Zobrazeno 1 - 10
of 83
pro vyhledávání: '"Jackline Freitas Brilhante de São José"'
Autor:
Fernanda Duarte Mendes, Daniel Sgrancio Uliana, Amanda Inácia de Souza Silva, Jackline Freitas Brilhante de São José
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
The present study aimed to elaborate and evaluate the nutritional, physicochemical, microbiological, and sensory qualities of mixed orange, sorrel, and taioba fruit juice. Four formulations were prepared: AT25 (50% orange, 25% sorrel, 25% taioba); AT
Externí odkaz:
https://doaj.org/article/1164b8570fa34ab3b2a5e585da1b494f
Autor:
Jhenifer de Souza Couto Oliveira, Carolina Perim de Faria, Jackline Freitas Brilhante de São José
Publikováno v:
Heliyon, Vol 10, Iss 11, Pp e31385- (2024)
The organic food market has been expanding across the globe as well as in Brazil. Therefore, since we considered the collection of information about the organic food market to be relevant, we decided to characterize the organic food market in the met
Externí odkaz:
https://doaj.org/article/0d8e82c0348d4a398a29ce79ee3c8689
Autor:
Bárbara Morandi Lepaus, Anna Karoline Pereira de Oliveira Santos, Arthur Favoretti Spaviero, Polliany Strassmann Daud, Jackline Freitas Brilhante de São José
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
The effect of ultrasound treatments (40 kHz; 40, 50, or 60°C; 5 or 10 min) and thermal treatment (90°C; 30 s) on the stability parameters of orange-carrot juice were evaluated. Microscopic structure, particle size distribution and turbidity were an
Externí odkaz:
https://doaj.org/article/4539438da44540e694652d3e3e8f09c2
Autor:
Allisson do Nascimento, Letícia Crestan Toneto, Bárbara Morandi Lepaus, Bárbara Santos Valiati, Leonardo Faria-Silva, Jackline Freitas Brilhante de São José
Publikováno v:
Membranes, Vol 13, Iss 9, p 772 (2023)
Applying edible coatings added with plant essential oils is a strategy used to delay ripening processes in climacteric fruits such as papaya. Formulations comprising 3% or 4% cassava starch (w/v), added with clove or cinnamon essential oils (2 mL/L),
Externí odkaz:
https://doaj.org/article/71f01dd0075342c59e184774a6853aa1
Viability of Probiotic Microorganisms and the Effect of Their Addition to Fruit and Vegetable Juices
Publikováno v:
Microorganisms, Vol 11, Iss 5, p 1335 (2023)
Consumers’ recent interest in healthier diets has increased the demand for food products with functional properties, such as probiotics. However, most probiotic food types available on the market are of dairy origin, which limits their consumption
Externí odkaz:
https://doaj.org/article/1a5bbc044155406996140f61d48ecdb4
Autor:
Alyne Gomes da Vitória, Jhenifer de Souza Couto Oliveira, Louise Caroline de Almeida Pereira, Carolina Perim de Faria, Jackline Freitas Brilhante de São José
Publikováno v:
BMC Public Health, Vol 21, Iss 1, Pp 1-10 (2021)
Abstract Background The adoption and evaluation of good practices in food handling in food service are essential to minimizing foodborne diseases. The present study aimed to evaluate food safety knowledge, attitudes, and practices of food handlers in
Externí odkaz:
https://doaj.org/article/7ca01ece5ae74f129772ae0bdb129f85
Autor:
Gabriela Sperandio Menelli, Kallyne Lopes Fracalossi, Bárbara Morandi Lepaus, Jackline Freitas Brilhante De São José
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 501-510 (2021)
The effects of ultrasound (US) application conditions on microbiological, physicochemical, microscopic, and sensory features of strawberry juice were evaluated. Conditions comprised US (40 kHz) for 5, 10, or 15 min at 25, 40, or 50°C. All US treatme
Externí odkaz:
https://doaj.org/article/a9fc5693571249f58d240abf1af2ba31
Autor:
Bárbara Morandi Lepaus, Anna Karoline Pereira de Oliveira Santos, Arthur Favoretti Spaviero, Polliany Strassmann Daud, Jackline Freitas Brilhante de São José
Publikováno v:
Molecules, Vol 28, Iss 5, p 2196 (2023)
Ultrasound combined with high temperatures (thermosonication) is an alternative to thermal treatments applied for juice preservation purposes. Blend juices, such as orange-carrot juice, are an interesting option for consumers due to their diversity o
Externí odkaz:
https://doaj.org/article/e5532d05a52844e9ad0b4275f74abedd
Autor:
Lucas Samôr dos Santos, Lucas Vasconcelos da Silva, Bárbara Morandi Lepaus, Jackline Freitas Brilhante de São José
Publikováno v:
Bioscience Journal, Vol 37, Pp e37059-e37059 (2021)
The consumption of minimally processed, or ready-to-eat (RTE), fruits and vegetables has been growing because people have shorter time to eat and due to the pursuit of convenience and health benefits. Minimal processing includes raw material selectio
Externí odkaz:
https://doaj.org/article/986c0d03ec9d43d9925c06d6b011796c
Autor:
Priscila Donatti Leão Alvarenga, Laila Silva Cavatti, Bárbara Santos Valiati, Bruna Gasparini Machado, Lohan Covre Capucho, Manueli Monciozo Domingos, Marcela Nobre Silva, Mariana de Souza Vieira, Jackline Freitas Brilhante de São José
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Resumo Este trabalho objetivou apresentar aspectos relacionados à utilização do ultrassom no processamento de frutas e hortaliças, como o funcionamento do método, os efeitos no alimento, as aplicações, os aspectos sensoriais e a percepção do
Externí odkaz:
https://doaj.org/article/8c4310939c394d6d8f1f499b55ce109a