Effect of temperature on the degradation of bioactive compounds of Pinot Noir grape pomace during drying

Autor: Aline Soares Cascaes Teles, Davy William Hidalgo Chávez, Flávia dos Santos Gomes, Lourdes Maria Corrêa Cabral, Renata Valeriano Tonon

Publikováno v: Brazilian Journal of Food Technology, Vol 21, Iss 0 (2017)

Abstract The objective of this study was to evaluate the effect of temperature and drying time on the total phenolic content and antioxidant capacity of grape pomace. Experimental data of the drying kinetics were fitted to six mathematical models and

Externí odkaz: https://doaj.org/article/c06add2661624eb1ad765dd380f12efc

List of contributors

Autor: Adrian Mark Abrahams, Janet Adeyinka Adebo, Oluwafemi Ayodeji Adebo, Folasade O. Adeboyejo, Olajide Emmanuel Adedeji, Oluwatoyin Motunrayo Ademola, Oluwaseun Hannah Ademuyiwa, Olalekan J. Adebowale, Adeyemi A. Adeyanju, Joy Ikedichi Agbawodike, Amina Ahmed El-Imam, Feyisola Fisayo Ajayi, Bisola Omawumi Akinmosin, Olaide Akinwunmi Akintayo, Esther Areo, Oluwaseun Mary Areo, Gabriela Beatriz Arias Palma, Wasiu Awoyale, Ava Nicole B. Azotea, Oluwaseun P. Bamidele, Nandika Bandara, Aastha Bhardwaj, Francisco Casa-López, Geodriane Zatta Cassol, Gabriela Alejandra Chacón Mayorga, Ana Carolina Chaves, Chiemela Enyinnaya Chinma, Oluwafemi Jeremiah Coker, Juliana Criollo-Feijoó, Edmar das Mercês Penha, Mariana Nobre Farias de Franca, Erika Fraga de Souza, André Gonçalves Dias, Antonio Silvio do Egito, Wesley Doorsamy, Karina Maria dos Santos, Flávia dos Santos Gomes, Olayemi Eyituoyo Dudu, Amina M.A. El-Imam, Victor Ndigwe Enujiugha, Vanessa Chinelo Ezeocha, Gbemisola Jamiu Fadimu, Janine Passos Lima, Beatrice Mofoluwaso Fasogbon, Xi Feng, Yetunde M. Feruke-Bello, Fabíola Helena dos Santos Fogaça, Otniel Freitas-Silva, Ren-You Gan, Gopalsamy Rajiv Gandhi, Sefater Gbashi, Abe Shegro Gerrano, Leda Maria Fortes Gottschalk, Ezekiel Green, Xiao-Qin He, Edwin Hlangwani, Mercy Doofan Igbashio, Comfort Ufot Inyang, Yemisi A. Jeff-Agboola, Subhrakantra Jena, Mary Damilola Jenfa, Hema Kesa, Yusuf Kewuyemi, Nasim Khorshidian, Maria Gabriela Bello Koblitz, Abiodun Olajumoke Kupoluyi, Edgar Fernando Landines-Vera, Oluranti Mopelola Lawal, Hang Li, Hua-Bin Li, Rhulani Makhuvele, José Guilherme Prado Martin, Itohan E. Martins, Victor Mlambo, Tumisi Beiri Jeremiah Molelekoa, Clement Owoicho Momoh, Monalisa Martins Montalvão, Amir M. Mortazavian, Siphosanele Mafa Moyo, Patrick Berka Njobeh, Adewale Olusegun Obadina, Henrietta Ayodele Oboh, Tunji Victor Odunlade, Atinuke Motunrayo Olajide, Afolake A. Olanbiwoninu, Olawale Paul Olatidoye, Kazeem K. Olatoye, Oladipupo Odunayo Olatunde, Sogo J. Olatunde, Agnelli Holanda Oliveira, Maria Elieidy Oliveira, Bunmi Olopade, Oladapo Oluwaseye Olukomaiya, Adebukola Tolulope Omidiran, Mary Omolola Omosebi, Adetola Olubanke Omoyajowo, Roberto Ordoñez-Araque, Jeffrey M. Ostonal, Iyiola Oluwakemi Owolabi, Ajibola Bamikole Oyedeji, Adewumi T. Oyeyinka, Samson Adeoye Oyeyinka, Sandeep Kumar Panda, Smita Hasini Panda, Tithi Parija, Awanwee Petchkongkaew, Soumya Purohit, Ma. Janesa A. Reyes, Jonatã Henrique Rezende-de-Souza, Pei-Xiu Rong, Ginalyn Anora Rustria, Sradhanjali Sahu, Gustavo Sandoval-Cañas, Luciana Kimie Savay-da-Silva, Vasudha Sharma, Antonio Gomes Soares, Sunday Samuel Sobowale, Shandry Mmasetshaba Tebele, Alan Bruno Silva Vasconcelos, Jonathan D. Wilkin, Obiro C. Wokadala, Mojtaba Yousefi

Publikováno v: Indigenous Fermented Foods for the Tropics ISBN: 9780323983419

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::18cea86b463f98efd9fa3b05b71ef6dd
https://doi.org/10.1016/b978-0-323-98341-9.00040-2

Structural Alterations of Cocoa Shell After Solid State Fermentation With Penicillium Roqueforti

Autor: Ozana Almeida Lessa, Fabiane Neves Silva, Iasnaia Maria de Carvalho Tavares, Igor Carvalho Fontes Sampaio, Adriana Bispo Pimentel, Selma Gomes Ferreira Leite, Melissa Limoeiro Estrada Gutarra, Lucas Galhardo Pimenta Tienne, Flávia dos Santos Gomes Silva, Luiz Carlos Salay, Julieta Rangel Oliveira, Marcelo Franco

Lignocellulosic residues, such as cocoa bean shell (FI), are generated in large quantities during agro-industrial activities. Proper management of residual biomass through solid state fermentation (SSF) can be effective in obtaining value-added produ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::89616f07554d677d59583a179c5721ab
https://doi.org/10.21203/rs.3.rs-1598943/v1

Processing tomato waste as a potential bioactive compounds source: phenolic compounds, antioxidant capacity and bioacessibility studies

Autor: Luis Otávio Moreira Silva, Manuela Cristina Pessanha de Araújo Santiago, Carolina Beres, Flávia dos Santos Gomes, Lourdes Maria Corrêa Cabral, Ana Iraidy S. Brígida, Mônica M. Pagani, Sidney Pacheco, Ronoel Luiz de Oliveira Godoy

Publikováno v: Ciência Rural, Vol 52, Iss 2 (2021)
Ciência Rural, Volume: 52, Issue: 2, Article number: e20201070, Published: 20 AUG 2021
Ciência Rural v.52 n.2 2022
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM

A comparative study was perfomed with conventional and ultrasound assisted extraction on tomato processing waste. Ultrasound extraction exhibited slightly higher phenolic and flavonoids content, as well as higher ABTS + radical scavenging capacity (4

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::760e10ea5f5c446b295ae00c260fb3e3
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000200751&tlng=en

In vitro digestion and colonic fermentation of an Alicante Bouschet (Vitis vinifera L.) skin extract

Autor: Yineth Ruíz-García, Carolina Beres, Davy W.H. Chávez, Danielle C.de S. Pereira, Manuela C.P.A. Santiago, Ronoel de O. Godoy, Flávia dos Santos Gomes, Rosemar Antoniassi, Renata V. Tonon, Lourdes M.C. Cabral

Publikováno v: LWT. 157:113083

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bc0ef89043a87b8f974f16bb76af4700
https://doi.org/10.1016/j.lwt.2022.113083