Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Luciano José Quintão Teixeira"'
Autor:
Klinger Vinícius de Almeida, Vanessa Cortina Zanetti, Callebe Camelo-Silva, Luan Amaral Alexandre, Alice Cristina da Silva, Silvani Verruck, Luciano José Quintão Teixeira
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100759- (2024)
This study addresses the challenge of optimizing powdered water kefir's fermentation and preservation processes to enhance its physical-chemical, microbiological, and technological characteristics. The main objective was to determine the best ferment
Externí odkaz:
https://doaj.org/article/825b7d5c1550411dab069396cea5e88e
Autor:
Amanda Dutra de Vargas, Fábio Luiz de Oliveira, Luciano José Quintão Teixeira, Mateus Oliveira Cabral, Lidiane dos Santos Gomes Oliveira, Joab Luhan Ferreira Pedrosa
Publikováno v:
Revista de la Facultad de Ciencias Agrarias, Vol 54, Iss 2 (2022)
The already marked tendency for functional food consumption, low in calories, and with biologically active properties, has been increasing. In this scenario, yacon tuberous roots, with high levels of nutraceutical fructooligosaccharides, gain importa
Externí odkaz:
https://doaj.org/article/9104f8541b5b4484a95d6ceb828c833b
Autor:
Gleissy Mary Amaral Dino Alves dos Santos, Antônio Augusto Neves, Maria Eliana Lopes Ribeiro de Queiroz, Vagner Tebaldi de Queiroz, Carlos Antonio Alvares Soares Ribeiro, Efraim Lázaro Reis, Ana Carolina Pereira Paiva, José Romário de Carvalho, Samuel Ferreira da Silva, Ronie Silva Juvanhol, Taís Rizzo Moreira, Luciano José Quintão Teixeira, Sérgio Henriques Saraiva, Adilson Vidal Costa, Camila Aparecida da Silva Martins, Fábio Ribeiro Pires, Thuelem Azevedo Curty, Plinio Antonio Guerra Filho, Marcelo Henrique de Souza, Waldir Cintra de Jesus Junior, Alexandre Rosa dos Santos
Publikováno v:
Water, Vol 14, Iss 9, p 1515 (2022)
Studies show that agricultural activities around the world still present a strong dependence on agrochemicals that can leach into the soil profile, causing its contamination, as well as that of water resources. In this context, the present study eval
Externí odkaz:
https://doaj.org/article/fa6816ffc4ed45c38bc8bb04b17be491
Autor:
Leandro Levate Macedo, Wallaf Costa Vimercati, Cintia da Silva Araújo, Antonio Manoel Maradini Filho, Sérgio Henriques Saraiva, Luciano José Quintão Teixeira
Publikováno v:
Brazilian Journal of Food Technology, Vol 24 (2021)
Abstract The aim of this work was to evaluate the stability during maturation of banana liqueurs made with yacon syrup and sucrose. Thus, 20 °GL and 30 °Brix liqueurs were produced using yacon and sucrose syrups at concentrations of 42.8 and 45.0
Externí odkaz:
https://doaj.org/article/95b29f40d8984d21bacffbc85ac2c7aa
Autor:
Cintia da Silva Araújo, Leandro Levate Macedo, Wallaf Costa Vimercati, Sérgio Henriques Saraiva, Anderson do Nascimento Oliveira, Luciano José Quintão Teixeira
Publikováno v:
Brazilian Journal of Food Technology, Vol 20, Iss 0 (2017)
Resumo A acerola (Malpighia emarginata DC) é uma fruta rica em nutrientes, principalmente vitamina C. No entanto, a perecibilidade do fruto in natura é alta. Desta forma, o processamento do fruto torna-se indispensável. Diante disto, o presente tr
Externí odkaz:
https://doaj.org/article/73c37806662f47f39bd9184a780ae9d0
Autor:
Aline Inacio Alves, Luciano José Quintão Teixeira, Sergio Henriques Saraiva, Joel de Souza Carneiro
Publikováno v:
Revista Ceres, Vol 61, Iss 2, Pp 155-161 (2014)
Este estudo teve como objetivo revalidar o método de determinação de ácido ascórbico por titulometria, para ser aplicado no laboratório de Química de Alimentos, do Centro de Ciências Agrárias da Universidade Federal do Espírito Santo. O pro
Externí odkaz:
https://doaj.org/article/da69d0f0e7c246b7a38412125e3be4e8
Autor:
Mirella Lima Binoti, Afonso Mota Ramos, Luciano José Quintão Teixeira, Paulo Cesar Stringheta, Valéria Rodrigues de Paula Minim, Mônica Ribeiro Pirozi
Publikováno v:
Ciência Rural, Vol 42, Iss 5, Pp 934-941 (2012)
Campos elétricos pulsados de alta intensidade (CEPAI) constituem um método não-térmico de conservação para alimentos em substituição à pasteurização tradicional. Em comparação ao processamento térmico, os CEPAI, além de serem eficiente
Externí odkaz:
https://doaj.org/article/c61b983bde2449f79c5901218df0aac1
Autor:
Leandro Levate Macedo, Jefferson Luiz Gomes Corrêa, Thaynara Oliveira Pedrozo, Cintia da Silva Araújo, Luciano José Quintão Teixeira
Publikováno v:
Brazilian Journal of Health Review. 6:8387-8403
Papayas are one of the most consumed fruits in the world. Enriching papayas with isomaltulose and calcium through osmotic dehydration (OD) is a noteworthy strategy for providing these substances to consumers. The present study evaluated the influence
Autor:
Wallaf Costa Vimercati, Leandro Levate Macedo, Cintia da Silva Araújo, Luciano José Quintão Teixeira, Sérgio Henriques Saraiva
Publikováno v:
Brazilian Journal of Food Technology, Vol 22
Resumo O morango é uma fruta de grande consumo no mundo e de grande riqueza nutricional, sendo utilizada como ingrediente na elaboração de diversos produtos. No entanto, trata-se de uma fruta de alta perecibilidade, exigindo tecnologias para o aum
Externí odkaz:
https://doaj.org/article/be68812b2b984ae7b3fb8e0d2f5c4d35
Autor:
Lucas Martins da Silva, Magno Fonseca Santos, Pamela Oliveira Vargas, Lara Poses Mussi, Nádia Rosa Pereira, Antonio Manoel Maradini Filho, Sérgio Henriques Saraiva, Luciano José Quintão Teixeira
Publikováno v:
Brazilian Journal of Health Review. 6:6533-6544
Pasta is a popular food item that is produced in several shapes and dimensions. Therefore, the industry and research need updates regarding novel technologies applicable to the processing of new products. The aim of this work was to evaluate the effe