Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Hyrla Grazielle Silva de Araújo Couto"'
Autor:
Ana Andréa Teixeira Barbosa, Paulo Cesar de Lima Nogueira, Vanderson dos Santos Pinto, Arie Fitzgerald Blank, Mércia Freitas Alves, Jéssika Andreza Oliveira Pinto, Daniela Aparecida de Castro Nizio, Maria de Fátima Arrigoni-Blank, Hyrla Grazielle Silva de Araújo Couto
Publikováno v:
Boletin Latinoamericano y del Caribe de Plantas Medicinales y Aromaticas. 20:260-269
The aim of this study was to undertake a screening experiment on essential oils (EO) of Myrcia lundiana, Ocimum basilicum and Lippia alba against six food-spoiling pathogenic bacteria. Seventy-two (72) samples were initially analyzed for antimicrobia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c387e592966d063129356656e36fb041
https://doi.org/10.37360/blacpma.21.20.3.20
https://doi.org/10.37360/blacpma.21.20.3.20
Autor:
Arie Fitzgerald Blank, Paulo Cesar de Lima Nogueira, Daniela Aparecida de Castro Nizio, Ana Mara de Oliveira e Silva, Maria de Fátima Arrigoni-Blank, Hyrla Grazielle Silva de Araújo Couto, Jéssika Andreza Oliveira Pinto
Publikováno v:
Food Chemistry. 293:446-454
The antioxidant potential of the essential oils (EO) of 24 basil genotypes was assessed by 4 distinct in vitro evaluation methods. Different combinations of the major compounds found in the EO were also tested to identify those combinations responsib
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1602ac353db824a10e9822bfabced6f6
https://doi.org/10.1016/j.foodchem.2019.04.078
https://doi.org/10.1016/j.foodchem.2019.04.078
Autor:
Mateus de Carvalho Furtado, Alysson Caetano Soares, Hyrla Grazielle Silva de Araújo Couto, Patrícia Nogueira Matos, Yure Bibiana Soares Menezes, Marcelo Augusto Gutierrez Carnelossi, Genilza Almeida da Graça
Publikováno v:
Research, Society and Development. 10:e401101321501
O presente trabalho teve como objetivo avaliar as alterações físico-químicas e bioquímicas de rúcula (Eruca sativa Mill) minimamente processada. O processamento mínimo constituiu-se das etapas de seleção, padronização, lavagem, fatiamento,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3037a6121266090dd8061f0b651b36ba
https://doi.org/10.33448/rsd-v10i13.21501
https://doi.org/10.33448/rsd-v10i13.21501
Autor:
Tatiana Rodrigues de Moura, Hyrla Grazielle Silva de Araújo Couto, Adelson Alves de Oliveira Junior, Ana Andréa Teixeira Barbosa, Marcelo Augusto Guitierrez Carnelossi
Publikováno v:
International Journal of Food Microbiology. 211:38-43
Heat processing is the most commonly used hurdle for inactivating microorganisms in fruit juices. However, this preservation method could interfere with the organoleptic characteristics of the product. Alternative methods have been proposed and bacte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c0091e0423133099c02b8962c3acdf7
https://doi.org/10.1016/j.ijfoodmicro.2015.06.029
https://doi.org/10.1016/j.ijfoodmicro.2015.06.029
Utilização de biofilme comestível na conservação pós-colheita de pimentão verde (capsicum annuum L.)
Autor:
Luis Fernando Ganassali de Oliveira Junior, Marcelo Augusto Gutierrez Carnelossi, Edinaldo de Oliveira Alves Sena, Maria Priscilla Celestino Silveira, Hyrla Grazielle Silva de Araújo Couto, Airles regina da Costa Paixão
Publikováno v:
Scientia Plena. 12
A utilização de biofilmes comestíveis são uma das alternativas tecnológicas eficientes na manutenção da vida útil de frutos e hortaliças. A fina camada de material comestível atua como excelente propriedade de barreira artificial, e associa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c3c8662f63ebee382d8bfb445ccf648
https://doi.org/10.14808/sci.plena.2016.080201
https://doi.org/10.14808/sci.plena.2016.080201