Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Mônica Silva de Jesus"'
Autor:
Genilza Almeida da Graça, Pryanka Thuyra Nascimento Fontes, Alysson Caetano Soares, Mônica Silva de Jesus, Patrícia Nogueira Matos, Maria Terezinha Santos Leite Neta, Adriano do Nascimento Simões, Luciana Marques de Carvalho, Luiz Fernando Ganassali de Oliveira Júnior, Marcelo Augusto Gutierrez Carnelossi, Aline de Almeida Vasconcelos
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100743- (2024)
The physiological changes that occur during the growth and development of Mini Jack pumpkins fruits can lead to post-harvest losses, and shorten their shelf life. Thus, this work aimed to characterize the growth and development of the pumpkin cv Mini
Externí odkaz:
https://doaj.org/article/6c5b21abc03b4b5681dd1f98ceb3bbb2
Autor:
Maria Terezinha Santos Leite Neta, Rafael Donizete Dutra Sandes, Mônica Silva De Jesus, Hannah Caroline Santos Araujo, Raquel Anne Ribeiro Dos Santos, Luciana Cristina Lins De Aquino Santana, Narendra Narain
Publikováno v:
Fermentation, Vol 10, Iss 8, p 430 (2024)
This study investigated the potential of endophytic microorganisms in fermentative processes using agro-industrial residues as substrates. The aim was to explore sustainable biotechnological methods for producing valuable compounds from waste. Endoph
Externí odkaz:
https://doaj.org/article/42953af3ca124192bb93d67812660181
Autor:
Hannah Caroline Santos Araujo, Mônica Silva de Jesus, Rafael Donizete Dutra Sandes, Maria Terezinha Santos Leite Neta, Narendra Narain
Publikováno v:
Fermentation, Vol 10, Iss 1, p 8 (2023)
The consumption of natural products, especially those that promote some health benefit, has become a choice for consumers. Foods that improve health when ingested are called functional foods. Among them, the most consumed are probiotics, which are de
Externí odkaz:
https://doaj.org/article/b2bdcfb97b4e44f19d5c5ca8d16aabd0
Autor:
Rafael Donizete Dutra Sandes, Raquel Anne Ribeiro dos Santos, Mônica Silva de Jesus, Hannah Caroline Santos Araujo, Maria Terezinha Santos Leite Neta, Gomathi Rajkumar, Narendra Narain
Publikováno v:
Fermentation, Vol 10, Iss 1, p 23 (2023)
Flavoring compounds are substances that directly influence the acceptance or rejection of a product. They are considered as essential components in the industrial sector due to their wide range of applications in different areas, such as food, cosmet
Externí odkaz:
https://doaj.org/article/f417720ccc754884beee3be4cc8d605a
Autor:
Rafael Donizete Dutra Sandes, Mônica Silva De Jesus, Hannah Caroline Santos Araujo, Raquel Anne Ribeiro Dos Santos, Juliete Pedreira Nogueira, Maria Terezinha Santos Leite Neta, Narendra Narain
Publikováno v:
Fermentation, Vol 9, Iss 7, p 593 (2023)
The present study was carried out to investigate the potential of the basidiomycete Auriporia aurulenta to metabolize residues remaining from the processing of umbu, cajá, plum, and persimmon fruits for the production of natural aroma compounds usin
Externí odkaz:
https://doaj.org/article/f4542789ae2841a1afbe1da98d1a1498
Autor:
Mônica Silva de Jesus, Hannah Caroline Santos Araujo, Marina Denadai, Rafael Donizete Dutra Sandes, Juliete Pedreira Nogueira, Maria Terezinha Santos Leite Neta, Narendra Narain
Publikováno v:
Journal of Food Measurement and Characterization. 17:2576-2594
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46504b130db23080bddd78de6f6b50c3
https://doi.org/10.1007/s11694-022-01803-6
https://doi.org/10.1007/s11694-022-01803-6
Autor:
Narain, Rafael Donizete Dutra Sandes, Mônica Silva De Jesus, Hannah Caroline Santos Araujo, Raquel Anne Ribeiro Dos Santos, Juliete Pedreira Nogueira, Maria Terezinha Santos Leite Neta, Narendra
Publikováno v:
Fermentation; Volume 9; Issue 7; Pages: 593
The present study was carried out to investigate the potential of the basidiomycete Auriporia aurulenta to metabolize residues remaining from the processing of umbu, cajá, plum, and persimmon fruits for the production of natural aroma compounds usin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::c3f35be37b2d0657c81315d715603582
Autor:
Gomathi Rajkumar, Mônica Silva de Jesus, Murugan Rajan, Hannah Caroline Santos Araujo, M. T. S. Leite Neta, Narendra Narain, Rafael Donizete Dutra Sandes
Publikováno v:
Drying Technology. 39:383-391
Tomato (Lycopersicon esculentum Mill.) is an important vegetable crop cherished all over the world for consumption as a raw vegetable or as processed products. They are subjected to various drying ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::978d58a1a353ebc793bf93f20410d5ee
https://doi.org/10.1080/07373937.2020.1842441
https://doi.org/10.1080/07373937.2020.1842441
Autor:
Narendra Narain, Nayjara Carvalho Gualberto, Hannah Caroline Santos Araujo, Mônica Silva de Jesus, Juliete Pedreira Nogueira, G. Rajkumar, C. M. S. Matos, M. T. S. Leite Neta, Murugan Rajan
Publikováno v:
Drying Technology. 39:392-404
This research work has an objective to analyze the phytochemical contents and antioxidant capacity in the spray-dried powders of sapota fruit using encapsulating agents of maltodextrin and gum Arab...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ade7ad550c0c88326bfd99c72d191c7
https://doi.org/10.1080/07373937.2020.1839487
https://doi.org/10.1080/07373937.2020.1839487
Autor:
Maria Adélia Rodrigues Sá de Oliveira, Hannah Caroline Santos Araujo, Mônica Silva de Jesus, Maria Terezinha Santos Leite Neta
Publikováno v:
RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218. 3:e331166
Os sorvetes são considerados um ótimo veículo de espécies probióticas, uma vez que é um alimento consumido em quantidades consideráveis por todas as pessoas, independente da faixa etária. Além disso, esses microrganismos ocasionam efeitos po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21158f18d234afc3410f407a18f98473
https://doi.org/10.47820/recima21.v3i3.1166
https://doi.org/10.47820/recima21.v3i3.1166