Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Ivanilda Maria Augusta"'
Autor:
Jonathan Neves de Carvalho Alves, Victor Maximiliano Reis Tebaldi, Kamila de Oliveira Nascimento, Elisângela Elena Nunes Carvalho, Rodrigo de Araújo Soares, Ivanilda Maria Augusta
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Resumo Cruá vermelho é um fruto aromático ainda pouco conhecido, originário da América Tropical, provavelmente do Brasil. É utilizado para fins alimentar, medicinal, repelente de insetos e aromatização de ambientes. Pouco se sabe acerca de su
Externí odkaz:
https://doaj.org/article/6f135bf409074db6b99dd56a5c36ebdb
Autor:
Layla Pereira do Nascimento Tinoco, Lorena de Sá Oliveira, Ivanilda Maria Augusta, José Lucena Barbosa Junior, Maria Ivone Martins Jacintho Barbosa
Publikováno v:
Research, Society and Development; Vol. 11 No. 3; e2711326204
Research, Society and Development; Vol. 11 Núm. 3; e2711326204
Research, Society and Development; v. 11 n. 3; e2711326204
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 3; e2711326204
Research, Society and Development; v. 11 n. 3; e2711326204
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Green banana biomass (GBB) can be used as a functional and technological ingredient in various food preparations, making them healthier and more nutritious. The aim of the present study was to determine the physicochemical compositions as well as col
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::446f3fda4327065b1e0149fa09ec3868
https://rsdjournal.org/index.php/rsd/article/view/26204
https://rsdjournal.org/index.php/rsd/article/view/26204
Autor:
Tatiana Labre da Silva, Ormindo Domingues Gamallo, Ivanilda Maria Augusta, Tatiana Saldanha, Laura Monteiro Keller, Vanessa Sales de Oliveira
Publikováno v:
Revista Virtual de Química. 11:1614-1624
A insercao de fontes naturais de compostos bioativos na dieta humana e essencial para a prevencao de diversas doencas degenerativas e cronicas. Desta forma, este estudo caracterizou a composicao quimica e determinou a capacidade antioxidante do fruto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed063a836d862d73ec2049218ca13277
https://doi.org/10.21577/1984-6835.20190113
https://doi.org/10.21577/1984-6835.20190113
Autor:
Ormindo Domingues Gamallo, Tatiana Labre da Silva, Ivanilda Maria Augusta, Tatiana Saldanha, Felipe Machado Trombete, Amanda M. Dias-Martins, Leandro P. Cappato, Laura Monteiro Keller
Publikováno v:
Scientia Plena. 16
Black table olives are a popular food and highly appreciated for its taste, typically used in pizzas, salads and other meals. Among the compounds present in this food are the bioactive lipids like monounsaturated fatty acids (MUFAs) and phytosterols,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76cbee678d1cb7309bf7aad6fc77bf53
https://doi.org/10.14808/sci.plena.2020.121501
https://doi.org/10.14808/sci.plena.2020.121501
Autor:
Kamila de Oliveira do Nascimento, Ivanilda Maria Augusta, Rodrigo de Araújo Soares, Victor Maximiliano Reis Tebaldi, Jonathan Neves de Carvalho Alves, Elisângela Elena Nunes Carvalho
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020007, Published: 06 AUG 2021
Brazilian Journal of Food Technology v.24 2021
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Volume: 24, Article number: e2020007, Published: 06 AUG 2021
Resumo Cruá vermelho é um fruto aromático ainda pouco conhecido, originário da América Tropical, provavelmente do Brasil. É utilizado para fins alimentar, medicinal, repelente de insetos e aromatização de ambientes. Pouco se sabe acerca de su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3aee8383eff0ce233af2f8f54ae6a15a
https://doi.org/10.1590/1981-6723.00720
https://doi.org/10.1590/1981-6723.00720
Autor:
Ivanilda Maria Augusta, Ormindo Domingues Gamallo, Maria Clara Ramos Cople, Tatiana Saldanha, Tatiana da Silva Labre, Fernanda Silva Ferreira, Vanessa Sales de Oliveira
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 17:1465-1483
Synthetic antioxidants are widely used in the food industry. However, the potential toxicity, carcinogenic effects, and possible health damage caused by the ingestion of synthetic compounds, and also consumer concern about the safety of such additive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bf3ce069e990c6073df7d134bb4b410
https://doi.org/10.1111/1541-4337.12386
https://doi.org/10.1111/1541-4337.12386
Publikováno v:
Journal of Food and Nutrition Research. 6:285-294
Clean labeling has been a trend and the term “clear label” incorporates the concept of transparency. Thus, this review aims to search in the literature for a better way to extend the shelf life of bread by using ecologically preservation techniqu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::124773e0a5e70963a918114d79eb256c
https://doi.org/10.12691/jfnr-6-5-2
https://doi.org/10.12691/jfnr-6-5-2
Autor:
Indianara Reis de Oliveira, Kamila de Oliveira do Nascimento, Ivanilda Maria Augusta, Isabela Pereira Reis, Sany do Nascimento Dias Paes
Publikováno v:
Journal of Food and Nutrition Research. 6:74-81
Teff has naturally higher nutritional value when compared to many other grains, and doesn’t need to be fortified. Naturally gluten-free, the grain of teff can substitute for wheat flour and other cereals in anything from bread and pasta to waffles
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a480617fc19e3ed91c2e87da0ddd509
https://doi.org/10.12691/jfnr-6-2-2
https://doi.org/10.12691/jfnr-6-2-2
Autor:
Alexandra Christine Helena Frankland Sawaya, Ivanilda Maria Augusta, Edlene Ribeiro Prudêncio, Cristiano Jorge Riger, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres, Vanessa Sales de Oliveira, Marcos Vinícius da Conceição Braz, Tatiana Saldanha
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Schinus terebinthifolius Raddi fruit, known as Brazilian pepper or aroeira, is a natural source of bioactive compounds. However, studies about the antioxidant and nutritional contribution of this fruit in food systems are limited. Regarding the prese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f31ef1a8fe0d616dcc9233e82648b6e
https://doi.org/10.1016/j.foodchem.2020.126274
https://doi.org/10.1016/j.foodchem.2020.126274
Autor:
Vanessa Sales, de Oliveira, Fernanda Silva, Ferreira, Maria Clara Ramos, Cople, Tatiana da Silva, Labre, Ivanilda Maria, Augusta, Ormindo Domingues, Gamallo, Tatiana, Saldanha
Publikováno v:
Comprehensive reviews in food science and food safetyReferences. 17(6)
Synthetic antioxidants are widely used in the food industry. However, the potential toxicity, carcinogenic effects, and possible health damage caused by the ingestion of synthetic compounds, and also consumer concern about the safety of such additive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::79c4a36d705c7c34450cc5474050739d
https://pubmed.ncbi.nlm.nih.gov/33350141
https://pubmed.ncbi.nlm.nih.gov/33350141