Zobrazeno 1 - 10 of 32 pro vyhledávání: '"Thais de Souza Rocha"'
1
Akademický článek
Bioactive Peptides from Corn (Zea mays L.) with the Potential to Decrease the Risk of Developing Non-Communicable Chronic Diseases: In Silico Evaluation
Autor: Caroline Cagnin, Bianca de Fátima Garcia, Thais de Souza Rocha, Sandra Helena Prudencio
Publikováno v: Biology, Vol 13, Iss 10, p 772 (2024)
Studies have shown that corn (Zea mays L.) proteins, mainly α-zein, have the potential to act on therapeutic targets related to non-communicable chronic diseases, such as high blood pressure and type 2 diabetes. Enzymatic hydrolysis of proteins pres
Externí odkaz: https://doaj.org/article/a447cc5e97984d59a7fd295b2b312aa2
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2
Akademický článek
Physicochemical Characterization of In Situ Annealed Starch and Its Application in a Fermented Dairy Beverage
Autor: Luma Sarai de Oliveira, Andres David Cordon Cardona, Pedro Henrique Freitas Cardines, Márcio de Barros, Adriana Aparecida Bosso Tomal, Thais de Souza Rocha
Publikováno v: Fermentation, Vol 10, Iss 6, p 321 (2024)
In this study, the aim was to modify the starches of three different sweet potato varieties—Rosada Uruguaiana (RU), Rosada Canadense (RC), and Ligeirinha (L)—through in situ annealing to increase the content of slowly digestible starch (SDS), whi
Externí odkaz: https://doaj.org/article/006001c2519f47ed88f2eab8ae909cce
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3
Akademický článek
Effect of lactic acid and UV irradiation on the cassava and corn starches
Autor: Célia Maria Landi Franco, Cristina Ogawa, Taís Rabachini, Thais de Souza Rocha, Marney Pascoli Cereda, Jay-lin Jane
Publikováno v: Brazilian Archives of Biology and Technology, Vol 53, Iss 2, Pp 443-454 (2010)
In this work, the effect of lactic acid and UV irradiation on the physicochemical and structural characteristics of cassava and corn starches was evaluated. Only the modified cassava starch presented baking expansion capacity. From RVA, reduction of
Externí odkaz: https://doaj.org/article/f328569ec5da4057b7276df8ff170429
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4
Akademický článek
QUEDAS: RISCO E FATORES ASSOCIADOS EM IDOSOS INSTITUCIONALIZADOS
Autor: Luciana de Araújo Reis, Thais de Souza Rocha, Stênio Fernando Pimentel Duarte
Publikováno v: Revista Baiana de Enfermagem, Vol 28, Iss 3 (2014)
Introdução: O envelhecimento é um processo natural, que provoca alterações fisiológicas em diversos sistemas do corpo. Objetivo: Avaliar o risco de quedas e fatores associados em idosos residentes em instituições de longa permanência na cida
Externí odkaz: https://doaj.org/article/3039f18682f24217bb5ecc312e803245
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7
Bioactive peptides from beans with the potential to decrease the risk of developing noncommunicable chronic diseases
Autor: Márcio de Barros, Bianca de Fátima Garcia, Thais de Souza Rocha
Publikováno v: Critical Reviews in Food Science and Nutrition. 61:2003-2021
Several studies have demonstrated that peptides obtained from the proteins of different bean species have the potential to act on therapeutic targets of noncommunicable chronic diseases or NCDs. However, peptides with great structural diversity can b
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93f7eefe9827a4b32929443ec3957244
https://doi.org/10.1080/10408398.2020.1768047
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8
Estudo da ação antioxidante da Farinha de Pinhão em Biscoitos tipo cookie / Study of the antioxidant action of pine kernel flour in cookie-type cookies
Autor: Márcio de Barros, Sandra Helena Prudencio, Everton Ribeiro, Thais de Souza Rocha, Isabela Marçal Borges
Publikováno v: Brazilian Journal of Health Review; Vol. 3 No. 6 (2020); 16166-16185
Brazilian Journal of Health Review; v. 3 n. 6 (2020); 16166-16185
Brazilian Journal of Health Review
Federação das Indústrias do Estado do Paraná (FIEP)
instacron:BJRH
INTRODUÇÃO: Devido a exploração indiscriminada a que vem sendo submetido, o pinheiro-do-paraná encontra-se sob ameaça de extinção. Sua semente, o pinhão, apresenta alto valor nutritivo, sendo rica em amido, cálcio, fósforo, ferro, vitamina
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce087bc84c1e1750477ef5c2b77ebc22
https://doi.org/10.34119/bjhrv3n6-043
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9
Micronutrient requirements and effects on cellular growth of acetic acid bacteria involved in vinegar production
Autor: Rodrigo José Gomes, Érico Casare Nizoli, Jéssica Barrionuevo Ressutte, Diego Galvan, Vitório dos Santos Júnior, Thais de Souza Rocha, Wilma Aparecida Spinosa, Guilherme Biz
Publikováno v: Food Science and Technology, Issue: ahead, Published: 09 JUL 2021
Food Science and Technology (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, Volume: 42, Article number: e05121, Published: 09 JUL 2021
This study aimed to verify the need for minerals and vitamins to increase the production of cell mass by acetic acid bacteria (AAB) isolated from the vinegar industry (086/06) and standard strain (Acetobacter aceti CCT 2565). Five minerals (Mo, B, Zn
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c95ba4b493340bace389229037b057c1
https://doi.org/10.1590/fst.05121
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