Search Results - "Badiale‐Furlong, Eliana"

Antioxidant and antifungal activity of phenolic compounds and their relation to aflatoxin B1 occurrence in soybeans (Glycine max L.) by Silva, Bibiana, Souza, Manuel M, Badiale‐Furlong, Eliana

“…BACKGROUND Soybean is widely used in food formulations; however, few studies on fungal or mycotoxin contamination have been undertaken. Free, conjugated, and…”
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Acrylamide and hydroxymethylfurfural in cakes: An approach to reduce the formation of processing contaminants in sweet bakery products by Simões de Borba, Verônica, Cunha Lemos, Andressa, Paiva Rodrigues, Marcy Heli, Barnes Rodrigues Cerqueira, Maristela, Badiale–Furlong, Eliana

“…[Display omitted] •Cake made with refined flour and water had lower AA levels than other formulations.•The HMF levels in the cakes were up to 13 times lower by…”
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Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension by Denardi‐Souza, Taiana, Luz, Carlos, Mañes, Jordi, Badiale‐Furlong, Eliana, Meca, Giuseppe

“…BACKGROUND In this study the antifungal potential of a phenolic extract obtained from rice bran fermented with Rhizopus oryzae CECT 7560 and its application in…”
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Enzymatic and extrusion pretreatments of defatted rice bran to improve functional properties of protein concentrates by Leal, Francisco Henrique Pereira Neves, Senna, Caroline de Almeida, Kupski, Larine, Mendes, Gabriela da Rocha Lemos, Badiale‐Furlong, Eliana

“…Summary This study evaluated effects of enzymatic, extrusion and combined pretreatments on functional and thermal properties of protein concentrates from…”
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Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality by Alexandre, Allana Patrícia Santos, Castanha, Nanci, Costa, Naiara Silva, Santos, Amanda Silva, Badiale‐Furlong, Eliana, Augusto, Pedro Esteves Duarte, Calori‐Domingues, Maria Antonia

“…BACKGROUND Maize is one of the most important cereals. It is used for different purposes and in different industries worldwide. This cereal is prone to…”
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Aflatoxin biotransformation by commercial peroxidase and its application in contaminated food by Marimón Sibaja, Karen Vanessa, de Oliveira Garcia, Sabrina, Feltrin, Ana Carla Penteado, Diaz Remedi, Rafael, Cerqueira, Maristela Barnes Rodrigues, Badiale‐Furlong, Eliana, Garda‐Buffon, Jaqueline

“…BACKGROUND Aflatoxin B1 (AFB1) is the most commonly occurring and the most toxic of all aflatoxins (AFs). It is responsible for liver cancer in animals and it…”
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Seasonal variation of milk quality: Physicochemical, microbiological, and toxicological by Becker‐Algeri, Tania A., Souza, Camila, Bortoli, Kennedy, Castagnaro, Denise, Scaglioni, Priscila T., Drunkler, Deisy A., Dors, Giniani, Valderrama, Patrícia, Badiale‐Furlong, Eliana

“…This study aimed at evaluating the physicochemical and microbiological quality, besides the occurrence of aflatoxins M1 and B1, in samples (229) of the whole,…”
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Biological contamination of the common bean (Phaseolus vulgaris L.) and its impact on food safety by Duarte Santos, Thaisa, Badiale Furlong, Eliana

“…The occurrence of biological contaminants in common beans is a challenge for food safety, as they can affect the bean at different points in the production…”
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Antifungal compounds extracted from rice bran fermentation applied to bakery product conservation by Christ-Ribeiro, Anelise, Bretanha, Cristiana Costa, Luz, Gregory Giacobbo, Souza, Michele Moraes de, Badiale-Furlong, Eliana

“…The objective of this study was to apply a natural extract derived from the biomass of fermented rice bran as conservative, aiming to increase the shelf life…”
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Mycotoxins in Bovine Milk and Dairy Products: A Review by Becker-Algeri, Tania Aparecida, Castagnaro, Denise, de Bortoli, Kennidy, de Souza, Camila, Drunkler, Deisy Alessandra, Badiale-Furlong, Eliana

“…This paper presents a literature review of the occurrence of several mycotoxins in bovine milk and dairy products, because it is the main type of milk produced…”
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Pasta cooking influence on in vitro bioaccessibility of type B trichothecenes, acrylamide and hydroxymethylfurfural by Borba, Verônica Simões de, Lemos, Andressa Cunha, Cerqueira, Maristela Barnes Rodrigues, Badiale–Furlong, Eliana

“…[Display omitted] •88% of trichothecenes and 76.7% of processing contaminants were reduced after 7 min of cooking.•The deoxynivalenol and acrylamide reductions…”
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Peroxidase as a simultaneous degradation agent of ochratoxin A and zearalenone applied to model solution and beer by de Oliveira Garcia, Sabrina, Sibaja, Karen Vanessa Marimón, Nogueira, Wesclen Vilar, Feltrin, Ana Carla Penteado, Pinheiro, Diean Fabiano Alvares, Cerqueira, Maristela Barnes Rodrigues, Badiale Furlong, Eliana, Garda-Buffon, Jaqueline

“…[Display omitted] •The reaction conditions for enzymatic action on mycotoxin degradation were determined.•Ochratoxin A was degraded in 27.0% in model solution…”
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Evaluation of the influence of cultivation on the total magnesium concentration and infusion extractability in commercial arabica coffee by Batista dos Santos Espinelli Junior, João, von Brixen Montzel Duarte da Silva, Guilherme, Branco Bastos, Renan, Badiale Furlong, Eliana, Carapelli, Rodolfo

“…•Chemical fractionation of P and Mg in ground roasted coffees.•Study of the influence of agricultural management on Mg extractability.•Correlation between P…”
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The impact of Rhizopus oryzae cultivation on rice bran: Gamma-oryzanol recovery and its antioxidant properties by Massarolo, Kelly Cristina, Denardi de Souza, Taiana, Collazzo, Carolina Carvalho, Badiale Furlong, Eliana, Souza Soares, Leonor Almeida de

“…•First report solid state cultivation with Rhizopus oryzae on recovery of γ-oryzanol.•The γ-oryzanol recovery increased by 51.5% in 48h…”
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Use of natural resources from Southern Brazil as a strategy to mitigate fungal contamination by Badiale Furlong, Eliana, Badiale Furlong, Vitor, Kupski, Larine, Scaglioni, Priscila Tessmer, Denardi de Souza, Taiana, Christ-Ribeiro, Anelise

“…Contamination of food by fungi can result in changes in sensory characteristics, as well as rapid reduction in quality and consequently the infeasibility of…”
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Effect of natural compounds on Fusarium graminearum complex by Heidtmann-Bemvenuti, Renata, Tralamazza, Sabina Moser, Jorge Ferreira, Cláudia Fetter, Corrêa, Benedito, Badiale-Furlong, Eliana

“…BACKGROUND A search is underway for new solutions to counter farm loss caused by fungal contamination of grains, since the active agents of fungicides can…”
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Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation by Oliveira, Melissa dos Santos, Feddern, Vivian, Kupski, Larine, Cipolatti, Eliane Pereira, Badiale-Furlong, Eliana, de Souza-Soares, Leonor Almeida

“…► A novel strain (Rhizopus oryzae CCT 7560) was used as fermentative agent. ► Our solid-state fermentative process increased phospholipids up to 130%. ► Our…”
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Rice Bran and Its Potential To Complement the Nutritional Needs of Children and Elderly by Alves, Janaína Barreto, Rodrigues, Marcy Heli Paiva, Duarte, Fabio Andrei, Furlong, Eliana Badiale, Christ-Ribeiro, Anelise

“…Rice bran is an agro-industrial by-product of low added value that can be used to complement human nutritional needs. In this work, the profile of minerals,…”
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Antioxidant properties of Spirulina (Arthospira) platensis cultivated under different temperatures and nitrogen regimes by Colla, Luciane Maria(Fundação Universidade Federal do Rio Grande Departamento de Química Laboratório de Engenharia Bioquímica), Furlong, Eliana Badiale(Fundação Universidade Federal do Rio Grande Departamento de Química Laboratório de Engenharia Bioquímica), Costa, Jorge Alberto Vieira(Fundação Universidade Federal do Rio Grande Departamento de Química Laboratório de Engenharia Bioquímica)

“…The main aim of this work was to investigate the effects of temperature and nitrogen concentration on the antioxidant potential of extracts from Spirulina…”
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Mitigation of Mycotoxins in Food-Is It Possible? by Furlong, Eliana Badiale, Buffon, Jaqueline Garda, Cerqueira, Maristela Barnes, Kupski, Larine

“…Among microorganisms found in food, fungi stand out because they are adaptable and competitive in a large range of water activities, temperatures, pHs,…”
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