Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Jaísa Oliveira CHAVES"'
Autor:
Jaísa Oliveira Chaves, Angélica Maria de Freitas Fernandes, Paola Machado Parreiras, Maria Cristina Passos, Luciana Rodrigues da Cunha, Camila Carvalho Menezes
Publikováno v:
Revista Brasileira de Saúde Materno Infantil, Vol 22, Iss 4, Pp 863-870 (2023)
Abstract Objectives: microbiological quality of raw human milk (HM) from donors at the HMB (Human Milk Bank) of Santa Casa de Misericórdia de Ouro Preto was evaluated. Methods: the microbiological quality of milk from each of 10 donors in triplicate
Externí odkaz:
https://doaj.org/article/271c136b914e448e9a22797cd1c4adb1
Autor:
Lilian Maria Peixoto Lopes, Jaísa Oliveira Chaves, Luciana Rodrigues da Cunha, Maria Cristina Passos, Camila Carvalho Menezes
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract Knowledge of the hygienic-sanitary quality of raw human milk helps to establish the best storage conditions for the preservation of its nutritional and functional components. Therefore, this study aimed to evaluate the hygienic-sanitary qual
Externí odkaz:
https://doaj.org/article/6f42f18ce8584b7ea0144803fd344b59
Autor:
Jaísa Oliveira Chaves, Mariana Corrêa de Souza, Laise Capelasso da Silva, Daniel Lachos-Perez, Paulo César Torres-Mayanga, Ana Paula da Fonseca Machado, Tânia Forster-Carneiro, Mercedes Vázquez-Espinosa, Ana Velasco González-de-Peredo, Gerardo Fernández Barbero, Mauricio Ariel Rostagno
Publikováno v:
Frontiers in Chemistry, Vol 8 (2020)
Flavonoids are one of the main groups of polyphenols found in natural products. Traditional flavonoid extraction techniques are being replaced by advanced techniques to reduce energy and solvent consumption, increase efficiency and selectivity, to me
Externí odkaz:
https://doaj.org/article/a0750b4fb31b4fbba034d9ad9ecdca11
Autor:
Jaísa Oliveira Chaves, Angélica Maria de Freitas Fernandes, Paola Machado Parreiras, Maria Cristina Passos, Luciana Rodrigues da Cunha, Camila Carvalho Menezes
Publikováno v:
Revista Brasileira de Saúde Materno Infantil, Volume: 22, Issue: 4, Pages: 863-870, Published: 27 JAN 2023
Objectives: microbiological quality of raw human milk (HM) from donors at the HMB (Human Milk Bank) of Santa Casa de Misericórdia de Ouro Preto was evaluated. Methods: the microbiological quality of milk from each of 10 donors in triplicate (30 samp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7cd2b332260558c353dc4776e8b84f5
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-38292022000400863&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-38292022000400863&lng=en&tlng=en
Autor:
Pollyana Mara Ribeiro Machado, Ana Carolina Dias Basso, Paola Machado Parreiras, Jaísa Oliveira Chaves, Camila Carvalho Menezes
Publikováno v:
British Food Journal. 123:3436-3447
PurposeThe purpose of this study was to evaluate the effect of black sesame germination on its nutritional composition and antioxidant activity.Design/methodology/approachGermination occurred at constant temperature and humidity (35 °C and 95 ± 5%)
Autor:
Daiane Gabriele Couto de PAULA, Christiane Mileib VASCONCELOS, Alexandre Fonte PEREIRA, Anna Lídya da Cunha QUINTÃO, Jaísa Oliveira CHAVES, Paola Machado PARREIRAS, Camila Carvalho MENEZES
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Jabuticaba is a fruit sensory appreciated and has significant nutritional and functional value. However, it is quite perishable, and its use is interesting for the preparation of other products such as fermented jabuticaba, from a nutritional, biolog
Autor:
Mauricio A. Rostagno, Laise C. da Silva, Jaísa Oliveira Chaves, Diogo Thimoteo da Cunha, Mariana Corrêa de Souza, Tânia Foster Carneiro, Vitor Lacerda Sanches, Mayara P. Salvador
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 2, Iss, Pp 100008-(2021)
The in-line coupling of the pressurized liquid extraction with a solid-phase adsorbent and a UV–Vis detector for the simultaneous extraction and separation of bioactive compounds from yerba mate (PLE-SPE-UV) was carried out in two stages. In the fi
Autor:
Jaísa Oliveira Chaves, Maria Cristina Passos, Paola Machado Parreiras, Gustavo Silveira Breguez, Luciana Rodrigues da Cunha, Camila Carvalho Menezes, Angelica Maria de Freitas Fernandes
Publikováno v:
British Food Journal. 122:606-616
Purpose The purpose of this paper is to evaluate the effect of different times and freezing temperatures on the antioxidant activity of raw human milk (HM) and the impact of light by different packaging on retinol level and the antioxidant activity o
Autor:
Camila Carvalho Menezes, Luciana Rodrigues da Cunha, Jaísa Oliveira Chaves, Lilian Maria Peixoto Lopes, Maria Cristina Passos
Publikováno v:
Brazilian Journal of Food Technology, Volume: 23, Article number: e2019179, Published: 07 DEC 2020
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 23 (2020)
Brazilian Journal of Food Technology v.23 2020
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Brazilian Journal of Food Technology, Vol 23 (2020)
Knowledge of the hygienic-sanitary quality of raw human milk helps to establish the best storage conditions for the preservation of its nutritional and functional components. Therefore, this study aimed to evaluate the hygienic-sanitary quality of hu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47cf1c2997b8f37e553dd618b92545b4
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100478&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100478&lng=en&tlng=en
Autor:
Leonardo M. de Souza Mesquita, Laise C. da Silva, Vitor Lacerda Sanches, Juliane Viganó, Mariana Corrêa de Souza, Leticia Contieri, Mauricio A. Rostagno, Jaísa Oliveira Chaves, Arthur Luiz Baião Dias, Rodrigo Stein Pizani
Publikováno v:
Food Chemistry: X, Vol 12, Iss, Pp 100133-(2021)
Food Chemistry: X
Food Chemistry: X
Highlights • Apple by-products are a source of phenolic compounds associated with bioactivities. • Apple processing industries generate by-products that could be better used. • This work provides an up-to-date literature overview on extraction