Zobrazeno 1 - 10
of 22
pro vyhledávání: '"MAYSA FORMIGONI"'
Publikováno v:
Chemical Engineering Transactions, Vol 75 (2019)
In this study the composition of the stevia extracts obtained in different stages of the process in a pilot unit of extraction and purification was monitored by high performance chromatography (HPLC) analyzes. The permeate from the nanofiltration ste
Externí odkaz:
https://doaj.org/article/0f1d5414b2cc40208345e2a7dd418182
Autor:
Maysa Formigoni, Paula Milani, Maria Zorzenon, Alexandre Da Silva Avincola, Antonio Dacome, Eduardo Jorge Pilau, Silvio Costa
Publikováno v:
Chemical Engineering Transactions, Vol 75 (2019)
Samples of commercial Stevia Extracts from different countries (USA, China, Japan, France, Brazil and Paraguay) were analyzed quantitatively and qualitatively by HPLC and UHPLC-MS-MS-QTOF. Extract 03 (Japan) presented the lowest value of total glycos
Externí odkaz:
https://doaj.org/article/330859cfd0e24b1d817328cc40da63f2
Autor:
Maria Zorzenon, Fabiane Hodas, Paula Milani, Maysa Formigoni, Antonio Dacome, Antonio Monteiro, Cecilia Costa, Silvio Costa
Publikováno v:
Chemical Engineering Transactions, Vol 75 (2019)
Stevia leaves (Stevia rebaudiana Bert.), that present high-intensity natural sweeteners (steviol glycosides), also has a series of secondary metabolites for which have been reported biological effects such as antioxidants, antihyperglycemic and insul
Externí odkaz:
https://doaj.org/article/26f1b34835a6453b96f258b0e666d8f2
Autor:
PAULA G. MILANI, MAYSA FORMIGONI, ANTONIO S. DACOME, LIVIA BENOSSI, CECÍLIA E.M. DA COSTA, SILVIO C. DA COSTA
Publikováno v:
Anais da Academia Brasileira de Ciências, Iss 0 (2017)
ABSTRACT The aim of this study was to determine the composition and antioxidant potential of leaves of a new variety of Stevia rebaudiana (Stevia UEM-13). Stevia leaves of UEM-13 contain rebaudioside A as the main glycoside, while most wild Stevia pl
Externí odkaz:
https://doaj.org/article/acf379f2e7bc48b99f615553a3dbe71b
Autor:
Eduardo Jorge Pilau, Cecília Edna Mareze-Costa, Maria Rosa Trentin Zorzenon, Fabiane Hodas, Maysa Formigoni, Silvio Claudio da Costa, Cler Jansen, Silvano Piovan, Simone Rocha Ciotta, Paula Gimenez Milani, Antonio Sérgio Dacome, Sandra Beserra da Silva
Publikováno v:
Journal of Food Science. 85:3590-3600
This work aimed to formulate and perform physicochemical and functional characterization of maltodextrin microcapsules containing ethanolic extract of stevia, rich in antioxidant compounds, encapsulated by a spray-drying process with two maltodextrin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1764603ceb6254d8ed1ec43f35f16633
https://doi.org/10.1111/1750-3841.15437
https://doi.org/10.1111/1750-3841.15437
Autor:
Adriana Aparecida Droval, Leila Larisa Medeiros Marques, Leticia Cabrera Parra Bortoluzzi, Flávia Aparecida Reitz Cardoso, Natália da Silva Leitão Peres, Maysa Formigoni, Renata Hernandez Barros Fuchs
Publikováno v:
Food & Function. 11:83-92
Peruvian maca (Lepidium meyenii) is a root native to the Andean region, cultivated for at least 2000 years. Maca is rich in fiber, a large number of essential amino acids, fatty acids, and other nutrients, including vitamin C, copper, iron, and calci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97b3ecce83ffb13f788df3fba768136e
https://doi.org/10.1039/c9fo02732g
https://doi.org/10.1039/c9fo02732g
AVALIAÇÃO DA ATIVIDADE ANTIMICROBIANA DE Stevia rebaudiana FRENTE AO Alicyclobacillus acidoterretris
Autor:
Tatiane Viana Dutra, Amanda Gouveia Mizuta, Maysa Formigoni, Jéssica Lima de Menezes, Silvio Claudio da Costa, Benicio Alves de Abreu-Filho
Publikováno v:
Revista do Congresso Sul Brasileiro de Engenharia de Alimentos. 5
Alicyclobacillus acidoterrestris é uma bactéria Gram-positiva, termoacidófila, formadora de esporos e deteriorante de bebidas ácidas. Extratos de plantas naturais vêm sendo investigados como alternativa de antimicrobiano, como a Stevia rebaudian
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34bcda675142f8706142d87f64a793e1
https://doi.org/10.5965/24473650050120219007
https://doi.org/10.5965/24473650050120219007
Autor:
Cevher Altuğ, Gianvito Caggiano, Roberto Castro-Muñoz, Simone Rocha Ciotta, Carmela Cosola, Silvio Cláudio Costa, Réka Czinkóczky, Antonio Sérgio Dacome, Elsa Díaz-Montes, Maysa Formigoni, Octavio García-Depraect, Loreto Gesualdo, Shokoofeh Hajihashemi, Sabina Karp, Anissa Khelfa, Mohamed Koubaa, Marcin Andrzej Kurek, Paula Gimenez Milani, Arpan Modi, Gertrud Morlock, Áron Németh, Rita Palieri, Djéssica Tatiane Raspe, Andrzej Wasik, Buhara Yücesan, Benno F. Zimmermann, Maria Rosa Trentin Zorzenon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd6d5c190ac2afa9863e6937725c9b76
https://doi.org/10.1016/b978-0-12-820060-5.00016-9
https://doi.org/10.1016/b978-0-12-820060-5.00016-9
Autor:
Paula Gimenez Milani, Maria Rosa Trentin Zorzenon, Maysa Formigoni, Djéssica Tatiane Raspe, Simone Rocha Ciotta, Silvio Claudio da Costa, Antonio Sérgio Dacome
When was the first time Stevia’s sweetening principles were isolated and used as sweeteners? There is no precise date to mark the beginning of the use of Stevia rebaudiana as a sweetener. There are reports that before colonization, the Tupi-Guarani
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b8d7086bd9888850613d18854049cf3
https://doi.org/10.1016/b978-0-12-820060-5.00006-6
https://doi.org/10.1016/b978-0-12-820060-5.00006-6
Autor:
Maria Rosa Trentin Zorzenon, Maysa Formigoni, Paula Gimenez Milani, Sandra Beserra da Silva, Silvio Claudio da Costa, Antonio Sérgio Dacome, Flavio Augusto Vicente Seixas
Publikováno v:
Food Science and Technology v.40 n.4 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 40, Iss 4, Pp 894-901 (2019)
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 40, Iss 4, Pp 894-901 (2019)
The objective of this work was to perform the ethanolic pretreatment of stevia leaves from the plant Stevia UEM-13 line and to characterize its physical-chemical properties aiming its use as a sweetener in the development of a diet cereal bar. The sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87bd7715e2102d2a0ba65832299e3b27
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400894
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400894