Výsledky vyhledávání - "Eduardo Galvão"

Akademický článek

Extraction of polyphenols and antioxidant compounds from SCOBY, as a by-product of Kombucha, using different types of extraction

Autor: Eduardo Galvão Leite das Chagas, Felipe Coelho Zamarian, Handray Fernandes de Souza, Eliana Setsuko Kamimura, Elisangela Fabiana Boffo, Alessandra Regina Pepe Ambrozin

Publikováno v: Discover Food, Vol 4, Iss 1, Pp 1-11 (2024)

Abstract Kombucha is obtained through a symbiosis fermentation of bacteria and yeast, generating a floating film called SCOBY (Symbiotic Culture of Bacteria and Yeast). After a period of use, SCOBY becomes a production waste. Thus, alternative uses o

Externí odkaz: https://doaj.org/article/5682652a31b3422199c96a3e6c2c22f8

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Akademický článek

Vegetable Waste in the Retail Sector: Evaluation and Possibilities for Use in New Product Development

Autor: Eduardo Galvão Leite das Chagas, Vitor Augusto dos Santos Garcia, Carla Alves Monaco Lourenço, Fernanda Maria Vanin, Cristiana Maria Pedroso Yoshida, Rosemary Aparecida de Carvalho

Publikováno v: Foods, Vol 13, Iss 18, p 2916 (2024)

Food waste is a significant concern when it comes to food safety. It is a well-known fact that fruit and vegetable wastage is high worldwide; however, quantitative data, especially on such waste in the retail sector, are limited. Wasted vegetables ar

Externí odkaz: https://doaj.org/article/a52593eaf18a499db6584687b153b376

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Akademický článek

Ora-pro-nobis (Pereskia aculeata Miller): a potential alternative for iron supplementation and phytochemical compounds

Autor: Vinicius Borges Vieira Maciel, Renata Queiroz Bezerra, Eduardo Galvão Leite das Chagas, Cristiana Maria Pedroso Yoshida, Rosemary Aparecida de Carvalho

Publikováno v: Brazilian Journal of Food Technology, Vol 24 (2021)

Abstract Ora-pro-nobis (OPN) (Pereskia aculeata Miller) is a non-conventional edible plant rich in protein, fibres and minerals. The innovation of this work is based on the sustainability production of the aqueous extract (green solvent) containing i

Externí odkaz: https://doaj.org/article/48adc444f8174600bc5c05caa12d0f74

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Akademický článek

From Orange Juice By-Product in the Food Industry to a Functional Ingredient: Application in the Circular Economy

Autor: Larissa Alves de Castro, Jaqueline Miranda Lizi, Eduardo Galvão Leite das Chagas, Rosemary Aparecida de Carvalho, Fernanda Maria Vanin

Publikováno v: Foods, Vol 9, Iss 5, p 593 (2020)

In the orange juice industry, more than 50% of raw material becomes by-products that are rich in active compounds and have high nutritional content. Improved use of these by-products could represent a key strategy for a circular economy. The objectiv

Externí odkaz: https://doaj.org/article/5faf2ca093a14c38b4dd1429065c466b

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