Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Ingrid Lessa Leal"'
Autor:
Euzélia Lima Souza, Luis Fernando Pereira Santos, Gabriele de Abreu Barreto, Ingrid Lessa Leal, Fabricia Oliveira Oliveira, Laerte Marlon Conceição dos Santos, Camila Duarte Ferreira Ribeiro, Cintia Silva Minafra e Rezende, Bruna Aparecida Souza Machado
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100220- (2023)
Panettones enriched with bioactive compound powder produced from Shiraz grape by-product (Vitis vinifera L.) and arrowroot starch (Maranta arundinaceae L.) were developed and characterized. Three were made with the partial replacement of wheat flour
Externí odkaz:
https://doaj.org/article/5a6a1a40f9764cc78eea3e8e0becdaac
Autor:
Thiago Dantas Teixeira, Bruna Aparecida Souza Machado, Gabriele de Abreu Barreto, Jeancarlo Pereira dos Anjos, Ingrid Lessa Leal, Renata Quartieri Nascimento, Katharine Valéria Saraiva Hodel, Marcelo Andrés Umsza-Guez
Publikováno v:
Molecules, Vol 28, Iss 5, p 2338 (2023)
The demand for bee products has been growing, especially regarding their application in complementary medicine. Apis mellifera bees using Baccharis dracunculifolia D.C. (Asteraceae) as substrate produce green propolis. Among the examples of bioactivi
Externí odkaz:
https://doaj.org/article/307e408f384146ff813dc63f7d30e491
Autor:
Euzélia Lima Souza, Talita Sousa Nascimento, Camila Miranda Magalhães, Gabriele de Abreu Barreto, Ingrid Lessa Leal, Jeancarlo Pereira dos Anjos, Bruna Aparecida Souza Machado
Publikováno v:
The Scientific World Journal, Vol 2022 (2022)
Grapevine (Vitis vinifera L.) is a plant containing many phenolic compounds, mostly distributed in the peel, pulp, and seeds. This study evaluates the centesimal composition and bioactive compounds in Shiraz grape (Vitis vinifera) peels using spectro
Externí odkaz:
https://doaj.org/article/b89ce185da0d4ebbbc783cdb05252be3
Autor:
null Suzana Casaes de Jesus Teodoro, null Matheus Chaves de Jesus, null Crissia dos Santos Rocha, null Roseane Santos Oliveira, null Ingrid Lessa Leal
Publikováno v:
JOURNAL OF BIOENGINEERING, TECHNOLOGIES AND HEALTH. 6:10-14
Kefir is a gelatinous mass composed of bacteria and yeast. This study aims to develop beverages obtained from kefir grains’ fermentation in different nutrient media. Thus, kefir fermentation was performed in an aqueous solution of sucrose, whole mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ecefe4cead0636806761d5a1eab8526
https://doi.org/10.34178/jbth.v6i1.272
https://doi.org/10.34178/jbth.v6i1.272
Autor:
null Pedro Henrique Cruz de Souza, null Gabriele de Abreu Barreto, null Ingrid Lessa Leal, null Letícia de Alencar Pereira Rodrigues
Publikováno v:
JOURNAL OF BIOENGINEERING, TECHNOLOGIES AND HEALTH. 5:257-260
Cocoa (Theobroma cacao L.) in Brazil has a notable social and economic influence. However, when processed, cocoa generates byproducts that are discarded, including its pulp. This study aimed to evaluate the influence of the enzymatic treatment with p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b633c4f68e4d0ace244e1f866090e5f
https://doi.org/10.34178/jbth.v5i4.248
https://doi.org/10.34178/jbth.v5i4.248
Autor:
Roberta Barreto de Andrade, Bruna Aparecida Souza Machado, Gabriele de Abreu Barreto, Renata Quartieri Nascimento, Luiz Claudio Corrêa, Ingrid Lessa Leal, Pedro Paulo Lordelo Guimarães Tavares, Ederlan de Souza Ferreira, Marcelo Andrés Umsza-Guez
Publikováno v:
Biology, Vol 10, Iss 12, p 1262 (2021)
In this study, we evaluated the effects of ultrasound-assisted extraction (UAE) under different time-temperature conditions on the content of bioactive compounds, antioxidant and antimicrobial activities of Syrah grape skin residue. The application o
Externí odkaz:
https://doaj.org/article/f7b706d34b904a0aa8a3974f6dea5206
Autor:
Leticia de Alencar Pereira Rodrigues, Ingrid Lessa Leal, Katharine Valéria Saraiva Hodel, Gisele Beatriz Teles Góes
Publikováno v:
Cadernos de Prospecção. 15:865-880
Os produtos à base de cacau são classificados como altamente energéticos, estimulantes e antioxidantes devido ao alto teor de gordura e compostos bioativos. Por conta disso, o presente trabalho tem como objetivo investigar o potencial para o desen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f16e58c617d1fff656aee2c29fdaa7a0
https://doi.org/10.9771/cp.v15i3.47803
https://doi.org/10.9771/cp.v15i3.47803
Autor:
Rita de Cássia de Souza, Bruna Aparecida Souza Machado, Gabriele de Abreu Barreto, Ingrid Lessa Leal, Jeancarlo Pereira dos Anjos, Marcelo Andrés Umsza-Guez
Publikováno v:
Molecules, Vol 25, Iss 7, p 1634 (2020)
Grape seeds are an important byproduct from the grape process. The objective of this work was to evaluate the effect of experimental parameters (temperature and time of pretreatment with ultrasound) to obtain grape seed oil using low pressure (Soxhle
Externí odkaz:
https://doaj.org/article/ff9ee3ed1ba74a6093012e5a7b55917b
Publikováno v:
JOURNAL OF BIOENGINEERING AND TECHNOLOGY APPLIED TO HEALTH. 4:85-89
Agribusiness is a major generator of waste, which generates significant environmental impacts. However, these residues can have several applications, thus having added value. Among all fruits, the banana has the highest rate of consumption in Brazil,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9f0fa8731e8c2794a4808f8ee712bf0
https://doi.org/10.34178/jbth.v4i3.168
https://doi.org/10.34178/jbth.v4i3.168
Autor:
Camila Duarte Ferreira Ribeiro, Vanessa de Lima Silva, Bruna Santos Leite, Fabiane do Espírito Santo de Jesus, Lissa Daltro Martins, Larissa Santos Assunção, Ingrid Lessa Leal, Nelson Barros Colauto, Giani Andrea Linde Colauto, Bruna Aparecida Souza Machado
Publikováno v:
Recent patents on nanotechnology.
Background: Foods that promote health benefits are being increasingly used. Innovative techniques, such as nanotechnology, have been used to improve functional properties, sensory characteristics, or the conservation of foods. Objective: The objectiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0294305fd3560fa2aa25cd33c8f95ca2
https://pubmed.ncbi.nlm.nih.gov/35616679
https://pubmed.ncbi.nlm.nih.gov/35616679