Search Results - "Almeida Castro Pagani, Alessandra"

Calcium application via hydrocooling and edible coating for the conservation and quality of cashew apples by de Oliveira Alves Sena, Edinaldo, Oliveira da Silva, Paulo Silas, de Aragão Batista, Mayra Crystiane, Alonzo Sargent, Steven, Ganassali de Oliveira Junior, Luiz Fernando, Almeida Castro Pagani, Alessandra, Gutierrez Carnelossi, Marcelo Augusto

“…•It was observed the effect of calcium for firmness and activity of PMEs in the fruits.•Oxidoreductases enzymes were related to the oxidation of…”
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Physical-chemical characterization, bioactive compounds, and antioxidant activity of pulp and peel of the Jamelão by Neves-Brito, Bruna Stephanny, Araújo, Lucas Francelino, Teles, Alan Rodrigo Santos, Moreira, Jane de Jesus da Silveira, Nunes, Tatiana Pacheco, Pagani, Alessandra Almeida Castro

“…ABSTRACT The high production of jamelão (Syzygium cumini) during harvest and the lack of information about it emphasize the development of new processing…”
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Bioactive compounds in jamelão yogurt (Syzygium cumini L) by Carvalho, Camila Thiara Gomes, Pagani, Alessandra Almeida de Castro, Da Silva Junior, Ranulfo Combuca, Pozza, Magali Soares dos Santos

“…The jamelão fruit has been used in traditional Indian medicine and has recently attracted interest as a functional food, as it is rich in anthocyanins…”
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Physical-chemical characterization, bioactive compounds, and antioxidant activity of pulp and peel of the Jamelão 1 by Neves-Brito, Bruna Stephanny, Araújo, Lucas Francelino, Teles, Alan Rodrigo Santos, Moreira, Jane de Jesus, Nunes, Tatiana Pacheco, Pagani, Alessandra Almeida Castro

“…[...]total phenolic compounds, total flavonoids, total monomeric anthocyanins, and total antioxidant activity of the fresh peel were found to be ten times…”
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TECHNOLOGICAL INNOVATION IN THE DAIRY SECTOR: DEVELOPING A BAR YOGHURT by Jucenir dos Santos, Ana Karla de Souza Abud, Tatiana Pacheco Nunes, Irinaldo Diniz Basilio Junior, Alessandra Almeida Castro Pagani

“…O iogurte é o leite fermentado mais consumido no mundo, mas sua vida útil é relativamente curta se comparado a outros derivados lácteos. Assim, o objetivo…”
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Bioactive compounds in jamelão yogurt (Syzygium cumini L) by Camila Thiara Gomes Carvalho, Alessandra Almeida de Castro Pagani, Ranulfo Combuca da Silva Junior, magali Pozza

“…The jamelão fruit has been used in traditional Indian medicine and has recently attracted interest as a functional food, as it is rich in anthocyanins…”
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CHARACTERIZATION OF COMPOUNDS WITH BIOACTIVE ACTION OF GREEN PEPPER (Capsicum chinense Jacquin) MICROCAPSULES STORED IN ACID by Ariadne Matos dos Santos, Marinuzia Silva Barbosa, Taynara Goes dos Santos, Alessandra Almeida Castro Pagani

“…O processamento de pimentas agrega valor ao produto devido sua importância social. Pois são fontes de antioxidantes naturais: vitamina C, E, carotenóides e…”
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