Effects of different cold plasma treatments on chemical composition, phenolics bioaccessibility and microbiota of edible red mini-roses.

Autor: de Morais JS; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil., Cabral L; Institute of Biological Sciences, University of Brasília, Campus Darcy Ribeiro, Asa Norte, 70910-900 Brasília, /DF, Brazil., Fonteles TV; Department of Food Engineering, Center of Agrarian Sciences, Federal University of Ceara, Campus of Pici, Fortaleza, Ceará, Brazil., Silva FA; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil., Sant'Ana AS; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, State of São Paulo, Brazil., Dos Santos Lima M; Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Pernambuco, Brazil., Rodrigues S; Department of Food Engineering, Center of Agrarian Sciences, Federal University of Ceara, Campus of Pici, Fortaleza, Ceará, Brazil., Fernandes FAN; Department of Chemical Engineering, Technology Center, Federal University of Ceara, Campus of Pici, Fortaleza, Ceará, Brazil., Magnani M; Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil. Electronic address: magnani2@gmail.com.

Publikováno v: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 1), pp. 140522. Date of Electronic Publication: 2024 Jul 20.

Atmospheric cold plasma frequency imparts changes on cashew apple juice composition and improves vitamin C bioaccessibility.

Autor: K F Leite A; Department of Chemical Engineering, Federal University of Ceará, Campus do Pici, Bloco 858, 60440-900, Fortaleza-CE, Brazil., Fonteles TV; Department of Food Engineering, Federal University of Ceará, Campus do Pici, Bloco 858, 60440-900, Fortaleza-CE, Brazil., B A R Miguel T; Department of Food Engineering, Federal University of Ceará, Campus do Pici, Bloco 858, 60440-900, Fortaleza-CE, Brazil., Silvestre da Silva G; Embrapa Tropical Agroindustry, Rua Dra Sara Mesquita Rua Dr(a), Sara Mesquita, n(o) 2.270, CEP 60511-110, Fortaleza-CE, Brazil., Sousa de Brito E; Embrapa Tropical Agroindustry, Rua Dra Sara Mesquita Rua Dr(a), Sara Mesquita, n(o) 2.270, CEP 60511-110, Fortaleza-CE, Brazil., Alves Filho EG; Department of Food Engineering, Federal University of Ceará, Campus do Pici, Bloco 858, 60440-900, Fortaleza-CE, Brazil., Fernandes FAN; Department of Chemical Engineering, Federal University of Ceará, Campus do Pici, Bloco 858, 60440-900, Fortaleza-CE, Brazil., Rodrigues S; Department of Food Engineering, Federal University of Ceará, Campus do Pici, Bloco 858, 60440-900, Fortaleza-CE, Brazil. Electronic address: sueli@ufc.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Sep; Vol. 147, pp. 110479. Date of Electronic Publication: 2021 May 31.

Ultrasound-assisted extraction of anthocyanins and phenolics from jabuticaba ( Myrciaria cauliflora ) peel: kinetics and mathematical modeling.

Autor: Fernandes FAN; 1Departamento de Engenharia Química, Universidade Federal do Ceara, Campus do Pici, Bloco 709, Fortaleza, CE 60440-900 Brazil., Fonteles TV; 2Departamento de Engenharia de Alimentos, Universidade Federal do Ceara, Campus do Pici, Bloco 858, Fortaleza, CE 60440-900 Brazil., Rodrigues S; 2Departamento de Engenharia de Alimentos, Universidade Federal do Ceara, Campus do Pici, Bloco 858, Fortaleza, CE 60440-900 Brazil., de Brito ES; 3Embrapa Agroindústria Tropical, Rua Dra Sara Mesquita, 2270, Pici, Fortaleza, CE 60511-110 Brazil., Tiwari BK; 4Department of Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2020 Jun; Vol. 57 (6), pp. 2321-2328. Date of Electronic Publication: 2020 Jan 29.

An integrated analytical approach based on NMR, LC-MS and GC-MS to evaluate thermal and non-thermal processing of cashew apple juice.

Autor: Alves Filho EG; Universidade Federal do Ceará, Departamento de Engenharia de Alimentos, Bloco 858, Campus do Pici, Fortaleza CE 60440-900, Brazil., Silva LMA; Embrapa Agroindústria Tropical, Rua Dra Sara Mesquita, 2270, Pici, Fortaleza CE 60511-110, Brazil., Wurlitzer NJ; Embrapa Agroindústria Tropical, Rua Dra Sara Mesquita, 2270, Pici, Fortaleza CE 60511-110, Brazil., Fernandes FAN; Universidade Federal do Ceará, Departamento de Engenharia Química, Bloco 709, Campus do Pici, Fortaleza CE 60440-900, Brazil., Fonteles TV; Universidade Federal do Ceará, Departamento de Engenharia de Alimentos, Bloco 858, Campus do Pici, Fortaleza CE 60440-900, Brazil., Rodrigues S; Universidade Federal do Ceará, Departamento de Engenharia de Alimentos, Bloco 858, Campus do Pici, Fortaleza CE 60440-900, Brazil., de Brito ES; Embrapa Agroindústria Tropical, Rua Dra Sara Mesquita, 2270, Pici, Fortaleza CE 60511-110, Brazil. Electronic address: edy.brito@embrapa.br.

Publikováno v: Food chemistry [Food Chem] 2020 Mar 30; Vol. 309, pp. 125761. Date of Electronic Publication: 2019 Oct 31.

Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds.

Autor: Silveira MR; Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Brazil., Coutinho NM; Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Brazil., Esmerino EA; Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Brazil., Moraes J; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil., Fernandes LM; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil., Pimentel TC; Instituto Federal do Paraná (IFPR), Paranavaí, 87703-536 Paraná, Brazil., Freitas MQ; Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Brazil., Silva MC; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil., Raices RSL; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil., Senaka Ranadheera C; The University of Melbourne, Faculty of Veterinary & Agricultural Sciences, School of Agriculture & Food, Melbourne, VIC 3010, Australia., Borges FO; Universidade Federal Fluminense (UFF), Instituto de Física Laboratório de Plasma e Espectroscopia Atômica, 24210-340 Niteroi, Brazil., Neto RPC; Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil., Tavares MIB; Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Macromoléculas Professora Eloisa Mano (IMA), 21941-598 Rio de Janeiro, Brazil., Fernandes FAN; Universidade Federal do Ceará (UFC), Departamento de Engenharia Química, 60440-900 Fortaleza, Ceará, Brazil., Fonteles TV; Universidade Federal do Ceará (UFC), Departamento de Engenharia de Alimentos, 60440-900 Fortaleza, Ceará, Brazil., Nazzaro F; Istituto di Scieze dell'Alimentazione, CNR-ISA, 83100 Avellino, Italy., Rodrigues S; Universidade Federal do Ceará (UFC), Departamento de Engenharia de Alimentos, 60440-900 Fortaleza, Ceará, Brazil., Cruz AG; Universidade Federal do Ceará (UFC), Departamento de Engenharia de Alimentos, 60440-900 Fortaleza, Ceará, Brazil. Electronic address: adriano.cruz@ifrj.edu.br.

Publikováno v: Food chemistry [Food Chem] 2019 May 01; Vol. 279, pp. 120-127. Date of Electronic Publication: 2018 Dec 05.