Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Thatyane Vidal Fonteles"'
Autor:
Débora Samara Oliveira e Silva, Maria Irisdara Almeida Gomes, Lorena Maria Freire Sampaio, Ana Paula Dionísio, Adriano Lincoln Albuquerque Mattos, Aline Gonzaga Cunha, Luciana Siqueira Oliveira, Maria Izabel Gallão, Thatyane Vidal Fonteles, Sueli Rodrigues, Maria Raquel Alcântara de Miranda
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract This research aimed to characterize the syrup from Yacon (Smallanthus sonchifolius (Poepp.) H. Rob.) roots as a rich source of prebiotic fructooligosaccharide (FOS) and, thus, to formulate and characterize a gelatin-based coating enriched wi
Externí odkaz:
https://doaj.org/article/a0097909ff0145f49be1efca830cfc67
Autor:
Thatyane Vidal Fonteles, Antonia Yvina Silva dos Santos, Maria de Fátima Dantas Linhares, Thaiz Batista Azevedo Rangel Miguel, Emílio de Castro Miguel, Sueli Rodrigues
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100646- (2024)
This study investigated the effect of ultrasound-assisted fermentation on the metabolic responses of traditional and mango-flavored Kombucha fermentation. The results revealed significant differences in the sugar consumption kinetics of sonicated kom
Externí odkaz:
https://doaj.org/article/b4ab261120c44a2388e14011b97da13b
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100525- (2023)
The production of prebiotic fruit juices has been extensively investigated, mainly by the enzymatic route. However, studies involving agitated reactors and other important parameters are lacking. This work evaluated the effect of temperature and agit
Externí odkaz:
https://doaj.org/article/3e6da71aca4a4ff5a89d645960c14805
Autor:
Alessandra Pinheiro de Góes CARNEIRO, Thatyane Vidal FONTELES, Mayra Garcia Maia COSTA, Érica Milô de Freitas Felipe ROCHA, Maria do Carmo Passos RODRIGUES
Publikováno v:
Alimentos e Nutrição, Vol 22, Iss 2, Pp 259-264 (2011)
Este trabalho avaliou através de métodos sensoriais e instrumentais, parâmetros de textura de barras chocolate ao leite de três marcas comerciais. Os resultados apontaram que a dureza foi signifi cativamente (p
Externí odkaz:
https://doaj.org/article/927ab34843174f69bf472974b9968ffb
Autor:
Thatyane Vidal FONTELES, Genilton da Silva FAHEINA JÚNIOR, Simone Lopes do Rêgo OLIVEIRA, Maria do Carmo Passos RODRIGUES
Publikováno v:
Alimentos e Nutrição, Vol 21, Iss 3 (2010)
O objetivo deste estudo foi avaliar a aceitação do gosto doce e a intenção de consumo de açúcar refi nado orgânico e açúcar mascavo convencional como adoçantes de café frente ao açúcar refi nado convencional. Foram aplicados testes sen
Externí odkaz:
https://doaj.org/article/149c69492c2e4edaa0efdfae9d35f4c4
Autor:
Thatyane Vidal Fonteles
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UFCUniversidade Federal do CearáUFC.
Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico
FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico
CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior
A utilizaÃÃo de sucos de frutas
FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico
CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior
A utilizaÃÃo de sucos de frutas
Autor:
Ana Karoline Ferreira Leite, Thatyane Vidal Fonteles, Elenilson Godoy Alves Filho, Francisca Andrea da Silva Oliveira, Sueli Rodrigues
Publikováno v:
Food chemistry. 405
Orange juice containing oligosaccharides and dextran was assessed, after in vitro digestion, in a fermentative system with fecal microbiota from two donors (A and B) in anaerobiosis (37 °C/48 h). Microbiota analysis was performed using 16S rRNA sequ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3731e95aeddb72cffbb5dd25384b6683
https://pubmed.ncbi.nlm.nih.gov/36427454
https://pubmed.ncbi.nlm.nih.gov/36427454
Autor:
Dyana C. Lima, Thatyane Vidal Fonteles, Sueli Rodrigues, Nathan H. Noguera, Elenilson G. Alves Filho
Publikováno v:
Food and Bioprocess Technology. 14:1662-1672
The present study evaluated the influence of non-thermal technologies (ultrasound and ozone) on the content of the bioactive compounds, in vitro antioxidant capacity, and deteriorative enzymes (peroxidase and polyphenoloxidase) in fruit juices. Multi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2335217b02ead31aac1c2c601f2636f2
https://doi.org/10.1007/s11947-021-02663-6
https://doi.org/10.1007/s11947-021-02663-6
Autor:
Edy Sousa de Brito, Thatyane Vidal Fonteles, Sueli Rodrigues, Fabiano A.N. Fernandes, Brijesh K. Tiwari
Publikováno v:
Journal of Food Science and Technology. 57:2321-2328
Jabuticaba (Myrciaria cauliflora) is a dark berry, endemic to the south and central regions of South America, rich in anthocyanins and polyphenols. This study evaluated the ultrasound-assisted extraction of bioactive compounds from jabuticaba peel, d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5697ea3c9a0f86faaa4106bd38935ba8
https://doi.org/10.1007/s13197-020-04270-3
https://doi.org/10.1007/s13197-020-04270-3
Autor:
Marcello R. Silveira, Filomena Nazzaro, Sueli Rodrigues, Nathalia M. Coutinho, Thatyane Vidal Fonteles, Adriano G. Cruz, Jeremias Moraes, Marcia C. Silva, C. Senaka Ranadheera, Renata S.L. Raices, Mônica Q. Freitas, Maria Inês Bruno Tavares, Fabiano A.N. Fernandes, F.O. Borges, Leonardo M. Fernandes, Tatiana Colombo Pimentel, Roberto P.C. Neto
Publikováno v:
Food chemistry 278 (2019): 276–283. doi:10.1016/j.foodchem.2018.11.061
info:cnr-pdr/source/autori:Coutinho N.M.; Silveira M.R.; Fernandes L.M.; Moraes J.; Pimentel T.C.; Freitas M.Q.; Silva M.C.; Raices R.S.L.; Ranadheera C.S.; Borges F.O.; Neto R.P.C.; Tavares M.I.B.; Fernandes F.A.N.; Fonteles T.V.; Nazzaro F.; Rodrigues S.; Cruz A.G./titolo:Processing chocolate milk drink by low-pressure cold plasma technology/doi:10.1016%2Fj.foodchem.2018.11.061/rivista:Food chemistry/anno:2019/pagina_da:276/pagina_a:283/intervallo_pagine:276–283/volume:278
info:cnr-pdr/source/autori:Coutinho N.M.; Silveira M.R.; Fernandes L.M.; Moraes J.; Pimentel T.C.; Freitas M.Q.; Silva M.C.; Raices R.S.L.; Ranadheera C.S.; Borges F.O.; Neto R.P.C.; Tavares M.I.B.; Fernandes F.A.N.; Fonteles T.V.; Nazzaro F.; Rodrigues S.; Cruz A.G./titolo:Processing chocolate milk drink by low-pressure cold plasma technology/doi:10.1016%2Fj.foodchem.2018.11.061/rivista:Food chemistry/anno:2019/pagina_da:276/pagina_a:283/intervallo_pagine:276–283/volume:278
This study aimed to evaluate the effect of the process time (5, 10, and 15 min) and flow rate (10, 20, and 30 mL/min) of cold plasma technology on physio-chemical characteristics (pH), bioactive compounds (DPPD, Total Phenolic Compounds, ACE-inhibito
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::785594c424e1e112b147ab2466c6e0b0
https://doi.org/10.1016/j.foodchem.2018.11.061
https://doi.org/10.1016/j.foodchem.2018.11.061