Search Results - "Lannes, Suzana Caetano Da Silva"

Physicochemical, chromatographic, oxidative, and thermogravimetric parameters of high-oleic peanut oil (Arachis hypogaea L. IAC-505) by dos Santos, Orquídea Vasconcelos, Agibert, Silvia Ainara Cardoso, Pavan, Rosângela, de Godoy, Ignácio José, da Costa, Carlos Emmerson Ferreira, Filho, Jorge Mancini, Lannes, Suzana Caetano da Silva

“…The objective of this study is to evaluate the physicochemical, chromatographic, and thermogravimetric parameters and the oxidative stability of the high-oleic…”
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CO2 supercritical fluid extraction of pulp and nut oils from Terminalia catappa fruits: Thermogravimetric behavior, spectroscopic and fatty acid profiles by Santos, Orquídea Vasconcelos, Lorenzo, Natasha Dantas, Souza, Amanda Larissa Garça, Costa, Carlos Emmerson Ferreira, Conceição, Leyvison Rafael Vieira, Lannes, Suzana Caetano da Silva, Teixeira-Costa, Barbara Elisabeth

“…[Display omitted] •Oils from Terminalia catappa were obtained using supercritical CO2 extraction.•The oil extraction yield was 7% and 62% from T. catappa pulp…”
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Chemical, chromatographic-functional, thermogravimetric-differential and spectroscopic parameters of the sapucaia oil obtained by different extraction methods by Santos, Orquidea Vasconcelos dos, Carvalho, Raul Nunes, Costa, Carlos Emmerson Ferreira da, Lannes, Suzana Caetano da Silva

“…[Display omitted] The extraction method affects the thermal stability of the oil, such as air atmosphere and the progressive temperature increase up to 800 °C…”
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Technological and nutritional aspects of dark chocolate with added coffee husk flour by Borges, Marília Viana, Leite, Cristina Xavier dos Santos, Santos, Ingrid Alves, Leão, Danilo Junqueira, Ferrão, Sibelli Passini Barbosa, Santos, Leandro Soares, Lima, Amanda Beatriz Sales de, Wobeto, Carmen, Lannes, Suzana Caetano da Silva, Silva, Marcondes Viana da

“…Abstract The objective of this work was to produce dark chocolates with the addition of coffee husk flour (CHF) and to evaluate the generated effects on their…”
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Influence of the Mixtures of Vegetable Oil and Vitamin E over the Microstructure and Rheology of Organogels by Martinez, Renata Miliani, Oseliero Filho, Pedro Leonidas, Gerbelli, Barbara Bianca, Magalhães, Wagner Vidal, Velasco, Maria Valéria Robles, da Silva Lannes, Suzana Caetano, de Oliveira, Cristiano Luis Pinto, Rosado, Catarina, Baby, André Rolim

“…Candelilla wax (CW) and 12-hydroxystearic acid (12HSA) are classic solid-fiber-matrix organogelators. Despite the high number of studies using those…”
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Quality parameters of some Brazilian panettones by Valcárcel-Yamani, Beatriz, Lannes, Suzana Caetano da Silva

“…In panettone, physical and chemical properties can determine the quality attributes in addition to consumer acceptability. The aim of this work was to assess…”
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Vitamin E-loaded bigels and emulsions: Physicochemical characterization and potential biological application by Martinez, Renata Miliani, Magalhães, Wagner Vidal, Sufi, Bianca da Silva, Padovani, Giovana, Nazato, Lucas Idacir Sbrugnera, Velasco, Maria Valéria Robles, Lannes, Suzana Caetano da Silva, Baby, André Rolim

“…[Display omitted] •Oil-in-water bigels and emulsions with interface crystallization pattern.•Bigels and emulsions with high thermal and centrifuge-stress…”
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Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview by Viana da Silva, Marcondes, Santos, Mariana Romana Correia, Alves Silva, Izis Rafaela, Macedo Viana, Eduardo Bruno, Dos Anjos, Dioneire Amparo, Santos, Ingrid Alves, Barbosa de Lima, Neuma Gonçalves, Wobeto, Carmen, Jorge, Neuza, Lannes, Suzana Caetano Da Silva

“…Lipid peroxidation is a critical factor in the edible oils production chain. To minimize this process, several studies have been developed using synthetic…”
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Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough by Pereira de Freitas, Fabio P., Steel, Caroline J., Lannes, Suzana Caetano da Silva

“…Background and Objectives To use the diversity of Brewers' spent grain (BSG) from craft beer as an ingredient of functional bread, it is required to…”
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Application of organogel‐like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream by Santos, Paulo Henrique da Silva, Lannes, Suzana Caetano da Silva

“…This work aimed to produce a healthier milk ice cream premium formulation (“gelato”), preserving the structural and indulgence characteristics by replacing the…”
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Effects of chicken by‐product gelatin on the physicochemical properties and texture of chocolate spread by Almeida, Poliana Fernandes, Lannes, Suzana Caetano da Silva

“…Chocolate spread has a fat‐based formulation and the application of gelatin as a fat replacement is related to the demand for healthier foods. The aim of this…”
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Influence of temperature and concentration on thermophysical properties of yellow mombin (Spondias mombin, L.) by Assis, Mitzi Maria Martins, Lannes, Suzana Caetano da Silva, Tadini, Carmen Cecilia, Telis, Vania Regina Nicoletti, Telis-Romero, Javier

“…Thermal conductivity, thermal diffusivity, and density of yellow mombin juice were determined at 8.8-49.4 °Brix and at temperature from 0.4 to 77.1 °C…”
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Use of texture analysis to determine compaction force of powders by de Freitas Eduardo, Mércia, da Silva Lannes, Suzana Caetano

“…A correlation between compaction of powders and texture analysis was studied, using the Texture Analyser-XT2, with the back extrusion A/BE probe to find the…”
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Transient process in ice creams evaluated by laser speckles by Silva, Elieste da, Silva, Emerson Rodrigo Teixeira da, Muramatsu, Mikiya, Lannes, Suzana Caetano da Silva

“…When a coherent light beam is scattered from a colloidal medium, in the observation plane, appears a random grainy image known as speckle pattern. The time…”
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effect of kefir addition on microstructure parameters and physical properties of porous white bread by Esteller, M.S, Zancanaro, O. Jr, Palmeira, C.N.S, Lannes, S.C. da S

“…The effect of kefir concentration on the quality of porous white bread has been investigated. Quality evaluation was done using flatbed scanning (FBS) for…”
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Natural antioxidants used in meat products: A brief review by Ribeiro, Jéssica Souza, Santos, Maria José Missão Cordeiro, Silva, Larissa Kauly Rosa, Pereira, Luíza Carla Lavinscky, Santos, Ingrid Alves, da Silva Lannes, Suzana Caetano, da Silva, Marcondes Viana

“…The lipoperoxidation and the oxidation of pigments and proteins reduces the quality and nutritional value of meat products. The use of antioxidants slows down…”
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Effect of sugar and fat replacers on the texture of baked goods by Esteller, M.S, Amaral, R.L, Lannes, S.C. da S

“…ABSTRACT i…”
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Hop extracts and their utilizations: perspectives based on the last 10 years of research by Rosa, Raul Santiago, Lannes, Suzana Caetano da Silva

“…Hops ( Humulus lupulus L.) is of notorious importance in the brewing industry, providing bitterness, aroma and acting as a preservative. Besides beer,…”
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Estudo reológico de chocolates elaborados com diferentes cultivares de cacau (Theobroma cacao L.) by Paula Bacelar Leite, Suzana Caetano da Silva Lannes, Alexandre Mariani Rodrigues, Fabiana Andreia Schäfer De Martini Soares, Sérgio Eduardo Soares, Eliete da Silva Bispo

“…O chocolate pode ser definido como uma suspensão de partículas sólidas (açúcar, sólidos de cacau e sólidos de leite) em uma fase gordurosa contínua, que…”
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CO 2 supercritical fluid extraction of pulp and nut oils from Terminalia catappa fruits: Thermogravimetric behavior, spectroscopic and fatty acid profiles by Santos, Orquídea Vasconcelos, Lorenzo, Natasha Dantas, Souza, Amanda Larissa Garça, Costa, Carlos Emmerson Ferreira, Conceição, Leyvison Rafael Vieira, Lannes, Suzana Caetano da Silva, Teixeira-Costa, Barbara Elisabeth

“…The aim of this study was to investigate the attributes of the pulp and nut oils from Terminalia catappa fruits obtained by supercritical fluid extraction…”
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