Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Vera Lúcia Valente-Mesquita"'
Autor:
Anna Paola Trindade Rocha Pierucci, Cristiana Pedrosa, Paola D. D. S. Maia, Christiane Queiroz, Victor Paulo F. da Silva, Diego dos Santos Baião, Vera Lúcia Valente-Mesquita, Verônica Calado
Publikováno v:
Food and Bioprocess Technology. 12:2107-2119
The cashew apple (Anacardium occidentale L.) is rich in antioxidants such as ascorbic acid, carotenoids, and phenolic compounds, in addition to the macronutrients. In recent years, there has been a growing demand of “easy to prepare” fruit produc
Autor:
Maria Lúcia Mendes Lopes, Eliane Fialho, Antonio Jorge Ribeiro da Silva, Christiane Queiroz, Vera Lúcia Valente-Mesquita
Publikováno v:
Journal of Food Processing and Preservation. 45
Autor:
Eliane Fialho, Marco Antônio Lemos Miguel, Maria Lúcia Mendes Lopes, Vera Lúcia Valente-Mesquita
Publikováno v:
International Journal of Food Science & Technology. 51:1696-1702
Summary Grape juices made using small-scale production techniques are widely consumed. The extraction procedures employed to produce them, however, can affect bioactive compounds and antioxidant activity in the final product. In this study, juices pr
Autor:
Maria Lúcia Mendes Lopes, Maria Eliza Assis dos Passos, Maria Teresa Bertoldo Pacheco, Carolina Ferraz Figueiredo Moreira, Iracema Takase, Vera Lúcia Valente-Mesquita
Publikováno v:
Food Science and Technology, Vol 33, Iss 2, Pp 323-331 (2013)
Food Science and Technology, Volume: 33, Issue: 2, Pages: 323-331, Published: 17 MAY 2013
Food Science and Technology v.33 n.2 2013
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 33, Issue: 2, Pages: 323-331, Published: 17 MAY 2013
Food Science and Technology v.33 n.2 2013
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
The aim of this study was to analyze the proximate and mineral composition of 21 types of biscuits. All biscuits showed high fat contents, significantly different (P < 0.05) from those described on the labels, except for three brands. Insoluble fiber
Autor:
Eliane Fialho, Vera Lúcia Valente-Mesquita, Antonio Jorge Ribeiro da Silva, Christiane Queiroz, Maria Lúcia Mendes Lopes
Publikováno v:
Food Chemistry. 125:128-132
This study describes the extraction and characterisation of cashew apple polyphenol oxidase (PPO) and the effect of wounding on cashew apple phenolic acid composition, PPO activity and fruit browning. Purification factor was 59 at 95% (NH4)2SO4 satur
Autor:
Eliane Fialho, Flávia Conde Lavinas, Carolina Ferraz Figueiredo Moreira, Maria Lúcia Mendes Lopes, Christiane Queiroz, Vera Lúcia Valente-Mesquita
Publikováno v:
High Pressure Research. 30:507-513
The cashew apple is native to Brazil, but there is insufficient information regarding the nutritional properties of this fruit. The objective of this study was to evaluate the impact of high pressure processing (HPP) at room temperature (25 °C) on p
Autor:
Antonio Alberto Ribeiro Fernandes, Ana Cristina Nascimento Chiaradia, Patricia Machado Bueno Fernandes, Maria Lúcia Mendes Lopes, Vera Lúcia Valente Mesquita
Publikováno v:
Annals of the New York Academy of Sciences. 1189:6-15
Interest in the nonthermal method of high hydrostatic pressure (HHP) for food preservation has increased recently due to the possibility of inactivating microorganisms and enzymes while maintaining product sensorial and nutritional properties. This w
Autor:
Christiane de Queiroz Pereira, Flávia Conde Lavinas, Maria Lúcia Mendes Lopes, Vera Lúcia Valente-Mesquita
Publikováno v:
Food Science and Technology, Vol 28, Pp 266-270 (2008)
Commercial cashew apple juice is widely accepted in the Brazilian market. Cashew apple has high content of ascorbic acid, an important nutrient to human beings. Ascorbic acid content in food can be affected by processing and storage conditions. Comme
Publikováno v:
Food Reviews International. 24:361-375
Polyphenol oxidase, a copper-containing metalloprotein, catalyzes the oxidation of phenolic compounds to quinones, which produce brown pigments in wounded tissues. This enzymatic mechanism causes post harvest losses and mainly affects tropical fruits
Autor:
Flávia Conde Lavinas, Natália Correa de Almeida, Marco Antonio Lemos Miguel, Maria Lúcia Mendes Lopes, Vera Lúcia Valente-Mesquita
Publikováno v:
Food Science and Technology, Vol 26, Iss 4, Pp 875-883 (2006)
O caju, rico em nutrientes, apresenta alta perecibilidade. Este trabalho teve como objetivo avaliar a estabilidade química, físico-química e microbiológica do suco de caju in natura mantido em temperatura ambiente por 24 h, estocado sob refrigera