Search Results - "Borges, Lara Aguiar"

Recent advances in the application of xylanases in the food industry and production by actinobacteria: A review by Fernandes de Souza, Handray, Aguiar Borges, Lara, Dédalo Di Próspero Gonçalves, Victor, Vitor dos Santos, João, Sousa Bessa, Mariana, Fronja Carosia, Mariana, Vieira de Carvalho, Marina, Viana Brandi, Igor, Setsuko Kamimura, Eliana

“…[Display omitted] •Actinobacteria are important for the production of several enzymes of industrial interest, such as xylanases.•Microbial xylanases in the…”
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Chocolates, compounds and spreads: A review on the use of oleogels, hydrogels and hybrid gels to reduce saturated fat content by Fernandes Almeida, Rafael, Aguiar Borges, Lara, Torres da Silva, Thayná, Serafim Timóteo dos Santos, Nereide, Gianasi, Felipe, Augusto Caldas Batista, Eduardo, Efraim, Priscilla

“…[Display omitted] •One of the first bibliometric analysis about the use of oleogels, hydrogels and hybrid gels in chocolate, compounds and spreads.•Oleogels…”
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Seaweed as a Potential New Source for Starch, Produced in the Sea: A Short Review by Tagliapietra, Bruna Lago, Borges, Lara Aguiar, Ferreira, Nadson Libio Bezerra, Clerici, Maria Teresa Pedrosa Silva

“…The social concern with sustainable development encourages the study of new sources of starch; among these sources, the cultivation of macroalgae is a strategy…”
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Babassu Mesocarp: A Sustainable Source for Obtaining Starch and New Products by Borges, Lara Aguiar, Ramos, Kazumi Kawasaki, Felisberto, Mária Herminia Ferrari, Franciosi, Eduardo Roxo Nobre, Efraim, Priscilla

“…Babassu mesocarp is a product generated during the processing of babassu fruit. That material is a valuable source of starch, which exhibits distinct…”
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Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp by Souza, Handray Fernandes de, Borges, Lara Aguiar, Lopes, João Pedro Antunes, Carvalho, Bruna Mara Aparecida de, Santos, Sérgio Henrique Sousa, Almeida, Anna Christina de, Lima, William James Nogueira, Brandi, Igor Viana

“…Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks…”
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Effect of essential oils on the antibacterial activity and technological properties of dark chocolate by Vaughan, Julyana Laura Medeiros, Borges, Lara Aguiar, do Nascimento, Maristela da Silva, Ribeiro, Ana Paula Badan, Efraim, Priscilla

“…Salmonella outbreaks associated with chocolate consumption are periodically reported. To address this issue, essential oils (EOs) have been proposed to be…”
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Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by‐product by Braga‐Souto, Renata Nolasco, Teixeira, Mariana Gonçalves, Borges, Lara Aguiar, Oliveira, Mariuze Loyanny Pereira, Soares, José Fábio, Paiva, Caroline Liboreiro, Lima, Juliana Pinto

“…The aim of this work was to carry out the physicochemical characterization of the partially defatted buriti bran (PDBB) and to investigate the effects of the…”
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New formulations of fermented milk drinks with fruit pulp added: Physicochemical characteristics during storage and nutritional profile by Souza, Handray Fernandes de, Borges, Lara Aguiar, Mendes, Gabriela da Rocha Lemos, Durães, Carla Adriana Ferreira, Fonseca, Hugo Calixto, Boitrago, Sarah Caroline Oliveira de Souza, Leal, Jéssica Santos, Ferreira, Sildimar Rodrigues, Lima, William James Nogueira, Kamimura, Eliana Setsuko, Brandi, Igor Viana

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Physicochemical characteristics and bioactive compounds of three puçá (Mouriri pusa Gardner) varieties, an underexploited fruit from the Brazilian Cerrado by Lima, Juliana Pinto De, Nunes, Elisangela Elena, Borges, Lara Aguiar, Saczk, Adelir Aparecida, Pinheiro, Gabriela Lucia, Borges, Paulo Rogerio Siriano, Boas, Eduardo Valerio De Barros Vilas

“…Puçá fruits are native to the Cerrado biome yet little explored, presenting different varieties with distinct fruit peel colors. Although puçá fruits have been…”
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