In vitro Assessment of the Antibacterial and Antioxidant Properties of Essential Oils

Autor: José P. Wojeicchoski, Francine Gomes Basso Los, Acácio Antonio Ferreira Zielinski, Luís Antônio Esmerino, Danianni Marinho Zardo, Aline Alberti, Alessandro Nogueira, Vivian Cristina Ito, Taís Cardoso, Leydi Viviana Herrera Alvarez, Ana Paula Travalini

Publikováno v: Current Bioactive Compounds. 15:592-599

Background: Outbreaks of foodborne diseases cause substantial economic losses. Universities, research institutes and the food industry are increasing their efforts to enhance food safety worldwide. In this context, the study of essential oils as natu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8563799aefd8f3c118a7252935c6fea4
https://doi.org/10.2174/1573407214666180720123150

Extraction Optimization of Phenolic Extracts from Carioca Bean (Phaseolus vulgaris L.) Using Response Surface Methodology

Autor: José Pedro Wojeicchowski, Francine Gomes Basso Los, Acácio Antonio Ferreira Zielinski, Alessandro Nogueira, Ivo Mottin Demiate

Publikováno v: Food Analytical Methods. 12:148-159

There is a large consumption of beans in developing countries for their nutritional quality: high contents of complex carbohydrates, such as starch and fiber together with considerable amounts of protein. Recently, beans have also been reported as go

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7f3641506cb372331118cd5dfe17be6c
https://doi.org/10.1007/s12161-018-1347-2

Enzymatic hydrolysis of Carioca bean (Phaseolus vulgaris L.) protein as an alternative to commercially rejected grains

Autor: Rosa Cristina Prestes Dornelles, Ivo Mottin Demiate, Buddhi P. Lamsal, Francine Gomes Basso Los

Publikováno v: LWT. 125:109191

This study on Carioca bean protein aims to improve its functional properties by enzymatic hydrolysis at 6 and 9% degree of hydrolysis using the pH-stat method. The production of protein fractions of lower molar masses, evidenced by gel electrophoresi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e8403d26df02d3a775212d4dd5725318
https://doi.org/10.1016/j.lwt.2020.109191

Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics

Autor: Francine Gomes Basso Los, Rosa Cristina Prestes, Daniel Granato, Ivo Mottin Demiate

Publikováno v: Food Science and Technology, Volume: 34, Issue: 3, Pages: 577-584, Published: SEP 2014
Food Science and Technology, Vol 34, Iss 3, Pp 577-584 (2014)
Food Science and Technology v.34 n.3 2014
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
CIÊNCIAVITAE

Cooked ham is considered a high-value product due to the quality of its raw material. Although its consumption is still low in Brazil, it is increasing due to the rising purchasing power of sectors of the population. This study aimed to assess the mi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf937cd655e544c704751fab1f1a7dcc
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300021&lng=en&tlng=en