Zobrazeno 1 - 10
of 321
pro vyhledávání: '"GABRIELA ALVES MACEDO"'
Autor:
Gabriela Alves Macedo, Cíntia Rabelo e Paiva Caria, Paula de Paula Menezes Barbosa, Marina Rodrigues Mazine, Alessandra Gambero
Publikováno v:
Foods, Vol 12, Iss 18, p 3401 (2023)
Soy isoflavones are considered important sources of bioactive compounds, but they are poorly absorbable, due to their large hydrophilic structures. Some biotransformation strategies have been used to convert the glycosidic form into aglycones, making
Externí odkaz:
https://doaj.org/article/3fdb66e36baf4920b68ac7c365387058
Autor:
Lívia Viana de Castro Reis, Karina Magna Leão, Paula Speranza, Ana Paula Badan Ribeiro, Gabriela Alves Macedo, Juliana Alves Macedo
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 3, Pp 284-294 (2020)
Research background. Extracted from the pulp of an Amazonian fruit, buriti oil is rich in micronutrients with antioxidant properties and high biological value. The few studies available indicate that this oil could be used in a wide range of applicat
Externí odkaz:
https://doaj.org/article/15a9f85c256647fb87e28228bffe110c
Autor:
Reginaldo Marques da Silva, Débora Kono Taketa Moreira, Melina Luzzi Zarricueta, Cíntia Rabelo e Paiva Caria, Juliana Alves Macedo, Gabriela Alves Macedo, Alessandra Gambero
Publikováno v:
Journal of Functional Foods, Vol 58, Iss , Pp 350-354 (2019)
A high-fat meal can induce a postprandial inflammatory response, characterized mainly by increased serum levels of interleukin (IL)-6 and endotoxemia. We developed a structured lipid rich in behenic acid via enzymatic interesterification of a blend o
Externí odkaz:
https://doaj.org/article/8f1651bc4fb6414fa8a2de90bd85842e
Publikováno v:
Acta Scientiarum: Biological Sciences, Vol 42, Pp e52115-e52115 (2020)
Esterases are enzymes that present good potential for industrial applications since they catalyze the formation or cleavage of ester bonds in water-soluble substrates, and sorghum seeds can represent an alternative source of this enzyme. The extracti
Externí odkaz:
https://doaj.org/article/c24b47d80ed74573b7e8df7c58187e39
Autor:
Amanda Rejane Alves de Ávila, Lívia Dias de Queirós, Danielle Branta Lopes, Clara Guido Barin, Tatiane Mayumi Ueta, Ana Lúcia Tasca Gois Ruiz, Gabriela Alves Macedo, Juliana Alves Macedo
Publikováno v:
Journal of Functional Foods, Vol 48, Iss , Pp 117-124 (2018)
Soy isoflavones have been associated with several beneficial effects to human health including estrogenic action. Due to the risks associated with pharmaceutical hormone replacement therapy, soy extracts rich in isoflavones and metabolites appear as
Externí odkaz:
https://doaj.org/article/9c9b5c04867648bc87dc744a70dd7fd2
Autor:
Andrea de Oliveira Falcão, Paula Speranza, Tatiane Ueta, Isabela Mateus Martins, Gabriela Alves Macedo, Juliana Alves Macedo
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 4, Pp 553-561 (2017)
Enzymatic interesterification is used to manipulate oil and fat in order to obtain improved restructured lipids with desired technological properties. However, with raw materials containing significant amounts of bioactive compounds, the influence of
Externí odkaz:
https://doaj.org/article/535be9122a4f4242a09f19d3a2cf3b38
Publikováno v:
J Food Sci Technol
The citrus pectin by-product (CPB), generated from pectin industry, is a rich-source of flavanones, but not explored until now. As most of these compounds are inside vacuoles or bound to cell wall matrix, enzymatic hydrolysis was applied on their rec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7a4f01f531200d3fb4ec0dd88c32810
https://doi.org/10.1007/s13197-020-04906-4
https://doi.org/10.1007/s13197-020-04906-4
Autor:
Amanda Rejane Alves de Ávila, Andressa Vianna Botaro, Gabriela Alves Macedo, Juliana Alves Macedo, Danielle Branta Lopes Chirotto, Lívia Dias de Queirós
Publikováno v:
Applied Microbiology and Biotechnology. 104:10019-10031
Isoflavones are phenolic secondary metabolites mainly occurring in soy and soybean products. Compared to glycoside forms, isoflavone aglycones present higher biological activities. This study evaluated the potential of microbial and enzymatic treatme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a896ab3f84d01a64d1504a757f64a67
https://doi.org/10.1007/s00253-020-10986-1
https://doi.org/10.1007/s00253-020-10986-1
Autor:
Mayara de Souza Queirós, Ana Paula Badan Ribeiro, Rodolfo Lázaro Soares Viriato, Gabriela Alves Macedo, Mirna Lúcia Gigante
Publikováno v:
Critical Reviews in Food Science and Nutrition. 62:145-159
The lipid phase of infant formulas is generally composed of plant-based lipids structured with a high concentration of palmitic acid (C16:0) esterified at the sn-2 position of triacylglycerol since this structure favors the absorption and metabolism
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fd0e4a221489c898756971024dab368b
https://doi.org/10.1080/10408398.2020.1813073
https://doi.org/10.1080/10408398.2020.1813073
Autor:
Ana Paula Badan Ribeiro, Alessandra Gambero, Juliana Neves Rodrigues Ract, Débora Kono Taketa Moreira, Gabriela Alves Macedo, Emília Akil, Juliana Alves Macedo, Julia Cristina Zuin, Renata Luana de Pádua Gandra, Alexandre G. Torres
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Enzymatic interesterification has the advantage of promoting great control over the positional distribution of fatty acids in the final product. However, the difficulties associated with process control and scaling-up have reduced its industrial use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96f47e2ec8b25cb39da66890204eae4e
https://doi.org/10.1016/j.fbp.2020.06.005
https://doi.org/10.1016/j.fbp.2020.06.005