Výsledky vyhledávání - "Stringheta PC"

Akademický článek

Roasted and Unroasted Cocoa Nibs: Bioactive Compounds Analysis and Application in Cereal Bars.

Autor: Souza MSDS; Department of Food Technology, Universidade Federal de Viçosa, Avenue Peter Henry Rolfs, s/n, Viçosa 36570-900, Brazil., Borges LLR; Department of Food Technology, Universidade Federal de Viçosa, Avenue Peter Henry Rolfs, s/n, Viçosa 36570-900, Brazil., Kobi HB; Department of Food Technology, Universidade Federal de Viçosa, Avenue Peter Henry Rolfs, s/n, Viçosa 36570-900, Brazil., Freitas VV; Department of Food Technology, Universidade Federal de Viçosa, Avenue Peter Henry Rolfs, s/n, Viçosa 36570-900, Brazil., Rigolon TCB; Department of Food Technology, Universidade Federal de Viçosa, Avenue Peter Henry Rolfs, s/n, Viçosa 36570-900, Brazil., Olegário LS; Department of Animal Production and Food Science, Universidad de Extremadura, 10003 Cáceres, Spain., Gutiérrez EA; Research Institute for Sustainable Development of de Ceja de Selva, Universidade Nacional Toribio Rodríguez de Mendoza do Amazonas, Chachapoyas 01001, Peru., Felix PHC; Department of Food Technology, Universidade Federal de Viçosa, Avenue Peter Henry Rolfs, s/n, Viçosa 36570-900, Brazil., Vidigal MCTR; Department of Food Technology, Universidade Federal de Viçosa, Avenue Peter Henry Rolfs, s/n, Viçosa 36570-900, Brazil., Stringheta PC; Department of Food Technology, Universidade Federal de Viçosa, Avenue Peter Henry Rolfs, s/n, Viçosa 36570-900, Brazil.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Nov 02; Vol. 13 (21). Date of Electronic Publication: 2024 Nov 02.

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Akademický článek

Fraud-proof methylcellulose-based fish freshness indicator: Reversibility in halochromic sensing of basic volatiles is tailored by ionic strength.

Autor: Silva RRA; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil. Electronic address: rafaelras@estudante.ufscar.br., de Freitas PAV; Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Valencia, Spain., de Oliveira TV; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Teixeira SC; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Rigolon TCB; Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Valencia, Spain., Stringheta PC; Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Valencia, Spain., Otoni CG; Graduate Program in Materials Science and Engineering (PPGCEM), Federal University of São Carlos (UFSCar), São Carlos, Brazil; Institute of Chemistry, University of Campinas (UNICAMP), Campinas, Brazil. Electronic address: cgotoni@unicamp.br., Soares NFF; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Oct; Vol. 277 (Pt 4), pp. 134486. Date of Electronic Publication: 2024 Aug 03.

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Akademický článek

Design, Optimization, and Modeling Study of Ultrasound-Assisted Extraction of Bioactive Compounds from Purple-Fleshed Sweet Potatoes.

Autor: Teixeira BA; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil.; Campus Piatã, Centro Universitário SENAI CIMATEC, Salvador 41650-010, BA, Brazil., Gutiérrez EA; Instituto de Investigación para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, AM, Peru., de Souza MSDS; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil., Rigolon TCB; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil., Martins E; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil., Pessoa FLP; Campus Piatã, Centro Universitário SENAI CIMATEC, Salvador 41650-010, BA, Brazil., Vidigal MCTR; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil., Stringheta PC; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570-900, MG, Brazil.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 May 12; Vol. 13 (10). Date of Electronic Publication: 2024 May 12.

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Akademický článek

Optimization of ultrasound-assisted extraction of sorghum phenolics and effect on the stability of 3-deoxyanthocyanins.

Autor: Santos PCS; Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil., Teixeira BA; Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil., Queiroz VAV; Embrapa Milho e Sorgo, Sete Lagoas, Minas Gerais, Brazil., Vidigal MCTR; Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil., Stringheta PC; Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil., de Barros FAR; Department of Food Technology, Federal University of Vicosa, Vicosa, MG, Brazil.

Publikováno v: Journal of food science [J Food Sci] 2023 Dec; Vol. 88 (12), pp. 5078-5092. Date of Electronic Publication: 2023 Nov 09.

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Akademický článek

Ultrasonic pre-treatment to enhance drying of potentially probiotic guava (Psidium guajava): Impact on drying kinetics, Lacticaseibacillus rhamnosus GG viability, and functional quality.

Autor: Gonçalves DJR; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Costa NA; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Amaral E Paiva MJD; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Oliveira VC; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Maia NMA; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Magalhães IS; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Borges LLR; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Stringheta PC; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Martins EMF; IF Sudeste MG, Campus Rio Pomba, MG, Brazil., Vieira ÉNR; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Rojas ML; Dirección de Investigación, Innovación y Responsabilidad Social, Universidad Privada del Norte, Trujillo, Peru., Leite Júnior BRC; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil. Electronic address: bruno.leitejr@ufv.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2023 Nov; Vol. 173 (Pt 2), pp. 113374. Date of Electronic Publication: 2023 Aug 11.

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