Výsledky vyhledávání - "Janclei Pereira COUTINHO"

Akademický článek

Anti-inflammatory, antiproliferative and cytoprotective potential of the Attalea phalerata Mart. ex Spreng. pulp oil.

Autor: Fernando Freitas de Lima, Caroline Honaiser Lescano, Jucicléia da Silva Arrigo, Cláudia Andrea Lima Cardoso, Janclei Pereira Coutinho, Iluska Senna Bonfá Moslaves, Thalita Vieira do Nascimento Ximenes, Monica Cristina Toffoli Kadri, Simone Schneider Weber, Renata Trentin Perdomo, Cândida Aparecida Leite Kassuya, Maria do Carmo Vieira, Eliana Janet Sanjinez-Argandoña

Publikováno v: PLoS ONE, Vol 13, Iss 4, p e0195678 (2018)

The anti-inflammatory, antiproliferative and cytoprotective activity of the Attalea phalerata Mart. ex Spreng pulp oil was evaluated by in vitro and in vivo methods. As for the chemical profile, the antioxidant activity was performed by spectrophotom

Externí odkaz: https://doaj.org/article/36b70e0ce2b44cd0a6b0392b10279153

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Akademický článek

Elaboração de farinha instantânea a partir da polpa de fruta-pão (Artocarpus altilis) Preparation of instant flour from the pulp of breadfruit (Artocarpus altilis)

Autor: Danilo Santos Souza, Jane Delane Reis Pimentel Souza, Janclei Pereira Coutinho, Sibelli Passini Barbosa Ferrão, Tatiana Sant’Anna de Souza, Arienilmar Araújo Lopes da Silva

Publikováno v: Ciência Rural, Vol 42, Iss 6, Pp 1123-1129 (2012)

Objetivou-se elaborar uma farinha instantânea utilizando do mesocarpo de fruta-pão, variedade apyrena, e avaliar sua composição físico-química, bem como desenvolver um purê a base da farinha e determinar sua aceitação sensorial por consumido

Externí odkaz: https://doaj.org/article/dc1a9c280bea4aba8c62391d1712dc52

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A New Method for Determination of Mg, Ca, Zn, and Na in Cocoa Butter by FAAS Employing Extraction Induced by Emulsion Breaking and Multivariate Optimization

Autor: Fábio Alan Carqueija Amorim, Sheylla M. S. Queiroz, Fabio de S. Dias, Leonardo B. Guimarães, Daniel C. Lima, Marcos A. Bezerra, Erik Galvão Paranhos da Silva, Janclei Pereira Coutinho, Julia Carneiro Romero

Publikováno v: Food Analytical Methods. 15:458-467

This study aims to develop of a method based on extraction induced by emulsion breaking (EIEB) to determine Mg, Ca, Zn, and Na in cocoa butter by flame atomic absorption and emission spectrometry. The method has been optimized using Box-Behnken desig

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c6e0bb5ad541d4d1fa823fc142104cc0
https://doi.org/10.1007/s12161-021-02123-z

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Multivariate approaches applied to optimization of an ultrasound-assisted extraction procedure for determination of essential elements in guarana samples by ICP OES

Autor: Ariaidny Silva FARIAS, Herick Macedo SANTOS, André Luiz Ssampaio da SILVA JUNIOR, Vinnicius Henrique Cerqueira da SILVA, Rogete Batista e Silva MENDONÇA, Janclei Pereira COUTINHO, Ivon Pinheiro LÔBO, Raildo Mota de JESUS

Publikováno v: Food Science and Technology, Volume: 42, Article number: e01321, Published: 02 SEP 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

In the present work, a simple and high-throughput analytical procedure based on ultrasound-assisted extraction with diluted acid was proposed for the determination of Ca, Mg, K, P, S, Fe, Cu and Mn in guarana samples using inductively coupled plasma

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79f4dc6eff7fead59a544299fe5e4dab
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101295&lng=en&tlng=en

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Physical-Chemical Characterization of Fermented Coconut Water (Cocos nucifera L)

Autor: Alexandre Santos de Souza, Lara Brito Souza, Marcus Vinicius Sandoval Paixão, Daiane Pereira Barbosa, Janclei Pereira Coutinho, André Luiz Sampaio da Silva Junior

Publikováno v: International Journal of Advanced Engineering Research and Science. 7:247-255

This study was carried out with the objective aimed to characterize the physical and chemical composition of coconut water produced by 1 yeast strain selected from 3 strains isolated from farms that produces sugar cane spirit in the region of origin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f6c74da7ae57fd610fef1e9d9b96a0a7
https://doi.org/10.22161/ijaers.75.30

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High pressure extraction techniques for the recovery of carotenoid-rich extracts from pressed palm fiber: A case of study

Autor: Fiorella Patricia Cárdenas Toro, Gabriela Keiko Nakama Hokamura, Janclei Pereira Coutinho, Helena Texeira Godoy, Maria Angela de Almeida Meireles

Publikováno v: Proceedings of the 20th LACCEI International Multi-Conference for Engineering, Education and Technology: “Education, Research and Leadership in Post-pandemic Engineering: Resilient, Inclusive and Sustainable Actions”.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::beb0820f0e2f0c0faee8815a06785d4d
https://doi.org/10.18687/laccei2022.1.1.634

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Microwave-assisted digestion using diluted HNO3 and H2O2 for macro and microelements determination in guarana samples by ICP OES

Autor: Raildo Mota de Jesus, Ivon Pinheiro Lôbo, Janclei Pereira Coutinho, Herick M. Santos, Madson Moreira Nascimento, Luana Santos Moreira, Fábio Alan Carqueija Amorim

Publikováno v: Food Chemistry. 273:159-165

A microwave-assisted digestion procedure using diluted HNO3 and H2O2 was developed for multi-element determination in guarana samples by ICP OES. Optimization step was performed employing a mixture design with pseudocomponents using HNO3, H2O2 and H2

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::faa3981541a12e58fe9160ad10d2be41
https://doi.org/10.1016/j.foodchem.2017.12.074

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Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity

Autor: Janclei Pereira Coutinho, Helena Teixeira Godoy, Fernanda Fg Dias, Daniele Rodrigues, Arlete Mt de Melo, Stanislau Bogusz, Vivian Caetano Bochi, Silvia H. Libardi

Publikováno v: Journal of the Science of Food and Agriculture. 98:217-224

Background: Capsicum peppers are known as a source of capsaicinoids, phenolic compounds and antioxidants. Brazilian Capsicum peppers are important spices used in foods worldwide. However, little information is available on the chemical composition an

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e3cee53d4faa7715482f4a11377bfbc4
https://doi.org/10.1002/jsfa.8459

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