Zobrazeno 1 - 10
of 210
pro vyhledávání: '"Paulo Henrique Machado de Sousa"'
Autor:
Rafaela de Lima Gomes Soares, Renata Carmo de Assis, Ana Erbênia Pereira Mendes, Adriana Camurça Pontes Siqueira, Eveline de Alencar Costa, Paulo Henrique Machado de Sousa, Eliseu Marlônio Pereira de Lucena, Luis Gustavo Lima Nascimento, Tigressa Helena Soares Rodrigues, Derlange Belizário Diniz, Raimundo Wilane de Figueiredo, Carla Soraya Costa Maia
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 67 (2024)
Abstract The objective was to evaluate the physicochemical characteristics, nutritional composition and fatty acid profile of eleven exotic fruits in Brazil Northeast. The fruits, except pequi, presented acid pH, high moisture, low protein, low lipid
Externí odkaz:
https://doaj.org/article/db490e5f9bcb4725be2279ed19f614ea
Autor:
Gabriel Barbosa Câmara, Giovana Matias do Prado, Paulo Henrique Machado de Sousa, Vanessa Bordin Viera, Helvia Waleska Casullo de Araújo, Amélia Ruth Nascimento Lima, Antonio Augusto Lima Araujo Filho, Ícaro Gusmão Pinto Vieira, Victor Borges Fernandes, Liandra De Souza Oliveira, Larissa Morais Ribeiro da Silva
Publikováno v:
Food Technology and Biotechnology, Vol 62, Iss 3, Pp 361-372 (2024)
Research background. In a country where millions of people have nutritional needs, innovative ways of producing food from commonly wasted agro-industrial by-products, can be an important alternative for the production of fermented beverages. In light
Externí odkaz:
https://doaj.org/article/695d01b7351249e991c563a8d9d4d232
Autor:
Larissa Morais Ribeiro da Silva, Jorgiane da Silva Severino Lima, Adriana Rolim Campos, Glauber Cruz Lima, Paulo Henrique Machado de Sousa, Dayse Karine Rodrigues Holanda, Raimundo Rafael de Almeida, Rhaul Candido Rolim, Francisca Mayla Rodrigues Silva, Francisco Ernani Alves Magalhães, Carlos Eduardo da Silva Monteiro, Antoniella Souza Gomes Duarte, Ana Lúcia Ponte Freitas, Luiz Bruno de Sousa Sabino, Nágila Maria Pontes Silva Ricardo
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100445- (2023)
This study aimed to develop a structured soursop bar and evaluate the bioaccessibility and gastroprotective effects of its compounds after the addition of aqueous acerola co-product extract. Simulated digestion was carried out to determine the bioacc
Externí odkaz:
https://doaj.org/article/8cedbe5980774bb8b99e3b4c30be7739
Autor:
Selene Daiha Benevides, Nedio J. Wurlitzer, Ana Paula Dionisio, Deborah dos Santos Garruti, Guilhermina Maria Vieira Cayres Nunes, Barbara Alves Chagas, Juliana Maria Rabeilo Bessa, Paulo Henrique Machado de Sousa
Publikováno v:
Chemical Engineering Transactions, Vol 102 (2023)
The importance of functionality in food has led to the development of a potential market for ingredients such as dietary fiber and alternative proteins, expanding their insertion in beverages and cheese and meat analogues. Alternative proteins includ
Externí odkaz:
https://doaj.org/article/8b980afcca1d4cd8a7ffca67eda3aabb
Autor:
Amanda Rodrigues Leal, Luciana de Siqueira Oliveira, Juliana Nascimento da Costa, Carlos Artur Nascimento Alves, Paulina Mata, Paulo Henrique Machado de Sousa
Publikováno v:
Revista Ciência Agronômica, Vol 53 (2021)
ABSTRACT This study aims to evaluate the bioaccessibility of antioxidant compounds of structured fruits. Samples were prepared with 50% of each pulp (mango/caja, mango/cashew apple and mango/acerola), agar and gellan gum (low acyl-LA and high acyl-HA
Externí odkaz:
https://doaj.org/article/8fd6c18f5f1c423790040896b09d5d17
Autor:
Maria de Fátima Gomes da Silva, Paulo Henrique Machado de Sousa, Raimundo Wilane Figueiredo, Sandro Thomaz Gouveia, Jorgiane Silva Severino Lima
Publikováno v:
Revista Ciência Agronômica, Vol 50, Iss 3, Pp 394-401 (2019)
ABSTRACT The present study aimed to compare the changes in the bioactive compounds, color parameters and to determine consumer opinions through sensory analysis of the pumpkin using different cooking methods (boiling, steaming, microwaving and sous v
Externí odkaz:
https://doaj.org/article/f8a1c55749c84927a53a322af7bb20d7
Autor:
Natália Rocha Sucupira, Luiz Bruno de Sousa Sabino, Leopoldo Gondim Neto, Sandro Thomaz Gouveia, Raimundo Wilane de Figueiredo, Geraldo Arraes Maia, Paulo Henrique Machado de Sousa
Publikováno v:
Heliyon, Vol 6, Iss 11, Pp e05346- (2020)
Plant co-products currently represent an attractive alternative to the food industry, especially to the growing market of development low-fat products. Among the co-products resulting from tropical fruits' processing, the cashew apple's fibre present
Externí odkaz:
https://doaj.org/article/b536f7fd5d6d400c86d58c5834e053a2
Autor:
Renata Carmo de Assis, Rafaela de Lima Gomes Soares, Adriana Camurça Pontes Siqueira, Veridiana Vera de Rosso, Paulo Henrique Machado de Sousa, Ana Erbênia Pereira Mendes, Eveline de Alencar Costa, Alessandra Pinheiro de Góes Carneiro, Carla Soraya Costa Maia
Publikováno v:
Heliyon, Vol 6, Iss 10, Pp e05307- (2020)
Vitamins are organic compounds essential for normal physiological functioning and they need to be provided in adequate amounts by the diet. They are nutrients mainly associated to fruit consumption, playing an important role in the cellular function,
Externí odkaz:
https://doaj.org/article/e567b8a3053d42b6910187fcf9067271
Autor:
Háquila Andréa Martins da Silva, Edmara Chaves Costa, Paulo Henrique Machado de Sousa, Paulo César Almeida
Publikováno v:
Revista Brasileira de Obesidade, Nutrição e Emagrecimento, Vol 10, Iss 56, Pp 62-73 (2016)
Problemas na saúde e nutrição em crianças interferem no crescimento e desenvolvimento, trazendo prejuízos no curto e longo prazo. Por essa razão, a monitorização do crescimento é fundamental nessa fase da vida. O presente estudo teve como ob
Externí odkaz:
https://doaj.org/article/4cf14a5e0d5842c0a3f6b773336de722
Autor:
Eciângela Ernesto Borges, Maria Mozarina Beserra Almeida, Isaías Batista de Lima, Paulo Henrique Machado de Sousa
Publikováno v:
Conexões: Ciência e Tecnologia, Vol 10, Iss 4 (2017)
O Ensino de Química aplicado nas escolas é identificado como tradicional, abstrato e descontextualizado, desestimulando, assim, o interesse de muitos estudantes pela disciplina de Química. O presente trabalho teve como objetivo elaborar, aplicar e
Externí odkaz:
https://doaj.org/article/1b5239a91c924f7cbb2cd90943b59193