High-Protein bar Supplemented with Chia Seed Improves Lipidemic Parameters in Wistar Rats

Autor: Veggi, Natalie, Faria, Wanessa Costa Silva, Ávila, Eudes Thiago, Lima, Thiago de Rosa, Almeida, Paula Caroline, Simoni, Talita, Navalta, James Wilfred, Voltarelli, Fabrício Azevedo, Converti, Attilio, Barros, Wander Miguel

Publikováno v: International Journal of Advanced Engineering Research and Science. 9:152-163

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c43672c57d9ecf3f814c780a88d0a0fa
https://doi.org/10.22161/ijaers.91.19

Effect of solid-liquid extraction on the bioactive content and reducing capacity of the green coffee fruit

Autor: Wanessa Costa Silva Faria, Neura Bragagnolo, Edemilson Cardoso da Conceição, Wander Miguel de Barros, Fabiane C. Petry, Waldenia de Melo Moura

Publikováno v: Separation Science and Technology. 56:1211-1224

The extraction of bioactive compounds from fruits of green coffee (Coffea canephora) was performed using solid-liquid percolation process and hydroethanolic solvent, by way of a 22 central composit...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c81638a71571632664febf774146d11b
https://doi.org/10.1080/01496395.2020.1774607

Development of cereal bar with baru almonds and pineaplle peels

Autor: Nágela Farias Magave Picanço Siqueira, Wander Miguel de Barros, Mayra Fernanda de Sousa Campos, Luciano Carlos de Arruda, Wanessa Costa Silva Faria

Publikováno v: Research, Society and Development; Vol. 10 No. 5; e21610514684
Research, Society and Development; Vol. 10 Núm. 5; e21610514684
Research, Society and Development; v. 10 n. 5; e21610514684
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Cereal bars have gained constantly growing interests because of their nutritional quality and practicality in consumption. To meet the increasing market needs, their formulation strategies are evolving with each passing day. Therefore, the present st

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b026a954fc5b0c1cf9bce69863603707
https://rsdjournal.org/index.php/rsd/article/view/14684

Acute and subacute oral toxicity assessment of dry encapsulated and non-encapsulated green coffee fruit extracts

Autor: Attilio Converti, Edemilson da Conceiç~ao Cardoso, Nair Honda Kawashita, Waldenia de Melo Moura, Natalie Veggi, Neura Bragagnolo, Wanessa Costa Silva Faria, Wander Miguel de Barros, Suélem Aparecida de França Lemes, Alessandra Almeida da Silva

Publikováno v: Journal of food and drug analysis. 28(2)

The coffee fruit is a high source of bioactive compounds such as phenolic acids and methylxanthines, comprising chlorogenic acids and caffeine, respectively. Extract from this matrix may be used as supplement or active ingredient of functional foods,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f67a77762fb4c8a6cf8804cab71cd9ed
https://pubmed.ncbi.nlm.nih.gov/35696115

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