Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Tatiane Mayumi Ueta"'
Autor:
Amanda Rejane Alves de Ávila, Lívia Dias de Queirós, Danielle Branta Lopes, Clara Guido Barin, Tatiane Mayumi Ueta, Ana Lúcia Tasca Gois Ruiz, Gabriela Alves Macedo, Juliana Alves Macedo
Publikováno v:
Journal of Functional Foods, Vol 48, Iss , Pp 117-124 (2018)
Soy isoflavones have been associated with several beneficial effects to human health including estrogenic action. Due to the risks associated with pharmaceutical hormone replacement therapy, soy extracts rich in isoflavones and metabolites appear as
Externí odkaz:
https://doaj.org/article/9c9b5c04867648bc87dc744a70dd7fd2
Autor:
Tatiane Mayumi Ueta, Amanda Rejane Alves de Ávila, Juliana Alves Macedo, Gabriela Alves Macedo, Lívia Dias de Queirós
Publikováno v:
Journal of food biochemistry. 43(7)
The present study aimed to investigate, in in vitro assays, the antilipogenic and antiinflammatory potential as well as the antioxidant capacity of biotransformed soymilk by tannase and β-glycosidase enzymes. The results showed a significant enhance
Publikováno v:
Anais do Congresso de Iniciação Científica da Unicamp.
Autor:
Paula Speranza, Gabriela Alves Macedo, Tatiane Mayumi Ueta, Andrea de Oliveira Falcão, Juliana Alves Macedo, Isabela Mateus Martins
Publikováno v:
Food Technology and Biotechnology. 55
Enzymatic interesterification is used to manipulate oil and fat in order to obtain improved restructured lipids with desired technological properties. However, with raw materials containing significant amounts of bioactive compounds, the influence of
Autor:
Mário Roberto Maróstica Júnior, Tatiane Mayumi Ueta, Kemilla Sarmento Rebelo, Cinthia Baú Betim Cazarin
Publikováno v:
Anais do Congresso de Iniciação Científica da Unicamp.
Publikováno v:
Anais do Congresso de Iniciação Científica da Unicamp.