Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Flávia Cíntia de Oliveira"'
Autor:
Flávia Cíntia de Oliveira, Tamara Rezende Marques, Gustavo Henrique Andrade Machado, Thaís Cristina Lima de Carvalho, Aline Aparecida Caetano, Luis Roberto Batista, Angelita Duarte Corrêa
Publikováno v:
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Abstract The phenolic compounds from various extracts of jabuticaba skin powder (JSP) were characterized in this study, and the antibacterial activity assessed. The phenolic compounds were extracted from the JSP using four methods: a) acetone extract
Externí odkaz:
https://doaj.org/article/f492056f608345ffb8c6de4bc1454822
Autor:
Ana Paula de C. Alves, Angelita Duarte Corrêa, Flávia Cíntia de Oliveira, Eder Pedroza Isquierdo, Celeste Maria Patto de Abreu, Flávio Meira Borém
Publikováno v:
Acta Scientiarum: Technology, Vol 36, Iss 4, Pp 721-726 (2014)
Jaboticaba is a fruit native to Brazil. Its skin represents up to 43% of the fruit and contains high levels of fiber, minerals and phenolic compounds. The use of the skin waste adds value to the fruit. However, one of the drawbacks of skin storage is
Externí odkaz:
https://doaj.org/article/27491c96f750437aa6f6c4714422fb9d
Autor:
Aline Aparecida Caetano, Gustavo Henrique Andrade Machado, Flávia Cíntia de Oliveira, Tamara Rezende Marques, Angelita Duarte Corrêa, Thaís Cristina Lima de Carvalho, Luís Roberto Batista
Publikováno v:
Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 21, Article number: e2017108, Published: 17 MAY 2018
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 21, Article number: e2017108, Published: 17 MAY 2018
The phenolic compounds from various extracts of jabuticaba skin powder (JSP) were characterized in this study, and the antibacterial activity assessed. The phenolic compounds were extracted from the JSP using four methods: a) acetone extraction - 1 g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69818fa7086355c6475a814e732596c5
https://doi.org/10.1590/1981-6723.10817
https://doi.org/10.1590/1981-6723.10817
Antibacterial activity and in vivo wound healing potential of phenolic extracts from jaboticaba skin
Autor:
Gustavo Henrique Andrade Machado, Angelita Duarte Corrêa, Thaís Cristina Lima de Carvalho, Michelle Carlota Gonçalves, Flávia Cíntia de Oliveira, Roberta Hilsdorf Piccoli, Tamara Rezende Marques, André Carvalho Duarte
Publikováno v:
Chemical biologydrug design. 92(1)
In this study, different phenolic extracts were obtained from the jaboticaba skin meal (JSM), whose phenolic compounds were characterized and their antibacterial activities were assessed. Moreover, the activity of lyophilized ethanolic extract of jab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d023cea89320571e044d424acf51b94b
https://pubmed.ncbi.nlm.nih.gov/29603906
https://pubmed.ncbi.nlm.nih.gov/29603906
Autor:
Flávia Cíntia de Oliveira, Eder Pedroza Isquierdo, Flávio Meira Borém, Celeste Maria Patto de Abreu, Angelita Duarte Corrêa, Ana Paula de Carvalho Alves
Publikováno v:
Acta Scientiarum: Technology, Vol 36, Iss 4, Pp 721-726 (2014)
Acta Scientiarum. Technology; Vol 36 No 4 (2014); 721-726
Acta Scientiarum. Technology; v. 36 n. 4 (2014); 721-726
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum. Technology; Vol 36 No 4 (2014); 721-726
Acta Scientiarum. Technology; v. 36 n. 4 (2014); 721-726
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Jaboticaba is a fruit native to Brazil. Its skin represents up to 43% of the fruit and contains high levels of fiber, minerals and phenolic compounds. The use of the skin waste adds value to the fruit. However, one of the drawbacks of skin storage is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a67fa371182556ef41de73c90830962
https://doi.org/10.4025/actascitechnol.v36i4.19305
https://doi.org/10.4025/actascitechnol.v36i4.19305
Autor:
Ana Carla Marques Pinheiro, Flávia Cíntia de Oliveira, Ana Paula de Carvalho Alves, Angelita Duarte Corrêa
Publikováno v:
International Journal of Food Science & Technology.
Summary This study used the flour and anthocyanin extracts from jaboticaba skins as a dye in yogurt. Jaboticaba skins were lyophilised and ground. Yogurt that was made in the conventional fashion was treated with the addition of flour from jaboticaba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e73564dde417a3a457cf260bc15126ad
https://doi.org/10.1111/ijfs.12110
https://doi.org/10.1111/ijfs.12110