Search Results - "Afonso, Mota Ramos"

Decontamination by ultrasound application in fresh fruits and vegetables by São José, Jackline Freitas Brilhante de, Andrade, Nélio José de, Ramos, Afonso Mota, Vanetti, Maria Cristina Dantas, Stringheta, Paulo César, Chaves, José Benício Paes

“…Changes in consumer eating habits, health concerns, and convenient and practical foods have led to an increased demand for fruit and vegetable products. Food…”
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Ultrasound assisted enzymatic hydrolysis of sucrose catalyzed by invertase: Investigation on substrate, enzyme and kinetics parameters by Soares, Ariana de Souza, Augusto, Pedro Esteves Duarte, Leite Júnior, Bruno Ricardo de Castro, Nogueira, Camila Archette, Vieira, Érica Nascif Rufino, de Barros, Frederico Augusto Ribeiro, Stringheta, Paulo Cesar, Ramos, Afonso Mota

“…This work studied the ultrasound technology as an alternative to enhance the reaction of sucrose inversion. To achieve it, the effect of ultrasound processing…”
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Products of vegetable origin: A new alternative for the consumption of probiotic bacteria by Martins, Eliane M. Furtado, Ramos, Afonso Mota, Vanzela, Ellen Silva Lago, Stringheta, Paulo César, de Oliveira Pinto, Cláudia Lúcia, Martins, José Manoel

“…Consumers are more aware and concerned about their lifestyle than ever before. This has increased demand for foods that promote health and wellness, such as…”
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BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity by Maria de Carvalho Tavares, Iasnaia, Bonatto Machado de Castilhos, Maurício, Aparecida Mauro, Maria, Mota Ramos, Afonso, Teodoro de Souza, Reginaldo, Gómez-Alonso, Sergio, Gomes, Eleni, Da-Silva, Roberto, Hermosín-Gutiérrez, Isidro, Silva Lago-Vanzela, Ellen

“…The BRS Violeta grape presents pulp and skin with high content of phenolic compounds (PCs) and intense purplish color. It was used as raw material for the…”
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Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W by de Almeida Paula, Daniele, Mota Ramos, Afonso, Basílio de Oliveira, Eduardo, Maurício Furtado Martins, Eliane, Augusto Ribeiro de Barros, Frederico, Cristina Teixeira Ribeiro Vidigal, Márcia, de Almeida Costa, Nataly, Tatagiba da Rocha, Carolina

“…This study investigated the potential of guar gum and a double emulsion to increase the thermal stability of anthocyanins. The effect of different guar gum…”
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Optimization of pectin extraction from Ubá mango peel through surface response methodology by do Nascimento Oliveira, Anderson, de Almeida Paula, Daniele, Basílio de Oliveira, Eduardo, Henriques Saraiva, Sérgio, Stringheta, Paulo César, Mota Ramos, Afonso

“…A central composite design was used to determine effects of pH (1.16–2.84), extraction temperature (63–97°C) and time (35–85min) on the yield, degree of degree…”
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Encapsulation of carotenoid extracts from pequi (Caryocar brasiliense Camb) by emulsification (O/W) and foam-mat drying by Pinto, Marcos Roberto Moacir Ribeiro, Paula, Daniele de Almeida, Alves, Aline Inácio, Rodrigues, Marcela Zonta, Vieira, Érica Nascif Rufino, Fontes, Edimar Aparecida Filomeno, Ramos, Afonso Mota

“…The pequi (Caryocar brasiliense Camb.) is a typical fruit from Brazilian Cerrado and widely used by the local population. The objective of this work was to…”
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Inactivation of Salmonella Enteritidis on cherry tomatoes by ultrasound, lactic acid, detergent, and silver nanoparticles by de São José, Jackline Freitas Brilhante, Ramos, Afonso Mota, Vanetti, Maria Cristina Dantas, de Andrade, Nélio José

“…Ultrasound (US) combined with chemical agents could represent an effective method for decontaminating fruits and vegetables. This study aimed to evaluate the…”
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Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli by de Oliveira, Patrícia Martins, Leite Júnior, Bruno Ricardo de Castro, Martins, Eliane Maurício Furtado, Martins, Maurilio Lopes, Vieira, Érica Nascif Rufino, de Barros, Frederico Augusto Ribeiro, Cristianini, Marcelo, de Almeida Costa, Nataly, Ramos, Afonso Mota

“…This study evaluated the pH, acidity, soluble solids, color, dietary fiber, sensory acceptance and the viability of Lactobacillus rhamnosus , Lactobacillus…”
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Pro-Apoptotic Activities of Polyphenolics From Açai (Euterpe oleracea Martius) in Human SW-480 Colon Cancer Cells by Dias, Manoela Maciel dos Santos, Noratto, Giuliana, Martino, Hercia Stampini Duarte, Arbizu, Shirley, Peluzio, Maria do Carmo Gouveia, Talcott, Stephen, Ramos, Afonso Mota, Mertens-Talcott, Susanne U

“…This study aimed to evaluate the cell growth inhibition activity of açai (Euterpe oleracea Mart.) polyphenolic extract against colon cancer HT-29 and SW-480…”
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Double emulsions (W/O/W): physical characteristics and perceived intensity of salty taste by Paula, Daniele de Almeida, Oliveira, Eduardo Basílio, Carvalho Teixeira, Alvaro Vianna Novaes, Soares, Ariana de Souza, Ramos, Afonso Mota

“…Summary This study addressed the correlation between physical characteristics of double emulsions and sensory perception, as the microstructure of these…”
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Gamma radiation and pasteurization on anthocyanin stability and antioxidant capacity of jussara pulp (Euterpe edulis) during storage by Rocha, Carolina Tatagiba da, Silva, Evelyn Campos Paiva da, Stringheta, Paulo César, Paula, Daniele de Almeida, Fernandes, Sergio Antônio, Pinto, Marcos Roberto Moacir Ribeiro, Ramos, Afonso Mota

“…The effects of gamma irradiation and pasteurization on the stability of anthocyanins and antioxidant capacity during storage of jussara pulp were investigated…”
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Vacuum impregnation of chitosan‐based edible coating in minimally processed pumpkin by Soares, Ariana de Souza, Ramos, Afonso Mota, Vieira, Érica Nascif Rufino, Vanzela, Ellen Silva Lago, Oliveira, Patrícia Martins, Paula, Daniele de Almeida

“…Summary The goal of this research was to evaluate the use of vacuum impregnation (VI) and soaking techniques (ST) in the application of edible coatings of…”
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Phenolic composition of jussara (Euterpe edulisMartius) from Minas Gerais and Espírito Santo, Brazil, determined by high performance liquid chromatography coupled to diode array detection and electrospray ionization tandem mass spectrometry (HPLC-DAD-ESI-MS) by Dadalto, Carolina Tatagiba da Rocha, Hermosín-Gutiérrez, Isidro, Pérez-Navarro, José, Ojeda-Amador, Rosa Maria, Gómez-Alonso, Sergio, Stringheta, Paulo César, Paula, Daniele de Almeida, Pinto, Marcos Roberto Moacir Ribeiro, Ramos, Afonso Mota

“…This research assessed the phenolic composition of Jussara pulp from the Brazilian states of Minas Gerais (MG) and Espírito Santo (ES) using HPLC-DAD-MS/MS…”
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GAB model and the thermodynamic properties of moisture sorption in soursop fruit powder by Baptestini, Fernanda Machado, Corrêa, Paulo Cesar, Ramos, Afonso Mota, Junqueira, Mateus da Silva, Zaidan, Iasmine Ramos

“…ABSTRACT The aim of this study was to model and determine the thermodynamic properties of moisture sorption in soursop fruit powder. The isotherms were…”
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Rheological Properties of Aqueous Dispersions of Xanthan Gum Containing Different Chloride Salts Are Impacted by both Sizes and Net Electric Charges of the Cations by Galván, Zoila Rosa Nieto, Soares, Lucas de Souza, Medeiros, Eber Antonio Alves, Soares, Nilda de Fátima Ferreira, Ramos, Afonso Mota, Coimbra, Jane Sélia dos Reis, de Oliveira, Eduardo Basílio

“…Xanthan gum (XG) is one of the most effective thickener agents used worldwide. In foods products, one of the factors affecting its physical properties is the…”
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Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications by Soares, Ariana de Souza, Junior, Bruno Ricardo de Castro Leite, Augusto, Pedro Esteves Duarte, Nogueira, Camila Archette, Ramos, Afonso Mota

“…This study evaluated the effect of ultrasound processing as a pre-treatment of amyloglucosidase on the enzymatic activity and stability. The activity was…”
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Kinetics of Peroxidase Inactivation in Carrot Juice Treated with Pulsed Electric Fields by Quintão-Teixeira, Luciano José, Soliva-Fortuny, Robert, Mota Ramos, Afonso, Martín-Belloso, Olga

“…Peroxidase activity accounts for quality losses in many plant‐based foods. The paper provides insight into the inactivation kinetics of peroxidase (POD) in…”
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Comparative study on antioxidant properties of carrot juice stabilised by high-intensity pulsed electric fields or heat treatments by Quitão-Teixeira, Luciano José, Odriozola-Serrano, Isabel, Soliva-Fortuny, Robert, Mota-Ramos, Afonso, Martín-Belloso, Olga

“…BACKGROUND: The effect of high-intensity pulsed electric field (HIPEF) processing (35 kV cm⁻¹ for 1500 μs using 6-μs bipolar pulses at 200 Hz) on the…”
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Viability of probiotic bacteria in tropical mango juice and the resistance of the strains to gastrointestinal conditions simulated in vitro by Furtado, Lívia Ladeira, Martins, Maurilio Lopes, Ramos, Afonso Mota, Silva, Roselir Ribeiro da, Leite Junior, Bruno Ricardo de Castro, Martins, Eliane Maurício Furtado

“…This study evaluated the viability of Lactobacillus acidophilus La-05, Lactobacillus plantarum LP299v and Lactobacillus rhamnosus GG in tropical mango juice,…”
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