Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Hugo Junior Barboza, de Souza"'
Autor:
Anely Maciel de Melo, Rafaela Cristina Turola Barbi, Francisco Lucas Chaves Almeida, Weysser Felipe Cândido de Souza, Atacy Maciel de Melo Cavalcante, Hugo Junior Barboza de Souza, Diego Alvarenga Botrel, Soraia Vilela Borges, Roberto Germano Costa, Max Rocha Quirino, Solange de Sousa
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 3, Pp 386-395 (2022)
Research background. Lemongrass (Cymbopogon flexuosus) essential oil exhibits antimicrobial and antioxidant properties due to the presence of α-citral and β-citral. Essential oils are susceptible to volatilization and oxidation when applied to food
Externí odkaz:
https://doaj.org/article/33486e1b81e94b709c62ee78f575e678
Autor:
Marina Letícia Alves Ferreira, Diego Alvarenga Botrel, Anelise Lima de Abreu Dessimoni, Soraia Vilela Borges, Amanda Maria Teixeira Lago, Hugo Junior Barboza de Souza, Lívia Cássia Viana, Regiane Victória de Barros Fernandes, Cassiano Rodrigues de Oliveira
Publikováno v:
Drying Technology. 39:1912-1926
The encapsulation capacity and the polymer blends containing gum Arabic (GA), inulin (IN), and cellulose nanofibrils ginger (CNFG), extracted from the fibrous ginger residues, for the microencapsul...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42a537394da03d85bd1927e2d1f44164
https://doi.org/10.1080/07373937.2020.1851707
https://doi.org/10.1080/07373937.2020.1851707
Autor:
Anely Maciel de Melo, Rafaela Cristina Turola Barbi, Francisco Lucas Chaves Almeida, Weysser Felipe Cândido de Souza, Atacy Maciel de Melo Cavalcante, Hugo Junior Barboza de Souza, Diego Alvarenga Botrel, Soraia Vilela Borges, Roberto Germano Costa, Max Rocha Quirino, Solange de Sousa
Publikováno v:
Food Technology and Biotechnology
Volume 60
Issue 3
Volume 60
Issue 3
Research background. Lemongrass (Cymbopogon flexuosus) essential oil exhibits antimicrobial and antioxidant properties due to the presence of α-citral and β-citral. Essential oils are susceptible to volatilization and oxidation when applied to food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30c338fe1e9b3d659591b83c85b2f919
https://hrcak.srce.hr/284693
https://hrcak.srce.hr/284693
Autor:
Anely Maciel, de Melo, Rafaela Cristina Turola, Barbi, Francisco Lucas, Chaves Almeida, Weysser Felipe Cândido, de Souza, Atacy Maciel, de Melo Cavalcante, Hugo Junior Barboza, de Souza, Diego Alvarenga, Botrel, Soraia Vilela, Borges, Roberto Germano, Costa, Max Rocha, Quirino, Solange, de Sousa
Publikováno v:
Food technology and biotechnology. 60(3)
Lemongrass (Lemongrass essential oil was extracted by the hydrodistillation method and later microencapsulated with different wall materials. Free and microencapsulated lemongrass essential oil was evaluated for the cytotoxic activity (usingThe letha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b2a8c24b953d3ac8152366754ddcd4db
https://pubmed.ncbi.nlm.nih.gov/36320351
https://pubmed.ncbi.nlm.nih.gov/36320351
Autor:
Laís Costa Luna, Anely Maciel de Melo, Weysser Felipe Cândido de Souza, Hugo Junior Barboza de Souza, Guilherme Leocárdio Lucena, Solange de Sousa, Rafaela Cristina Turola Barbi, Max Rocha Quirino
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5eb62683129907085f78aa19d1ece3a0
https://doi.org/10.1111/jfpp.14783
https://doi.org/10.1111/jfpp.14783
Autor:
Pedro Henrique Campelo Felix, Hugo Junior Barboza de Souza, Soraia Vilela Borges, Diego Alvarenga Botrel, Lívia Cássia Viana, Amanda Maria Teixeira Lago, Regiane Victória de Barros Fernandes
Publikováno v:
Journal of Food Processing and Preservation. 44
Different types of nanoscale components are being tested in the food microencapsulation process, in order to ensure better barrier properties. Thus, this study aimed to evaluate the properties of spray‐dried microparticles containing sweet orange e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4517fb35c38a3df17643e3189f971ef0
https://doi.org/10.1111/jfpp.14365
https://doi.org/10.1111/jfpp.14365
Autor:
Hugo Junior Barboza de Souza, Suezilde da Conceição Amaral Ribeiro, Suanne Hungria Nunes, Silvani Verruck, Clara Mariana Gonçalves Lima
Publikováno v:
Nutrição em foco: uma abordagem holística
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09ca39c0515c9afec1029296ed54e8a0
https://doi.org/10.37423/200501032
https://doi.org/10.37423/200501032
Autor:
Diego Alvarenga Botrel, Soraia Vilela Borges, Regiane Victória de Barros Fernandes, Amanda Maria Teixeira Lago, Lívia Cássia Viana, Pedro Henrique Campelo Felix, Hugo Junior Barboza de Souza
Publikováno v:
Food and Bioprocess Technology. 11:1188-1198
The characteristics and encapsulating potential of blended polymeric formulations containing gum arabic (GA), maltodextrin (MD), and cellulose nanofibrils (CNF) for microencapsulation of sweet orange essential oil were evaluated in this study. CNF ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::724a6c6395d09d0e029fbc0add4a9e9e
https://doi.org/10.1007/s11947-018-2082-9
https://doi.org/10.1007/s11947-018-2082-9
Study of ultrasound-assisted emulsions on microencapsulation of ginger essential oil by spray drying
Autor:
Soraia Vilela Borges, Cassiano Rodrigues de Oliveira, Diego Alvarenga Botrel, Regiane Victória de Barros Fernandes, Yasmim Fernanda da Silva, Eric Keven Silva, Eloá Lourenço do Carmo, Hugo Junior Barboza de Souza, Maria Irene Yoshida
Publikováno v:
Industrial Crops and Products. 94:413-423
This study aimed to evaluate the influence of the encapsulating matrix on producing spray-dried ginger essential oil powders using blends of gum Arabic (GA), maltodextrin (MD) and inulin (IN) as wall materials. The effects of emulsification process a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::490e3276293d1de6948a9ff7c716dbea
https://doi.org/10.1016/j.indcrop.2016.09.010
https://doi.org/10.1016/j.indcrop.2016.09.010
Autor:
Diego Alvarenga Botrel, Istefane Cristina Borges Rodrigues, Regiane Victória de Barros Fernandes, Hugo Junior Barboza de Souza
Publikováno v:
LWT - Food Science and Technology. 69:32-39
The objective of this study was to obtain araticum pulp powder through thin layer convective air drying. Inulin was used as a drying aid agent. Different drying temperatures (70 °C, 80 °C, and 90 °C) and inulin contents (20 g/100 g and 30 g/100 g)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::321abd0940797048a27f0bae9b549602
https://doi.org/10.1016/j.lwt.2016.01.018
https://doi.org/10.1016/j.lwt.2016.01.018