Search Results - "Izabel Gallão, Maria"
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1
Effect of osmosis and ultrasound on pineapple cell tissue structure during dehydration
Published in Journal of food engineering (2009)“…The effect of ultrasound-assisted osmotic dehydration applied for different lengths of time on pineapple tissue structure was evaluated. Using distilled water…”
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2
Emulsion films from tamarind kernel xyloglucan and sesame seed oil by different emulsification techniques
Published in Food hydrocolloids (01-04-2018)“…Xyloglucans with a glucose:xylose:galactose ratio of 2.78:2.43:1.0 were extracted from tamarind kernels, and used to form emulsion films with different…”
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3
The influence of dissolved oxygen around rice roots on salt tolerance during pre-tillering and tillering phases
Published in Environmental and experimental botany (01-10-2020)“…•Radial O2-loss barriers do not reduce Na+ and Cl− influx in plants under salinity.•Fine adjustment in oxygenation around rice roots under hypoxia can worsen…”
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4
Comparative anatomical study of two Malvaceae species from a seasonally dry forest
Published in Flora. Morphologie, Geobotanik, Oekophysiologie (01-06-2023)“…•Herissantia tiubae and H. crispa present a diversity of trichomes that great potential of species for future taxonomic and ecological studies.•The presence of…”
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5
Mesquite seed gum and palm fruit oil emulsion edible films: Influence of oil content and sonication
Published in Food hydrocolloids (01-05-2016)“…Mesquite seed gum (MSG) was extracted and confirmed as a galactomannan, presenting a galactose/mannose (G/M) ratio of about 1:1.1. Emulsions of MSG and palm…”
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6
Effect of osmotic dehydration and ultrasound pre-treatment on cell structure: Melon dehydration
Published in Food science & technology (01-05-2008)“…The effect of osmotic dehydration and of ultrasound pre-treatment applied at atmospheric pressure for different lengths of time on melon tissue structure was…”
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7
Effects of industrial cashew nut processing on anacardic acid content and allergen recognition by IgE
Published in Food chemistry (01-02-2018)“…•Cashew nut samples from industrial processing steps were evaluated.•Lipid content and IgE-allergen binding remained stable during processing.•Anacardic acid…”
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8
Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency
Published in Drying technology (01-02-2010)“…Pretreatment of fruits prior to drying has shown success in reducing drying time and costs. In this work, ultrasound-assisted osmotic dehydration has been…”
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9
Effect of xyloglucan-based coating enriched with cashew apple coproduct extract on quality and antioxidant metabolism of guava during ripening postharvest
Published in Food chemistry advances (01-10-2023)“…•Cashew apple coproduct extract (CE) improved the uniformity of the edible coating on the guava;.•Edible antioxidant coating preserves the cell integrity of…”
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10
The Yacon FOS-rich syrup: Characterization, formulation into a coating with prebiotic potential, and application on minimally processed melon
Published in Brazilian Journal of Food Technology (2024)“…Abstract This research aimed to characterize the syrup from Yacon (Smallanthus sonchifolius (Poepp.) H. Rob.) roots as a rich source of prebiotic…”
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11
NMR study of galactomannans from the seeds of mesquite tree ( Prosopis juliflora (Sw) DC)
Published in Food chemistry (2007)“…The seed gum from Prosopis juliflora is a galactomannan polysaccharide, which is located in the endosperm. Regarding P. juliflora galactomannan structural…”
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12
Influence of the environment and production components on the protein content of green cowpea grain
Published in Ciência agronômica (01-01-2021)“…ABSTRACT The protein content of the cowpea has proved to be very variable, especially of the green grain. The aim of this study, therefore, was to obtain…”
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13
Effect of Immersion Time in Osmosis and Ultrasound on Papaya Cell Structure during Dehydration
Published in Drying technology (01-02-2009)“…The effect of ultrasound-assisted osmotic dehydration applied at atmospheric pressure for different lengths of time on papaya tissue structure was evaluated…”
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14
Mobilisation of reserves during germination of Jatropha seeds
Published in Ciência agronômica (01-06-2013)“…Phanerogam species reserve nutrients in their seeds in order to sustain propagation. Their chemical composition and the way the metabolites are used vary,…”
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15
Histochemical changes during the ontogeny of malagueta and biquinho pepper seeds
Published in Acta scientiarum. Agronomy (01-10-2017)“…This study aimed to evaluate the structural changes and reserve deposition of malagueta and biquinho pepper seeds and to determine their chemical composition…”
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16
Seed reserve composition and mobilization during germination and early seedling establishment of Cereus jamacaru D.C. ssp. jamacaru (Cactaceae)
Published in Anais da Academia Brasileira de Ciências (01-09-2012)“…Cereus jamacaru, a Cactaceae found throughout northeast Brazil, is widely used as cattle food and as an ornamental and medicinal plant. However, there has been…”
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17
História e Filosofia da Ciência no ensino de Biologia Celular
Published in Ciência & educação (01-09-2019)“…Resumo: A utilização de abordagens históricas e filosóficas tornou-se cada vez mais valorizada na busca de melhorar o ensino e a aprendizagem das Ciências. No…”
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18
The morphological characterization of the dry seeds and reserve mobilization during germination in Morinda citrifolia L
Published in Ciência agronômica (01-07-2016)“…Information about the morphology, chemical composition and reserve mobilization is important in understanding the establishment of native and exotic species…”
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19
Cuticular n-alkane in leaves of seven Neotropical species of the family Lecythidaceae: a contribution to chemotaxonomy
Published in Acta Botânica Brasílica (01-01-2017)“…ABSTRACT Biosynthesized from very long-chain fatty acid wax precursors, n-alkanes make a valuable contribution to the taxonomy of plants. The alkane components…”
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20
Drying intensification combining ultrasound pre-treatment and ultrasound-assisted air drying
Published in Journal of food engineering (01-12-2017)“…The water effective diffusivity can be increased in air drying of fruits and vegetables by applying an ultrasonic pre-treatment in ultrasonic baths or by…”
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