Zobrazeno 1 - 10 of 17 pro vyhledávání: '"Fernanda Thaís Vieira Rubio"'
1
Akademický článek
Functional properties of bioactive compounds from Spirulina spp.: Current status and future trends
Autor: Débora Gonçalves Bortolini, Giselle Maria Maciel, Isabela de Andrade Arruda Fernandes, Alessandra Cristina Pedro, Fernanda Thaís Vieira Rubio, Ivanise Guiherme Branco, Charles Windson Isidoro Haminiuk
Publikováno v: Food Chemistry: Molecular Sciences, Vol 5, Iss , Pp 100134- (2022)
Functional foods show non-toxic bioactive compounds that offer health benefits beyond their nutritional value and beneficially modulate one or more target functions in the body. In recent decades, there has been an increase in the trend toward consum
Externí odkaz: https://doaj.org/article/466cb6a771214c7a9a515a489ee60679
Zobrazit plný text záznamu
2
Akademický článek
The Importance of Antioxidant Biomaterials in Human Health and Technological Innovation: A Review
Autor: Alessandra Cristina Pedro, Oscar Giordani Paniz, Isabela de Andrade Arruda Fernandes, Débora Gonçalves Bortolini, Fernanda Thaís Vieira Rubio, Charles Windson Isidoro Haminiuk, Giselle Maria Maciel, Washington Luiz Esteves Magalhães
Publikováno v: Antioxidants, Vol 11, Iss 9, p 1644 (2022)
Biomaterials come from natural sources such as animals, plants, fungi, algae, and bacteria, composed mainly of protein, lipid, and carbohydrate molecules. The great diversity of biomaterials makes these compounds promising for developing new products
Externí odkaz: https://doaj.org/article/3649a415f00a4791ba7e322f6e4a3cb9
Zobrazit plný text záznamu
4
Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels
Autor: Fernanda Thaís Vieira Rubio, Charles Windson Isidoro Haminiuk, Priscila Dayane de Freitas Santos, Milena Martelli-Tosi, Marcelo Thomazini, Júlio César de Carvalho Balieiro, Gustavo Yasuo Figueiredo Makimori, Carmen Sílvia Fávaro-Trindade
Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Brewer's spent yeast (BSY) Saccharomyces cerevisiae has been explored as a bio-vehicle for the encapsulation of bioactive compounds and as a delivery system.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a8cb30af142fc231b39f958dd89d787
Zobrazit plný text záznamu
5
Utilização de levedura residual de cervejaria como bio-veículo para incorporação e proteção de compostos bioativos
Autor: Fernanda Thaís Vieira Rubio
Publikováno v: Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP
The disposal of wastes and byproducts from agriculture and food industry is undoubtedly of a great concern, especially because these materials could represent valuable sources of bioactive compounds, dietary fibers and nutrients, which can be reused
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::527812bdab4cf1361aedd8b2f707ef88
Zobrazit plný text záznamu
7
Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt
Autor: Charles Windson Isidoro Haminiuk, Fernanda Thaís Vieira Rubio, Mayara Martins dos Santos, Carmen Silvia Fávaro-Trindade, Milena Martelli-Tosi, Marcelo Thomazini, Izabel Cristina Freitas Moraes
Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Although Saccharomyces cerevisiae has shown potential utilization as a bio-vehicle for encapsulation, there are no reports about the functionality of natural colorants encapsulated using yeast cells. The main objectives of this study were to produce
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d36e11e9deae88e64db9f98fc5104d0
Zobrazit plný text záznamu
8
Fortification of yoghurt drink with microcapsules loaded with Lacticaseibacillus paracasei BGP-1 and guaraná seed extract
Autor: Marcelo Thomazini, Carmen Silvia Fávaro-Trindade, Mércia da Silva Mesquita, Marluci Palazzolli Silva, Fernanda Thaís Vieira Rubio
Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
The influence of co-encapsulation of guarana seed extract (GSE) and Lacticaseibacillus paracasei BGP-1 on the viability of the bacteria and stability of phenolic compounds during storage of microcapsules and after their application in a yoghurt drink
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce385cd337acc65ea81aa6d114c8dbf2
https://doi.org/10.1016/j.idairyj.2021.105230
Zobrazit plný text záznamu
9
Enrichment of waste yeast with bioactive compounds from grape pomace as an innovative and emerging technology: Kinetics, isotherms and bioaccessibility
Autor: Charles Windson Isidoro Haminiuk, Marcos Vieira da Silva, Fernanda Thaís Vieira Rubio, Giselle Maria Maciel, Rosane Marina Peralta, Vanesa Gesser Correa
Publikováno v: Innovative Food Science & Emerging Technologies. 45:18-28
Saccharomyces cerevisiae biomass obtained from brewing industry was thermally and chemically modified and applied for the biosorption of phenolic compounds from Cabernet Sauvignon and Bordeaux grape pomace extracts. The main purpose of this research
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4f2c28e01fd01d285f945cd8ea16bd0f
https://doi.org/10.1016/j.ifset.2017.09.004
Zobrazit plný text záznamu
10
Microencapsulation of carotenoid-rich materials: A review
Autor: Marluci Palazzolli Silva, Lorena Silva Pinho, Priscila Dayane de Freitas Santos, Carmen Silvia Fávaro-Trindade, Fernanda Thaís Vieira Rubio
Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Carotenoids are natural pigments that present several bioactive properties, including antioxidant, anticarcinogenic and provitamin A activities. However, these compounds are susceptible to degradation when exposed to a number of conditions (e.g. ligh
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc3179088e736bb91e5d19a70da4b1f6
https://doi.org/10.1016/j.foodres.2021.110571
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje