Search Results - "Silva, Flávio Alves da"

Fatty acid profiles of five farmed Brazilian freshwater fish species from different families by Rodrigues, Bruna Leal, Canto, Anna Carolina Vilhena da Cruz Silva, Costa, Marion Pereira da, Silva, Flávio Alves da, Mársico, Eliane Teixeira, Conte-Junior, Carlos Adam

“…The proximate composition and fatty acid (FA) profiles of five Brazilian freshwater fish species, namely Brycon cephalus (BC), Cichla ocellaris (CO),…”
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Effect of Achachairu Skin on the Oxidative Stability of Mechanically Separated Tilapia Meat and a Sensory Evaluation of Its Use in a Restructured Product by Tomé, Alessandra Cristina, Alves da Silva, Flávio, Monteiro, Maria Lúcia, Mársico, Eliane Teixeira

“…This study investigated the effect of different concentrations (0%, 2%, 4%, and 6% w/w) of achachairu skin on the oxidative stability of mechanically separated…”
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Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat by Coutinho, Nathália Miranda, Canto, Anna Carolina Vilhena da Cruz Silva, Mársico, Eliane Teixeira, da Silva, Flávio Alves, Keller, Luiz Antônio Moura, Conte-Junior, Carlos Adam, Monteiro, Maria Lúcia Guerra

“…The nutritional quality and lipid stability of Arapaima gigas fillets were investigated. A total of 27.32 kg of A. gigas fillets were obtained and the…”
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Non-destructive determination of color, titratable acidity, and dry matter in intact tomatoes using a portable Vis-NIR spectrometer by Arruda de Brito, Annelisa, Campos, Fernanda, dos Reis Nascimento, Abadia, Damiani, Clarissa, Alves da Silva, Flávio, de Almeida Teixeira, Gustavo Henrique, Cunha Júnior, Luis Carlos

“…•The spectra were collected in optical geometry interactance.•The samples varied in origin and planting season.•Portable Vis-NIR spectrometer were used for…”
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Determination of soluble solid content in market tomatoes using near-infrared spectroscopy by Brito, Annelisa Arruda de, Campos, Fernanda, Nascimento, Abadia dos Reis, Corrêa, Gilmarcos de Carvalho, Silva, Flávio Alves da, Teixeira, Gustavo Henrique de Almeida, Cunha Júnior, Luis Carlos

“…Tomatoes are widely consumed worldwide, and the soluble solid content (SSC) is one of the most important quality parameters for the commercialization of fresh…”
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Alginate based encapsulation as a tool for the protection of bioactive compounds from aromatic herbs by Tomé, Alessandra Cristina, da Silva, Flávio Alves

“…The objective of this study was to evaluate the total phenolic compound content (TPC), antioxidant capacity by the •DPPH, ABTS•+ and FRAP methods in aqueous…”
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Protein enrichment of brewery spent grain from Rhizopus oligosporus by solid-state fermentation by Canedo, Marianny Silva, de Paula, Fernanda Gomes, da Silva, Flávio Alves, Vendruscolo, Francielo

“…Brewery spent grain represents approximately 85 % of total by-products generated in a brewery. Consisting of carbohydrates, fiber, minerals and low amounts of…”
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OCCURRENCE OF DIETHYL PHTHALATE (DEP) IN FOOD USING DIFFERENT PACKAGING: DETECTION AND TRACEABILITY by de Almeida, Maria Carolina, de Sá, Fernando, Ishizawa, Taís, da Silva, Flávio, Pereira, Julião, de Oliveira, Tatianne

“…The objective of this work was the detection and traceability of the occurrence of diethyl phthalate (DEP) migrating from flexible packaging to food. Brazil is…”
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Instrumental Texture Parameters as Freshness Indicators in Five Farmed Brazilian Freshwater Fish Species by Rodrigues, Bruna Leal, da Costa, Marion Pereira, da Silva Frasão, Beatriz, da Silva, Flávio Alves, Mársico, Eliane Teixeira, da Silveira Alvares, Thiago, Conte-Junior, Carlos Adam

“…The aim of this study was to assess the chemical quality and instrumental texture parameters, as well as their relationships, of five Brazilian freshwater fish…”
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Antioxidant potential of Psidium guinnensis Sw. jam during storage by Damiani, Clarissa, Silva, Flávio Alves da, Asquieri, Eduardo Ramirez, Lage, Moacir Evandro, Vilas Boas, Eduardo Valério de Barros

“…The araçá (Brazilian guava) jam is a promising alternative for expanding the consumption of this fruit, besides adding value to it and making the Brazilian…”
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Effects of different frying techniques on the color, fatty acid profile, and lipid oxidation of Arapaima gigas by Vieira, Ellen Caroline Silvério, Mársico, Eliane Teixeira, Conte‐Junior, Carlos Adam, Damiani, Clarissa, Canto, Anna Carolina Vilhena da Cruz Silva, Monteiro, Maria Lucia Guerra, Silva, Flávio Alves da

“…This study investigated the changes in the composition of the lipid fraction, as well as in the color and lipid oxidation of Arapaima gigas cubes subjected to…”
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Evaluating microencapsulated oregano (Origanum vulgare) aqueous extract as a bioactive ingredient on the overall quality of ready-to-cook fish products made from tilapia byproduct during frozen storage by Tomé, Alessandra Cristina, da Silva, Flávio Alves, Monteiro, Maria Lúcia Guerra, Mársico, Eliane Teixeira

“…This study evaluated the effect of microencapsulated oregano (Origanum vulgare) aqueous extract (MOAE) obtained on the overall quality of ready-to-cook (RTC)…”
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Quantification of Catechin and Epicatechin in Foods by Enzymatic-Spectrophotometric Method with Tyrosinase by Dias, Tiago, Silva, Mara Reis, Damiani, Clarissa, da Silva, Flávio Alves

“…Catechin and epicatechin are important phenolic compounds found mainly in tea leaves, cocoa beans, and in the peels and seeds of fruits. The reliable detection…”
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Antilisterial and antistaphylococcal activity of a Lactococcus lactis strain isolated from Brazilian fresh Minas cheese by Costa, Ana Carolina Cabral Carvalhaes, Pereira, Aline Neves, Silva, Adrielle Cristina de Andrade e, Silva, Flávio Alves, Ribeiro, Keyla de Oliveira, Torres, Ieda Maria Sapateiro, De Martinis, Elaine Cristina Pereira, Alves, Virgínia Farias

“…Lactococcus lactis QMF 11, isolated from Brazilian fresh cheese, produces bacteriocin like inhibitory substances (bac+). To evaluate L. lactis QMF11 possible…”
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Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets by Júlia de Souza Lira Santos, Eliane Teixeira Mársico, Miguel Antônio Cinquini, Flávio Alves da Silva, Carlos Adam Conte Junior, Maria Lúcia Guerra Monteiro

“…Abstract The objective of the present study was to investigate the relevant physicochemical and sensory parameters of three different Arapaima gigas muscle…”
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Harvesting period of jabuticaba fruits var. ‘Pingo de Mel’ in relation to the physicochemical characterization evaluated during their development by Flávio Alves da Silva, Lismaíra Gonçalves Caixeta Garcia, Asquieri, Eduardo Ramirez, Vilas Boas, Eduardo Valério de Barros, Silva, Clarissa Damiani, Monik Marielly Moreira

“…The objective was to physically and chemically characterize jabuticaba fruits var. ‘Pingo de Mel’ during their development. Some fruits were harvested ten days…”
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Nutritional properties of Buriti (Mauritia flexuosa) and health benefits by do Nascimento Silva, Nara Rúbia Rodrigues, Cavalcante, Rodrigo Barbosa Monteiro, da Silva, Flávio Alves

“…In order to identify strategies to encourage the cultivation of buriti, studies on nutritional quality, applications in human health and potential for…”
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Jambolan (Syzygium cumini (L.) Skeels): A review on its nutrients, bioactive compounds and health benefits by do Nascimento-Silva, Nara Rúbia Rodrigues, Bastos, Rodrigo Pinheiro, da Silva, Flávio Alves

“…Jambolan is a colored fruit that varies from yellowish-green to black, from the Myrtaceae family and the Syzygieae tribe. this review proposes a general view…”
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Alveoli size and acceptance of white bread enriched with cassava bran by Gabriel Luis Castiglioni, Manoel Soares Soares Júnior, Thaísa Anders Carvalho Souza, Flávio Alves da Silva, Márcio Caliari

“…Given that solid and liquid residues are generated in the cassava processing, the present study aimed at using cassava bran to make bread. After a…”
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Conventional drying of cassava peel from starch industry waste by Anunciação Vilhalva, Divina Aparecida, Soares Júnior, Manoel Soares, Caliari, Márcio, da Silva, Flávio Alves

“…Cassava peels from starch industry waste are highly perishable. The drying process is an alternative way to provide a safe storage, free from the development…”
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