Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Geiza Suzart Araújo"'
Autor:
Geiza Suzart Araújo, Gislane Oliveira Ribeiro, Sílvia Maria Almeida de Souza, Gervásio Paulo da Silva, Giovani Brandão Mafra de Carvalho, José Ailton Conceição Bispo, Ernesto Acosta Martínez
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 1, Pp 89-98 (2022)
Research background. Due to the lack of nitrogen in honey, fermentation of honey must is limited or delayed, in addition to stimulating the production of unpleasant sensory compounds, such as sulfur derivatives. The use of natural supplements has bee
Externí odkaz:
https://doaj.org/article/701f86f54240483aae24ab8a7a5714f8
Autor:
Edinara Lacerda Queiroz, Geiza Suzart Araújo, Tamires Bastos Almeida, Ernesto Acosta Martinez, Sílvia Maria Almeida de Souza
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Resumo O jamelão é uma fruta encontrada nas regiões Norte, Sudeste e Nordeste do Brasil. O extrato dos frutos apresenta atividade antioxidante, devido à presença de compostos bioativos, como carotenoides e compostos fenólicos. Este estudo objet
Externí odkaz:
https://doaj.org/article/0aca8e283000423ca3152c8363009950
Publikováno v:
Brazilian Journal of Development. 9:6612-6628
A agroecologia se destaca como uma ciência que abrange aspectos ambientais, sociais e econômicos. O cultivo de alimentos agroecológicos proporciona oportunidades de trabalho para pequenos agricultores, valoriza a economia da região e promove uma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db2c59bc47060bc8e83bc0569aca144b
https://doi.org/10.34117/bjdv9n2-032
https://doi.org/10.34117/bjdv9n2-032
Autor:
Ernesto Acosta Martínez, Sílvia Maria Almeida de Souza, Gervásio Paulo da Silva, José Ailton Conceição Bispo, Giovani B. M. Carvalho, Geiza Suzart Araújo, Gislane Oliveira Ribeiro
Publikováno v:
Food Technology and Biotechnology. 60:89-98
Research background. Due to the lack of nitrogen in honey, fermentation of honey must is limited or delayed, in addition to stimulating the production of unpleasant sensory compounds, such as sulfur derivatives. The use of natural supplements has bee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e233925677efc413762c78d3003ef166
https://doi.org/10.17113/ftb.60.01.22.7183
https://doi.org/10.17113/ftb.60.01.22.7183
Autor:
Paulino Pereira Oliveira, Kayque Frota Sampaio, Sílvia Maria Almeida de Souza, Ernesto Acosta Martínez, Tamires da Silva Bastos, Geiza Suzart Araújo, Giovani B. M. Carvalho, Flávia Santana Santos
Publikováno v:
Journal of Apicultural Research. 60:784-796
The present work aimed to evaluate the biochemical, physicochemical and melissopalynological characteristics of two honey types obtained from the same production period (a light one and a dark one)...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4da50e0597e18fa594b84b5159a1e99a
https://doi.org/10.1080/00218839.2020.1828236
https://doi.org/10.1080/00218839.2020.1828236
Autor:
Geiza Suzart Araújo, Tamires Bastos de Almeida, Sílvia Maria Almeida de Souza, Edinara Lacerda Queiroz, Ernesto Acosta Martínez
Publikováno v:
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020216, Published: 01 NOV 2021
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Resumo O jamelão é uma fruta encontrada nas regiões Norte, Sudeste e Nordeste do Brasil. O extrato dos frutos apresenta atividade antioxidante, devido à presença de compostos bioativos, como carotenoides e compostos fenólicos. Este estudo objet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1adeeaa40fa7dd576cf559594aa2e628
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100469&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100469&lng=en&tlng=en
Autor:
Diego T. Santos, Caroline Cerqueira Araujo Magalhaes, Julia Andrade Romao, Giovani B. M. Carvalho, Geiza Suzart Araújo
Publikováno v:
Recent Patents on Food, Nutrition & Agriculture. 10:48-56
Background: The use of nutritional supplementation of the brewer's wort can be an interesting option to increase cell viability and yeast fermentability. Objective: This study aims to evaluate the effects of the variables wort concentration and nutri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::635c0654ec35bde34bee7624e97bedde
https://doi.org/10.2174/2212798410666180723154633
https://doi.org/10.2174/2212798410666180723154633
Autor:
Geiza Suzart, Araújo, Gislane Oliveira, Ribeiro, Sílvia Maria Almeida, de Souza, Gervásio, Paulo da Silva, Giovani Brandão Mafra, de Carvalho, José Ailton Conceição, Bispo, Ernesto Acosta, Martínez
Publikováno v:
Food technology and biotechnology. 60(1)
Due to the lack of nitrogen in honey, fermentation of honey must is limited or delayed, in addition to stimulating the production of unpleasant sensory compounds, such as sulfur derivatives. The use of natural supplements has been investigated as low
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::39b862dd72aa03ad949aa4c99e2f4adf
https://pubmed.ncbi.nlm.nih.gov/35440883
https://pubmed.ncbi.nlm.nih.gov/35440883
Autor:
Rita C. L. B. Rodrigues, Mashely Pickman Gutiérrez, Kayque Frota Sampaio, Sílvia Maria Almeida de Souza, Geiza Suzart Araújo, Ernesto Acosta Martínez
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
This work evaluated the effect of the cowpea (Vigna unguiculata L. Walp) extract concentration on mead production. Fermentations were carried out in 500-mL Erlenmeyer flasks containing 250 mL of honey wort (30 °Brix), supplemented with 1 g L−1 of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d32228f3673161bc0a2f2778391bc2d
Autor:
Giovani B. M. Carvalho, Geiza Suzart Araújo, Verena Fiscina de Melo, Vanildo Luiz Del Bianchi, José Ailton Conceição Bispo
Publikováno v:
African Journal of Biotechnology. 16:1150-1158
Among many species of passion fruit, the bush passion fruit (Passiflora cincinnata Mast.) is a wild, edible fruit, of exotic flavor and has good acceptability for consumption. This study aimed to determine the physico-chemical characteristics of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46b2e8b7c6f4e012bdb73226e108af4a
https://doi.org/10.5897/ajb2016.15613
https://doi.org/10.5897/ajb2016.15613