Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Mariá Andrade Teixeira"'
Autor:
Olga Lucía Mondragón-Bernal, José Guilherme Lembi Ferreira Alves, Mariá Andrade Teixeira, Maria Fernanda Perina Ferreira, Francisco Maugeri Filho
Publikováno v:
Journal of Functional Foods, Vol 35, Iss , Pp 134-145 (2017)
Synbiotic soy foods fermented by lactic acid bacteria suffer pH decrease, viscosity and syneresis changes during storage. Lactobacillus rhamnosus LR32 (LR) has capacity of producing exopolysaccharides (EPS) when inoculated in complex media. A Placket
Externí odkaz:
https://doaj.org/article/9930d0a5eb9a4fb7b9ce285f5421eed7
Autor:
Eloá Lourenço do Carmo, Isadora Simão e Souza, Soraia Vilela Borges, Diego Alvarenga Botrel, Mariá Andrade Teixeira, Jayne de Abreu Figueiredo, Regiane Victória de Barros Fernandes
Publikováno v:
Journal of Food Processing and Preservation. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59d715fa95a51257ebf6281a88a19392
https://doi.org/10.1111/jfpp.16038
https://doi.org/10.1111/jfpp.16038
Autor:
Edgar A. Sanches, Jayne de Abreu Figueiredo, Tatiane Pereira de Souza, Cassiano Rodrigues de Oliveira, Pedro Henrique Campelo, Soraia Vilela Borges, Diego Alvarenga Botrel, Maria Irene Yoshida, Mariá Andrade Teixeira, Glaucia Maria Pastore, Ana Paula Aparecida Pereira, Amanda Maria Teixeira Lago
Publikováno v:
Food Research International. 137:109563
Camu-camu (Myrciaria dubia [H.B.K] McVaugh) is a Amazonian fruit rich in ascorbic acid and phenolic compounds, and has been attracting great interest from the food, pharmaceutical and nutraceutical industries due to its potential health benefits. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c373bd24a4544859d61046593885bc8
https://doi.org/10.1016/j.foodres.2020.109563
https://doi.org/10.1016/j.foodres.2020.109563