Search Results - "Oliveira de Souza, Gabriel Henrique"
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Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics
Published in Molecules (Basel, Switzerland) (04-04-2020)“…Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of…”
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Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children
Published in Foods (07-06-2022)“…This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to…”
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Combination of cafeteria diet with intraperitoneally streptozotocin in rats. A type-2 diabetes model
Published in Acta cirúrgica brasileira (01-01-2021)“…ABSTRACT Purpose To develop a model of induction of type-2 diabetes (DM2) by combining low doses of streptozotocin (STZ) and a cafeteria diet. Methods Forty…”
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Walker-256 Tumor: Experimental Model, Implantation Sites and Number of Cells for Ascitic and Solid Tumor Development
Published in Brazilian Archives of Biology and Technology (2019)“…Abstract The Walker-256 tumor is an important experimental model that allow the development of therapies as the biological behavior of this tumor is similar…”
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Tucum-do-Pantanal (Bactris setosa Mart.): Physicochemical Characterization of Almonds, Press Cake and Crude Oil
Published in Brazilian Archives of Biology and Technology (01-01-2019)“…Abstract Brazil has high diversity of native fruits with high nutritional and biochemical value. Bactris setosa Mart. (tucum-do-Pantanal) stands out by its…”
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The Use of Natural Fiber-Rich Food Product Is Safe and Reduces Aberrant Crypt Foci in a Pre-Clinical Model
Published in Nutrients (01-08-2021)“…Colorectal cancer is a highly prevalent disease, requiring effective strategies for prevention and treatment. The present research aimed to formulate a natural…”
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Sweet potato peel flour in hamburger: effect on physicochemical, technological and sensorial characteristics
Published in Brazilian Journal of Food Technology (2020)“…Abstract The aim of this research was to evaluate the influence of sweet potato peel flour (SPPF) on the physicochemical, technological and sensorial…”
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