Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Laura Monteiro Keller"'
Autor:
Renata Oliveira Santos, Laura Monteiro Keller, Vanessa Sales de Oliveira, Carlos Alberto Bucher, José Lucena Barbosa Junior, Juarez Vicente, Maria Ivone Martins Jacintho Barbosa
Publikováno v:
Ciência Rural, Vol 52, Iss 5 (2021)
ABSTRACT: This study evaluated the effects of temperature on the pH of extracts of ascorbic acid and anthocyanins from petals of butterfly pea, as well as their in vitro digestive stability in model systems at 60, 70, and 80 °C. The pH values signif
Externí odkaz:
https://doaj.org/article/30256cb902044b779e7e5010f1e4df47
Autor:
Vanessa Sales de Oliveira, Maria Ivone Martins Jacintho Barbosa, Juarez Vicente, Laura Monteiro Keller, Carlos Alberto Bucher, Renata Oliveira Santos, José Lucena Barbosa Júnior
Publikováno v:
Ciência Rural, Vol 52, Iss 5 (2021)
Ciência Rural v.52 n.5 2022
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Volume: 52, Issue: 5, Article number: e20210146, Published: 29 OCT 2021
Ciência Rural v.52 n.5 2022
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Volume: 52, Issue: 5, Article number: e20210146, Published: 29 OCT 2021
This study evaluated the effects of temperature on the pH of extracts of ascorbic acid and anthocyanins from petals of butterfly pea, as well as their in vitro digestive stability in model systems at 60, 70, and 80 °C. The pH values significantly de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65d5f86df802d00502febb7ee1890b43
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000500752&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000500752&tlng=en
Autor:
Tatiana Labre da Silva, Ormindo Domingues Gamallo, Ivanilda Maria Augusta, Tatiana Saldanha, Laura Monteiro Keller, Vanessa Sales de Oliveira
Publikováno v:
Revista Virtual de Química. 11:1614-1624
A insercao de fontes naturais de compostos bioativos na dieta humana e essencial para a prevencao de diversas doencas degenerativas e cronicas. Desta forma, este estudo caracterizou a composicao quimica e determinou a capacidade antioxidante do fruto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed063a836d862d73ec2049218ca13277
https://doi.org/10.21577/1984-6835.20190113
https://doi.org/10.21577/1984-6835.20190113
Autor:
Ormindo Domingues Gamallo, Tatiana Labre da Silva, Ivanilda Maria Augusta, Tatiana Saldanha, Felipe Machado Trombete, Amanda M. Dias-Martins, Leandro P. Cappato, Laura Monteiro Keller
Publikováno v:
Scientia Plena. 16
Black table olives are a popular food and highly appreciated for its taste, typically used in pizzas, salads and other meals. Among the compounds present in this food are the bioactive lipids like monounsaturated fatty acids (MUFAs) and phytosterols,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76cbee678d1cb7309bf7aad6fc77bf53
https://doi.org/10.14808/sci.plena.2020.121501
https://doi.org/10.14808/sci.plena.2020.121501
Autor:
Alexandra Christine Helena Frankland Sawaya, Tatiana Saldanha, Elizabeth Aparecida Ferraz da Silva Torres, Fernanda Silva Ferreira, Geni Rodrigues Sampaio, Laura Monteiro Keller, Davy William Hidalgo Chávez
Publikováno v:
Journal of Food Science. 82:2823-2831
The high temperatures used to fry fish may induce thermo-oxidation of cholesterol, forming cholesterol oxidation products (COPs). COPs have been associated to coronary heart diseases, atherosclerosis, and other chronic diseases. Air fryers are an alt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27e15d9775db5686207265ba37497df1
https://doi.org/10.1111/1750-3841.13967
https://doi.org/10.1111/1750-3841.13967