Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Pedro Paulo Lordelo Guimarães Tavares"'
Autor:
Gabriel BeneditoRozendo Bomfim, Wilton Amaral dos Santos, Luciane Santos Sousa, Pedro Paulo Lordelo Guimarães Tavares, Maria Eugênia de Oliveira Mamede
Publikováno v:
Semina: Ciências Agrárias, Vol 45, Iss 5 (2024)
Palm oil is primarily used in the crude form in northeastern Brazil's cuisine. Most of its production is carried out by small manufacturers, who use the profits from sales as a subsidy to supplement their family income. Evaluating the physicochemical
Externí odkaz:
https://doaj.org/article/4ef5ab1f1bb047b2b9346bb1b30a607d
Autor:
Márcio Vasconcelos Luckesi, Adriana Lúcia da Costa Souza, Denise Nunes Viola, Pedro Paulo Lordelo Guimarães Tavares, Sandra Cristina Carvalho Oliveira, Ryzia de Cassia Vieira Cardoso
Publikováno v:
Semina: Ciências Agrárias, Vol 45, Iss 5 (2024)
Food loss is a global challenge with significant economic, environmental, and social implications. In Brazil, it is estimated that fruit and vegetable losses range between 30% and 35% from production to the final consumer. This study analyzed the ext
Externí odkaz:
https://doaj.org/article/30474e754908470493aeafe3840529f8
Autor:
Janaína de Carvalho Alves, Carolina Oliveira de Souza, Livia de Matos Santos, Suelen Neris Almeida Viana, Denilson de Jesus Assis, Pedro Paulo Lordelo Guimarães Tavares, Elis dos Reis Requião, Jéssica Maria Rio Branco dos Santos Ferro, Mariana Nougalli Roselino
Publikováno v:
Foods, Vol 13, Iss 13, p 2056 (2024)
New licuri-based kefir beverages were obtained using water kefir grains as fermentation inoculum (1, 2.5, and 5%) under different fermentation times (24 and 48 h). Metagenomic sequencing of the kefir grains adapted to the aqueous licuri extract revea
Externí odkaz:
https://doaj.org/article/41b142125c5943d78d8bc60deab1e2c8
Autor:
Roberta Barreto de Andrade Bulos, Francine da Gama Paz, Ciro Gomes Machado, Pedro Paulo Lordelo Guimarães Tavares, Carolina Oliveira de Souza, Marcelo Andrés Umsza-Guez
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-14 (2023)
Abstract Background Wine lees are defined as the residue formed at the bottom of the container during the wine fermentation stage. It consists of a solid phase composed of yeasts and bacteria responsible for vinification. In general, wine lees, despi
Externí odkaz:
https://doaj.org/article/2939e44d790d4fffbec6888bb6edaacd
Autor:
Talita Andrade da Anunciação, Juan Diego Silva Guedes, Pedro Paulo Lordelo Guimarães Tavares, Fernando Elias de Melo Borges, Danton Diego Ferreira, Jorge Alberto Vieira Costa, Marcelo Andrés Umsza-Guez, Karina Teixeira Magalhães-Guedes
Publikováno v:
Microorganisms, Vol 12, Iss 6, p 1127 (2024)
(1) Background: The human microbiota is essential for maintaining a healthy body. The gut microbiota plays a protective role against pathogenic bacteria. Probiotics are live microorganisms capable of preventing and controlling gastrointestinal and ba
Externí odkaz:
https://doaj.org/article/21cc1812055c4c9395e1193119a29be7
Autor:
Ynayara Joane de Melo Rodrigues, Nathália Ribeiro dos Santos, Pedro Paulo Lordelo Guimarães Tavares, Maria Eugênia de Oliveira Mamede, José Antônio Menezes-Filho
Publikováno v:
Heliyon, Vol 9, Iss 10, Pp e20291- (2023)
Chrysobalanus icaco L. is a tree found in America and Africa. In Brazil it can be found in the biome along the coast. It has great food potential and its fruits, named guajiru, are consumed by fishing communities in natura and processed as jams and j
Externí odkaz:
https://doaj.org/article/d26f05c36f4b4204ad9faab07d2943bc
Autor:
Pedro Paulo Lordelo Guimarães Tavares, Clariane Teixeira Pessoa Mamona, Renata Quartieri Nascimento, Emanuele Araújo dos Anjos, Carolina Oliveira de Souza, Rogéria Comastri de Castro Almeida, Maria Eugênia de Oliveira Mamede, Karina Teixeira Magalhães-Guedes
Publikováno v:
Fermentation, Vol 9, Iss 4, p 384 (2023)
There is a scarcity of studies evaluating the influence of different commonly marketed sugars in water kefir beverage production. Therefore, this study aimed to evaluate the fermentation of water kefir grains in different sugary solutions: brown, dem
Externí odkaz:
https://doaj.org/article/fb0f906bc85d422f90a9fe276f560581
Autor:
Pedro Paulo Lordelo Guimarães Tavares, Emanuele Araújo dos Anjos, Renata Quartieri Nascimento, Larissa Farias da Silva Cruz, Paulo Vitor França Lemos, Janice Izabel Druzian, Thâmilla Thalline Batista de Oliveira, Roberta Barreto de Andrade, Adriana Lúcia da Costa Souza, Karina Teixeira Magalhães-Guedes, Maria Eugênia de Oliveira Mamede
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 457-464 (2021)
The use of non-dairy matrices for probiotic delivery can be beneficial for vegetarian, vegan and lactose intolerant consumers. Stevia rebaudiana extract can be used as sweetener to replace sucrose for glucose intolerants. This research evaluated the
Externí odkaz:
https://doaj.org/article/f5e8d9e90bc04311b254cbce6a5a6417
Autor:
Pedro Paulo Lordelo Guimarães Tavares, Matheus dos Santos Lima, Luiggi Cavalcanti Pessôa, Roberta Barreto de Andrade Bulos, Thâmilla Thalline Batista de Oliveira, Larissa Farias da Silva Cruz, Denilson de Jesus Assis, Elba Santos da Boa Morte, Cláudio Vaz Di Mambro Ribeiro, Carolina Oliveira de Souza
Publikováno v:
Foods, Vol 11, Iss 23, p 3792 (2022)
Insects present great potential for the food industry due to their easier rearing conditions and high nutritional value, in comparison with traditional livestock. However, there is a lack of evaluation of the technological status of food products dev
Externí odkaz:
https://doaj.org/article/5a804c33a3354aee8c36dcc31543290a
Autor:
Renata Quartieri Nascimento, Cláudio Vaz Di Mambro Ribeiro, Nelson Barros Colauto, Larissa da Silva, Paulo Vitor França Lemos, Ederlan de Souza Ferreira, Giani Andrea Linde, Bruna Aparecida Souza Machado, Pedro Paulo Lordelo Guimarães Tavares, Aline Camarão Telles Biasoto, Marcelo Andres Umsza Guez, Natália Carvalho, Denílson de Jesus Assis, Jania Betânia Alves da Silva, Carolina Oliveira de Souza
Publikováno v:
Molecules, Vol 27, Iss 20, p 6963 (2022)
Edible insects are a potential alternative food source of high feed conversion efficiency and protein content. Zophobas atratus is an edible insect that adapts to different diets, enabling sustainable rearing by adding value to by-products and agro-i
Externí odkaz:
https://doaj.org/article/de9896887dc14651a94d71f2c8e4f9c7