Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Luiz Bruno De Sousa Sabino"'
Autor:
Larissa Morais Ribeiro da Silva, Jorgiane da Silva Severino Lima, Adriana Rolim Campos, Glauber Cruz Lima, Paulo Henrique Machado de Sousa, Dayse Karine Rodrigues Holanda, Raimundo Rafael de Almeida, Rhaul Candido Rolim, Francisca Mayla Rodrigues Silva, Francisco Ernani Alves Magalhães, Carlos Eduardo da Silva Monteiro, Antoniella Souza Gomes Duarte, Ana Lúcia Ponte Freitas, Luiz Bruno de Sousa Sabino, Nágila Maria Pontes Silva Ricardo
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100445- (2023)
This study aimed to develop a structured soursop bar and evaluate the bioaccessibility and gastroprotective effects of its compounds after the addition of aqueous acerola co-product extract. Simulated digestion was carried out to determine the bioacc
Externí odkaz:
https://doaj.org/article/8cedbe5980774bb8b99e3b4c30be7739
Autor:
Francisca Mayla Rodrigues Silva, Francisco Ernani Alves Magalhaes, Francisco Lucas Alves Batista, Larissa Morais Ribeiro da Silva, Nagila Maria Pontes Silva Ricardo, Luiz Bruno de Sousa Sabino, Raimundo Wilane de Figueiredo
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100360- (2023)
This work aimed to characterize the physical-chemical properties, antimicrobial activity, and toxicity of microcapsules elaborated on the combination of green tea (Camelia sinensis) extract with cashew gum and maltodextrin. It was observed that the e
Externí odkaz:
https://doaj.org/article/2f2da46c4dc6431096b3f6b72d56bf35
Autor:
Thays Lima Fama Guimarães, Larissa Morais Ribeiro da Silva, Celli Rodrigues Muniz, Ícaro Gusmão Pinto Vieira, Luciana Siqueira de Oliveira, Flayanna Gouveia Braga Dias, Carolline de Brito Lima, Maria Leônia da Costa Gonzaga, Jorgiane da Silva Severino Lima, Luiz Bruno de Sousa Sabino, Evânia Altina Teixeira de Figueiredo
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100367- (2023)
This study aimed to produce different chambá (Justicia pectoralis Jacq.) extracts, determinate their biocompounds and antimicrobial activity against several foodborne bacterias. Aqueous and hydroalcoholic extracts were prepared using the decoction a
Externí odkaz:
https://doaj.org/article/2e904f66b7aa4c93a9c4761f6a6b591d
Autor:
Darlyson Tavares Guimarães, Liana Maria Ramos Mendes, Luiz Bruno de Sousa Sabino, Edy Sousa de Brito, Enrique Vilarrasa-García, Enrique Rodríguez-Castellón, Juan Antonio Cecilia, Ivanildo José da Silva Junior
Publikováno v:
Adsorption Science & Technology, Vol 2023 (2023)
This research is aimed at evaluating strategies for the adsorption and recovery of anthocyanins present in purple cabbage using natural and modified clays as adsorbent. In the batch adsorption experiments, the anthocyanin extracts were put in contact
Externí odkaz:
https://doaj.org/article/94097453cafe4534980f858743fb536f
Autor:
Luiz Bruno De Sousa Sabino, Francesco Copes, Solène Saulais, Edy Sousa De Brito, Ivanildo José Da Silva Júnior, Tien Canh Le, Mircea Alexandru Mateescu, Diego Mantovani
Publikováno v:
Molecules, Vol 27, Iss 21, p 7271 (2022)
Anthocyanins obtained from jambolan have been used as active agents in different carboxymethyl starch-based tablet formulations and their release profiles evaluated in simulated gastric fluids (SGF) and simulated intestinal (SIF) fluids. Structural a
Externí odkaz:
https://doaj.org/article/2553523443a14653818ea2c3ecac9ebb
Autor:
Natália Rocha Sucupira, Luiz Bruno de Sousa Sabino, Leopoldo Gondim Neto, Sandro Thomaz Gouveia, Raimundo Wilane de Figueiredo, Geraldo Arraes Maia, Paulo Henrique Machado de Sousa
Publikováno v:
Heliyon, Vol 6, Iss 11, Pp e05346- (2020)
Plant co-products currently represent an attractive alternative to the food industry, especially to the growing market of development low-fat products. Among the co-products resulting from tropical fruits' processing, the cashew apple's fibre present
Externí odkaz:
https://doaj.org/article/b536f7fd5d6d400c86d58c5834e053a2
Autor:
JORGIANE DA SILVA SEVERINO LIMA, JOSÉ MARIA CARVALHO DE CASTRO, LUIZ BRUNO DE SOUSA SABINO, ANA CRISTINA SILVA DE LIMA, LUCICLÉIA BARROS DE VASCONCELOS TORRES
Publikováno v:
Revista Caatinga, Vol 29, Iss 3, Pp 753-757 (2016)
In Brazil, consumer preference of tropical native fruits has increased; however, many fruits are not commercially exploited, such as gabiroba (Campomanesia lineatifolia) and myrtle (Blepharocalyx salicifolius), from the Myrtaceae family. The present
Externí odkaz:
https://doaj.org/article/4b0abd58c09d4665952253a8d3aa33f7
Autor:
Leilanne Márcia Nogueira de Oliveira, Maria do Socorro Rocha Bastos, Ana Cristina Silva de Lima, Evânia Altina Teixera de Figueiredo, Flayanna Gouveia Braga Dias, Larissa Morais Ribeiro da Silva, Selene Dahia Benevides, Paulo Riceli Vasconcelos Ribeiro, Luiz Bruno de Sousa Sabino, Raimundo Wilane de Figueiredo
Publikováno v:
Brazilian Journal of Pharmaceutical Sciences. 59
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d64a49973a64ac864940f5e681740091
https://doi.org/10.1590/s2175-97902023e21224
https://doi.org/10.1590/s2175-97902023e21224
Autor:
Edy Sousa de Brito, Fabiano A.N. Fernandes, Luiz Bruno de Sousa Sabino, Ivanildo José da Silva Júnior, Elenilson G. Alves Filho
Publikováno v:
Food and Bioproducts Processing. 127:77-89
This work aimed to evaluate and optimize the experimental conditions for the extraction of anthocyanins from jambolan (Syzygium cumini L) applying pressurized liquid extraction (PLE), bath ultrasound extraction (BUE), and probe ultrasound extraction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83a8be8305b37cc19309565678ce7b88
https://doi.org/10.1016/j.fbp.2021.02.012
https://doi.org/10.1016/j.fbp.2021.02.012
Autor:
Denise Josino Soares, Luiz Bruno de Sousa Sabino, Marina Silveira Machado Lanicca de Sousa, Carlos Emanuel Carvalho Magalhães, Maria Mozarina Bezerra Almeida, Paulo Henrique Machado de Sousa, Raimundo Wilane de Figueiredo
Publikováno v:
Semina: Ciências Agrárias, Vol 33, Iss 5, Pp 1869-1876 (2012)
The cashew nut has a high nutritional value since it is a source of protein, fatty acids and carbohydrates. The minerals quantification in food is important, since these are important constituents from the nutritional point of view. Given the above,
Externí odkaz:
https://doaj.org/article/b678abe22470488a842238195dfc5462