Search Results - "Benassi, Marta T."

Eye Cosmeceutical Formulations with Roasted Coffee Oil in Free and Microencapsulated Forms: Development and Preliminary Stability Study by Böger, Bruna R., Bigotto, Briani G., Lonni, Audrey A. S. G., Benassi, Marta T.

“…This research aims to develop eye cosmeceutical formulations with roasted coffee oil. Oil is used in form and microencapsulated forms. A preliminary stability…”
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Packaging Attributes of Antioxidant-Rich Instant Coffee and Their Influence on the Purchase Intent by Corso, Marinês, Benassi, Marta

“…The present study aimed to identify the most important packaging attributes for purchasing a product not currently on the Brazilian market: antioxidant-rich…”
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Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose-free chocolate by Rezende, Natália V., Benassi, Marta T., Vissotto, Fernanda Z., Augusto, Pedro P. C., Grossmann, Maria V. E.

“…Summary Dietary fibre has been employed as a sucrose and fat replacement in chocolates and can influence the physical and sensory characteristics of the…”
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Effect of solvent type on the extractability of bioactive compounds, antioxidant capacity and colour properties of natural annatto extracts by Chisté, Renan C., Benassi, Marta T., Mercadante, Adriana Z.

“…Summary This study was conducted to obtain annatto extracts with both high antioxidant capacity and colour potential using solvents of different polarities…”
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Comparison of Extraction Methods for Kahweol and Cafestol Analysis in Roasted Coffee by Dias, Rafael C. E., Faria, Adelia F. de, Mercadante, Adriana Z., Bragagnolo, Neura, Benassi, Marta de T.

“…Kahweol and cafestol, diterpenes from the unsaponifiable fraction of coffee, present known effects on human health such as anticarcinogenic and…”
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Discrimination between Arabica and Robusta Coffees Using Hydrosoluble Compounds: Is the Efficiency of the Parameters Dependent on the Roast Degree? by Dias, Rafael, Benassi, Marta

“…Coffea arabica (arabica) and Coffea canephora (robusta) are the most important coffee species. Arabica has higher commercial value and, in general, more…”
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Composition of Coffea canephora Varieties from the Western Amazon by Acre, Lucas, Viencz, Thayna, Francisco, Julyene, Rocha, Rodrigo, Alves, Enrique, Benassi, Marta

“…This research aimed to compare the composition profiles of roasted Coffea canephora varieties (conilon, robusta, and intervarietal hybrids) grown in the…”
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Mixture design applied for the partial replacement of fat with fibre in sucrose-free chocolates by Rezende, Natália V., Benassi, Marta T., Vissotto, Fernanda Z., Augusto, Pedro P.C., Grossmann, Maria V.E.

“…Chocolate is a food gender with very specific rheological and sensory characteristics, which poses a challenge to the development of functional formulations…”
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Bioactive compounds from several tropical fruits and correlation by multivariate analysis to free radical scavenger activity by Barreto, Gisela P.M., Benassi, Marta T., Mercadante, Adriana Z.

“…High ingestion of fruits has been associated with low incidence of chronic-degenerative diseases, probably due to the presence of bioactive compounds in these…”
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Discrimination of commercial roasted and ground coffees according to chemical composition by Souza, Romilaine M. N. de, Benassi, Marta T.

“…Roasted and ground 38 commercial coffees and coffees of known species (arabica, robusta) were characterized by principal component analysis using as variables…”
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Comparison of extraction methods for kahweol and cafestol analysis in roasted coffee by Dias, Rafael C. E., Faria, Adelia F. de, Mercadante, Adriana Z., Bragagnolo, Neura, Benassi, Marta de T.

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