Výsledky vyhledávání - "Matheus Campos Castro"

Assessment of the fatty acid composition of different parts of zebrafish fed diets incorporated with linseed and sunflower oils

Autor: Victor Hugo Maldonado da Cruz, Geovane Aparecido Ramos da Silva, Matheus Campos Castro, Isadora Boaventura Ponhozi, Patrícia Magalhães de Souza, Jesui Vergilio Visentainer, Oscar Oliveira Santos Júnior

Publikováno v: Research, Society and Development; Vol. 10 No. 16; e113101623177
Research, Society and Development; Vol. 10 Núm. 16; e113101623177
Research, Society and Development; v. 10 n. 16; e113101623177
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

This study aimed to evaluate the fatty acid composition of zebrafish fed diets containing linseed oil compared to sunflower oil. First, diets supplemented with linseed and sunflower were formulated, fish were fed for 40 days, and their parts collecte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35f1b3892dbd93f5d8e05b5c42767257
https://rsdjournal.org/index.php/rsd/article/view/23177

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Shelf Life of Bioactive Compounds from Acerola Pulp (Malpighia spp.) through Freeze-Drying and Microencapsulation

Autor: Nayane B. M. Sinosaki, Oscar Oliveira Santos, Carlos Eduardo Rubio Senes, Jesuí Vergílio Visentainer, Eloize Silva Alves, Matheus Campos Castro, Patrícia D. S. Santos, Bruno Henrique Figueiredo Saqueti

Publikováno v: Journal of the Brazilian Chemical Society v.32 n.10 2021
Journal of the Brazilian Chemical Society
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Journal of the Brazilian Chemical Society, Volume: 32, Issue: 10, Pages: 2009-2016, Published: 01 OCT 2021

Acerola is a tropical fruit with a large industrial and commercial appeal due to its organoleptic qualities and bioactive compound-rich nature. Thus, as bioactive compounds (BC) stability is of great interest in the food industry, assessment of prese

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5a9cfc0895b2c0f65461e4652246c14
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532021001002009

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Technological advances in probiotic stability in yogurt: a review

Autor: Zeinab El Hajj Hussein, Jiuliane Martins da Silva, Oscar Oliveira Santos, Andressa Rafaella da Silva Bruni, Cintia Stefhany Ripke Ferreira, Matheus Campos Castro, Eloize Silva Alves, Marina Lima Crepaldi Chaves

Publikováno v: Research, Society and Development; Vol. 10 No. 12; e449101220646
Research, Society and Development; Vol. 10 Núm. 12; e449101220646
Research, Society and Development; v. 10 n. 12; e449101220646
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Yogurt is one of the fermented dairy products widely produced and recognized around the world, in addition it is considered excellent vehicle for probiotics, which are live microorganisms that provide beneficial effects to the individual when consume

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfa1ca4485be720d24bf68083083a066
https://rsdjournal.org/index.php/rsd/article/view/20646

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Whey Isolation from Rejected Human Milk and Its Lipid Content Characterization by GC-FID and ESI-MS

Autor: Bruno Henrique Figueiredo Saqueti, Patrícia Magalhães Souza, Matheus Campos Castro, Jesuí Vergílio Visentainer, Oscar Oliveira Santos, Eloize Silva Alves, Luciana Pelissari Manin, Roberta da Silveira

Publikováno v: Journal of the Brazilian Chemical Society, Volume: 32, Issue: 9, Pages: 1884-1894, Published: 10 SEP 2021
Journal of the Brazilian Chemical Society v.32 n.9 2021
Journal of the Brazilian Chemical Society
Sociedade Brasileira de Química (SBQ)
instacron:SBQ

The present work intends to obtain and characterize a milk by-product: the human whey (HW), in order to avoid the excessive disposal of human milk (HM). The characterization was performed through analyzes of the chemical composition and fatty acids (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::894ab54ea143f260e9db57f54b2c8d60
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532021000901884&lng=en&tlng=en

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Evaluation of the lipid composition of the three lactation phases of raw, pasteurized and lyophilized pasteurized human milk

Autor: Eloize Silva Alves, Oscar Oliveira Santos, Luciana Pelissari Manin, Isadora Boaventura Ponhozi, Matheus Campos Castro, Jesuí Vergílio Visentainer, Bruno Henrique Figueiredo Saqueti, Adriela Albino Rydlewski

Publikováno v: Research, Society and Development; Vol. 9 No. 12; e26891211136
Research, Society and Development; Vol. 9 Núm. 12; e26891211136
Research, Society and Development; v. 9 n. 12; e26891211136
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The aim of this study was to analyze the acidity, fatty acid (FA) composition and the triacylglycerol (TAGs) profile of human milk (HM) from three lactation phases (colostrum, transitional and mature) submitted to different treatments (raw milk, past

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7f697def49cde3620ce5953649e02f1e
https://rsdjournal.org/index.php/rsd/article/view/11136

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