Výsledky vyhledávání - "Marcela Roquim Alezandro"

Phenolic-rich jaboticaba ( Plinia jaboticaba (Vell.) Berg) extracts prevent high-fat-sucrose diet-induced obesity in C57BL/6 mice

Autor: Márcio Hercules Caldas Moura, Maria Gabriela Bernardo da Cunha, Maria Inés Genovese, Marcela Roquim Alezandro

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

Obesity has been strongly associated to noncommunicable chronic diseases, and dietary phenolic compounds with reducing the risk of development of these diseases. Sabara jaboticaba (Plinia jaboticaba) is an Atlantic Forest native fruit, rich in phenol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fade75b869bb67d869b0ff91bebbeb1b
https://doi.org/10.1016/j.foodres.2018.01.071

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Characterization and effect of clarified araçá (Psidium guineenses Sw.) juice on postprandial glycemia in healthy subjects Caracterização e efeito do suco de araçá (Psidium guineenses Sw.) clarificado na glicemia pós-prandial em indivíduos saudáveis

Autor: Diully Mata Balisteiro, Marcela Roquim Alezandro, Maria Inés Genovese

Publikováno v: Food Science and Technology, Vol 33, Pp 66-74 (2013)

Brazilian native fruits are excellent sources of bioactive compounds of phenolic nature. Some of these compounds are able to inhibit carbohydrate- metabolizing enzymes (in vitro), α-amylase and α-glucosidase, delaying carbohydrate digestion. This s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::d7642284a0c54a6f8627af56f42125ee
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500011

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Caracterização e biodisponibilidade de derivados de ácido elágico da jabuticaba (Myrciaria jaboticaba)

Autor: Marcela Roquim Alezandro

Publikováno v: Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP

O ácido elágico é um composto fenólico presente em algumas frutas e sementes. As maiores fontes da dieta humana são as frutas conhecidas como berries, a romã e as nozes. Dentre as frutas nativas brasileira, a jabuticaba apresenta teores de áci

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f58bb3a441f5d9658a00c1917b38d9b
https://doi.org/10.11606/t.9.2013.tde-29062015-160417

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Soja transgênica BRS 243 RR: determinação de macronutrientes e das isoflavonas daidzeína e genisteína por Cromatografia Líquida de Alta Eficiência (CLAE) Transgenic soybean BRS 243 RR: determination of macronutrients and isoflavones daidzein and genistein by High Performance Liquid Chromatography (HPLC)

Autor: Marcela Roquim Alezandro, Sandra Aparecida de Almeida, Patrícia Penido Maia, Helenice Aparecida de Carvalho, Luciana Azevedo, Elisabeth Pizzamiglio Vieira

Publikováno v: Food Science and Technology, Vol 28, Iss 3, Pp 520-526 (2008)

Este trabalho teve por objetivo determinar a composição centesimal e o conteúdo de Daidzeína (D) e Genisteína (G) da cultivar BRS 243 RR por CLAE. O preparo da amostra para cromatografia envolveu a remoção da gordura com hexano . Os analitos f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::663a2b83ec70274a52d8e18d11e74c78
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000300003

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Determinação de isoflavonas e capacidade antioxidante de alimentos industrializados à base de soja e/ou produtos derivados consumidos no Brasil

Autor: Marcela Roquim Alezandro

Publikováno v: Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP

A soja contém alto conteúdo protéico e de lipídeos poliinsaturados e representa a principal fonte de isoflavonas. Por este grão não fazer parte da dieta brasileira, produtos contendo soja surgiram no mercado como fontes de isoflavonas, adaptado

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd9c11781b1c15d57dd4aeb3fbca9ba6
https://doi.org/10.11606/d.9.2009.tde-26062009-135840

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Food bioactive compounds: Quality control and functional properties

Autor: Daniel Granato, Filomena Nazzaro, Marcela Roquim Alezandro

Publikováno v: Food Research International. 77:73-74

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2f38b64a94ece4f92298b0d8dd7c5097
https://doi.org/10.1016/j.foodres.2015.10.011

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Dissertation/ Thesis

Caracterização e biodisponibilidade de derivados de ácido elágico da jabuticaba (Myrciaria jaboticaba)

Autor: Marcela Roquim Alezandro

Publikováno v: Biblioteca Digital de Teses e Dissertações da USPUniversidade de São PauloUSP.

Externí odkaz: http://www.teses.usp.br/teses/disponiveis/9/9131/tde-29062015-160417/

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Characterization and effect of clarified araçá (Psidium guineenses Sw.) juice on postprandial glycemia in healthy subjects

Autor: Diully Mata Balisteiro, Marcela Roquim Alezandro, Maria Inés Genovese

Publikováno v: Food Science and Technology v.33 suppl.1 2013
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 33 Supplement 1, Pages: 66-74, Published: FEB 2013
Food Science and Technology, Vol 33, Iss suppl 1, Pp 66-74 (2013)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02f6393e49a23d0f1a4a31043377649a
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500011

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Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg

Autor: Franco Maria Lajolo, Maria Inês Genovese, Marcela Roquim Alezandro, Pascal Dubé, Yves Desjardins

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

The chemical composition and in vitro antioxidant capacity (AC) of the two most commercialized species of jaboticaba, Sabara (Myrciaria jaboticaba) and Paulista (Myrciaria cauliflora), were compared in different fruit parts (skin, pulp and seeds) and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd79e629d8549165f3c3cf14adc075ec

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Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development

Autor: Marcela Roquim Alezandro, Maria Inés Genovese, Maria Cristina Youn Lui, Franco Maria Lajolo

Publikováno v: Food Science and Technology, Volume: 31, Issue: 2, Pages: 527-533, Published: JUN 2011
Food Science and Technology v.31 n.2 2011
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 31, Iss 2, Pp 527-533 (2011)

The aim of this work was to evaluate spices and industrial ingredients for the development of functional foods with high phenolic contents and antioxidant capacity. Basil, bay, chives, onion, oregano, parsley, rosemary, turmeric and powdered industri

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::642cb4eab715817959616fe427e640a3
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200038&lng=en&tlng=en

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