Zobrazeno 1 - 10
of 283
pro vyhledávání: '"Edy Sousa De Brito"'
Autor:
Laís Benvenutti, Beatriz Cesa Rovaris, Karina Cesca, Débora de Oliveira, Paulo Riceli Vasconcelos Ribeiro, Edy Sousa de Brito, Acácio Antonio Ferreira Zielinski
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100704- (2024)
This study aimed to optimize the extraction of a blue colorant using ultrasound-assisted technology employing water as the solvent from genipap, an Amazon fruit. Process conditions were optimized by multiresponse analysis through the antioxidant acti
Externí odkaz:
https://doaj.org/article/c9b9d979e9b74424a9c668284b74a86c
Autor:
Juliana Aparecida Correia Bento, Paulo Riceli Vasconcelos Ribeiro, Priscila Zaczuk Bassinello, Menandes Alves de Souza Neto, Rosângela Nunes Carvalho, Edy Sousa de Brito, Márcio Caliari, Manoel Soares Soares Júnior
Publikováno v:
Ciência Rural, Vol 53, Iss 9 (2023)
ABSTRACT: This study evaluated the changes caused by cooking presoaked aged carioca beans in the autoclave steam, focusing on its bioactive components, antioxidant activity, and nutritional compounds. Additionally, to identify which carioca bean cult
Externí odkaz:
https://doaj.org/article/4f3570ea23cf4b12b6a1db6c0518a1f0
Autor:
Darlyson Tavares Guimarães, Liana Maria Ramos Mendes, Luiz Bruno de Sousa Sabino, Edy Sousa de Brito, Enrique Vilarrasa-García, Enrique Rodríguez-Castellón, Juan Antonio Cecilia, Ivanildo José da Silva Junior
Publikováno v:
Adsorption Science & Technology, Vol 2023 (2023)
This research is aimed at evaluating strategies for the adsorption and recovery of anthocyanins present in purple cabbage using natural and modified clays as adsorbent. In the batch adsorption experiments, the anthocyanin extracts were put in contact
Externí odkaz:
https://doaj.org/article/94097453cafe4534980f858743fb536f
Autor:
João Paulo Saraiva Morais, Morsyleide de Freitas Rosa, Edy Sousa de Brito, Henriette Monteiro Cordeiro de Azeredo, Maria Cléa Brito de Figueirêdo
Publikováno v:
Foods, Vol 12, Iss 19, p 3599 (2023)
The proper mix of nanocellulose to a dispersion of polar and nonpolar liquids creates emulsions stabilized by finely divided solids (instead of tensoactive chemicals) named Pickering emulsions. These mixtures can be engineered to develop new food pro
Externí odkaz:
https://doaj.org/article/97f6673a49004c358585d505dcaa70c5
Autor:
Matheus de Oliveira Barros, Adriano Lincoln Albuquerque Mattos, Jessica Silva de Almeida, Morsyleide de Freitas Rosa, Edy Sousa de Brito
Publikováno v:
Foods, Vol 12, Iss 15, p 2924 (2023)
Starch’s crystalline structure and gelatinization temperature might facilitate or hinder its use. Ball milling has frequently been mentioned in the literature as a method for reducing starch size and as a more environmentally friendly way to change
Externí odkaz:
https://doaj.org/article/3b4c0f3fb6544dc0aaa51911570b6403
Autor:
Francisco Oiram Filho, Morgana Pereira Mitri, Guilherme Julião Zocolo, Kirley Marques Canuto, Edy Sousa de Brito
Publikováno v:
Foods, Vol 12, Iss 14, p 2759 (2023)
The cashew peduncle has a high nutritional value and contains a wide variety of phenolic compounds. Among these, anacardic acids (AnAc) are biologically active components; however, they influence the cashew juice flavor and, consequently, its accepta
Externí odkaz:
https://doaj.org/article/676e8361c8164d029199c2e5160a3547
Autor:
Jacqueline Cosmo Andrade-Pinheiro, Celestina Elba Sobral de Souza, Daiany Alves Ribeiro, Andressa de Alencar Silva, Viviane Bezerra da Silva, Antonia Thassya Lucas dos Santos, Victor Juno Alencar Fonseca, Delmacia Gonçalves de Macêdo, Rafael Pereira da Cruz, José Weverton Almeida-Bezerra, Antonio Júdson Targino Machado, Thiago Sampaio de Freitas, Edy Sousa de Brito, Paulo Riceli Vasconcelos Ribeiro, José Galberto Martins da Costa, Henrique Douglas Melo Coutinho, Grażyna Kowalska, Rafał Rowiński, Radosław Kowalski, Maria Flaviana Bezerra Morais-Braga
Publikováno v:
Plants, Vol 12, Iss 2, p 415 (2023)
Fungi of the Candida genus are responsible for invasive candidiasis, which affects people all over the world and has high mortality rates. This is due to their virulence factors, which give them great resistance and pathogenicity. In addition, the em
Externí odkaz:
https://doaj.org/article/4b4eda567ade4687b35d725f8714baca
Autor:
Antonia Thassya Lucas dos Santos, Joara Nályda Pereira Carneiro, Rafael Pereira da Cruz, Débora Lima Sales, Jacqueline Cosmo Andrade-Pinheiro, Maria Audilene de Freitas, Marta Regina Kerntopf, Gyllyandeson de Araújo Delmondes, Paulo Riceli Vasconcelos Ribeiro, Edy Sousa de Brito, Francisco Lucas Alves Batista, Francisco Ernani Alves Magalhães, Ivo C. Pita Neto, Maria Flaviana Bezerra Morais-Braga, Radosław Kowalski, Grazyna Kowalska, Aleksandra Szopa, Tomasz Baj, Henrique Douglas Melo Coutinho
Publikováno v:
Molecules, Vol 28, Iss 1, p 305 (2022)
This study aimed to identify the chemical composition of the Spondias tuberosa aqueous leaf and root extracts (EALST and EARST) and to evaluate their effect, comparatively, against opportunistic pathogenic fungi. Ultra-Performance Liquid Chromatograp
Externí odkaz:
https://doaj.org/article/3439a07fba5641e080f56175eaef104a
Autor:
Luiz Bruno De Sousa Sabino, Francesco Copes, Solène Saulais, Edy Sousa De Brito, Ivanildo José Da Silva Júnior, Tien Canh Le, Mircea Alexandru Mateescu, Diego Mantovani
Publikováno v:
Molecules, Vol 27, Iss 21, p 7271 (2022)
Anthocyanins obtained from jambolan have been used as active agents in different carboxymethyl starch-based tablet formulations and their release profiles evaluated in simulated gastric fluids (SGF) and simulated intestinal (SIF) fluids. Structural a
Externí odkaz:
https://doaj.org/article/2553523443a14653818ea2c3ecac9ebb
Autor:
Ana Karolinne Anastacio de SOUSA, Fabíola Helena dos Santos FOGAÇA, Thais Danyelle Santos ARAUJO, Karina Neoob de Carvalho CASTRO, Alitiene Moura Lemos PEREIRA, Kirley Marques CANUTO, Edy Sousa de BRITO, Mônica Giacometti MAI, João Avelar de MAGALHÃES
Publikováno v:
Acta Amazonica, Vol 49, Iss 2, Pp 152-161 (2019)
ABSTRACT We investigated the effect of Alpinia zerumbet essential oil on the quality and shelf life of tambaqui (Colossoma macropomum) fillets stored under refrigeration (10.0 ± 0.5 °C) for 14 days. The treatments were A. zerumbet essential oil at
Externí odkaz:
https://doaj.org/article/d3504329818c477097a0216313531010