Zobrazeno 1 - 10
of 155
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:
Alimentos e Nutrição, Vol 19, Iss 4, Pp 491-498 (2009)
Cerveja é a bebida obtida através da fermentação alcoólica de mosto de cereal maltado, geralmente malte de cevada, sendo facultativa a adição de outra matéria-prima fonte de carboidratos, como milho, arroz ou trigo, e possui e
Externí odkaz:
https://doaj.org/article/218c88c233c04ca3a20559a98aa6527c
Publikováno v:
Química Nova, Vol 31, Iss 8, Pp 2118-2123 (2008)
Cutinases (EC 3.1.1.74) are also known as cutin hidrolases. These enzymes share catalytic properties of lipases and esterases, presenting a unique feature of being active regardless the presence of an oil-water interface, making them interesting as b
Externí odkaz:
https://doaj.org/article/31ffa4a922eb4fd2be6225df4c317838
Publikováno v:
Ciência e Agrotecnologia, Vol 29, Iss 4, Pp 833-838 (2005)
Tanino acil hidrolase conhecida como tanase (E.C: 3.1.1.20) é uma enzima que hidrolisa ésteres e ligações laterais de taninos hidrolisáveis produzindo glicose e ácido gálico. A tanase é uma enzima extracelular, induzível, produzida por fungo
Externí odkaz:
https://doaj.org/article/fb067906af514936bcae2c0cc19abcba
Autor:
Patrícia de O. Carvalho, Silvana Ap. Calafatti, Maurício Marassi, Daniela M. da Silva, Fabiano J. Contesini, Renato Bizaco, Gabriela Alves Macedo
Publikováno v:
Química Nova, Vol 28, Iss 4, Pp 614-621 (2005)
Microbial lipases have a great potential for commercial applications due to their stability, selectivity and broad substrate specificity because many non-natural acids, alcohols or amines can be used as the substrate. Three microbial lipases isolated
Externí odkaz:
https://doaj.org/article/2727939bafd245caaeb4b27471ddbee4