Eugenia calycina and Eugenia stigmatosa as Promising Sources of Antioxidant Phenolic Compounds

Autor: Juliana Dara Rabêlo Silva, Henrique Silvano Arruda, Amanda Cristina Andrade, Patrícia Berilli, Felipe Tecchio Borsoi, Yaneth Machaca Monroy, Marili Villa Nova Rodrigues, Klicia Araujo Sampaio, Glaucia Maria Pastore, Mario Roberto Marostica Junior

Publikováno v: Plants, Vol 13, Iss 15, p 2039 (2024)

In this study, Eugenia calycina and Eugenia stigmatosa, native Brazilian berries, were explored regarding their proximal composition, bioactive compounds, and antioxidant activities. The edible parts of both fruits presented a low content of lipids,

Externí odkaz: https://doaj.org/article/34fd2c9b0ac14a61995534e937069ce0

High-fat diets are detrimental of the lipid profile, glucose metabolism and body composition of Wistar rats: the role of fatty acid type and consumption duration

Autor: Rocha-Gomes, Arthur, Silva, Juliana Dara, Morais, Thais Angélica, da Costa Ferreira, Amanda Rosa, Costa, Viviane Cristina, Teixeira, Amanda Escobar, Lessa, Mayara Rodrigues, Silva, Alexandre Alves da, Dessimoni-Pinto, Nísia Andrade Villela, Riul, Tania Regina

Publikováno v: Nutrition & Food Science, 2020, Vol. 51, Issue 5, pp. 781-791.

Externí odkaz: http://www.emeraldinsight.com/doi/10.1108/NFS-07-2020-0282

Production of sourdough and gluten-free bread with brown rice and carioca and cowpea beans flours: biochemical, nutritional and structural characteristics

Autor: Juliana Dara Rabêlo Silva, Guilherme Caldeira Rosa, Nathália de Andrade Neves, Maria Gabriela Vernaza Leoro, Marcio Schmiele

Publikováno v: Research, Society and Development; Vol. 10 No. 16; e303101623992
Research, Society and Development; Vol. 10 Núm. 16; e303101623992
Research, Society and Development; v. 10 n. 16; e303101623992
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The gluten-free alternative flours and the application of natural fermentation in the breads production are promising technologies to improving sensory, structural and nutritional properties. The aim of this study was to evaluate the applicability an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c9e9d97f0358e6b99fb5e39182071c9
https://rsdjournal.org/index.php/rsd/article/view/23992

High-fat diets are detrimental of the lipid profile, glucose metabolism and body composition of Wistar rats: the role of fatty acid type and consumption duration

Autor: Alexandre Alves da Silva, Juliana Dara Silva, Mayara Rodrigues Lessa, Amanda Escobar Teixeira, Viviane Cristina Costa, Tania Regina Riul, Arthur Rocha-Gomes, Amanda Rosa da Costa Ferreira, Nísia Andrade Villela Dessimoni-Pinto, Thais Angélica Morais

Publikováno v: Nutrition & Food Science.

Purpose The purpose of this study is to evaluate the nutritional effects in Wistar rats of supplementation with stand-alone saturated fatty acid (SFA) or monounsaturated fatty acid (MUFA), the replacement of SFA by MUFA and the combination of both (S

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cb78243f4556c85fb2997c57113c0155
https://doi.org/10.1108/nfs-07-2020-0282