Search Results - "Aparecida Pereira, Ana Paula"
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Antibacterial films made with persimmon (Diospyros kaki L.), pectin, and glycerol: An experimental design approach
Published in Journal of food science (01-10-2021)“…Persimmon is among the fruits with a significant postharvest loss over the last few years. Thus, it is important to investigate new technical feasibilities to…”
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2
Blackberries (Rubus sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties
Published in Journal of food science and technology (01-03-2019)“…This study evaluated the technological and functional performance of whole grain wheat flour (WGWF), blackberry flour (BF), and blackberry pieces (BP) in…”
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3
Small Brazilian wild fruits: Nutrients, bioactive compounds, health-promotion properties and commercial interest
Published in Food research international (01-01-2018)“…Brazilian berries present great nutritional, functional and economic characteristics comparable to temperate berries. They constitute an important innovation…”
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4
Brazilian sunberry (Solanum oocarpum Sendtn): Alkaloid composition and improvement of mitochondrial functionality and insulin secretion of INS-1E cells
Published in Food research international (01-10-2021)“…[Display omitted] •Characterization of alkaloid profiles of juá-açu and fruta-do-lobo were performed.•Semi-purified fruit extracts were tested for cell…”
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5
Encapsulation of camu-camu extracts using prebiotic biopolymers: Controlled release of bioactive compounds and effect on their physicochemical and thermal properties
Published in Food research international (01-11-2020)“…[Display omitted] •Camu-camu extract was subjected to microencapsulation with prebiotic biopolymers.•High volatiles retention was observed in the camu-camu…”
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6
Use of burdock root flour as a prebiotic ingredient in cookies
Published in Food science & technology (01-04-2018)“…Burdock roots contain high contents of fructooligosaccharides and phenolic compounds; however its use as ingredient in food products is limited. This study…”
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7
A comprehensive characterization of Solanum lycocarpum St. Hill and Solanum oocarpum Sendtn: Chemical composition and antioxidant properties
Published in Food research international (01-10-2019)“…In this study we evaluated the proximate composition of two Solanaceae fruits from Brazilian Cerrado, their mineral content, volatile organic compounds (VOCs),…”
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8
Evaluation of fruta-do-lobo (Solanum lycocarpum St. Hill) starch on the growth of probiotic strains
Published in Food research international (01-07-2020)“…[Display omitted] •Fruta-do-lobo starch (FLS) contains 30% of resistant starch.•For the first time we evaluated the potential prebiotic activity of…”
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9
Impact of ripening on the health-promoting components from fruta-do-lobo (Solanum lycocarpum St. Hill)
Published in Food research international (01-01-2021)“…[Display omitted] •S. lycocarpum changes were evaluated on carbohydrate, phenolic, alkaloid.•Maltotriose, nystose, and 1-kestose were the main oligosaccharides…”
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10
Micronised‐roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals
Published in International journal of food science & technology (01-11-2021)“…Summary Unripe green coffee is one of the by‐products from coffee processing that does not have many applications in higher value‐added food products. This…”
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11
Retention of bioactive compounds and bifidogenic activity of burdock roots subjected to different processes
Published in International journal of gastronomy and food science (01-03-2022)“…Burdock root in natura has compounds with functional activity. However, few studies have evaluated the retention of these compounds after thermal processing…”
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12
The Consumption of the Fibrous Fraction of Solanum lycocarpum St. Hil. Does Not Preserve the Intestinal Mucosa in TNBS-Induced Rats
Published in Foods (18-09-2024)“…St. Hil. is considered a natural anti-inflammatory. In traditional medicine, it is used to reduce cholesterol levels in the treatment of obesity. Foods capable…”
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13
The porosity of carbohydrate-based spray-dried microparticles containing limonene stabilized by pea protein: Correlation between porosity and oxidative stability
Published in Current research in food science (01-01-2022)“…In this study, the effects of different concentrations of pea protein concentrate (PPC) in the physical properties, porosity features, and oxidative stability…”
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14
Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk
Published in Food research international (01-11-2022)“…[Display omitted] •Fruit by-products (FBP) are sources of bioactive compounds with prebiotic potential.•FBP can pose adverse health effects that can be reduced…”
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15
Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones
Published in Food science & technology (01-03-2019)“…The nutrients and the color profile of orange-fleshed sweet potato flour (SPF) can contribute positively with the long fermentation products. This study aimed…”
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16
Solanum lycocarpum St. Hill. fibrous fraction intake can contribute to counteract diet-induced obesity co-morbidities
Published in Bioactive carbohydrates and dietary fibre (01-11-2023)Get full text
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17
Impactos da Crise Econômica de 2014 na Rentabilidade e Endividamento de Empresas Brasileiras de Capital Aberto
Published in RACEF (27-08-2019)Get full text
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