Contributors

Autor: V. Abinaya, Radhamanohar Aepuru, Anna Rafaela Cavalcante Braga, Monize Burck, Jesús María Frías Celayeta, Pijush Kanti Chattopadhyay, Naga Srilatha Cheekuramelli, Kraipat Cheenkachorn, Yu-Shen Cheng, Santi Chuetor, Jorge Alberto Vieira Costa, Mousumi Deb, B.D.S. Deeraj, Mariana Buranelo Egea, Antônio Gilberto Ferreira, Michele Giaconia, R.K. Gond, M.K. Gupta, Nishar Hameed, Naman Jain, Farah Hidayah Jamaludin, Aswathy Jayakumar, Jitha S. Jayan, Kuruvilla Joseph, Yong Chae Jung, Young Nam Kim, A.V. Kiruthika, Sukhila Krishnan, Senthilkumar Krishnasamy, Sudheer Kumar, Suelen Goettems Kuntzler, Maria Carolina Bezerra Di-Medeiros Leal, Xiau Yeen Lee, Ailton Cesar Lemes, Ravi Prakash Magisetty, Abra Mathew, Sanjay Mavinkere Rangappa, Nyak Syazwani Nyak Mazlan, C.D. Midhun Dominic, K. Madhu Mitha, Smita Mohanty, Michele Greque de Morais, Juliana Botelho Moreira, Marhaini Mostapha, Daniella Carisa Murador, M. Muthukrishnan, Indu C. Nair, Sanjay Kumar Nayak, Josemar Gonçalves de Oliveira Filho, Jyotishkumar Parameswaranpillai, Alessandro Pegoretti, G.L. Praveen, E.K. Radhakrishnan, Sabarish Radoor, G. Rajeshkumar, L. Rajeshkumar, Abhinay Rajput, M. Ramesh, Sergiana dos Passos Ramos, Maria Luiza Rezende Ribeiro, Gislane Oliveira Ribeiro, R. Ronia Richelle, Daniele Rigotti, Haniyeh Rostamzad, Sushanta K. Sahoo, Kushairi Mohd Salleh, Sathyaraj Sankarlal, Appukuttan Saritha, K. Sekar, S. Arvindh Seshadri, Suchart Siengchin, Cleber Klasener da Silva, Harinder Singh, Komal Singh, Vinay Kumar Singh, Nayan Ranjan Singha, Malinee Sriariyanun, Aarsha Surendren, Noor Izyan Syazana Mohd Yusoff, Prapakorn Tantayotai, Atthasit Tawai, Weng Hong Tham, Nisa V. Salim, Bruna da Silva Vaz, Akarsh Verma, C. Vibha, Mat Uzir Wahit, Chunhong Wang, Tuck-Whye Wong, Nur Amira Zainul Armir, Sarani Zakaria

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a8261137097437b09ea36d16b469396a
https://doi.org/10.1016/b978-0-12-823791-5.01002-4

In vitro digestion nullified the differences triggered by roasting in phenolic composition and α-glucosidase inhibitory capacity of coffee

Autor: Gemma K. Kinsella, Jesús María Frías Celayeta, Monica Anese, Aleksandra Rulikowska, Riccardo Vriz, Marilisa Alongi

Publikováno v: Food Chemistry. 342:128289

Coffee beans were roasted to medium, dark and very dark degrees, and respective brews were in vitro digested and tested for α-glucosidase inhibition, to explore their antidiabetic potential. Phenolic acids (PA) and Maillard reaction indices (MRI) we

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12ffcde6d93b4349586548e7fec5656d
https://doi.org/10.1016/j.foodchem.2020.128289

Thermal degradation of β -carotene from macauba palm: mathematical modeling and parameter estimation

Autor: Pedro Prates Valério, Amanda Lemette Teixeira Brandão, Jesus Maria Frias Celayeta, Erika Cristina Cren

Publikováno v: International Journal of Food Studies, Vol 10, Iss 1 (2021)

Worldwide, there is a current need for new sources of vegetable oils. The natural content of total carotenoids in Acrocomia aculeata palm oil (up to 378 µg.g-1) surpasses that of many other tropical fruits, making it one of its main compositional ch

Externí odkaz: https://doaj.org/article/4279f92605e04d1eaf02e8c5475b16bf