, a carotenoid with antioxidant activity and an intense yellow–orange color which is a commonly used food and beverage colorant. However, it is susceptible to environmental factors su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2f75d332cdcb310358e75fa11958330
https://doi.org/10.1007/s13197-019-04135-4
https://doi.org/10.1007/s13197-019-04135-4
Autor:
Alessandro de Oliveira Rios, Diego Santiago Tupuna-Yerovi, Eliseu Rodrigues, Rafael C. Rodrigues, Vitor Manfroi, Patric de Lima Monteiro, Maria Jara Montibeller, Liana Stoll
Publikováno v:
Food Analytical Methods. 12:2056-2068
The incomplete anthocyanin extraction during the industrial processes turns grape pomace into an inexpensive source of phenolic compounds. The effects of temperature and enzyme preparation percentage (% E/S) on the anthocyanin recovery from grape pom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e24afa147a64578fb196b0fb214dbd4d
https://doi.org/10.1007/s12161-019-01548-x
https://doi.org/10.1007/s12161-019-01548-x
Autor:
Renato Queiroz Assis, Alessandro de Oliveira Rios, Diego Santiago Tupuna-Yerovi, Yuri Buratto de Farias
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c484a9bfe8b49cf04b4bdefe2ce06a0
https://doi.org/10.1111/jfpp.14475
https://doi.org/10.1111/jfpp.14475
Publikováno v:
Food and Bioprocess Technology. 11:1828-1839
Banana passionfruit is an edible fruit widespread in the Andean highlands of Colombia and Ecuador, which has a high content of carotenoids. The microencapsulation process is used to improve the stability of this bioactive compound. The encapsulation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92f2da9ed66c84210682b14ca54f8e75
https://doi.org/10.1007/s11947-018-2143-0
https://doi.org/10.1007/s11947-018-2143-0
Autor:
André Jablonski, Karina Paese, Alessandro de Oliveira Rios, Simone Hickmann Flôres, Diego Santiago Tupuna, Silvia Stanisçuaski Guterres
Publikováno v:
Industrial Crops and Products. 111:846-855
Norbixin is a carotenoid with antioxidant properties. It is commonly used as a natural coloring in processed products; however, its chemical structure makes it susceptible to environmental factors such as light, oxygen, and temperature. The microenca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b03476a4bc301fda6c3899637175dc5
https://doi.org/10.1016/j.indcrop.2017.12.001
https://doi.org/10.1016/j.indcrop.2017.12.001