Zobrazeno 1 - 10
of 99
pro vyhledávání: '"FLÁVIO ALVES DA SILVA"'
Autor:
Maria Carolina de Almeida, Fernando Pereira de Sá, Taís Aragão Ishizawa, Flávio Alves da Silva, Julião Pereira, Tatianne Ferreira de Oliveira
Publikováno v:
Química Nova, Vol 47, Iss 7 (2024)
The objective of this work was the detection and traceability of the occurrence of diethyl phthalate (DEP) migrating from flexible packaging to food. Brazil is one of the largest producers of flexible plastics widely used in food. The evaluation of m
Externí odkaz:
https://doaj.org/article/52a38f1ef2b34b5caba718bdc759d301
Autor:
Alessandra Cristina Tomé, Flávio Alves da Silva, Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100274- (2023)
This study evaluated the effect of microencapsulated oregano (Origanum vulgare) aqueous extract (MOAE) obtained on the overall quality of ready-to-cook (RTC) fish products made from mechanically separated tilapia meat (MSTM) stored at – 20 °C for
Externí odkaz:
https://doaj.org/article/891dc4f8bad44fbd90e23362ca540ecc
Alginate based encapsulation as a tool for the protection of bioactive compounds from aromatic herbs
Publikováno v:
Food Hydrocolloids for Health, Vol 2, Iss , Pp 100051- (2022)
The objective of this study was to evaluate the total phenolic compound content (TPC), antioxidant capacity by the •DPPH, ABTS•+ and FRAP methods in aqueous (AqE), hydroethanolic (HE), and ethanolic (EOH) extracts of six species of aromatic herbs
Externí odkaz:
https://doaj.org/article/0207b21f4bab490cad319fdab5217bae
Autor:
Nathália Miranda Coutinho, Anna Carolina Vilhena da Cruz Silva Canto, Eliane Teixeira Mársico, Flávio Alves da Silva, Luiz Antônio Moura Keller, Carlos Adam Conte-Junior, Maria Lúcia Guerra Monteiro
Publikováno v:
Brazilian Journal of Food Technology, Vol 22, Iss 0 (2019)
Abstract The nutritional quality and lipid stability of Arapaima gigas fillets were investigated. A total of 27.32 kg of A. gigas fillets were obtained and the proximate composition and fatty acid profile immediately determined. In addition, the lipi
Externí odkaz:
https://doaj.org/article/b38bef3b81804f848cd191b2b88d9b6a
Autor:
Júlia de Souza Lira Santos, Eliane Teixeira Mársico, Miguel Antônio Cinquini, Flávio Alves da Silva, Carlos Adam Conte Junior, Maria Lúcia Guerra Monteiro
Publikováno v:
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Abstract The objective of the present study was to investigate the relevant physicochemical and sensory parameters of three different Arapaima gigas muscle portions. Cranial, medial and caudal portions were analysed regarding their proximate composit
Externí odkaz:
https://doaj.org/article/8e531b04a78c472c90dfd29420fa8963
Autor:
Bruna Leal Rodrigues, Anna Carolina Vilhena da Cruz Silva Canto, Marion Pereira da Costa, Flávio Alves da Silva, Eliane Teixeira Mársico, Carlos Adam Conte-Junior
Publikováno v:
PLoS ONE, Vol 12, Iss 6, p e0178898 (2017)
The proximate composition and fatty acid (FA) profiles of five Brazilian freshwater fish species, namely Brycon cephalus (BC), Cichla ocellaris (CO), Prochilodus lineatus (PL), Leporinus friderici (LF) and Pseudoplatystoma corruscans (PCO), were inve
Externí odkaz:
https://doaj.org/article/7a177a6e955b49a88c076674dc320899
Autor:
Gabriel Luis Castiglioni, Manoel Soares Soares Júnior, Thaísa Anders Carvalho Souza, Flávio Alves da Silva, Márcio Caliari
Publikováno v:
Pesquisa Agropecuária Tropical, Vol 44, Iss 2, Pp 127-134 (2014)
Given that solid and liquid residues are generated in the cassava processing, the present study aimed at using cassava bran to make bread. After a physico-chemical and microbiological analysis of cassava bran samples, five bread formulations, with su
Externí odkaz:
https://doaj.org/article/b3ea9cb045504230af47e2462b73614e
Autor:
Fernanda Assumpção Fiorda, Manoel Soares Soares Júnior, Flávio Alves da Silva, Luciana Reis Fontinelle Souto, Maria Victória Eiras Grossmann
Publikováno v:
Pesquisa Agropecuária Tropical, Vol 43, Iss 4, Pp 408-416 (2013)
The production of cassava (Manihot esculenta Crantz) starch generates cassava bagasse, which is the fibrous residue from the root. Due to its economic, physical, chemical, nutritional and technological importance, this study aimed at developing a flo
Externí odkaz:
https://doaj.org/article/5c7610085f394c09b7e913547f435601
Autor:
Clarissa Damiani, Thatyana Lacerda de Almeida, Naiane Vieira Costa, Nadielly Xavier de Medeiros, Aline Gomes de Moura e Silva, Flávio Alves da Silva, Moacir Evandro Lage, Fernanda Salamoni Becker
Publikováno v:
Pesquisa Agropecuária Tropical, Vol 43, Iss 1, Pp 71-78 (2013)
Caryocar brasiliense Camb. is one of the most abundant fruits in the Brazilian Savannah. Its pulp is highly appreciated in the regional cuisine, but its almond (also edible) is little used. The consumption of raw almond can cause digestive problems,
Externí odkaz:
https://doaj.org/article/86da1432982e4972ad061b8d95d551c3
Autor:
Divina Aparecida Anunciação Vilhalva, Manoel Soares Soares Júnior, Márcio Caliari, Flávio Alves da Silva
Publikováno v:
Pesquisa Agropecuária Tropical, Vol 42, Iss 3, Pp 331-339 (2012)
Cassava peels from starch industry waste are highly perishable. The drying process is an alternative way to provide a safe storage, free from the development of microorganisms, for the production of flour destined to human consumption. This study aim
Externí odkaz:
https://doaj.org/article/bfa2b9c225804952990d47d05540c891