Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Priscila Dayane de Freitas, Santos"'
Autor:
Mércia da Silva MESQUITA, Priscila Dayane de Freitas SANTOS, Augusto Tasch HOLKEM, Marcelo THOMAZINI, Christianne Elisabete da Costa RODRIGUES, Andrezza Maria FERNANDES, Carmen Silvia FAVARO-TRINDADE
Publikováno v:
Food Science and Technology v.43 2023
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The use of whole fruits and vegetables, including the parts usually discarded during food processing, is an alternative to reduce the quantity of agro-industrial wastes. This study aimed to evaluate papaya seeds' nutritional and bioactive potential i
Autor:
Fernanda Thaís Vieira, Rubio, Charles Windson Isidoro, Haminiuk, Priscila Dayane de Freitas, Santos, Milena, Martelli-Tosi, Marcelo, Thomazini, Júlio César de Carvalho, Balieiro, Gustavo Yasuo Figueiredo, Makimori, Carmen Sílvia, Fávaro-Trindade
Publikováno v:
Foodfunction. 13(19)
Brewer's spent yeast (BSY)
Autor:
Priscila Dayane de Freitas Santos, Larissa do Val Siqueira, Carmen Cecilia Tadini, Carmen Sílvia Favaro-Trindade
Publikováno v:
Processes; Volume 11; Issue 3; Pages: 876
The application of biopolymers and feasible technologies to obtain sheets is crucial for the large-scale production of food packages and for reducing plastic pollution. Additionally, the inclusion of additives in sheets can affect and improve their p
Autor:
Fernanda Thaís Vieira Rubio, Charles Windson Isidoro Haminiuk, Priscila Dayane de Freitas Santos, Milena Martelli-Tosi, Marcelo Thomazini, Júlio César de Carvalho Balieiro, Gustavo Yasuo Figueiredo Makimori, Carmen Sílvia Fávaro-Trindade
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
Brewer's spent yeast (BSY) Saccharomyces cerevisiae has been explored as a bio-vehicle for the encapsulation of bioactive compounds and as a delivery system.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a8cb30af142fc231b39f958dd89d787
Autor:
Mércia da Silva Mesquita, Priscila Dayane de Freitas Santos, Augusto Tasch Holkem, Marcelo Thomazini, Carmen Silvia Favaro-Trindade
Publikováno v:
Processes; Volume 11; Issue 1; Pages: 27
Papaya seeds are a promising source of phenolic compounds, but these are unstable, and the papaya extract has a bitter taste. This study aimed to encapsulate papaya seed extracts at different maturation levels, and to characterize the obtained microp
Autor:
Odinei Hess Gonçalves, Fernanda Vitória Leimann, Lívia Bracht, Jéssica Thaís do Prado Silva, Priscila Dayane de Freitas Santos, Anderson Clayton da Silva
Publikováno v:
Trends in Food Science & Technology. 72:74-82
Background Curcumin is a yellow-orange, hydrophobic compound extracted from Curcuma longa and widely used by oriental cultures. It displays numerous biological activities and shows antimicrobial activity against both Gram-positive and Gram-negative b
Autor:
Marluci Palazzolli Silva, Lorena Silva Pinho, Priscila Dayane de Freitas Santos, Carmen Silvia Fávaro-Trindade, Fernanda Thaís Vieira Rubio
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
Carotenoids are natural pigments that present several bioactive properties, including antioxidant, anticarcinogenic and provitamin A activities. However, these compounds are susceptible to degradation when exposed to a number of conditions (e.g. ligh
Autor:
Priscila Dayane de Freitas Santos, Odinei Hess Gonçalves, Nicole Campezato Palazzi, Anderson Clayton da Silva, Fernanda Vitória Leimann, Lívia Bracht, Renata Hernandez Barros Fuchs
Publikováno v:
Food & Function. 8:1851-1858
Nontoxic conserving agents are in demand by the food industry due to consumers concern about synthetic conservatives, especially in minimally processed food. The antimicrobial activity of curcumin, a natural phenolic compound, has been extensively in
Autor:
Carmen Silvia Fávaro-Trindade, Marcelo Thomazini, Priscila Dayane de Freitas Santos, Júlio Cesar de Carvalho Balieiro, Fernanda Thaís Vieira Rubio
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
Tucuma oil contains high amounts of carotenoids, which present provitamin A and antioxidant properties, but its application in food products may be difficult due to hydrophobicity and susceptibility to degradation. The aim of this work was to produce