Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Thaysa Fernandes Moya Moreira"'
Publikováno v:
Current Pharmaceutical Design. 29:824-836
Abstract: Fish protein hydrolysates (FPHs) can be obtained from substrates such as fish muscle, skin, and wastes and assign value to these fish by-products. Proteolytic enzymes catalyze the hydrolysis of these fish substrates' peptide bonds resulting
Autor:
Regiane Ramalho, Nathália Aparecida Andrade de Souza, Thaysa Fernandes Moya Moreira, Anielle De Oliveira, Hugo Felix Perini, Márcia Cristina Furlaneto, Fernanda Vitória Leimann, Luciana Furlaneto-Maia
Publikováno v:
Journal of Food Science and Technology. 60:262-271
Autor:
Michely Bião Quichaba, Thaysa Fernandes Moya Moreira, Anielle de Oliveira, Amarilis Santos de Carvalho, Jéssica Lima de Menezes, Odinei Hess Gonçalves, Benício Alves de Abreu Filho, Fernanda Vitória Leimann
Publikováno v:
Journal of Food Science and Technology. 60:581-589
Autor:
Regiane, Ramalho, Nathália Aparecida Andrade, de Souza, Thaysa Fernandes Moya, Moreira, Anielle, De Oliveira, Hugo Felix, Perini, Márcia Cristina, Furlaneto, Fernanda Vitória, Leimann, Luciana, Furlaneto-Maia
Publikováno v:
Journal of food science and technology. 60(1)
This study focused on the microencapsulation of enterocin from
Autor:
Marcela de Souza Zangirolami, Thaysa Fernandes Moya Moreira, Fernanda Vitória Leimann, Patrícia Valderrama, Paulo Henrique Março
Publikováno v:
Food Control. 143:109290
Autor:
Anielle de Oliveira, Thaysa Fernandes Moya Moreira, Ana Luisa Silva Pepinelli, Luis Gustavo Medice Arabel Costa, Tamires Barlati Vieira da Silva, Aline Coqueiro, Renata Hernandez Barros Fuchs, Maria Inês Dias, Isabel C.F.R. Ferreira, Lillian Barros, Odinei Hess Gonçalves, Lívia Bracht, Fernanda Vitória Leimann
Pinhão residues have a wide range of bioactive compounds and encapsulation can be one of the alternatives to increase their bioavailability. Thus, this work aimed to apply pinhão extract, pure and encapsulated by solid dispersion, in the formulatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e69fe489deb1590a7772a57e95b3b3a
http://hdl.handle.net/10198/25681
http://hdl.handle.net/10198/25681
Autor:
Thaysa Fernandes Moya Moreira, Rafael Porto Ineu, Fernanda Vitória Leimann, Odinei Hess Gonçalves, Lívia Bracht, Anielle de Oliveira
Publikováno v:
Current Pharmaceutical Design. 26:3847-3861
The low water solubility and low bioavailability of natural bioactive substances such as polyphenols and flavonoids, either in pure form or extracts, are a major concern in the pharmaceutical field and even on the food development sector. Although en
Autor:
Patrícia Valderrama, Thaysa Fernandes Moya Moreira, Fernanda Vitória Leimann, Marianne Ayumi Shirai, Isabel C.F.R. Ferreira, Anielle de Oliveira, Lyssa Setsuko Sakanaka, Lillian Barros, Luana Gabrielle Correa, Tamires Barlati Vieira da Silva, Maria Inês Dias, Karen Cristine de Souza
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
One of the traditional residues obtained from pinhão seeds (Araucaria angustifolia (Bertol.) Kuntze) consists of an aqueous extract produced from the cooking process, which presents a significant concentration of phenolic compounds with antioxidant
Autor:
Anielle, de Oliveira, Thaysa Fernandes Moya, Moreira, Ana Luisa Silva, Pepinelli, Luis Gustavo Médice Arabel, Costa, Luana Eloísa, Leal, Tamires Barlati Vieira, da Silva, Odinei Hess, Gonçalves, Rafael, Porto Ineu, Maria Inês, Dias, Lillian, Barros, Rui M V, Abreu, Isabel C F R, Ferreira, Lívia, Bracht, Fernanda Vitória, Leimann
Publikováno v:
Foodfunction. 12(20)
The objective of this work was to determine the potential bioactive properties of extracts from bio-residues of
Autor:
Adriele Rodrigues dos Santos, Adriana Aparecida Droval, Fernanda Vitória Leimann, Regiane da Silva Gonzalez, Thaysa Fernandes Moya Moreira, Anielle de Oliveira, Tamires Barlati Vieira da Silva, Odinei Hess Gonçalves
Publikováno v:
LWT. 103:69-77
Lactic and acetic acids are applied as sanitising agents in meat processing since they present a low cost and are classified as Generally Regarded as Safe. However, solid antimicrobial agents are in demand by the industry since they may be easily han