Zobrazeno 1 - 10 of 26 pro vyhledávání: '"Stephanie Dias Soares"'
1
Akademický článek
Unconventional Edible Plants of the Amazon: Bioactive Compounds, Health Benefits, Challenges, and Future Trends
Autor: Cynthia Tereza Corrêa da Silva Miranda, Stephanie Dias Soares, Williara Queiroz de Oliveira, Adriana de Souza Lima, Iramaia Angélica Neri Numa, Gláucia Maria Pastore
Publikováno v: Foods, Vol 13, Iss 18, p 2925 (2024)
The pursuit of an improved quality of life is a major trend in the food market. This is driving the reformulation of the industry’s product portfolio, with the aim of providing nourishment while also contributing to beneficial health metabolic proc
Externí odkaz: https://doaj.org/article/ffee33270c95445fb415ea71865af678
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2
Akademický článek
A review of the nutritional properties of different varieties and byproducts of peach palm (Bactris gasipaes) and their potential as functional foods
Autor: Stephanie Dias Soares, Orquídea Vasconcelos Dos Santos, Francisco Das Chagas Alves Do Nascimento, Rosinelson da Silva Pena
Publikováno v: International Journal of Food Properties, Vol 25, Iss 1, Pp 2146-2165 (2022)
Bactris gasipaes Kunth belongs to the Arecaceae family and is known in various parts of the world under various names. This fruit presents several hybridizations and wild species containing diverse percentages of nutritional and functional constituen
Externí odkaz: https://doaj.org/article/0a753de17f1e4321a5cab308731771a8
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3
Akademický článek
Nutritional and Technological Properties of Albino Peach Palm (Bactris gasipaes) from the Amazon: Influence of Cooking and Drying
Autor: Stephanie Dias Soares, Orquídea Vasconcelos dos Santos, Leyvison Rafael Vieira da Conceição, Hilton Túlio Costi, José Otávio Carrera Silva Júnior, Francisco das Chagas Alves do Nascimento, Rosinelson da Silva Pena
Publikováno v: Foods, Vol 12, Iss 23, p 4344 (2023)
This study aimed to subject the albino peach palm to cooking and drying processes and characterize the raw pulp (RP), cooked pulp (CP), raw pulp flour (RPF), and cooked pulp flour (CPF). The product’s chemical composition, bioactive compounds, and
Externí odkaz: https://doaj.org/article/d0039a4dab81489a95c2d4107953d107
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4
Akademický článek
Nutraceutical potential of Amazonian oilseeds in modulating the immune system against COVID-19 – A narrative review
Autor: Orquídea Vasconcelos dos Santos, Ana Clara da C. Pinaffi Langley, Ana Júlia Mota de Lima, Vinícius Sidonio Vale Moraes, Stephanie Dias Soares, Barbara Elisabeth Teixeira-Costa
Publikováno v: Journal of Functional Foods, Vol 94, Iss , Pp 105123- (2022)
Since the outbreak of COVID-19 disease, medical and scientific communities are facing a challenge to contain its spread, develop effective treatments, and reduce its sequelae. Together with the therapeutical treatments, the use of dietary bioactive c
Externí odkaz: https://doaj.org/article/f14c2a1ad42f4eed975c9e90bebd728a
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5
Akademický článek
Influência da composição química de bebidas energéticas na redução da absorção de macro e micronutrientes
Autor: Orquidea Vasconcelos dos Santos, Douglas Marley Lopes Pinto, Stephanie Dias Soares, Laís Ribeiro Corrêa Lisbôa, Adriano de Figueiredo Marçal, Bárbara Elizabeth Teixeira Costa
Publikováno v: Revista Brasileira de Obesidade, Nutrição e Emagrecimento, Vol 14, Iss 87, Pp 624-631 (2020)
Nesta pesquisa objetiva-se analisar aspectos químicos in vitro do potencial erosivo para estrutura dentária de bebidas energéticas e sua influência na absorção de nutrientes. As bases metodológicas utilizadas seguiram os padrões aceitos inter
Externí odkaz: https://doaj.org/article/97fd68ae9f424260ae850e29d675699d
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6
Potencial nutricional e funcional do óleo da pupunha variedade amarela (Bactris gasipaes Kunth)
Autor: Orquidea Vasconcelos dos Santos, Giovanna Medeiros Pereira, Mayara Priscila Lima dos Santos, Rosely Carvalho do Rosário, Mayara Galvão Martins, Francisco Das Chagas Alves do Nascimento, Stephanie Dias Soares, Levison Rafael Vieira da Conceição
Publikováno v: Scientia Plena. 18
O objetivo desta pesquisa foi avaliar o perfil nutricional e funcional do óleo da pupunha da variedade amarela (Bactris gasipaes kunth). As bases metodológicas seguiram a American oil chemists' society, o perfil lipídico foi avaliado por cromatogr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d32752dcd2c8157132c838d5773f702a
https://doi.org/10.14808/sci.plena.2022.061501
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7
Artisanal oil obtained from insects’ larvae (Speciomerus ruficornis): fatty acids composition, physicochemical, nutritional and antioxidant properties for application in food
Autor: Orquídea Vasconcelos dos Santos, Stephanie Dias Soares, Leyvison Rafael Vieira da Conceição, Barbara Elisabeth Teixeira-Costa, Pamela Cristina Sodré Dias
Publikováno v: European Food Research and Technology. 247:1803-1813
A novel insect oil (SRO) from Speciomerus ruficornis Germar larvae was obtained by artisanal non-solvent extraction and its physicochemical properties were investigated. The SRO presented low levels of acidity and peroxides, which is an indication of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::27d2ed25ad4c2946d1183feb6f04ecdf
https://doi.org/10.1007/s00217-021-03752-8
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10
Bioactive, technological-functional potential and morphological structures of passion fruit albedo (Passiflora edulis)
Autor: Rosely Carvalho do ROSÁRIO, Stephanie Dias SOARES, Mayara Galvão MARTINS, Francisco das Chagas Alves do NASCIMENTO, José Otávio Carrera SILVA JUNIOR, Bárbara Elisabeth TEIXEIRA-COSTA, Marcela de Souza FIGUEIRA, Orquídea Vasconcelos dos SANTOS
Publikováno v: Food Science and Technology, Volume: 42, Article number: e22222, Published: 01 JUN 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Agroindustrial disposal generates tons of passion fruit albedo during pulp and juice processing. The reduction of this environmental pollution potential and its use involves research such as this one, which aims to determine the bioactive compounds i
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::184696a40c45564fa4a7dd5692aafee7
https://doi.org/10.1590/fst.22222
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