Zobrazeno 1 - 10 of 14 pro vyhledávání: '"Hevelyse Munise Celestino dos Santos"'
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Akademický článek
Características sensoriais e nutricionais de suplementos alimentares
Autor: Mariah Benine Ramos Silva, Ana Flávia Oliveira, Hevelyse Munise Celestino dos Santos
Publikováno v: Semina: Ciências Biológicas e da Saúde, Vol 35, Iss 2, Pp 31-38 (2014)
Suplementos alimentares são indicados quando a ingestão alimentar não supre as necessidades do organismo, situação que ocorre com maior frequência em pacientes com doenças infecciosas e crônicas, cujo gasto energético do organismo aumenta, n
Externí odkaz: https://doaj.org/article/cfd1c791ee6f403887b2acbf0f016d16
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Enrichment of Food Mixtures with Essential Fatty Acids and Calcium from Nile Tilapia By-Products
Autor: Hevelyse Munise Celestino dos Santos, Márcia Fernandes Nishiyama, Aline Kirie Gohara, Aloisio Henrique Pereira de Souza, Wilson Massamitu Furuya, Lauro Daniel Vargas Mendez, Makoto Matsushita, Ricardo Pereira Ribeiro
Publikováno v: Journal of Aquatic Food Product Technology. 25:471-481
This work aimed at increasing the content of calcium and the quality of fatty acid composition of food mixtures developed with by-products from Nile tilapia fed with flaxseed. Mixes using cassava flour and by-products were submitted to analyses of pr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a1dfdfe7ead3a7612fed394260e4ee3e
https://doi.org/10.1080/10498850.2013.869289
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5
Fatty Acid Composition and Carotenoids in Raw and Grilled Tilapia GIFT Fillets Supplemented with Lycopene, β-Carotene and Lutein
Autor: Cesar Sary, Roberta da Silveira, Ricardo Pereira Ribeiro, Jesuí Vergílio Visentainer, Elaine C. Reis, Hevelyse Munise Celestino dos Santos, Marília Bellanda Galuch, Oscar Oliveira Santos, Thiago Ferreira dos Santos Magon, Ingrid de Lima Figueiredo
Publikováno v: Journal of the Brazilian Chemical Society, Volume: 29, Issue: 8, Pages: 1742-1750, Published: AUG 2018
Journal of the Brazilian Chemical Society v.29 n.8 2018
Journal of the Brazilian Chemical Society
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
This study evaluated the incorporation of β-carotene, lutein and lycopene into tilapia (genetically improved farmed tilapia, GIFT) fillets supplemented through 0, 20 and 40 days, and their influence on the fatty acid composition and nutritional qual
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::209efa34632eda84ba754d303160e0af
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532018000801742&lng=en&tlng=en
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7
Influence of a Diet Enriched with Perilla Seed Bran on the Composition of Omega-3 Fatty Acid in Nile Tilapia
Autor: Hevelyse Munise Celestino dos Santos, Ricardo Pereira Ribeiro, Márcia Fernandes Nishiyama, Makoto Matsushita, Jesuí Vergílio Visentainer, Carlos Antonio Lopes de Oliveira, Elton Guntendorfer Bonafé
Publikováno v: Journal of the American Oil Chemists' Society. 91:1939-1948
This study evaluated the effect of inclusion of perilla seed bran (PSB) in the diet of Nile tilapia genetically improved farmed tilapia (GIFT) on the concentration of fatty acid n-3 polyunsaturated fatty acids (PUFAs) according to the function of fee
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2040feae42d63c0303c128d08519d1eb
https://doi.org/10.1007/s11746-014-2545-8
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8
Distinguishing wild and farm‐raised freshwater fish through fatty acid composition: Application of statistical tools
Autor: Hevelyse Munise Celestino dos Santos, Vanessa Vivian Almeida Schneider, Fabiana Carbonera, Ana Paula Lopes, Paula Fernandes Montanher, Jesuí Vergílio Visentainer
Publikováno v: European Journal of Lipid Science and Technology. 116:1363-1371
Brazil stands out on the world stage as having the greatest variety of freshwater fish and great aquaculture potential due to a number of factors favorable to fish production. In order to classify fish according to their fatty acid composition and or
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0c31092484f2b7830a7f4bd0e5009183
https://doi.org/10.1002/ejlt.201300339
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9
Incorporation of Omega-3 Fatty Acids in Nile Tilapia (Oreochromis niloticus) Fed Chia (Salvia hispanica L.) Bran
Autor: Beatriz Costa e Silva, Vitor C. Almeida, Hevelyse Munise Celestino dos Santos, Jesuí Vergílio Visentainer, Joana Schuelter Boeing, Paula Fernandes Montanher
Publikováno v: Journal of the American Oil Chemists' Society. 91:429-437
This study evaluated the effect of the inclusion of chia bran in the diet of Nile tilapia on the composition of n-3 fatty acids (FA). Omega-3 fatty acids provide health benefits such as reducing the risks of coronary heart disease, hypertension and i
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ea7cd1d9571f2c23a3ccd99d906fe3e3
https://doi.org/10.1007/s11746-013-2391-0
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10
Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla
Autor: Nilson Evelázio de Souza, Beatriz Costa e Silva, Joana Schuelter Boeing, Oscar de Oliveira Santos Júnior, Paula Fernandes Montanher, Hevelyse Munise Celestino dos Santos, Jesuí Vergílio Visentainer, Sheisa Cyléia Sargi
Publikováno v: Food Science and Technology, Vol 33, Iss 3, Pp 541-548 (2013)
Food Science and Technology v.33 n.3 2013
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 33, Issue: 3, Pages: 541-548, Published: 26 JUL 2013
The chemical composition and antioxidant capacity of five seeds, chia, golden flax, brown flax, white perilla, and brown perilla, were determined. The chemical properties analyzed included moisture, ash, crude protein, carbohydrates, total lipids, fa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c331695c34949cec06c24826607efe1a
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300024&lng=en&tlng=en
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