Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Rossana Podestá"'
Autor:
Ana Lúcia B. Zeni, Cláudia Almeida C. de Albuquerque, Filipe Gonçalves, Alexandra Latini, Carla I. Tasca, Rossana Podestá, Cristiane M. Pagliosa, Filipe S. Duarte, Thereza C. M. de Lima, Marcelo Maraschin
Publikováno v:
Química Nova, Vol 36, Iss 1, Pp 69-73 (2013)
Aloysia gratissima (Gill. et Hook) Tronc. (Verbenaceae) is native to South America with folk therapeutic applications for a wide range of diseases. The polyphenolic and carotenoid profile, toxicity, and antioxidant activity of aqueous extract of Aloy
Externí odkaz:
https://doaj.org/article/4af6d10a39f94091a51cc911179a98e8
Autor:
Manoela Alano Vieira, Rossana Podestá, Karina Cardoso Tramonte, Renata Dias de Mello Castanho Amboni, Karina Nunes de Simas, Sandra Regina Paulon Avancini, Edna Regina Amante
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 52, Iss 4, Pp 973-980 (2009)
Residues from King palm (Archontophoenix alexandrae) processing were used for the production of flours, which were then chemically characterized. The protein content in these flours ranged from 3.62 to 9.75 g/100g and was higher in sifted leaf flour
Externí odkaz:
https://doaj.org/article/2df39d4861064938ac74d30cc50aacd2
Autor:
Dayse Aline Silva Bartolomeu de Oliveira, Agenor Furigo, Rossana Podestá, Jane Mara Block, Jorge Luiz Ninow, Nina Waszczynskyj, Silvana Licodiedoff, Jonathan Alexsander Bork
Publikováno v:
International Journal of Food Science & Technology. 52:699-705
Summary This study evaluated the quality of oil extracted from yellowfin tuna (Thunnus albacares) by enzymatic hydrolysis (EHO) compared with oil extracted by traditional methods, such as the physical method of cooking and pressing after fishmeal pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a62a91d0a5d883027be7ae3a84d54826
https://doi.org/10.1111/ijfs.13324
https://doi.org/10.1111/ijfs.13324
Publikováno v:
The Journal of Supercritical Fluids. 116:215-222
Pecan nut is a dried fruit, appreciated worldwide because of its particularly pleasant flavor and its wealth of healthy bioactive components. The nut oil is rich in monounsaturated fatty acids and vitamin E, currently recognized as antioxidant agents
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f6d45a570161fdb1f305a50dfbb8202
https://doi.org/10.1016/j.supflu.2016.05.046
https://doi.org/10.1016/j.supflu.2016.05.046
Autor:
Sandra R.S. Ferreira, Natália Mezzomo, Jane Mara Block, Camila Guindani, Márcio José Rossi, Rossana Podestá
Publikováno v:
The Journal of Supercritical Fluids. 112:67-75
Chia (Salvia hispanica) seed is a source of natural antioxidants and essential fatty acids. The present study evaluated the oil extraction from chia seed cake, a residue from chia seed oil extraction by cold pressing. Extraction conditions (pressure,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d069094cdc745df0b1db8943d2d1f78
https://doi.org/10.1016/j.supflu.2016.02.010
https://doi.org/10.1016/j.supflu.2016.02.010
Autor:
Elton Franceschi, Rossana Podestá, Cláudio Dariva, Marcelo Lanza, Alcidênio Soares Pessoa, Jane Mara Block
Publikováno v:
The Journal of Supercritical Fluids. 101:95-103
Brazil is rich in oil plants that have natural antioxidants in their constitution, among which “pequi” ( Caryocar coriaceum ) stands out, a fruit represented by several species and the most common in the Northeastern Brazilian states such as Cear
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33f44b70759b0c9f5e1ebf0ffa307ebe
https://doi.org/10.1016/j.supflu.2015.03.006
https://doi.org/10.1016/j.supflu.2015.03.006
Autor:
Siri, Rossana Podestá1 rojos@prodigy.net.mx
Publikováno v:
Revista Mexicana de Investigación Educativa. jul-sep2007, Vol. 12 Issue 34, p987-1014. 28p. 4 Black and White Photographs.
Autor:
Ana Lúcia Bertello Zeni, Cristiane Manfé Pagliosa, Edna Regina Amante, Marcelo Maraschin, Rossana Podestá, Manoela Alano Vieira, Renata Dias de Mello Castanho Amboni
Publikováno v:
Food Chemistry. 122:173-178
Leaves and products made from them are the major focus of research on bioactive compounds of mate (Ilex paraguariensis). However, studies on other parts of the plant, are scarce. The aim of this study was to determine the methylxanthines, phenolic co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63ad68056295f96273f08cc71ec7ea58
https://doi.org/10.1016/j.foodchem.2010.02.040
https://doi.org/10.1016/j.foodchem.2010.02.040
Autor:
Alicia de Francisco, Edna Regina Amante, Ismael Ivan Rockenbach, Rossana Podestá, Carmen Lúcia de Oliveira Petkowicz, Leila do Nascimento Vieira, Karina N. De Simas, João de Deus Medeiros, Renata Dias de Mello Castanho Amboni, Manoela Alano Vieira
Publikováno v:
Bioresource Technology. 101:5701-5707
The objective of this research was to evaluate the chemical composition, microstructure, and antioxidant capacity of king palm flour obtained from residues from organic king palm ( Archontophoenix alexandrae ) processing. King palm flour exhibited hi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b7b43046426431e1261bcc5cfd0e0b1
https://doi.org/10.1016/j.biortech.2010.02.053
https://doi.org/10.1016/j.biortech.2010.02.053
Autor:
Manoela Alano Vieira, Edna Regina Amante, Karina N. De Simas, Marcelo Maraschin, Cristiane Manfé Pagliosa, Renata Dias de Mello Castanho Amboni, Rossana Podestá, Ismael Ivan Rockenbach
Publikováno v:
Journal of Food Science. 75:C280-C285
UNLABELLED Ilex paraguariensis is known to contain compounds with antioxidant properties, such as phenolic acids, and its stimulant properties are attributed to methylxanthines, such as caffeine. The aims of this study were to evaluate the phenolic,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::201ec370a8ab502767d1409e60eb1ca2
https://doi.org/10.1111/j.1750-3841.2010.01548.x
https://doi.org/10.1111/j.1750-3841.2010.01548.x