Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Vitor Augusto Dos Santos, Garcia"'
Autor:
Eduardo Galvão Leite das Chagas, Vitor Augusto dos Santos Garcia, Carla Alves Monaco Lourenço, Fernanda Maria Vanin, Cristiana Maria Pedroso Yoshida, Rosemary Aparecida de Carvalho
Publikováno v:
Foods, Vol 13, Iss 18, p 2916 (2024)
Food waste is a significant concern when it comes to food safety. It is a well-known fact that fruit and vegetable wastage is high worldwide; however, quantitative data, especially on such waste in the retail sector, are limited. Wasted vegetables ar
Externí odkaz:
https://doaj.org/article/a52593eaf18a499db6584687b153b376
Autor:
Karina Sayuri Ueda Flores, Igor Gabriel Silva Oliveira, Vinicius Nelson Barboza de Souza, Vitor Augusto dos Santos Garcia, Ângela Dulce Cavenaghi Altemio, Silvia Maria Martelli
Publikováno v:
Ciência e Agrotecnologia, Vol 47 (2023)
ABSTRACT Edible coating are commonly used as they minimize post-harvest losses and extend the shelf life of fruits. Therefore, in this study, analyzed the effect of edible coatings containing gibberellic acid (GA3) on the shelf life of tomatoes (Sola
Externí odkaz:
https://doaj.org/article/d70961d0a61d4354a9eba9f7d72f67c5
Autor:
Andrielly Rosa de Lima, Ana Claudia Santos da Rosa, Natália Stevanato, Djéssica Tatiane Raspe, Vitor Augusto dos Santos Garcia, Camila da Silva
Publikováno v:
UNINGÁ Review, Vol 38, Iss 1 (2023)
The present work aims to produce oral films (OFs) based on pre-gelatinized starch with incorporation of cinnamon essential oil (CEO). For this purpose, the effectiveness of ultrasound in incorporating the CEO into the filmogenic solution was evaluate
Externí odkaz:
https://doaj.org/article/ce792d59b4b6469c9f3b21bfce1b88dd
Autor:
Fernanda Maria Vanin, Rosemary Aparecida de Carvalho, Vitor Augusto Dos Santos Garcia, Cristiana Maria Pedroso Yoshida
Publikováno v:
Foods, Vol 12, Iss 22, p 4134 (2023)
A full ingredient or a portion of food utilized as food for specific therapeutic purposes is referred to as a functional food [...]
Externí odkaz:
https://doaj.org/article/384065a20417438cb5074df582213d18
Autor:
Thaís de Cássia Naitzel, Vitor Augusto dos Santos Garcia, Carla Alves Monaco Lourenço, Fernanda Maria Vanin, Cristiana Maria Pedroso Yoshida, Rosemary Aparecida de Carvalho
Publikováno v:
Foods, Vol 12, Iss 14, p 2745 (2023)
Paper is one of the packaging materials that presents a biodegradable character, being used in several areas; however, its barrier properties (gases and fat) and mechanics are reduced, which limits its application. Coating papers with synthetic polym
Externí odkaz:
https://doaj.org/article/10e9884d426044829f73c3d4be99b382
Autor:
Marcela Perozzi Tedesco, Carla Alves Monaco Lourenço, Vitor Augusto dos Santos Garcia, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 64 (2021)
Abstract The objective of this study was to evaluate the behavior of active compounds concentration present in the industrial by-product of acerola during drying using convective dehydration at 40, 50 and 60 °C. For this, flavones and flavonols, tot
Externí odkaz:
https://doaj.org/article/6d05181dde9b46a2b1269b6fa54ca54b
Autor:
Jackson Wesley Silva dos Santos, Vitor Augusto dos Santos Garcia, Anna Cecilia Venturini, Rosemary Aparecida de Carvalho, Classius Ferreira da Silva, Cristiana Maria Pedroso Yoshida
Publikováno v:
Foods, Vol 11, Iss 24, p 4037 (2022)
Synthetic polymer coatings impact the biodegradable behavior of cellulosic packaging material. The environmental consequences of food packaging disposal have increased consumer concern. The present study aimed to use natural polymer coatings incorpor
Externí odkaz:
https://doaj.org/article/79f6640448ea4dacbcff890d5b01f130
Autor:
Julio Colivet, Vitor Augusto dos Santos Garcia, Rodrigo Vinicius Lourenço, Cristiana Maria Pedroso Yoshida, Alessandra Lopes de Oliveira, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho
Publikováno v:
Foods, Vol 11, Iss 23, p 3803 (2022)
Starches are promising molecules in the production of edible films. However, the hydrophilic nature of these materials is among the main limitations of packaging based on natural polymers. An underexplored alternative is the incorporation of emulsion
Externí odkaz:
https://doaj.org/article/71b8d10cb2334f5dac5a684ac6a25166
Autor:
Fernanda Dias Silva, Vitor Augusto dos Santos Garcia, Fernanda Maria Vanin, Cristiana Maria Pedroso Yoshida, Rosemary Aparecida de Carvalho
Publikováno v:
Food Science and Engineering. :103-115
Tomatoes are one of the most consumed vegetables in the world, and the waste from their processing is mainly discarded. Tomato byproducts can be used in different ways, and the seed, the peel, or both can be incorporated into the process. In most stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd6b6a036f467a6ed2a53d4abcf1ba97
https://doi.org/10.37256/fse.4120231566
https://doi.org/10.37256/fse.4120231566
Autor:
Vitor Augusto dos Santos Garcia, Josiane Gonçalves Borges, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho
Publikováno v:
Brazilian Journal of Food Technology, Vol 23 (2020)
Abstract Acerola and camu-camu fruits possess high vitamin C content. However, since these fruits are little consumed in their fresh form, it is important to consider that vitamin C can be oxidized depending on storage conditions. Thus, this study ai
Externí odkaz:
https://doaj.org/article/c3a2a086f2af4f6f920ebf39d6c5ec29