Výsledky vyhledávání - "Gustavo Yasuo Figueiredo Makimori"

Investigation on brewer's spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (

Autor: Fernanda Thaís Vieira, Rubio, Charles Windson Isidoro, Haminiuk, Priscila Dayane de Freitas, Santos, Milena, Martelli-Tosi, Marcelo, Thomazini, Júlio César de Carvalho, Balieiro, Gustavo Yasuo Figueiredo, Makimori, Carmen Sílvia, Fávaro-Trindade

Publikováno v: Foodfunction. 13(19)

Brewer's spent yeast (BSY)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::33bb78fb974d1ad46b9918389e816e74
https://pubmed.ncbi.nlm.nih.gov/36103155

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Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels

Autor: Fernanda Thaís Vieira Rubio, Charles Windson Isidoro Haminiuk, Priscila Dayane de Freitas Santos, Milena Martelli-Tosi, Marcelo Thomazini, Júlio César de Carvalho Balieiro, Gustavo Yasuo Figueiredo Makimori, Carmen Sílvia Fávaro-Trindade

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

Brewer's spent yeast (BSY) Saccharomyces cerevisiae has been explored as a bio-vehicle for the encapsulation of bioactive compounds and as a delivery system.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a8cb30af142fc231b39f958dd89d787

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Chemometric Approach Using ComDim and PLS-DA for Discrimination and Classification of Commercial Yerba Mate (Ilex paraguariensis St. Hil.)

Autor: Tatiane Francielli Vieira, Evandro Bona, Acácio Antonio Ferreira Zielinski, Maria Brígida dos Santos Scholz, Gustavo Yasuo Figueiredo Makimori

Publikováno v: Food Analytical Methods. 13:97-107

Yerba mate samples from three different states of Brazil were evaluated in order to discriminate them regarding the presence of sugar and geographic origin. High-performance liquid chromatography (HPLC), phytochemical compounds, in vitro antioxidant

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::02aaeef68003aa667b5662c7bd0793f7
https://doi.org/10.1007/s12161-019-01520-9

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Commercial Instant Coffee Classification Using an Electronic Nose in Tandem with the ComDim-LDA Approach

Autor: Evandro Bona, Gustavo Yasuo Figueiredo Makimori

Publikováno v: Food Analytical Methods. 12:1067-1076

Coffee is an important commodity for Brazil and ensuring product quality is a priority. An electronic nose (E-nose), with seven MOS sensors, was used to analyze 53 samples of six different commercial instant coffees produced by the same industry. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3a6d3686cba8f16ee7f469ce2b5684e8
https://doi.org/10.1007/s12161-019-01443-5

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Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments

Autor: Marluci Palazzolli Silva, Gustavo Yasuo Figueiredo Makimori, Carmen Silvia Fávaro-Trindade, Charles Windson Isidoro Haminiuk, Fernanda Thaís Vieira Rubio, Milena Martelli-Tosi

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

This research approaches the utilization of brewery waste yeast Saccharomyces cerevisiae as a vehicle for the encapsulation and protection of phenolic compounds from Cabernet Sauvignon and Bordeaux grape pomace extracts. The main purpose of this rese

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31de37aeaf0f9b6d457dd70da2817aac
https://doi.org/10.1016/j.foodres.2020.109470

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