Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Gustavo Leite Milião"'
Autor:
Gustavo Leite Milião, Ana Paula Hanke de Oliveira, Lucas de Souza Soares, Tarsila Rodrigues Arruda, Érica Nascif Rufino Vieira, Bruno Ricardo de Castro Leite Junior
Publikováno v:
Future Foods, Vol 5, Iss , Pp 100124- (2022)
Innovative food products containing new ingredients have been designed to meet nutritional needs and new consumption trends. In this way, different vegetable species, named unconventional food plants (UFPs), are being studied in the literature and ar
Externí odkaz:
https://doaj.org/article/43fd6d27746e4346912f5e84378a141b
Autor:
Monique Ellen Torres da Silva, Márcio Arêdes Martins, Maurício de Oliveira Leite, Gustavo Leite Milião, Jane Sélia dos Reis Coimbra
Publikováno v:
Revista Ciência Agronômica, Vol 52, Iss 2 (2021)
ABSTRACT Microalgae have been researched as a sustainable source of bioactive compounds for the food and pharmaceutical industries. The objectives of this work were the extraction and the characterization of fatty acids of Scenedesmus obliquus and to
Externí odkaz:
https://doaj.org/article/401ed71da042418f8cf6b4af8f66f3c1
Autor:
Layla Barbosa Alves, Thomás Valente de Oliveira, Gustavo Leite Milião, Éverton de Almeida Alves Barbosa, Gustavo Costa Bressan, Jane Sélia dos Reis Coimbra, Eduardo Basílio de Oliveira
Publikováno v:
Food Biophysics. 18:302-313
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a418b2be1e3686a7f13485844cec8126
https://doi.org/10.1007/s11483-022-09772-5
https://doi.org/10.1007/s11483-022-09772-5
Autor:
Antônio Fernandes de Carvalho, Camila Gonçalves Teixeira, Gustavo Leite Milião, Evandro Martins, Luís Augusto Nero, Andressa Fusieger, Djamel Drider
Publikováno v:
Probiotics and Antimicrobial Proteins. 13:915-925
Weissella strains have been the subject of much research over the last 5 years because of the genus' technological and probiotic potential. Certain strains have attracted the attention of the pharmaceutical, medical, and food industries because of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6165e4e265163e7b59a4f72033f10389
https://doi.org/10.1007/s12602-021-09751-1
https://doi.org/10.1007/s12602-021-09751-1
Autor:
Eduardo Basílio de Oliveira, Bruna Tonole, Alvaro Vianna Novaes de Carvalho Teixeira, Lucas de Souza Soares, Gustavo Leite Milião, Jane Sélia dos Reis Coimbra
Publikováno v:
J Food Sci Technol
Chitosan (CH) is a biopolymer derived from chitin, which is the second most abundant polysaccharide in nature, after cellulose. Their functional groups -NH(2) and -OH can form intermolecular interactions with water and other molecules, enabling a var
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cdd645f335c4ea1a6bf0c34fc4a098a0
https://pubmed.ncbi.nlm.nih.gov/33897016
https://pubmed.ncbi.nlm.nih.gov/33897016
Autor:
Douglas Fernando Balbino, Alvaro Vianna Novaes de Carvalho Teixeira, Jane Sélia dos Reis Coimbra, Eduardo Basílio de Oliveira, Gustavo Costa Bressan, Éverton de Almeida Alves Barbosa, Gustavo Leite Milião, Lucas de Souza Soares
Publikováno v:
Food Hydrocolloids. 123:107137
The forces behind supramolecular structures (SS) formation need to be deeply understood, to allow identifying conditions under which their production can be optimized. In this study, a multi-spectroscopic approach was used to study SS formation upon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed06c9a31d50b3ca7773e3b6dd6e9354
https://doi.org/10.1016/j.foodhyd.2021.107137
https://doi.org/10.1016/j.foodhyd.2021.107137
Autor:
Bárbara Teixeira Gomes, Gustavo Leite Milião, Roney Alves da Rocha, Eduardo Basílio de Oliveira, Lucas de Souza Soares, Alvaro Vianna Novaes de Carvalho Teixeira, Jane Sélia dos Reis Coimbra
Publikováno v:
Carbohydrate Polymers. 255:117526
Biopolymers mixtures appear as a strategy to improve sensorial/technological characteristics of gel-like products. Thus, self-sustaining starch (S100/C0) hydrogels were prepared with a partial replacement of the gelling agent by 5.0 % (S95/C5), 7.5 %
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61e3cbef95a628e3a662f1c98f33d022
https://doi.org/10.1016/j.carbpol.2020.117526
https://doi.org/10.1016/j.carbpol.2020.117526
Autor:
Ítalo Tuler Perrone, Antônio Fernandes de Carvalho, Laura Fernandes Melo Cabral, Suzana Maria Della Lucia, Vinícius Rodrigues Arruda Pinto, Samuel José Silva Soares da Rocha, Douglas Fernando Balbino, Márcia Cristina Teixeira Ribeiro Vidigal, Gustavo Leite Milião
Publikováno v:
International Journal of Gastronomy and Food Science. 22:100271
This paper aims to provide a broad view of how contemporary foods have altered the conception of comfort foods. Can ‘green’ foods be comfort foods? Moreover, are modern trends producing new comfort foods? To answer these questions, we conducted q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23d6e8de60cc0901e7db7d509fc2dd03
https://doi.org/10.1016/j.ijgfs.2020.100271
https://doi.org/10.1016/j.ijgfs.2020.100271
Autor:
Jane Sélia dos Reis Coimbra, Alvaro Vianna Novaes de Carvalho Teixeira, Gabriel Batalha de Souza, Lucas de Souza Soares, Bruna Tonole, Eduardo Basílio de Oliveira, Gustavo Leite Milião, Nilda de Fátima Ferreira Soares
Publikováno v:
Ultrasonics Sonochemistry. 59:104754
Chitosan is a natural polycationic polysaccharide with several known biotechnological functionalities, but its application in food products as ingredient or additive remains nowadays unusual. Additionally, ultrasonic production of food-grade emulsion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::802c60324784b94abb9ca76fd2e5c734
https://doi.org/10.1016/j.ultsonch.2019.104754
https://doi.org/10.1016/j.ultsonch.2019.104754