Zobrazeno 1 - 10 of 76 pro vyhledávání: '"Thais Maria Ferreira de Souza Vieira"'
1
Akademický článek
Replacing synthetic antioxidants in food emulsions with microparticles from green acerola (Malpighia emarginata)
Autor: Bianca Ferraz Teixeira, Jessica Bomtorin Aranha, Thais Maria Ferreira de Souza Vieira
Publikováno v: Future Foods, Vol 5, Iss , Pp 100130- (2022)
Among natural extracts with antioxidant potential, acerola fruit is an important source of bioactive compounds. The goal of this work was to evaluate the antioxidant capacity of microencapsulated and lyophilized extracts of unripe acerola fruits prod
Externí odkaz: https://doaj.org/article/4709193571714831b557169d0340f1a9
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2
Akademický článek
Benefits of superfine grinding method on antioxidant and antifungal characteristic of Brazilian green propolis extract
Autor: Thalita Riquelme Augusto-Obara, Jacqueline de Oliveira, Eduardo Micotti da Gloria, Marta Helena Fillet Spoto, Karina Godoy, Thais Maria Ferreira de Souza Vieira, Erick Scheuermann
Publikováno v: Scientia Agricola, Vol 76, Iss 5, Pp 398-404 (2019)
ABSTRACT: Green propolis is found only in Brazil and due to its important biological characteristics, the food industry views it as a rich source of bioactive compounds. However, an extract must be produced for its application, which is difficult con
Externí odkaz: https://doaj.org/article/eefadd574c5f4093aede86f9376a0e07
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3
Akademický článek
In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction
Autor: Renata Iara Cavalaro, Richtier Gonçalves da Cruz, Sebastien Dupont, Juliana Maria Leite Nóbrega de Moura Bell, Thais Maria Ferreira de Souza Vieira
Publikováno v: Food Chemistry: X, Vol 4, Iss , Pp - (2019)
Green propolis presents a potential source of bioactive compounds, responsible for its antioxidant capacity. The effects of ethanol concentration, solid-solvent ratio, and extraction time were evaluated in regard to the total phenolic content (TPC) a
Externí odkaz: https://doaj.org/article/a31645452c754ae9a903e6490ef98bc0
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5
Early detection of lipid oxidation in infant milk formula by measuring free oxylipins-Comparison with hydroperoxide value and thiobarbituric acid reactive substance methods
Autor: Bianca, Ferraz Teixeira, Fernanda, Furlan Gonçalves Dias, Thais Maria, Ferreira de Souza Vieira, Ameer, Y Taha, Juliana Maria, Leite Nobrega de Moura Bell
Publikováno v: Journal of food science, vol 87, iss 12
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Infant milk formula was used as a model food to compare the sensitivity of thiobarbituric acid reactive substances (TBARS) and hydroperoxide methods to UPLC-MS/MS oxylipin analysis for detecting early lipid oxidation. Two different infant milk formul
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb030233b836f35a4eda23bc47addc6c
https://escholarship.org/uc/item/6c76q19j
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6
Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified
Autor: Ameer Y. Taha, Bianca Ferraz Teixeira, Juliana Maria Leite Nobrega de Moura Bell, Fernanda Furlan Gonçalves Dias, Thais Maria Ferreira de Souza Vieira
Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
The oxidation of polyunsaturated fatty acids produces bioactive primary oxidation products known as oxylipins. In many biological matrices, the majority of oxylipins are bound (i.e. esterified), and a relatively small proportion (
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b44346c65cb90ad187a73d7c0ea009a
https://doi.org/10.1111/1750-3841.15697
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7
Estabilidade oxidativa de óleos vegetais refinados: efeito do aquecimento por microondas
Autor: Thais Maria Ferreira de Souza Vieira
Publikováno v: Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP
O efeito do aquecimento por microondas sobre a estabilidade oxidativa de óleos refinados de canola, milho e soja foi determinado através de análises físicas (absortividade na faixa do espectro UV) e químicas (índice de peróxido e de acidez). A
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aef9ffd45120251d8883afae5cf495c6
https://doi.org/10.11606/d.11.1998.tde-20220208-042136
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9
Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties
Autor: Fabiana França, Rafaela Alves Frasceto, Erick Saldaña, Samara dos Santos Harada-Padermo, Miriam Mabel Selani, Thais Maria Ferreira de Souza Vieira, José M. Lorenzo
Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
The impact of salt reduction and addition of Umami Ingredient, obtained from shiitake stipes, on the physicochemical and technological properties of beef burgers was evaluated. Seven treatments were performed: one control (regular salt content) and s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5d75443f945853ba770acb7321decc8
https://linkinghub.elsevier.com/retrieve/pii/S0023643821018776
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10
Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels
Autor: Marilia Ieda da Silveira Folegatti Matsuura, Priscila Coutinho Miranda, Rosemar Antoniassi, Sidinéa Cordeiro de Freitas, Gleize Fiaes Ferreira, Thais Maria Ferreira de Souza Vieira
Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Food Science and Technology, Issue: ahead, Published: 06 AUG 2021
Food Science and Technology, Volume: 42, Article number: e69720, Published: 06 AUG 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (2021)
Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate the nutritional value of licuri kernels from the Ter
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::181f9672e7470732256138f90bc96a32
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1133679
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