Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Pricila P. Nass"'
Autor:
Tatiele C. do Nascimento, Pricila P. Nass, Andrêssa S. Fernandes, Karem R. Vieira, Roger Wagner, Eduardo Jacob-Lopes, Leila Q. Zepka
Publikováno v:
Data in Brief, Vol 29, Iss , Pp - (2020)
This brief data article refers to the previous exploration of Scenedesmus obliquus and Phormidium autumnale biomass about the possibility of using these microalgae species as an unconventional functional food. Data on chemical composition, fatty acid
Externí odkaz:
https://doaj.org/article/ff1283df503746af994e086b3662e531
Publikováno v:
Algal Metabolites ISBN: 9781003346081
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d1281419d92f23b92603e7399b21f76
https://doi.org/10.1201/9781003346081-9
https://doi.org/10.1201/9781003346081-9
Autor:
Patrícia A. Caetano, Tatiele C. do Nascimento, Andrêssa S. Fernandes, Pricila P. Nass, Karem R. Vieira, Mario R. Maróstica Junior, Eduardo Jacob-Lopes, Leila Q. Zepka
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 45:102491
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::979f1a3d1e283418f1784f88fe0ae96e
https://doi.org/10.1016/j.bcab.2022.102491
https://doi.org/10.1016/j.bcab.2022.102491
Autor:
Pricila P. Nass, Tatiele C. do Nascimento, Andrêssa S. Fernandes, Patrícia A. Caetano, Veridiana V. de Rosso, Eduardo Jacob-Lopes, Leila Q. Zepka
Publikováno v:
Food Research International. 157:111469
This study aimed to investigate the impact of different microalgal matrices on the bioaccessibility and uptake by Caco-2 cells of carotenoids and chlorophylls. In this way, the microalgal ingredients/products (whole dry biomass [WDB], whole ultrasoni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b9defe4f196aa8a1cd0e5b3b8da370c
https://doi.org/10.1016/j.foodres.2022.111469
https://doi.org/10.1016/j.foodres.2022.111469
Autor:
Neves BV; Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Rua Silva Jardim 136 CEP 11015-02, Santos, São Paulo, Brazil., Ramos SDP; Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos 11015-020 SP, Brazil., Trindade LGD; Department of Biosciences, Universidade Federal de São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos 11015-020 SP, Brazil; Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP), Campus Diadema, Diadema, São Paulo 09972-270, Brazil., Nass P; Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria RS 97105-900, Brazil., Jacob-Lopes E; Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria RS 97105-900, Brazil., Zepka LQ; Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria RS 97105-900, Brazil., Braga ARC; Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Rua Silva Jardim 136 CEP 11015-02, Santos, São Paulo, Brazil; Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP), Campus Diadema, Diadema, São Paulo 09972-270, Brazil., de Rosso VV; Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Rua Silva Jardim 136 CEP 11015-02, Santos, São Paulo, Brazil. Electronic address: veridiana.rosso@unifesp.br.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Nov; Vol. 196, pp. 115101. Date of Electronic Publication: 2024 Sep 17.
Autor:
Ramos-Souza C; Nutrition and Food Service Research Center, Federal University of São Paulo (UNIFESP), Campus Baixada Santista SP 11015-020, Brazil., Nass P; Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria, RS 97105-900, Brazil., Jacob-Lopes E; Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria, RS 97105-900, Brazil., Zepka LQ; Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria, RS 97105-900, Brazil., Braga ARC; Department of Chemical Engineering, Federal University of São Paulo (UNIFESP) Campus Diadema SP 09972-270, Brazil., De Rosso VV; Nutrition and Food Service Research Center, Federal University of São Paulo (UNIFESP), Campus Baixada Santista SP 11015-020, Brazil. Electronic address: veridiana.rosso@unifesp.br.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2023 Dec; Vol. 174 (Pt 1), pp. 113593. Date of Electronic Publication: 2023 Oct 14.