Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Helen Cristina dos Santos Hackbart"'
Autor:
Bruna Trindade Paim, Alexandra Lizandra Gomes Rosas, Alexandre Lorini, Vania Zanella Pinto, Gisele Louro Peres, Elessandra da Rosa Zavareze, Vanessa Galli, Helen Cristina dos Santos Hackbart, Dianini Hüttner Kringel, Adriana Dillenburg Meinhart
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100524- (2023)
Five tons, per hectare, of thick stems of Ilex paraguariensis are generated each harvest the external part of these (IPC) has a high concentration of chlorogenic acids but is not yet commercially exploited. Thus, it is hypothesized that the coproduct
Externí odkaz:
https://doaj.org/article/d89b977be5b54a7eb1c4e0b19755ca30
Autor:
Renata Heidtmann-Bemvenuti, Helen Cristina dos Santos Hackbart, Michele Moraes de Souza, Eliana Badiale-Furlong, Giniani Carla Dors, Carlos Alberto Fagundes
Publikováno v:
Química Nova, Vol 35, Iss 6, Pp 1244-1249 (2012)
The QuEChERS extraction method followed by quantification using HPLC/UV-FL was evaluated for deoxynivalenol (DON) and zearalenone (ZEA) determination in natural and parboiled rice and their fractions (bran and husk). The comparison between QuEChERS a
Externí odkaz:
https://doaj.org/article/f6f2d5faabaf4f50bcec1d5233153c05
Autor:
Wyller Max Ferreira da Silva, Dianini Hüttner Kringel, Bárbara Biduski, Helen Cristina dos Santos Hackbart, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias
Publikováno v:
Journal of Food Science and Technology. 60:494-503
Autor:
Marjana Radünz, Taiane Mota Camargo, Helen Cristina dos Santos Hackbart, Camila Francine Paes Nunes, Jardel Araújo Ribeiro, Elessandra da Rosa Zavareze
Publikováno v:
Journal of the Science of Food and Agriculture. 102:4210-4217
Broccoli, kale, and cauliflower contain phenolic compounds and glucosinolates, which have several biological effects on the body. However, because they are thermolabile, many of these substances are lost in the cooking process. Electrospinning encaps
Autor:
Betina Bueno Peres, Lázaro da Costa Corrêa Cañizares, Lucas Ávila do Nascimento, Newiton da Silva Timm, Silvia Leticia Rivero Meza, Tatiane Jessica Siebeneichler, Helen Cristina dos Santos Hackbart, Mauricio de Oliveira
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 50:102718
Autor:
Aline Joana Rolina Wohlmuth Alves dos Santos, Henrique Blank, Ingrid Dutra de Avila, Adriane da Conceição Oliveira, Helen Cristina dos Santos Hackbart
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b27d187d7dd464515a73cc410df60b3f
https://doi.org/10.47402/ed.ep.c202222255471
https://doi.org/10.47402/ed.ep.c202222255471
Autor:
Kamila Furtado da Cunha, Helen Cristina dos Santos Hackbart, Alexandre Lorini, Pedro José Sanches Filho, Claudio Eduardo dos Santos Cruxen, Ângela Maria Fiorentini, Vera Maria Klajn, Camila Waschburger Ames
Publikováno v:
J Food Sci Technol
The combination of oats such as water-soluble oat extract (SOE) and probiotic microorganisms can add nutritional value to the food and benefits to the consumer’s health. The SOE contains soluble fiber, whose major soluble fraction is composed of β
Autor:
Lisiane Pintanela Vergara, Helen Cristina dos Santos Hackbart, Cristina Jansen Alves, Gabriela Niemeyer Reissig, Bruna Santos Wachholz, Caroline Dellinghausen Borges, Josiane Freitas Chim, Rui Carlos Zambiazi
Publikováno v:
Food Bioscience. 51:102256
Autor:
Elder Pacheco da Cruz, Estefani Tavares Jansen, Laura Martins Fonseca, Helen Cristina dos Santos Hackbart, Tatiane Siebeneichler, Juliani Buchveitz Pires, Cesar Valmor Rombaldi, Elessandra da Rosa Zavareze, Alvaro Guerra Dias
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bbd908a43dbed04197b85b6a6e0e9065
https://doi.org/10.2139/ssrn.4248169
https://doi.org/10.2139/ssrn.4248169
Autor:
Juliani Buchveitz Pires, Laura Martins Fonseca, Tatiane Jéssica Siebeneichler, Rosane Lopes Crizel, Felipe Nardo dos Santos, Helen Cristina dos Santos Hackbart, Dianini Hüttner Kringel, Adriana Dillenburg Meinhart, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias
Publikováno v:
Food Research International. 162:112111
The aim of this work was to encapsulate curcumin at different concentrations in capsules and fibers of native potato starch by electrospraying and electrospinning. The best conditions for the production of capsules and fibers were obtained by varying