Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Valeria Aparecida Vieira Queiroz"'
Autor:
Lívia de Lacerda de Oliveira, Lícia Camargo de Orlandin, Lorena Andrade de Aguiar, Valeria Aparecida Vieira Queiroz, Renata Puppin Zandonadi, Raquel Braz Assunção Botelho, Lúcio Flávio de Alencar Figueiredo
Publikováno v:
Foods, Vol 11, Iss 19, p 3124 (2022)
Although whole grain (WG) sorghum is affordable and a healthier alternative to gluten-free pastas (GFPa), sorghum diversity requires evaluation for application in pasta. We aimed to develop GFPa using six sorghum hybrids. White commercial flour (WCF)
Externí odkaz:
https://doaj.org/article/71e60706043c4e6fa999da251dc2f6a3
Autor:
Priscila Marques Arbex, Maria Eliza de Castro Moreira, Renata Celi Lopes Toledo, Leandro de Morais Cardoso, Helena Maria Pinheiro-Sant'ana, Laércio dos Anjos Benjamin, Leandro Licursi, Carlos Wanderlei Piler Carvalho, Valeria Aparecida Vieira Queiroz, Hércia Stampini Duarte Martino
Publikováno v:
Journal of Functional Foods, Vol 42, Iss , Pp 346-355 (2018)
The aim was to determine the effect of extruded sorghum flour (ESF) on the adiposity and inflammation modulation in obese Wistar rats. Four experimental groups: normal control (AIN-93), obese control (HFD) and two tested groups (replacing 50% of cell
Externí odkaz:
https://doaj.org/article/186f1c10f3ee44c7bb171eb2c54c5528
Autor:
Thais Cristina Benatti Gallo, Valérie Beaumal, Bérénice Houinsou-Houssou, Michèle Viau, Lucie Ribourg-Birault, Hélène Sotin, Joëlle Bonicel, Adeline Boire, Valéria Aparecida Vieira Queiroz, Hamza Mameri, Sylvain Guyot, Alain Riaublanc, Vânia Regina Nicoletti, Claire Berton-Carabin
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100323- (2024)
Sorghum protein ingredients show promising applications, given that sorghum is a resilient grain with high protein content and bioactive components, such as tannins, in certain genotypes. This study aimed to investigate the production and characteriz
Externí odkaz:
https://doaj.org/article/5d5af9da366e4f01b4ea9dcb7f2de8cc
Autor:
Lucimar Aguiar da Silva, Vinícius Parzanini Brilhante de São José, Larissa Arruda Rodrigues, Pietra Vidal Cardoso do Prado, Renata Celi Lopes Toledo, Frederico Augusto Ribeiro de Barros, Andressa Moreira de Souza, Rosemar Antoniassi, Carlos Wanderlei Piler de Carvalho, Valéria Aparecida Vieira Queiroz, Karina Maria Olbrich dos Santos, Joseph Francis Pierre, Bárbara Pereira da Silva, Hércia Stampini Duarte Martino
Publikováno v:
Foods, Vol 13, Iss 19, p 3128 (2024)
(1) Background: This study aimed to evaluate the effect of an extruded whole-grain sorghum beverage containing L. paracasei on body composition, lipid profiles, and intestinal health in overweight and obese adults. (2) Methods: A chronic, single-blin
Externí odkaz:
https://doaj.org/article/a1a3a89c95c84af7a815f3394670b7bb
Autor:
Etiene Valéria Aguiar, Fernanda Garcia Santos, Valéria Aparecida Vieira Queiroz, Vanessa Dias Capriles
Publikováno v:
Foods, Vol 12, Iss 20, p 3790 (2023)
Due to the increasing interest in sorghum for human nutrition, recent literature reviews highlight its nutrient and bioactive contents, potential health benefits and its ‘gluten-free’ feature. Moreover, a current view of research advances on sorg
Externí odkaz:
https://doaj.org/article/823699859a0b40d8b251215e835ae4b9
Autor:
Joy Chinenye Mba, Laise Trindade Paes, Leonara Martins Viana, Ana Júlia Carmanini Ferreira, Valéria Aparecida Vieira Queiroz, Hércia Stampini Duarte Martino, Luciana Azevedo, Carlos Wanderlei Piler de Carvalho, Mária Herminia Ferrari Felisberto, Frederico Augusto Ribeiro de Barros
Publikováno v:
Foods, Vol 12, Iss 17, p 3261 (2023)
In recent years, there has been a growing demand for gluten-free and functional products, driven by consumer preferences for healthier and more diverse food choices. Therefore, there is a need to explore new ingredients that can be used as alternativ
Externí odkaz:
https://doaj.org/article/d40aaa8f2318411a9c895f563293eec9
Autor:
Meiry Ellen Ramos Chamone, Andressa Aparecida Santos Oliveira, Rafael Araújo Miguel, Valéria Aparecida Vieira Queiroz, Felipe Machado Trombete
Publikováno v:
Holos, Vol 6, Iss 0, Pp 1-14 (2020)
Esta pesquisa teve como objetivo obter um extrato lipídico rico em bixina, a partir de sementes de urucum e, avaliar a viabilidade de seu uso como corante natural na formulação de pipoca de micro-ondas. Sementes de urucum com 4,42 ± 0,32% de bixi
Externí odkaz:
https://doaj.org/article/2e9f1be8bd4a4330b95aa34605404ded
Autor:
Andressa Rodrigues de Sousa, Maria Eliza de Castro Moreira, Mariana Grancieri, Renata Celi Lopes Toledo, Fernanda de Oliveira Araújo, Hilário Cuquetto Mantovani, Valéria Aparecida Vieira Queiroz, Hercia Stampini Duarte Martino
Publikováno v:
Journal of Functional Foods, Vol 58, Iss , Pp 282-291 (2019)
The aim of this study was to investigate the effects of extruded sorghum flour (ESF) on rats fed with a high-fat diet (HFD) on gut microbiota modulation, inflammation, and oxidative stress. Male Wistar rats were fed a normal diet (AIN-93 M, n = 8), H
Externí odkaz:
https://doaj.org/article/5aadf4121254497a84dff6232e2db6b0
Autor:
Valéria Aparecida Vieira Queiroz, Vinícius Tadeu da Veiga Correia, Cícero Beserra de Menezes, Rafael de Araújo Miguel, Renata Regina Pereira da Conceição, Caroline Liboreiro Paiva, José Edson Fontes Figueiredo
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 55 (2021)
Abstract: The objective of this work was to evaluate the acceptability of gluten-free churros made either with tannin or tannin-free sorghum flour, as well as the retention of their phenolic compounds and antioxidant capacity retention after cooking
Externí odkaz:
https://doaj.org/article/78cd4132785044d789fcb10cd8acaf18
Autor:
Érica Aguiar Moraes, Rafaela da Silva Marineli, Sabrina Alves Lenquiste, Valéria Aparecida Vieira Queiroz, Rafael Ludemann Camargo, Patricia Cristine Borck, Everardo Magalhães Carneiro, Mário Roberto Maróstica Júnior
Publikováno v:
Journal of Functional Foods, Vol 45, Iss , Pp 530-540 (2018)
The effects of sorghum flour fractions (whole and decorticated flours and bran) were evaluated for oxidative stress and obesity parameters in diet-induced obese rats. Compared to high fat-fructose groups, sorghum flour fractions reduced liver fat and
Externí odkaz:
https://doaj.org/article/c9d4214376ef4e7599f82c91068a58a6