Zobrazeno 1 - 10 of 12 pro vyhledávání: '"Eduardo Galvão Leite Das Chagas"'
1
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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2
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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3
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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4
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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5
Production and Characterization of Dehydrated Acerola Pulp: A Comparative Study of Freeze and Refractance Window Drying
Autor: Vitor Augusto dos Santos Garcia, Josiane Gonçalves Borges, Eduardo Galvão Leite Das Chagas, Cristiana Maria Pedroso Yoshida, Fernanda Maria Vanin, João Borges Laurindo, Rosemary Aparecida de Carvalho
Publikováno v: Food Science and Engineering. :20-29
Acerola is a perishable fruit with high vitamin C levels and an attractive nutrition property. The goal of the present work was to produce dehydrated acerola pulp with preserved vitamin C, selecting freeze-drying and refractance window (considered a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::66f28902f9b00cbdbf6d7ad29831a30b
https://doi.org/10.37256/fse.4120231754
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6
Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds
Autor: Handray Fernandes de Souza, Mariana Sousa Bessa, Victor Dédalo Di Próspero Gonçalves, João Vitor dos Santos, Carolina Pinheiro, Eduardo Galvão Leite das Chagas, Marina Vieira de Carvalho, Igor Viana Brandi, Eliana Setsuko Kamimura
Publikováno v: Food Science and Technology International. :108201322311626
Mead is an alcoholic beverage produced by the fermentation of a diluted honey solution by the action of yeast. Recently, research has shown the potential of S. boulardii for brewing beer and in the development of probiotic alcoholic beverages and, to
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::49f535af77f0276a78f2ffa8e9eea4c0
https://doi.org/10.1177/10820132231162683
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7
Ora-pro-nobis (Pereskia aculeata Miller): a potential alternative for iron supplementation and phytochemical compounds
Autor: Cristiana Maria Pedroso Yoshida, Renata Queiroz Bezerra, Vinicius Borges Vieira Maciel, Rosemary Aparecida de Carvalho, Eduardo Galvão Leite das Chagas
Publikováno v: Brazilian Journal of Food Technology, Volume: 24, Article number: e2020180, Published: 18 AUG 2021
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
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 iron and b
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a1f75acef758489217334a5793b2fe1
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100452&lng=en&tlng=en
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8
From Orange Juice By-Product in the Food Industry to a Functional Ingredient: Application in the Circular Economy
Autor: Jaqueline Miranda Lizi, Eduardo Galvão Leite das Chagas, Larissa Alves de Castro, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho
Publikováno v: Foods, Vol 9, Iss 593, p 593 (2020)
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Foods
Volume 9
Issue 5
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::e307f269f11356a3175747d7b4c71b50
https://www.mdpi.com/2304-8158/9/5/593
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10
Production, characterization and application of flours obtained from the agroindustrial by-product of the camu-camu processing
Autor: Eduardo Galvão Leite das Chagas
Publikováno v: Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP
A indústria do processamento de frutas gera um grande volume de resíduos. Entretanto, muitos destes resíduos podem apresentar elevado valor nutricional, ou ainda, apresentarem teores importantes de compostos ativos com atividades antioxidantes, po
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::019ca55ae20cdcb735872e9ece805686
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