Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Ormindo Domingues Gamallo"'
Autor:
Juliana Paes Leme de Mello Sousa, Renata Nunes Oliveira, Antonia Monica Neres Santos, Ormindo Domingues Gamallo, Leonardo Sales Araújo, Antonieta Middea, Yara Peluso Cid, Rosane Nora Castro
Publikováno v:
Polímeros, Vol 33, Iss 2 (2023)
Abstract Propolis is a resinous product collected by honeybees with a complex chemical composition. Sodium carboxymethylcellulose is a polymer commonly used in wound care. The goal of the present work was to produce and characterize NaCMC membranes l
Externí odkaz:
https://doaj.org/article/385966493a7249528b54f72977d15167
Autor:
Ormindo Domingues Gamallo, Tatiana Saldanha, Mário Geraldo de Carvalho, Hélio Fernandes Machado Júnior
Publikováno v:
Brazilian Journal of Chemical Engineering. 37:773-782
Nowadays chemical interesterification is the most commonly used technology to adjust the triacylglyceride composition of vegetable oil mixtures without the formation of trans isomers. However, this technology generates a considerable amount of efflue
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c3fdb89a6def0b2428476f7d96959e4
https://doi.org/10.1007/s43153-020-00061-7
https://doi.org/10.1007/s43153-020-00061-7
Autor:
Ormindo Domingues Gamallo, Geni Rodrigues Sampaio, Rosana Aparecida Manólio Soares Freitas, Vanessa Sales de Oliveira, Maiara Jurema Soares, Tatiana Saldanha, Elizabeth Aparecida Ferraz da Silva Torres, Glória Maria Guizellini, Alexandra Christine Helena Frankland Sawaya
Publikováno v:
Journal of Food Science. 85:2416-2426
This study determined the total phenolic content and antioxidant capacity of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.), as well as evaluated their anticholesterol oxidation potential in fish burgers. The total phenolic contents wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9295c4225aa485ee37c8f108d6e5c30e
https://doi.org/10.1111/1750-3841.15344
https://doi.org/10.1111/1750-3841.15344
Autor:
Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Paula Renata Felipe Paiva, Ormindo Domingues Gamallo, Rosane Nora Castro, Alexandra Christine Helena Frankland Sawaya, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha
Publikováno v:
Food research international (Ottawa, Ont.). 156
This study evaluated the protective effect of parsley (Petroselinum crispum Mill.) against lipid and cholesterol oxidation in omelets prepared by air frying, pan frying, and microwaving. The bioactive composition and in vitro antioxidant capacity of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8839175093c07f13a8a1497b093fc89e
https://pubmed.ncbi.nlm.nih.gov/35651051
https://pubmed.ncbi.nlm.nih.gov/35651051
Autor:
Carla Fernanda Targueta, Barreira, Vanessa Sales, de Oliveira, Davy William Hidalgo, Chávez, Ormindo Domingues, Gamallo, Rosane Nora, Castro, Pedro Côrrea Damasceno, Júnior, Alexandra Christine Helena Frankland, Sawaya, Micheli, da Silva Ferreira, Geni Rodrigues, Sampaio, Elizabeth Aparecida Ferraz da Silva, Torres, Tatiana, Saldanha
Publikováno v:
Food Chemistry. 403:134347
The effect of adding pink pepper (Schinus terebinthifolius Raddi) fruits during sardines canning to minimize cholesterol oxidation were investigated. Canning resulted in an exchange of fatty acids, cholesterol and cholesterol oxides between fish musc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24fb82768f9445068c0c49bee4dff751
https://doi.org/10.1016/j.foodchem.2022.134347
https://doi.org/10.1016/j.foodchem.2022.134347
Autor:
Tatiana Labre da Silva, Ormindo Domingues Gamallo, Ivanilda Maria Augusta, Tatiana Saldanha, Laura Monteiro Keller, Vanessa Sales de Oliveira
Publikováno v:
Revista Virtual de Química. 11:1614-1624
A insercao de fontes naturais de compostos bioativos na dieta humana e essencial para a prevencao de diversas doencas degenerativas e cronicas. Desta forma, este estudo caracterizou a composicao quimica e determinou a capacidade antioxidante do fruto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed063a836d862d73ec2049218ca13277
https://doi.org/10.21577/1984-6835.20190113
https://doi.org/10.21577/1984-6835.20190113
Autor:
Ormindo Domingues Gamallo, Tatiana Labre da Silva, Ivanilda Maria Augusta, Tatiana Saldanha, Felipe Machado Trombete, Amanda M. Dias-Martins, Leandro P. Cappato, Laura Monteiro Keller
Publikováno v:
Scientia Plena. 16
Black table olives are a popular food and highly appreciated for its taste, typically used in pizzas, salads and other meals. Among the compounds present in this food are the bioactive lipids like monounsaturated fatty acids (MUFAs) and phytosterols,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76cbee678d1cb7309bf7aad6fc77bf53
https://doi.org/10.14808/sci.plena.2020.121501
https://doi.org/10.14808/sci.plena.2020.121501
Autor:
Natalie Marinho Dantas, Tatiana Saldanha, Davy William Hidalgo Chávez, Ormindo Domingues Gamallo, Alexandra Christine Helena Frankland Sawaya, Geni Rodrigues Sampaio, Vanessa Sales de Oliveira, Elizabeth Aparecida Ferraz da Silva Torres, Yane Sane Koppe Chrysostomo
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Canned fish is submitted to processes that may degrade its lipids and form harmful compounds called cholesterol oxidation products (COPs). Samples of Brazilian commercial canned tuna were analyzed to evaluate the influence of different liquid mediums
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a554b055bbce95d3f01d7304fada8881
Autor:
Ormindo Domingues Gamallo, Rosane Nora Castro, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha, Alexandra Christine Helena Frankland Sawaya, Davy Willian Hidalgo Cháves, Geni Rodrigues Sampaio, Vanessa Sales de Oliveira
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
This study evaluated the protective effect of ground aroeira (Schinus terebinthifolius Raddi) fruit addition against fatty acids and cholesterol oxidation in model systems containing sardine oil (Sardinella brasiliensis) during heating (150 and 180
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71c81d27026d3b770593f6ec6ab58a57
Autor:
Ivanilda Maria Augusta, Ormindo Domingues Gamallo, Maria Clara Ramos Cople, Tatiana Saldanha, Tatiana da Silva Labre, Fernanda Silva Ferreira, Vanessa Sales de Oliveira
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 17:1465-1483
Synthetic antioxidants are widely used in the food industry. However, the potential toxicity, carcinogenic effects, and possible health damage caused by the ingestion of synthetic compounds, and also consumer concern about the safety of such additive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bf3ce069e990c6073df7d134bb4b410
https://doi.org/10.1111/1541-4337.12386
https://doi.org/10.1111/1541-4337.12386