Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Weysser Felipe Cândido, de Souza"'
Autor:
Anely Maciel de Melo, Rafaela Cristina Turola Barbi, Francisco Lucas Chaves Almeida, Weysser Felipe Cândido de Souza, Atacy Maciel de Melo Cavalcante, Hugo Junior Barboza de Souza, Diego Alvarenga Botrel, Soraia Vilela Borges, Roberto Germano Costa, Max Rocha Quirino, Solange de Sousa
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 3, Pp 386-395 (2022)
Research background. Lemongrass (Cymbopogon flexuosus) essential oil exhibits antimicrobial and antioxidant properties due to the presence of α-citral and β-citral. Essential oils are susceptible to volatilization and oxidation when applied to food
Externí odkaz:
https://doaj.org/article/33486e1b81e94b709c62ee78f575e678
Autor:
Weysser Felipe Cândido de Souza, Isabela Pereira, Fernando Azevedo de Lucena, Laesio Pereira Martins, Roselayne Ferro Furtado, Ruann Janser Soares de Castro, Hélia Harumi Sato
Publikováno v:
Process Biochemistry. 114:52-58
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ba2b3202bf9c38b8223e7b9a01f8bdf
https://doi.org/10.1016/j.procbio.2022.01.015
https://doi.org/10.1016/j.procbio.2022.01.015
Autor:
Ruann Janser Soares de Castro, Cybelle Pereira de Oliveira, Laesio Pereira Martins, Max Rocha Quirino, Fernando Azevedo de Lucena, Weysser Felipe Cândido de Souza
Publikováno v:
Journal of Food Science. 86:4637-4649
The genus Psidium comprises several native Brazilian plants, such as the araçá and guava trees. They are interesting sources of essential oils (EOs) that can be used as natural preservatives in foods due to their bioactive properties. This work aim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d206042d3623ef771e484ed3d8130ab5
https://doi.org/10.1111/1750-3841.15889
https://doi.org/10.1111/1750-3841.15889
Autor:
Weysser Felipe Cândido de Souza, Karen Linelle de Oliveira Santos, Plínio Ribeiro Rodrigues, Roniérik Pioli Vieira, Ruann Janser Soares de Castro, Hélia Harumi Sato
Publikováno v:
Food research international (Ottawa, Ont.). 162
Isomaltulose (IM) is a non-cariogenic sugar and substitute for sucrose that has been widely used in candies and soft drinks. This sugar is obtained from sucrose through enzymatic conversion, catalyzed by microbial glucosyltransferases. In this study,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9bec04f754237e3a64577ccf1ed80bca
https://pubmed.ncbi.nlm.nih.gov/36461264
https://pubmed.ncbi.nlm.nih.gov/36461264
Autor:
Carlos Roberto Marinho da Silva Filho, Weysser Felipe Cândido de Souza, Jerônimo Galdino dos Santos, Elisândra Costa Almeida
Publikováno v:
Revista Brasileira de Agrotecnologia. 11:170-178
O processamento mínimo é um conjunto de operações que elimina partes não comumente consumidas, como cascas, talos e sementes. São produtos reduzidos a porções menores por meio do corte, prontos para consumo imediato e que apresentam todas as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b6084f39e5ddab16612e1fd53dab915
https://doi.org/10.18378/rebagro.v12i2.8731
https://doi.org/10.18378/rebagro.v12i2.8731
Autor:
Hyago Costa Sousa, Nathan José Pereira da Silva, Emmanuel Moreira Pereira, Carlos Roberto Marinho da Silva Filho, Weysser Felipe Cândido de Souza
Publikováno v:
Revista Verde de Agroecologia e Desenvolvimento Sustentável, Vol 11, Iss 3 (2016)
Objetivou-se descrever o processo de secagem do eixo central de jaca por modelos matemáticos e determinar qual modelo matemático apresentou os melhores ajustes para as características avaliadas. Foi estudado a secagem do eixo central de jaca em es
Externí odkaz:
https://doaj.org/article/245d97104bc34deb9d67aad7d47082a1
Autor:
Anely Maciel de Melo, Rafaela Cristina Turola Barbi, Francisco Lucas Chaves Almeida, Weysser Felipe Cândido de Souza, Atacy Maciel de Melo Cavalcante, Hugo Junior Barboza de Souza, Diego Alvarenga Botrel, Soraia Vilela Borges, Roberto Germano Costa, Max Rocha Quirino, Solange de Sousa
Publikováno v:
Food Technology and Biotechnology
Volume 60
Issue 3
Volume 60
Issue 3
Research background. Lemongrass (Cymbopogon flexuosus) essential oil exhibits antimicrobial and antioxidant properties due to the presence of α-citral and β-citral. Essential oils are susceptible to volatilization and oxidation when applied to food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30c338fe1e9b3d659591b83c85b2f919
https://hrcak.srce.hr/284693
https://hrcak.srce.hr/284693
Autor:
Francisco Tadeu Dantas de Lima, Laesio Pereira Martins, Belísia Lúcia Moreira Diniz Toscano, Eliane de Sousa Costa, Weysser Felipe Cândido de Souza, Fernando Azevedo de Lucena, Josinaldo Florêncio da Silva Filho, Solange de Sousa
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 47:102566
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e4da5a536f5b94d20e29eab33b2c5b5
https://doi.org/10.1016/j.bcab.2022.102566
https://doi.org/10.1016/j.bcab.2022.102566
Publikováno v:
Bioprocess and biosystems engineering. 45(6)
Isomaltulose is a potential substitute for sucrose, with a high stability and prebiotic potential, for wide use in candies and soft drinks. This sugar is obtained from sucrose through enzymatic conversion using microbial glucosyltransferases. This wo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77f26ae0ba3bc6272d2bb79c6fef74a8
https://pubmed.ncbi.nlm.nih.gov/35305152
https://pubmed.ncbi.nlm.nih.gov/35305152
Autor:
Weysser Felipe Cândido de Souza, Francisco Lucas Chaves Almeida, Ruann Janser Soares de Castro, Hélia Harumi Sato
Publikováno v:
Food research international (Ottawa, Ont.). 155
Consumers are concerned with the amount of sucrose added to foods and its effects on human health. One way to reduce this concern is through the consumption of sucrose substitutes, such as isomaltulose. Isomaltulose is an alternative sugar that shoul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a80c2cc3c8bad34deed42272f4c914b
https://pubmed.ncbi.nlm.nih.gov/35400439
https://pubmed.ncbi.nlm.nih.gov/35400439