Zobrazeno 1 - 10
of 85
pro vyhledávání: '"Evânia Altina Teixeira de Figueiredo"'
Autor:
Thays Lima Fama Guimarães, Larissa Morais Ribeiro da Silva, Celli Rodrigues Muniz, Ícaro Gusmão Pinto Vieira, Luciana Siqueira de Oliveira, Flayanna Gouveia Braga Dias, Carolline de Brito Lima, Maria Leônia da Costa Gonzaga, Jorgiane da Silva Severino Lima, Luiz Bruno de Sousa Sabino, Evânia Altina Teixeira de Figueiredo
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100367- (2023)
This study aimed to produce different chambá (Justicia pectoralis Jacq.) extracts, determinate their biocompounds and antimicrobial activity against several foodborne bacterias. Aqueous and hydroalcoholic extracts were prepared using the decoction a
Externí odkaz:
https://doaj.org/article/2e904f66b7aa4c93a9c4761f6a6b591d
Autor:
Paula Correia Medeiros dos Santos, Larissa Morais Ribeiro da Silva, Francisco Ernani Alves Magalhaes, Fernando Eugenio Teixeira Cunha, Maria Jaiana Gomes Ferreira, Evânia Altina Teixeira de Figueiredo
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100186- (2022)
Garlic (Allium sativum L.) is a spice widely used both as food and for its medicinal effects, however, much of the research on A. sativum is limited to the study of the bulb, even though the garlic peel corresponds to 25% of total production and is g
Externí odkaz:
https://doaj.org/article/a30017a398e2449795b015b5e7d6cb61
Autor:
Francisca Airlane Esteves de Brito, Lorena Cristina Rodrigues Bezerra, Aíris Maria Araújo Melo, Roselayne Ferro Furtado, Maria de Fátima Borges, Evânia Altina Teixeira de Figueiredo
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Resumo O desenvolvimento de novos métodos de análise microbiológica requer uma avaliação da igualdade ou superioridade deste em relação a um método padrão ouro − método rotineiramente utilizado. Este processo de avaliação denomina-se va
Externí odkaz:
https://doaj.org/article/aad5b0efd8714a21a3f630452e476d9c
Autor:
Flayanna Gouveia Braga Dias, Maria Jaiana Gomes Ferreira, Larissa Morais Ribeiro da Silva, Rayanne Clécia de Sousa Menezes, Evânia Altina Teixeira de Figueiredo
Publikováno v:
Revista Ciência Agronômica, Vol 51, Iss 3 (2020)
ABSTRACT Plant diversity around the world, as well as the chemical variation, involves a large amount of bioactive substances. The use of plant extracts with biological properties appears as a viable and healthy alternative when compared to synthetic
Externí odkaz:
https://doaj.org/article/358e2e9b4cac40d3824c62ef8b0e68a4
Autor:
Thays Lima Fama Guimarães, Larissa Morais Ribeiro da Silva, Carolline de Brito Lima, Francisco Ernani Alves Magalhães, Evânia altina Teixeira de Figueiredo
Publikováno v:
Revista Ciência Agronômica, Vol 51, Iss 2 (2020)
ABSTRACT To ensure the antimicrobial activity of the aqueous extract of chambá, it is essential to protect its bioactive compounds. The objective was to preserve its characteristics, aiming to provide the food industry with a natural antimicrobial.
Externí odkaz:
https://doaj.org/article/c5824c97024144a68b38158d54e2acc1
Autor:
Maria Jaiana Gomes Ferreira, Patrícia Coelho do Nascimento Nogueira, Flayanna Gouveia Braga Dias, Larissa Morais Ribeiro da Silva, Edilberto Rocha Silveira, Evânia Altina Teixeira de Figueiredo
Publikováno v:
Ciência Rural, Vol 50, Iss 3 (2020)
ABSTRACT: The plant, Amburana cearensis A. C. Smith (Fabaceae), commonly called cumaru, is widespread in the Caatinga cearense, a less known ecosystem in Brazil. A. cearensis is rich in several compounds like protocatechuic acid, tannins, coumarin, f
Externí odkaz:
https://doaj.org/article/a865a707fe824fc897cb8e32d9e8b8bc
Autor:
MAIARA JAIANNE BEZERRA LEAL RIOS, KAESEL JACKSON DAMASCENO-SILVA, REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO, EVÂNIA ALTINA TEIXEIRA DE FIGUEIREDO, MAURISRAEL DE MOURA ROCHA, JORGE MINORU HASHIMOTO
Publikováno v:
Revista Caatinga, Vol 31, Iss 1, Pp 217-224 (2018)
Flour production through milling is an alternative for the cowpea processing, when the aim is to obtain a product with higher added value. The objective of this work was to determine the chemical composition, the granulometry, and evaluate the microb
Externí odkaz:
https://doaj.org/article/d40e02a3eb914a34ba5205723b550b4d
Autor:
Francisca Airlane Esteves de BRITO, Roselayne Ferro FURTADO, Lorena Cristina Rodrigues BEZERRA, Evânia Altina Teixeira de FIGUEIREDO, Aíris Maria Araújo MELO, Carlucio Roberto ALVES, Huai N. CHENG, Atanu BISWAS
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Food Science and Technology, Volume: 42, Article number: e91621, Published: 11 MAR 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Food Science and Technology, Volume: 42, Article number: e91621, Published: 11 MAR 2022
Storage of immunosensors has been rarely studied despite its importance for technology transfer to diagnostic companies. In this study was proposed a novel stabilizer storage solution of an electrochemical immunosensor for the detection of Salmonella
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99c19ca650f2c1617ca8fde22a59b5ff
https://doi.org/10.1590/fst.91621
https://doi.org/10.1590/fst.91621
Autor:
Elayne Cardoso de Vasconcelos, Daniel Angelo Longhi, Camila Casagrande Paganini, Danielle de Sousa Severo, Kirley Marques Canuto, Ana Sheila de Queiroz Souza, Evânia Altina Teixeira de Figueiredo, Gláucia Maria Falcão de Aragão
Publikováno v:
Archives of microbiology. 204(10)
This study aimed to evaluate and model the antimicrobial action of different concentrations of Croton blanchetianus essential oil (CBEO) on the behavior of six bacterial species in vitro. CBEO extraction was performed by hydrodistillation and charact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c833b14af00ac4817fa6923d89df99c8
https://pubmed.ncbi.nlm.nih.gov/36098860
https://pubmed.ncbi.nlm.nih.gov/36098860
Autor:
Iana Maria Cristino Pereira, Socorro Vanesca Frota Gaban, José Duarte Matos Neto, Evânia Altina Teixeira de Figueiredo, Natália Viviane Santos de Menezes, Raimundo Wilane de Figueiredo, Juliane Döering Gasparin Carvalho
Publikováno v:
Food Science and Technology, Vol 40, Iss 3, Pp 749-755 (2020)
Food Science and Technology v.40 n.3 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40, Issue: 3, Pages: 749-755, Published: 20 MAR 2020
Food Science and Technology v.40 n.3 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40, Issue: 3, Pages: 749-755, Published: 20 MAR 2020
This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2175da20a6790f9b368bb805bb4e6a44
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300749&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300749&tlng=en