Search Results - "CHIM, JOSIANE FREITAS"

Amazonian palm tree fruits: From nutritional value to diversity of new food products by Amorim, Isabelly Silva, Amorim, Danyelly Silva, Godoy, Helena Teixeira, Mariutti, Lilian Regina Barros, Chisté, Renan Campos, da Silva Pena, Rosinelson, Bogusz Junior, Stanislau, Chim, Josiane Freitas

“…The rapid growth of the world population has increased the demand for new food sources, constituting a major challenge concerning the maximum use of existing…”
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Nutritional and bioactive value of Rubus berries by Schulz, Mayara, Chim, Josiane Freitas

“…Rubus L. (Rosaceae) berries have received worldwide attention, mainly for their nutritional and bioactive value. The raspberries and blackberries of this genus…”
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Bioactive compound retention in frozen red and yellow Strawberry guava pulps added with L-Ascorbic acid by Vergara, Lisiane Pintanela, Reissig, Gabriela Niemeyer, Franzon, Rodrigo Cezar, Rodrigues, Rosane da Silva, Chim, Josiane Freitas

“…Abstract Brazil presents a great variety of native fruits, which have aroused commercial interest, such as the strawberry guava. In this sense, many researches…”
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BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES by REISSIG, GABRIELA NIEMEYER, VERGARA, LISIANE PINTANELA, FRANZON, RODRIGO CEZAR, RODRIGUES, ROSANE DA SILVA, CHIM, JOSIANE FREITAS

“…ABSTRACT This study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and…”
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Encapsulation of phenolic compounds through the complex coacervation technique for the enrichment of diet chewable candies by Vergara, Lisiane Pintanela, dos Santos Hackbart, Helen Cristina, Jansen Alves, Cristina, Reissig, Gabriela Niemeyer, Wachholz, Bruna Santos, Borges, Caroline Dellinghausen, Chim, Josiane Freitas, Zambiazi, Rui Carlos

“…The aim of this study was to encapsulate blackberry juice through complex coacervation, using carrageenan, tragacanth, and xanthan associated with pea protein…”
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Estabilidade de compostos bioativos em polpa congelada de amora-preta (Rubus fruticosus) cv. Tupy by Jacques, Andresa Carolina, Pertuzatti, Paula Becker, Barcia, Milene Teixeira, Zambiazi, Rui Carlos, Chim, Josiane Freitas

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Estabilidade de compostos bioativos em polpa congelada de amora-preta (Rubus fruticosus) cv. Tupy Stability of bioactive compounds in frozen pulp of blackberry (Rubus fruticosus) cv. Tupy by Andresa Carolina Jacques, Paula Becker Pertuzatti, Milene Teixeira Barcia, Rui Carlos Zambiazi, Josiane Freitas Chim

“…Rubus fruticosus (Rosaceae), popularly known as Blackberry, is a highly nutritious fruit, rich in bioactive compounds. Their stability during processing has…”
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Análises físico-químicas e estabilidade de compostos bioativos presentes em polpa de uvaia em pó obtidos por métodos de secagem e adição de maltodextrina e goma arábica by Fernanda Krumreich, Roseane Farias D’Avila, Suzan Almeida Freda, Josiane Freitas Chim, Fábio Clasen Chaves

“…A uvaia apresenta curta vida pós-colheita e a obtenção de frutas em pó adicionadas de gomas visam aumentar a sua estabilidade. Portanto, estudou-se a…”
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Bioactive compound retention in frozen red and yellow Strawberry guava pulps added with L-Ascorbic acid/Retencao de compostos bioativos em polpas congeladas de Aracasvermelho e amarelo adicionadas com acido L-Ascorbico by Vergara, Lisiane Pintanela, Reissig, Gabriela Niemeyer, Franzon, Rodrigo Cezar, Rodrigues, Rosane da Silva, Chim, Josiane Freitas

“…Brazil presents a great variety of native fruits, which have aroused commercial interest, such as the strawberry guava. In this sense, many researches have…”
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Bioactive compounds in conventional and no added sugars red strawberry guava convencional e sem adicao de acucares by Reissig, Gabriela Niemeyer, Vergara, Lisiane Pintanela, Franzon, Rodrigo Cezar, Rodrigues, Rosane da Silva, Chim, Josiane Freitas

“…This study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and chemical…”
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