Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Francisca Mayla Rodrigues Silva"'
Autor:
Larissa Morais Ribeiro da Silva, Jorgiane da Silva Severino Lima, Adriana Rolim Campos, Glauber Cruz Lima, Paulo Henrique Machado de Sousa, Dayse Karine Rodrigues Holanda, Raimundo Rafael de Almeida, Rhaul Candido Rolim, Francisca Mayla Rodrigues Silva, Francisco Ernani Alves Magalhães, Carlos Eduardo da Silva Monteiro, Antoniella Souza Gomes Duarte, Ana Lúcia Ponte Freitas, Luiz Bruno de Sousa Sabino, Nágila Maria Pontes Silva Ricardo
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100445- (2023)
This study aimed to develop a structured soursop bar and evaluate the bioaccessibility and gastroprotective effects of its compounds after the addition of aqueous acerola co-product extract. Simulated digestion was carried out to determine the bioacc
Externí odkaz:
https://doaj.org/article/8cedbe5980774bb8b99e3b4c30be7739
Autor:
Francisca Mayla Rodrigues Silva, Francisco Ernani Alves Magalhaes, Francisco Lucas Alves Batista, Larissa Morais Ribeiro da Silva, Nagila Maria Pontes Silva Ricardo, Luiz Bruno de Sousa Sabino, Raimundo Wilane de Figueiredo
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100360- (2023)
This work aimed to characterize the physical-chemical properties, antimicrobial activity, and toxicity of microcapsules elaborated on the combination of green tea (Camelia sinensis) extract with cashew gum and maltodextrin. It was observed that the e
Externí odkaz:
https://doaj.org/article/2f2da46c4dc6431096b3f6b72d56bf35
Autor:
Francisca Mayla Rodrigues Silva, Larissa Morais Ribeiro da Silva, Raimundo Wilane de Figueiredo, Fernando Lima de Menezes, Debora Garruti, Lucicléia Barros Vasconcelos Torres
Publikováno v:
Journal of Culinary Science & Technology. :1-14
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b040af73eeeaf2c307914ab0cc84859
https://doi.org/10.1080/15428052.2022.2073937
https://doi.org/10.1080/15428052.2022.2073937
Autor:
Antoniella Souza Gomes Duarte, Ana Cristina Silva de Lima, Dayse Karine Rodrigues Holanda, Larissa Morais Ribeiro da Silva, Carlos Eduardo da Silva Monteiro, Adriana Rolim Campos, Raimundo Wilane de Figueiredo, Luiz Bruno de Sousa Sabino, Francisca Mayla Rodrigues Silva
Publikováno v:
Food Bioscience. 42:101190
Green tea has polyphenols and flavonols as its main bioactive constituents, nonetheless, these compounds present sensitivity to external factors. Microencapsulation is a technique that can be used to protect the main bioactive constituents of green t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0c9581de901b8248925e95930795073
https://doi.org/10.1016/j.fbio.2021.101190
https://doi.org/10.1016/j.fbio.2021.101190
Autor:
Carlos Alexandre Ribeiro Lima, R. W. de Figueiredo, J. da S. S. Lima, N. M. Peixoto, Nathana Lazzarotto Cristofoli, A. M. Mota, L. B. de T. Vasconcelos, Francisca Mayla Rodrigues Silva
Publikováno v:
Anais do XX Congresso Brasileiro de Engenharia Química.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4253e156ea985c716ca7bf250aa656e7
https://doi.org/10.5151/chemeng-cobeq2014-0033-27431-174917
https://doi.org/10.5151/chemeng-cobeq2014-0033-27431-174917