Zobrazeno 1 - 10
of 87
pro vyhledávání: '"Juliano Lemos Bicas"'
Autor:
Amanda Maria Tomazini Munhoz Moya, Thaís Dolfini Alexandrino, Joseane Morari, Livia Mateus Reguengo, Licio Augusto Velloso, Raquel Franco Leal, Stanislau Bogusz Junior, Ana Paula Aparecida Pereira, Glaucia Maria Pastore, Juliano Lemos Bicas, Cinthia Baú Betim Cazarin
Publikováno v:
Foods, Vol 13, Iss 18, p 2949 (2024)
Solanum lycocarpum St. Hil. is considered a natural anti-inflammatory. In traditional medicine, it is used to reduce cholesterol levels in the treatment of obesity. Foods capable of conferring a protective and nutritious effect have been used to prev
Externí odkaz:
https://doaj.org/article/dc65d3977a0c4fb78ed8f9cbc40103ac
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract Phytopathogenic fungi are responsible for sizeable postharvest food losses. The traditional form of controlling these fungi is related to synthetic antifungals. However, the emergence of resistant strains and their high cost, among other pro
Externí odkaz:
https://doaj.org/article/808654db37244f7db3ff8cff033d7788
Autor:
Lorena de Oliveira Felipe, Juliano Lemos Bicas, Meryem Bouhoute, Mitsutoshi Nakajima, Marcos A. Neves
Publikováno v:
npj Science of Food, Vol 5, Iss 1, Pp 1-12 (2021)
Abstract In this study, the interfacial ability of α-terpineol (α-TOH) was reported, followed by its trapping into oil-in-water (O/W) nanoemulsion as active-ingredient and the long-term observation of this nanosystem influenced by the storage-time
Externí odkaz:
https://doaj.org/article/36bde9652e2f44eb98db628ee07af4fa
Autor:
Maria Cibelle Pauli, Michel Yudi Shinkai Kanemaru, Waldemir Francisco Vieira-Junior, Débora Alves Nunes Leite Lima, Juliano Lemos Bicas, Gislaine Ricci Leonardi
Publikováno v:
Brazilian Journal of Pharmaceutical Sciences, Vol 58 (2022)
Abstract This study reviews the knowledge on the use of conventional dental whitening and the use of enzymes as a new approach in bleaching. A review of the literature was based on academic articles and on patents related to the use of enzymes in den
Externí odkaz:
https://doaj.org/article/a4d83dd234674b1ab20c166309677d93
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100223- (2022)
The search for sustainable processes is constantly increasing in the last years, so reusing, recycling and adding value to residues and by-products from agroindustry is a consolidated area of research. Particularly in the field of fermentation techno
Externí odkaz:
https://doaj.org/article/691f9f31a3b84eba82af684dcdb255cc
Publikováno v:
Bioresources and Bioprocessing, Vol 7, Iss 1, Pp 1-8 (2020)
Abstract Bikaverin is a fungal red pigment that presents antimicrobial and antitumor activities. Therefore, this substance could be used as an alternative additive in the food and pharmaceutical industries. The aim of this work was to use response su
Externí odkaz:
https://doaj.org/article/a7b87208eee74c969ea12a164c9f6dbf
Autor:
Mayra Mendonça, Marcela Colombo dos Santos, Alana Kelyene Pereira, Taicia Pacheco Fill, Marcus Bruno Soares Forte, Juliano Lemos Bicas
Publikováno v:
Food Chemistry: X, Vol 12, Iss , Pp 100136- (2021)
Microbial pigments have a distinguished potential for applications in food and pharmaceutical industries, stimulating the research in this field. The present study evaluated the ideal conditions for extracting bikaverin (red pigment) from the biomass
Externí odkaz:
https://doaj.org/article/3c210183b3024033be31218cd92505a5
Autor:
Gardênia Martins de Sousa, Cinthia Baú Betim Cazarin, Mário Roberto Maróstica Junior, Celina de Almeida Lamas, Valéria Helena Alves Cagnon Quitete, Glaucia Maria Pastore, Juliano Lemos Bicas
Publikováno v:
Heliyon, Vol 6, Iss 4, Pp e03752- (2020)
Alpha-terpineol is a monoterpenoid found in many essential oils, being widely used in food and household products. In vitro antioxidant and anti-inflammatory activities have already been associated with this alcohol; therefore, this study aimed to ch
Externí odkaz:
https://doaj.org/article/db866e6e7e3849959eab8778297ed9da
Autor:
Tatiana Ferrari Baldini, Iramaia Angélica Neri-Numa, Celio Kersul do Sacramento, Marcio Schmiele, Helena Maria Andre Bolini, Glaucia Maria Pastore, Juliano Lemos Bicas
Publikováno v:
Beverages, Vol 3, Iss 4, p 59 (2017)
Fruits and vegetables are known as sources of nutritionally important phytochemicals, such as phenolic compounds, and Brazilian biodiversity may be hiding many underexplored fruits with potential health benefits. In this study, we formulated a fruit-
Externí odkaz:
https://doaj.org/article/96d94b4a68e84511b90f0e050624985c
Increasing public health concern about healthy lifestyles has sparked a greater demand among consumers for healthy foods. Natural ingredients and environmental friendly food production and processing chains are more aligned to meeting the demand for
