Zobrazeno 1 - 10 of 280 pro vyhledávání: '"M. A. A. Meireles"'
1
Akademický článek
Effect of CO2 Flow Rate on the Extraction of Astaxanthin and Fatty Acids from Haematococcus pluvialis Using Supercritical Fluid Technology
Autor: Carolina Espinosa Álvarez, Renata Vardanega, Francisca Salinas-Fuentes, Jenifer Palma Ramírez, Waldo Bugueño Muñoz, Diana Jiménez-Rondón, M. Angela A. Meireles, Pedro Cerezal Mezquita, Mari Carmen Ruiz-Domínguez
Publikováno v: Molecules, Vol 25, Iss 24, p 6044 (2020)
Haematococcus pluvialis is the largest producer of natural astaxanthin in the world. Astaxanthin is a bioactive compound used in food, feed, nutraceutics, and cosmetics. In this study, astaxanthin extraction from H. pluvialis by supercritical fluid e
Externí odkaz: https://doaj.org/article/20dc48f58fc54fa9bfd5b54a82fd0841
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2
Akademický článek
Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments
Autor: Eric Keven Silva, Matheus A. Bargas, Henrique S. Arruda, Renata Vardanega, Glaucia M. Pastore, M. Angela A. Meireles
Publikováno v: Molecules, Vol 25, Iss 17, p 3911 (2020)
The effects of supercritical CO2 processing on the chemical stability of fructooligosaccharides (FOS) and other functional and nutritional compounds were evaluated employing non-thermal and thermal approaches. Apple juice was enriched with Pfaffia gl
Externí odkaz: https://doaj.org/article/efd5b76bd573461aa1e997c54c9f2fef
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3
Akademický článek
Applicability of the Platelia EIA® Aspergillus test for the diagnosis of aspergilosis in penguins
Autor: A. L. Cabana, M. O. Xavier, J. F. Mendes, A. J. Teles, A. M. Martins, R. P. Silva-Filho, M. C. A. Meireles
Publikováno v: Brazilian Journal of Biology, Iss 0 (2018)
Abstract Even today, an effective diagnostic test for aspergillosis in penguins is unknown, being the gold standard post-mortem examinations. The fungal antigen galactomannan (GM) has been used as a biomarker of disease in humans and is detected by t
Externí odkaz: https://doaj.org/article/a0d708acc80c49059200b9e281ec6a45
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4
Akademický článek
Antifungal susceptibility profile of diferent yeasts isolates from wild animals, cow’s milk with subclinical mastitis and hospital environment
Autor: J. F. Mendes, C. L. Gonçalves, G. F. Ferreira, I. A. Esteves, C. H. Freitas, J. P. V. Villarreal, J. R. B. Mello, M. C. A. Meireles, P. S. Nascente
Publikováno v: Brazilian Journal of Biology, Iss 0 (2017)
Abstract Yeast infections have acquired great importance due to increasing frequency in immunocompromised patients or patients undergoing invasive diagnostic and therapeutic techniques, and also because of its high morbidity and mortality. At the sam
Externí odkaz: https://doaj.org/article/417209b62a3b438ca92dcbba36c05b8c
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5
New Insight into a Step-by-Step Modeling of Supercritical CO2 Foaming to Fabricate Poly(ε-caprolactone) Scaffold
Autor: Tahmasb Hatami, Melissa Gurgel Adeodato Vieira, Lucia Helena Innocentini Mei, Karine Cappuccio de Castro, Júlio C. F. Johner, M. Angela A. Meireles
Publikováno v: Industrial & Engineering Chemistry Research. 59:20033-20044
We report a mathematical model of the supercritical fluid foaming (SCF) from the poly(e-caprolactone) (PCL) + CO2 system based on the Laws of Conservation of Momentum and Conservation of Mass. The ...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3c6f64ed3bc11f87a3090b5cd7110e20
https://doi.org/10.1021/acs.iecr.0c04372
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6
Extraction Methods for Obtaining Natural Blue Colorants
Autor: Juliana M. Prado, Priscilla C. Veggi, M. Angela A. Meireles, Grazielle Náthia-Neves
Publikováno v: Current Analytical Chemistry. 16:504-532
Background: Blue is a color not often present in food. Even so, it is especially attractive to children. Today, most blue coloring agents used by the food industry are synthetic. With increasing health issues concern by the scientific community and t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5255f9b6e83ae0d6243c43d4baf108fc
https://doi.org/10.2174/1573411014666181115125740
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7
Supercritical carbon dioxide technology: A promising technique for the non-thermal processing of freshly fruit and vegetable juices
Autor: Eric Keven Silva, Marleny D.A. Saldaña, M. Angela A. Meireles
Publikováno v: Trends in Food Science & Technology. 97:381-390
Background The new global trends for consuming natural products rich in bioactive compounds and health-promoter phytochemicals have increased the modern consumer's interest in fruit and vegetable juices. But, the current technologies based on thermal
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::738c1a191de1abe6c067d3bd760ef3ed
https://doi.org/10.1016/j.tifs.2020.01.025
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