Zobrazeno 1 - 10
of 143
pro vyhledávání: '"Rui Carlos, Zambiazi"'
Autor:
Auanna Marcelly Soares de Oliveira, Rui Carlos Zambiazi, Tailise Beatriz Roll Zimme, Graciele da Silva Campelo Borges
Publikováno v:
Revista Ceres, Vol 71 (2024)
ABSTRACT The aim of the study was to characterize the bioactive compounds present in sugarcane syrup, analyze the color, to evaluate the antioxidant activity as well as the stability of the bioactive compounds during a 60-day storage under freezing c
Externí odkaz:
https://doaj.org/article/6b75c22bc0b74d0c88348785bcf50eba
Autor:
Renata Moraes Brito, Milene Teixeira Barcia, Carla Andressa Almeida Farias, Rui Carlos Zambiazi, Patrícia Gelli Feres de Marchi, Mahmi Fujimori, Adenilda Cristina Honorio-França, Eduardo Luzia França, Paula Becker Pertuzatti
Publikováno v:
Food & Nutrition Research, Vol 66, Pp 1-13 (2022)
Background: Pequi (Caryocar brasiliense Camb.) is a fruit from Brazilian Cerrado rich in bioactive compounds, such as phytosterols and tocopherols, which can modulate the death of cancer cells. Objective: In the present study, the main bioactive comp
Externí odkaz:
https://doaj.org/article/8a61fcca1d534b9d87f862253a531584
Autor:
Bruna da Fonseca Antunes, Deborah Murowaniecki Otero, Daisa Hakbart Bonemann, Anderson Schwingel Ribeiro, Andressa Carolina Jacques, Rui Carlos Zambiazi
Publikováno v:
Revista Ceres, Vol 68, Iss 6, Pp 511-520 (2021)
ABSTRACT Olive leaves are agro-industrial residues resulting from pruning and / or olive harvesting, and are used in animal feed, as an organic fertilizer and as a source of compound extraction for various applications. This study aimed to carry out
Externí odkaz:
https://doaj.org/article/b11ed9d46fa1435ea894615373ec9d34
Publikováno v:
Revista Ceres, Vol 67, Iss 6, Pp 432-438 (2020)
ABSTRACT Physalis pubescens L. is a UFP (unconventional food plant) that produces high quality fruits; however, in Rio Grande do Sul it is still considered a rare species. There is only few information regarding the characterization of these fruits i
Externí odkaz:
https://doaj.org/article/b3e348df5bf94d9a8a2780e534afb3d0
Autor:
Deborah Murowaniecki Otero, Fernanda Moreira Oliveira, Alexandre Lorini, Bruna da Fonseca Antunes, Raquel Moreira Oliveira, Rui Carlos Zambiazi
Publikováno v:
Revista Ceres, Vol 67, Iss 4, Pp 315-329 (2020)
ABSTRACT Oleuropein is one of the most abundant phenolic compounds present in olive leaves, and many studies have shown that this compound has important biological properties (anti-inflammatory, anti-atherogenic, anticancer, antimicrobial and antivir
Externí odkaz:
https://doaj.org/article/b6a99cb91446458d8d872c42977ca46e
Autor:
Bruna Wendt Böhmer-Maas, Deborah Murowaniecki Otero, Rui Carlos Zambiazi, Bianca Camargo Aranha
Publikováno v:
Revista Ceres, Vol 67, Iss 3, Pp 181-190 (2020)
ABSTRACT Extraction of olive oil gives rise to large quantities of pomace and liquid effluents, since on average only 21% of the weight of the olive corresponds to oil, the remaining 79% consists of water, bark, pulp and stone. With the intention to
Externí odkaz:
https://doaj.org/article/d940d907ee1147f2b8937814b8de3bed
Autor:
Bruna da Fonseca Antunes, Cristielle Aguzzi Cougo De Leon, Alexandre Lorini, Camila Castencio Nogueira, Elizabete Helbig, Rui Carlos Zambiazi
Publikováno v:
Demetra, Vol 13, Iss 4, Pp 1041-1055 (2018)
Objective: In order to explore the nutritional and bioactive characteristics of the olive leaf, the study aimed to evaluate the biological potential of olive leaves by analyzing the effect of leaf extract on the glycemic and lipid profile of Wistar r
Externí odkaz:
https://doaj.org/article/ea588150c9ed468099d8a90c2cd2a00d
Autor:
Fernanda Döring Krumreich, Ana Paula Antunes Corrêa, Jair Costa Nachtigal, Gerson Lübke Buss, Josiane Kuhn Rutz, Michele Maciel Crizel-Cardozo, Cristina Jansen, Rui Carlos Zambiazi
Publikováno v:
Polímeros, Vol 28, Iss 1, Pp 53-60 (2018)
Abstract The aim of this study was to stabilize guava nectar using hydrocolloids and/or enzymes, and evaluate the stability and the bioactive compounds content during storage. In general, there was a decrease in pH and an increase in titratable acidi
Externí odkaz:
https://doaj.org/article/28a25e66f7f04df5ba7d0d4999955477
Autor:
Mariângela Hoffmann Bruscatto, Rui Carlos Zambiazi, Michele Crizel-Cardoso, Clarisse Maria Sartori Piatnicki, Carla Rosane Barboza Mendonça, Fabiana Lemos Goularte Dutra, Enilton Fick Coutinho
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 52, Iss 12, Pp 1231-1240 (2017)
Abstract: The objective of this work was to characterize the chemical composition of olive (Olea europaea) oils produced in Southern of Brazil and correlate it with oxidative stability. Olive oils from the Arbequina, Coratina, Frantoio and Koroneiki
Externí odkaz:
https://doaj.org/article/4febfa73f8cb464e89c739e756a7e3fb
Autor:
Maria Ines Rodrigues Machado, Magna da Gloria Lameiro, Adriana Rodrigues Machado, Rui Carlos Zambiazi, José Valmir Feitosa
Publikováno v:
Revista Segurança Alimentar e Nutricional, Vol 26 (2019)
O objetivo deste trabalho foi selecionar algumas cultivares de pêssego para produção de polpa e, após um período de armazenamento, elaborar massa de pêssego doce, avaliando as características físicas, químicas, microbiológicas e o teor de c
Externí odkaz:
https://doaj.org/article/618ce4f4632646c5b19cf26059fbe140