Search Results - "Domeneghini Mercali, Giovana"

Evaluation of water, sucrose and NaCl effective diffusivities during osmotic dehydration of banana ( Musa sapientum, shum.) by Mercali, Giovana Domeneghini, Ferreira Marczak, Lígia Damasceno, Tessaro, Isabel Cristina, Zapata Noreña, Caciano Pelayo

“…Osmotic dehydration of banana ( Musa sapientum, shum.) was optimized with respect to temperature (25–55 °C), salt (0–10 g/100 g) and sucrose (30–60 g/100 g)…”
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Phycocyanin from Spirulina: A review of extraction methods and stability by Pez Jaeschke, Débora, Rocha Teixeira, Ingrid, Damasceno Ferreira Marczak, Ligia, Domeneghini Mercali, Giovana

“…[Display omitted] •Phycocyanin is a blue natural pigment poorly explored by the food industry.•Phycocyanin is ideally extracted at temperatures below 50 °C and…”
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Metabolomics: An analytical technique for food processing evaluation by Utpott, Michele, Rodrigues, Eliseu, Rios, Alessandro de Oliveira, Mercali, Giovana Domeneghini, Flôres, Simone Hickmann

“…•Metabolomics analysis is a useful tool to evaluate changes caused by food processing.•The analytical platforms allow characterizing metabolites accurately and…”
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New insights into non-extractable phenolic compounds analysis by Carboni Martins, Caroline, Rodrigues, Rafael C., Domeneghini Mercali, Giovana, Rodrigues, Eliseu

“…[Display omitted] •Non-extractable phenolic compounds (NEPC) are still overlooked in several studies.•Exhaustive extraction of EPC is essential for accurate…”
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Formation of advanced glycation end products by novel food processing technologies: A review by Prestes Fallavena, Lucas, Poerner Rodrigues, Naira, Damasceno Ferreira Marczak, Ligia, Domeneghini Mercali, Giovana

“…•AGEs are compounds formed due to non-enzymatic glycation of proteins and lipids.•Many studies are based on Maillard reaction products to indirect evaluate AGE…”
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Extraction of valuable compounds from Arthrospira platensis using pulsed electric field treatment by Jaeschke, Débora Pez, Mercali, Giovana Domeneghini, Marczak, Ligia Damasceno Ferreira, Müller, Georg, Frey, Wolfgang, Gusbeth, Christian

“…•PEF-treatment induced a damage of the cell structure.•After PEF-treatment, an incubation time was needed for the extraction.•A purified phycocyanin-protein…”
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Carotenoid and lipid extraction from Heterochlorella luteoviridis using moderate electric field and ethanol by Jaeschke, Débora Pez, Menegol, Tania, Rech, Rosane, Mercali, Giovana Domeneghini, Marczak, Ligia Damasceno Ferreira

“…[Display omitted] •An alternative carotenoid and lipid extraction method from microalgae was studied.•Moderate electric field was evaluated as a pre-treatment…”
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Evaluation of non-thermal effects of electricity on ascorbic acid and carotenoid degradation in acerola pulp during ohmic heating by Jaeschke, Débora Pez, Marczak, Ligia Damasceno Ferreira, Mercali, Giovana Domeneghini

“…•Non-thermal effects of electricity on bioactive compounds degradation were studied.•Vitamin C and carotenoid degradation were evaluated under thermal…”
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Degradation kinetics of anthocyanins in acerola pulp: Comparison between ohmic and conventional heat treatment by Mercali, Giovana Domeneghini, Jaeschke, Débora Pez, Tessaro, Isabel Cristina, Marczak, Ligia Damasceno Ferreira

“…► Anthocyanin degradation kinetics during ohmic and conventional heating was evaluated. ► The rate constants of the first-order model ranged from 5.9 to…”
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Study of vitamin C degradation in acerola pulp during ohmic and conventional heat treatment by Mercali, Giovana Domeneghini, Jaeschke, Débora Pez, Tessaro, Isabel Cristina, Marczak, Ligia Damasceno Ferreira

“…Vitamin C degradation in acerola pulp during thermal treatment by ohmic and conventional heating was evaluated. The ohmic heating technology was studied using…”
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Physical properties of acerola and blueberry pulps by Mercali, Giovana Domeneghini, Sarkis, Júlia Ribeiro, Jaeschke, Débora Pez, Tessaro, Isabel Cristina, Marczak, Ligia Damasceno Ferreira

“…► Knowledge of thermophysical properties of food is required for a wide variety of research and engineering applications. ► Some physical properties of acerola…”
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Phenolic profile of sugarcane juice: Effects of harvest season and processing by ohmic heating and ultrasound by Rodrigues, Naira Poerner, Brochier, Bethania, de Medeiros, Jucelio Kulmann, Marczak, Ligia Damasceno Ferreira, Mercali, Giovana Domeneghini

“…[Display omitted] •Flavones, dilignols and phenolic acids are the main sugarcane juice phenolics.•Phenolic acids and flavones were the most affected by the…”
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Influence of moderate electric field on inactivation kinetics of peroxidase and polyphenol oxidase and on phenolic compounds of sugarcane juice treated by ohmic heating by Brochier, Bethania, Mercali, Giovana Domeneghini, Marczak, Ligia Damasceno Ferreira

“…This study investigated the non-thermal effects of electricity on enzymatic inactivation kinetics of peroxidase and polyphenol oxidase and on degradation of…”
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Evaluation of non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba (Myrciaria cauliflora) juice by Mercali, Giovana Domeneghini, Gurak, Poliana Deyse, Schmitz, Frederico, Marczak, Ligia Damasceno Ferreira

“…•Non-thermal effects of electricity on anthocyanin degradation were evaluated.•Degradation kinetics during ohmic and conventional heating were compared.•All…”
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Saline extraction assisted by ultrasound: a method to obtain purified phycocyanin by Teixeira, Ingrid Rocha, Marczak, Ligia Damasceno Ferreira, Mercali, Giovana Domeneghini, Jaeschke, Débora Pez

“…The influence of ultrasound intensity and saline solution concentration (NH4Cl and CaCl2) on phycocyanin extraction from Arthrospira platensis was evaluated…”
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Ultrasound as an alternative technology to extract carotenoids and lipids from Heterochlorella luteoviridis by Jaeschke, Débora Pez, Rech, Rosane, Marczak, Ligia Damasceno Ferreira, Mercali, Giovana Domeneghini

“…•An alternative carotenoid and lipid extraction method from microalgae was studied.•Ultrasound was evaluated as a pre-treatment to the extraction.•Ethanol at…”
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Ultrasound application for quality improvement of beef Biceps femoris physicochemical characteristics by Fallavena, Lucas Prestes, Ferreira Marczak, Ligia Damasceno, Mercali, Giovana Domeneghini

“…This study aimed to evaluate the effect of US application on muscle of Biceps femoris, popularly consumed in Brazil. The influence of temperature (18–28 °C)…”
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Advanced Technologies Applied to Enhance Properties and Structure of Films and Coatings: a Review by de Vargas, Victoria Hermes, Marczak, Ligia Damasceno Ferreira, Flôres, Simone Hickmann, Mercali, Giovana Domeneghini

“…Biopolymer films and coatings are promising systems to ensure shelf life, quality, and food safety, representing a sustainable alternative for replacing…”
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Influence of ohmic heating on commercial peroxidase and sugarcane juice peroxidase inactivation by Brochier, Bethania, Hertz, Plinho Francisco, Marczak, Ligia Damasceno Ferreira, Mercali, Giovana Domeneghini

“…Different fractions of sugarcane juice (liquid, solid and concentrated) were ohmically (75 °C and 7.8 V/cm for 25 min) treated to investigate the effect of…”
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Effect of ultrasound on Pseudoneochloris marina and Chlorella zofingiensis growth by Pereira, Renata Nunes, Jaeschke, Débora Pez, Marczak, Ligia Damasceno Ferreira, Rech, Rosane, Mercali, Giovana Domeneghini

“…[Display omitted] •Ultrasound (US) effects during P. marina and C. zofingiensis growth were evaluated.•For P. marina, US treatment did not result in an…”
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