Search Results - "Jericó Santos, Tacila Rayane"

Solid-state fermentation with Aspergillus niger for the bio-enrichment of bioactive compounds in Moringa oleifera (moringa) leaves by Feitosa, Paula Ribeiro Buarque, Santos, Tacila Rayane Jericó, Gualberto, Nayjara Carvalho, Narain, Narendra, de Aquino Santana, Luciana Cristina Lins

“…In recent years solid state fermentation (SSF) has been used to produce bioactive compounds with high added value from agro-industrial waste. This study was…”
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Conventional and emerging techniques for extraction of bioactive compounds from fruit waste by Santos, Tacila Rayane Jericó, Santana, Luciana Cristina Lins de Aquino

“…Fruit residues (peel, seed, and pulp residues) have in their composition several compounds such as polyphenols, carotenoids, fibres, and lipids which, due to…”
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Solid-state fermentation as a tool to enhance the polyphenolic compound contents of acidic Tamarindus indica by-products by Jericó Santos, Tacila Rayane, Santos Vasconcelos, Alessandra Gabrielly, Lins de Aquino Santana, Luciana Cristina, Gualberto, Nayjara Carvalho, Buarque Feitosa, Paula Ribeiro, Pires de Siqueira, Airla Carla

“…We investigated the solid-state fermentation process as a tool to increase the levels of polyphenolic compounds of tamarind seed flour (SF) and mixed peel and…”
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Bioactive edible coatings incorporating extract from unfermented and fermented Tamarindus indica residues for the conservation of grapes of the cultivar ‘Italia’ by Santos, Tacila Rayane Jericó, Matos, Patrícia Nogueira, Santana, Luciana Cristina Lins de Aquino

“…ABSTRACT Several studies have used edible packaging for food preservation due to its composition of biodegradable polymers and natural additives. In the…”
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Bioactive edible coatings incorporating extract from unfermented and fermented Tamarindus indica residues for the conservation of grapes of the cultivar 'Italia' 1 by Santos, Tacila Rayane Jericó, Matos, Patrícia Nogueira, Santana, Luciana Cristina Lins de Aquino

“…The addition of fennented and unfennented flour extracts to the edible coatings improved the in vitro antioxidant activity of the grapes, especially that…”
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