Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Rafaela Cristina Turola Barbi"'
Autor:
Anely Maciel de Melo, Rafaela Cristina Turola Barbi, Francisco Lucas Chaves Almeida, Weysser Felipe Cândido de Souza, Atacy Maciel de Melo Cavalcante, Hugo Junior Barboza de Souza, Diego Alvarenga Botrel, Soraia Vilela Borges, Roberto Germano Costa, Max Rocha Quirino, Solange de Sousa
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 3, Pp 386-395 (2022)
Research background. Lemongrass (Cymbopogon flexuosus) essential oil exhibits antimicrobial and antioxidant properties due to the presence of α-citral and β-citral. Essential oils are susceptible to volatilization and oxidation when applied to food
Externí odkaz:
https://doaj.org/article/33486e1b81e94b709c62ee78f575e678
Autor:
Atacy Maciel de Melo Cavalcante, Anely Maciel de Melo, Acsa Victoria Ferreira da Silva, Genésio José da Silva Neto, Rafaela Cristina Turola Barbi, Mônica Ikeda, Gisela Benatti Silva, Caroline Joy Steel, Osvaldo Soares da Silva
Publikováno v:
Future Foods, Vol 5, Iss , Pp 100114- (2022)
Mesquite (Prosopis juliflora) is a pod found in the semiarid Northeast region of Brazil. It is widely used as livestock feed and its by-product (the grain) has potential for human food. Thus, this article aims was to obtain flour from mesquite grains
Externí odkaz:
https://doaj.org/article/9ea502c5acf841ada81e8f4d9ab72fdf
Autor:
Anely Maciel de Melo, Rafaela Cristina Turola Barbi, Bruno Patrício Costa, Mônica Ikeda, Fillemon Edillyn Silva Bambirra Alves, Danielle Carpiné, Rosemary Hoffmann Ribani
Publikováno v:
Journal of Thermal Analysis and Calorimetry. 147:12313-12328
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eabc18fcb066ad8b72178479e7ef72d6
https://doi.org/10.1007/s10973-022-11460-y
https://doi.org/10.1007/s10973-022-11460-y
Autor:
Daniele Carpiné, Fillemon Edillyn da Silva Bambirra Alves, Rosemary Hoffmann Ribani, Rafaela Cristina Turola Barbi, Mônica Ikeda, Bruno Patrício Costa, Anely Maciel de Melo
Publikováno v:
Journal of Thermal Analysis and Calorimetry. 147:6721-6737
Extraction methods are determinant in technological properties of non-conventional starches. Different steeping procedures are capable of modifying the starch regarding its proximal composition and its morphological thermal and rheological profile, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b50eee502dda446f495dc5c1a43f31e
https://doi.org/10.1007/s10973-021-10965-2
https://doi.org/10.1007/s10973-021-10965-2
Autor:
Rosemary Hoffmann Ribani, Mônica Ikeda, Atacy Maciel de Melo Cavalcante, Francisco Lucas Chaves Almeida, Bruno Patrício Costa, Rafaela Cristina Turola Barbi, Anely Maciel de Melo
Publikováno v:
Trends in Food Science & Technology. 112:325-335
Background Despite the diversity of Brazilian fruit production, many native species; remain insufficiently exploited, such as Garcinia brasilienses. Scope and approach The goal of this work is twofold: to highlight and correlate the research that has
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cce63cc1b175a1b7bb5289454c7856d2
https://doi.org/10.1016/j.tifs.2021.04.005
https://doi.org/10.1016/j.tifs.2021.04.005
Autor:
Anely Maciel de Melo, Rafaela Cristina Turola Barbi, Francisco Lucas Chaves Almeida, Weysser Felipe Cândido de Souza, Atacy Maciel de Melo Cavalcante, Hugo Junior Barboza de Souza, Diego Alvarenga Botrel, Soraia Vilela Borges, Roberto Germano Costa, Max Rocha Quirino, Solange de Sousa
Publikováno v:
Food Technology and Biotechnology
Volume 60
Issue 3
Volume 60
Issue 3
Research background. Lemongrass (Cymbopogon flexuosus) essential oil exhibits antimicrobial and antioxidant properties due to the presence of α-citral and β-citral. Essential oils are susceptible to volatilization and oxidation when applied to food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30c338fe1e9b3d659591b83c85b2f919
https://hrcak.srce.hr/284693
https://hrcak.srce.hr/284693
Autor:
Rosemary Hoffmann Ribani, Francisco Paulo Chaimsohn, Elisa Mazon, Rafaela Cristina Turola Barbi, Fillemon Edillyn da Silva Bambirra Alves, João Luiz Andreotti Dagostin, Danielle Carpiné
Publikováno v:
Journal of Food Science. 85:96-104
Juçara fruit pomace is one of the most abundant byproducts of the pulp-making process, generally discarded despite their attractive nutritional content. In this sense, this study aimed to investigate the potential of juçara fruit pomace as an alter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03a58a0a1a6fae3237ecbc939e3e48c2
https://doi.org/10.1111/1750-3841.14978
https://doi.org/10.1111/1750-3841.14978
Autor:
Anely Maciel, de Melo, Rafaela Cristina Turola, Barbi, Francisco Lucas, Chaves Almeida, Weysser Felipe Cândido, de Souza, Atacy Maciel, de Melo Cavalcante, Hugo Junior Barboza, de Souza, Diego Alvarenga, Botrel, Soraia Vilela, Borges, Roberto Germano, Costa, Max Rocha, Quirino, Solange, de Sousa
Publikováno v:
Food technology and biotechnology. 60(3)
Lemongrass (Lemongrass essential oil was extracted by the hydrodistillation method and later microencapsulated with different wall materials. Free and microencapsulated lemongrass essential oil was evaluated for the cytotoxic activity (usingThe letha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b2a8c24b953d3ac8152366754ddcd4db
https://pubmed.ncbi.nlm.nih.gov/36320351
https://pubmed.ncbi.nlm.nih.gov/36320351
Autor:
Laís Costa Luna, Anely Maciel de Melo, Weysser Felipe Cândido de Souza, Hugo Junior Barboza de Souza, Guilherme Leocárdio Lucena, Solange de Sousa, Rafaela Cristina Turola Barbi, Max Rocha Quirino
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5eb62683129907085f78aa19d1ece3a0
https://doi.org/10.1111/jfpp.14783
https://doi.org/10.1111/jfpp.14783
Autor:
Anely Maciel de Melo, Rafaela Cristina Turola Barbi, Danielle Carpiné, Mônica Ikeda, Rosemary Hoffmann Ribani, Bruno Patrício Costa
Publikováno v:
Food Bioscience. 45:101343
Brazil has a wide variety of fruits that remain insufficiently explored. To encourage the use of one such fruit, the bacupari ((Garcinia brasiliensis (Mart.)), the current study produced flours from its by-products (the peel and seed) at two maturati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c708ff74bb7dce678ad60713592409c8
https://doi.org/10.1016/j.fbio.2021.101343
https://doi.org/10.1016/j.fbio.2021.101343