Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Pedro H. Campelo"'
Autor:
Thayanne R.B. Farias, Elenilson G. Alves Filho, Pedro H. Campelo, Sueli Rodrigues, Fabiano A.N. Fernandes
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100345- (2023)
Cold plasma is a novel non-thermal technology that is still under development. Cold plasma treatment of food products induces a wide range of chemical changes in food compounds, several of which can improve nutritional quality. Understanding the chem
Externí odkaz:
https://doaj.org/article/8956464fded44eefb91890521879cd84
Autor:
Hui Cao, Oznur Saroglu, Ayse Karadag, Zoriţa Diaconeasa, Gianni Zoccatelli, Carlos Adam Conte‐Junior, Gustavo A. Gonzalez‐Aguilar, Juanying Ou, Weibin Bai, Cristina Mara Zamarioli, Luis Alexandre Pedro deFreitas, Avi Shpigelman, Pedro H. Campelo, Esra Capanoglu, Ching Lik Hii, Seid Mahdi Jafari, Yaping Qi, Pan Liao, Mingfu Wang, Liang Zou, Paula Bourke, Jesus Simal‐Gandara, Jianbo Xiao
Publikováno v:
Food Frontiers, Vol 2, Iss 2, Pp 109-139 (2021)
Abstract Polyphenols are the most important phytochemicals in our diets and have received great attention due to their broad benefits for human health by suppressing oxidative stress and playing a protective role in preventing different pathologies s
Externí odkaz:
https://doaj.org/article/2f56a90961ff4abe8044bbc69d7338e8
Autor:
Débora L. Lino, Jonas T. Guimarães, Gustavo Luis P.A. Ramos, Louise A. Sobral, Felipe Souto, Roberto P.C. Neto, Maria Inês B. Tavares, Celso Sant'Anna, Erick A. Esmerino, Eliane T. Mársico, Mônica Q. Freitas, Erico M.M. Flores, Renata S.L. Raices, Pedro H. Campelo, Tatiana C. Pimentel, Marcia Cristina Silva, Adriano G. Cruz
Publikováno v:
Ultrasonics Sonochemistry, Vol 86, Iss , Pp 106040- (2022)
The effects of thermosonication processing (TS, 90 °C, ultrasound powers of 200, 400, and 600 W) on the quality parameters of Jamun fruit dairy dessert compared to conventional heating processing (high-temperature short time, (HTST), 90 °C/20 s) we
Externí odkaz:
https://doaj.org/article/9ecd47280d314753bda8e47d266c3b93
Autor:
Josias M. A. Cruz, Zilanir C. Pereira, Renilto F. Corrêa, Carlos V. Lamarão, Edgar A. Sanches, Pedro H. Campelo, Jaqueline de A. Bezerra
Publikováno v:
JSFA reports. 3:150-160
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68a1e0cfec5dd20612d0464712139cfe
https://doi.org/10.1002/jsf2.108
https://doi.org/10.1002/jsf2.108
Autor:
Rhonyele M. Silva, Elenilson G. Alves Filho, Pedro H. Campelo, Francisco Erivaldo F. Silva, Dávila S. Zampieri, Nilce V. Gramosa, Fabiano A. N. Fernandes, Sueli Rodrigues
Publikováno v:
Food and Bioprocess Technology. 15:875-890
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7829479e09a926f97b7a1fa657636419
https://doi.org/10.1007/s11947-022-02792-6
https://doi.org/10.1007/s11947-022-02792-6
Autor:
Josias M. dos A. Cruz, Andrezza S. Ramos, Renilto F. Corrêa, Edgar A. Sanches, Pedro H. Campelo, Valdely F. Kinupp, Jaqueline de A. Bezerra
Publikováno v:
Processes
Volume 11
Issue 2
Pages: 408
Volume 11
Issue 2
Pages: 408
The present paper evaluated the influence of heat treatment (HT) and high-intensity ultrasound (HIUS) on the chemical profile of the Amazon fig (Ficus subapiculata, Moraceae) juices. Antioxidant activity, quantification of carotenoids, total phenolic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d480b86b67a8629060241a593cb7306
Autor:
Ramon S. Rocha, Ramon Silva, Gustavo L.P. Ramos, Louise A. Cabral, Tatiana C. Pimentel, Pedro H. Campelo, Patricia Blumer Zacarchenco, Mônica Q. Freitas, Erick.A. Esmerino, Marcia C. Silva, Adriano G. Cruz
Publikováno v:
Food research international (Ottawa, Ont.). 161
The processing of high-protein vanilla-flavored milk was performed under different electric field strengths of ohmic heating (5.22 V/cm, OH6; 6.96 V/cm, OH8; 8.70 V/cm, OH10; 10.43 V/cm, OH12) to evaluate the energy consumption, processing parameters
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::838e30c62b056e514660a93ab3701acd
https://pubmed.ncbi.nlm.nih.gov/36192960
https://pubmed.ncbi.nlm.nih.gov/36192960
Autor:
Jaqueline de Araújo Bezerra, Carlos Victor Lamarão, Edgar Aparecido Sanches, Sueli Rodrigues, Fabiano A.N. Fernandes, Gustavo Luis P.A. Ramos, Erick Almeida Esmerino, Adriano G. Cruz, Pedro H. Campelo
Publikováno v:
Food Research International. 167:112663
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c52de95341ecf358145499b90c99b15
https://doi.org/10.1016/j.foodres.2023.112663
https://doi.org/10.1016/j.foodres.2023.112663
Autor:
Natália L. Barboza, Josias Martins dos Anjos Cruz, Renilto Frota Corrêa, Carlos Victor Lamarão, Alessandra Ramos Lima, Natália Mayumi Inada, Edgar Aparecido Sanches, Jaqueline de Araújo Bezerra, Pedro H. Campelo
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
The Amazon region has a significant biodiversity composed of several fruits with health benefits and distinguished potential for technological application and development of novel products. Buriti (Mauritia flexuosa) is one of the main Amazonian frui
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13b68410b33a730d1b837c4eab48f78e
https://pubmed.ncbi.nlm.nih.gov/35940819
https://pubmed.ncbi.nlm.nih.gov/35940819
Autor:
Lana S. Rosa, Mariana L. Santos, Joel P. Abreu, Ramon S. Rocha, Erick A. Esmerino, Monica Q. Freitas, Eliane T. Mársico, Pedro H. Campelo, Tatiana C. Pimentel, Márcia Cristina Silva, Adrieli A. Souza, Fabio C.S. Nogueira, Adriano G. Cruz, Anderson J. Teodoro
Publikováno v:
Food Research International. 164:112396
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9568495c4c47b7e607d5493e285430c7
https://doi.org/10.1016/j.foodres.2022.112396
https://doi.org/10.1016/j.foodres.2022.112396