Search Results - "Pereira Rodarte, Mirian"

Whey protein concentrate and skimmed milk powder as encapsulation agents for coffee silverskin extracts processed by spray drying by Barbosa, Letícia Ribeiro, Francisquini, Júlia d'Almeida, Cerqueira, Ana Flávia Lawall Werneck, Moreira, João Paulo, Dos Santos, Luciana Poty Manso, Scio, Elita, Stephani, Rodrigo, Perrone, Ítalo Tuler, Húngaro, Humberto Moreira, Rodarte, Mirian Pereira

“…We tested the hypothesis that milk proteins, through microencapsulation, guarantee protection against bioactive substances in coffee silverskin extracts…”
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Chemical characterisation by UPLC‐Q‐ToF‐MS/MS and antibacterial potential of Coffea arabica L. leaves: A coffee by‐product by Mesquita Júnior, Gilmar Alves de, Costa, Ygor Ferreira Garcia, Mello, Valéria de, Costa, Fabiano Freire, Rodarte, Mirian Pereira, Costa, Juliana de Carvalho da, Alves, Maria Silvana, Vilela, Fernanda Maria Pinto

“…Introduction Coffea arabica L. leaves are considered a by‐product of the coffee industry however they are sources of several bioactive compounds. Objectives…”
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Determination of Arabica and Robusta species in blends of roasted coffee by Mid Infrared spectroscopy in association with mixture design by Mendes, Geissy de Azevedo, Oliveira, Marcone Augusto Leal de, Rodarte, Mirian Pereira, Anjos, Virgílio de Carvalho dos, Bell, Maria Jose Valenzuela

“…•Modelling to predict the amount of species of coffee in blends.•Robusta coffee additions (above 2.5 %) were detected and quantified by FT-MIR.•Simplified and…”
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Origin geographical classification of green coffee beans (Coffeaarabica L.) produced in different regions of the Minas Gerais state by FT-MIR and chemometric by Mendes, Geissy de Azevedo, de Oliveira, Marcone Augusto Leal, Rodarte, Mirian Pereira, de Carvalho dos Anjos, Virgílio, Bell, Maria Jose Valenzuela

“…The present work was proposal the potential evaluation of Fourier-Transform Mid-Infrared (FT-MIR) associated with chemometric approach in green beans, in order…”
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Influence of the xanthan gum as a crosslinking agent on the physicochemical properties of chitosan microparticles containing green coffee extract by Lawall Werneck Cerqueira, Ana Flávia, Protta Neiva, Giselle, Fernandes, Maria Fernanda, Leira Mota Conegundes, Jéssica, Stephani, Rodrigo, Cappa de Oliveira, Luiz Fernando, da Costa Ludwig, Zélia Maria, de Carvalho dos Anjos, Virgílio, Pinto Vilela, Fernanda Maria, Scio, Elita, Diniz Tavares, Guilherme, Pereira Rodarte, Mirian

“…Chitosan (Ch) microparticles have been investigated for drug delivery through different administration routes, primarily oral. For this, synthetic crosslinking…”
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Antioxidant extracts of coffee leaves and its active ingredient 5-caffeoylquinic acid reduce chemically-induced inflammation in mice by Segheto, Luciana, Santos, Bruna Celeida Silva, Werneck, Ana Flávia Lawall, Vilela, Fernanda Maria Pinto, Sousa, Orlando Vieira de, Rodarte, Mírian Pereira

“…[Display omitted] •Leaves from Coffea arabica L. have been considered an agricultural residue.•Methanol extract and fractions contain promising antioxidant…”
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A computer vision system for coffee beans classification based on computational intelligence techniques by de Oliveira, Emanuelle Morais, Leme, Dimas Samid, Barbosa, Bruno Henrique Groenner, Rodarte, Mirian Pereira, Pereira, Rosemary Gualberto Fonseca Alvarenga

“…Evaluating the color of green coffee beans is an important process in defining their quality and market price. This evaluation is normally carried out by…”
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Biosurfactant Production by Pseudomonas: a Systematic Review by de Souza Araújo, Larissa, Santana, Larice Aparecida Rezende, Otenio, Marcelo Henrique, Nascimento, Clerison Wagner, Cerqueira, Ana Flávia Lawall Werneck, Rodarte, Mirian Pereira

“…It is of fundamental interest to research and develop innovative biotechnologies, as well as bioproducts that replace or are alternatives to those of…”
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Assessment of chemical changes and skin penetration of green Arabica coffee beans biotransformed by Aspergillus oryzae by Bertges, Filipe Soares, da Penha Henriques do Amaral, Maria, Rodarte, Mirian Pereira, Vieira Fonseca, Maria José, Sousa, Orlando Vieira, Pinto Vilela, Fernanda Maria, Alves, Maria Silvana

“…Green coffee beans (GCB) (Coffea arabica L.) contain phenolic compounds with proven antioxidant capacity. GCB fermentation by Aspergillus oryzae was focused on…”
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Development and characterization of chitosan film containing hydroethanolic extract of Coffea arabica leaves for wound dressing application by Silva, Allana Carvalho, Valle, Ana Beatriz Caribé dos Santos, Lemos, Ari Sérgio de Oliveira, Campos, Lara Melo, Fabri, Rodrigo Luiz, Costa, Fabiano Freire, da Silva, Jeferson Gomes, Vilela, Fernanda Maria Pinto, Tavares, Guilherme Diniz, Rodarte, Mirian Pereira, Denadai, Ângelo Márcio Leite

“…The coffee leaves are considered by-products of the coffee industry, produced in significant quantities and containing numerous bioactive compounds. In the…”
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Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.) by Rodarte, Mirian Pereira, Dias, Disney Ribeiro, Vilela, Danielle Marques, Schwan, Rosane Freitas

“…One hundred forty-four microorganisms previously isolated from coffee fruit (Cojfea arabica) were grown on casein agar to evaluate their proteolytic…”
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Xanthan gum produced from milk permeate and deproteinized cheese whey: A comparative analysis with commercial xanthan gums by Cancella, Marissa Justi, Cerqueira, Ana Flávia Lawall Werneck, Teodoro, Larissa da Costa, Pereira, Juliano Rocha, Ludwig, Zélia Maria da Costa, Anjos, Virgílio de Carvalho, Denadai, Ângelo Márcio Leite, Húngaro, Humberto Moreira, Rodarte, Mirian Pereira

“…In this study, we produced xanthan gums from deproteinized whey and milk permeate and evaluated their rheological behavior, FT-IR spectral profiles,…”
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Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries by Palmieri, Miguel Gontijo Siqueira, Cruz, Lucas Taffarel, Bertges, Filipe Soares, Húngaro, Humberto Moreira, Batista, Luís Roberto, da Silva, Silvio Silvério, Fonseca, Maria José Vieira, Rodarte, Mirian Pereira, Vilela, Fernanda Maria Pinto, Amaral, Maria da Penha Henriques do

“…Phenolic compounds are present in large quantities in green coffee and have been recognized as natural antioxidants. However, hydroxycinnamic acids such as…”
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Extracts and gel formulations of Spondias mombin L. stem and its main compound ellagic acid reduce cutaneous inflammation in experimental models by Karla, Michelli Garcia de Oliveira, Fernanda, Kelly Costa, Ana, Lúcia Santos de Matos Araújo, Fernanda, Maria Pinto Vilela, Mirian, Pereira Rodarte, Maria, Silvana Alves, Célia, Hitomi Yamamoto, Orlando, Vieira de Sousa

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Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.) = Atividade proteolítica de bactérias, leveduras e fungos filamentosos presentes em grãos de café (Coffea arabica L.) by Mirian Pereira Rodarte, Disney Ribeiro Dias, Danielle Marques Vilela, Rosane Freitas Schwan

“…One hundred forty-four microorganisms previously isolated from coffee fruit (Coffea arabica) were grown on casein agar to evaluate their proteolytic…”
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Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.) - doi: 10.4025/actasciagron.v33i3.6734 by Mirian Pereira Rodarte, Disney Ribeiro Dias, Danielle Marques Vilela, Rosane Freitas Schwan

“…One hundred forty-four microorganisms previously isolated from coffee fruit (Coffea Arabica) were grown on casein agar to evaluate their proteolytic…”
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Compostos não voláteis em cafés da região sul de minas submetidos a diferentes pontos de torração Non-volatile compounds in coffee from the south of Minas Gerais state region submitted to different roasting degrees by Mirian Pereira Rodarte, Sheila Andrade Abrahão, Rosemary Gualberto Fonseca Alvarenga Pereira, Marcelo Ribeiro Malta

“…O processo de torração do café induz alterações físicas, químicas e sensoriais na matéria-prima, cuja intensidade e tipo dependem, principalmente, da…”
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Compostos não voláteis em cafés da região sul de minas submetidos a diferentes pontos de torração by Rodarte, Mirian Pereira, Abrahão, Sheila Andrade, Pereira, Rosemary Gualberto Fonseca Alvarenga, Malta, Marcelo Ribeiro

“…O processo de torração do café induz alterações físicas, químicas e sensoriais na matéria-prima, cuja intensidade e tipo dependem, principalmente, da…”
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Non-volatile compounds in coffee from the south of Minas Gerais state region submitted to different roasting degrees by Rodarte, M.P, Abrahão, S.A, Pereira, R.G.F.A, Malta, M.R

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LÁCTEOS COM BAIXO TEOR DE LACTOSE: UMA NECESSIDADE PARA PORTADORES DE MÁ DIGESTÃO DA LACTOSE E UM NICHO DE MERCADO by Mônica Cecília Santana Pereira, Larissa Pereira Brumano, Carolina Martins Kamiyama, João Pablo Fortes Pereira, Mirian Pereira Rodarte, Miriam Aparecida de Oliveira Pinto

“…A lactose é o principal carboidrato presente no leite, um alimento composto por nutrientes fundamentais à manutenção da saúde. A intolerância à lactose é o…”
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