Search Results - "Sousa, Paulo Henrique Machado de"

Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating? by Oliveira, Williara Queiroz de, Sousa, Paulo Henrique Machado De, Pastore, Glaucia Maria

“…Recently, anosmia and ageusia (and their variations) have been reported as frequent symptoms of COVID-19. Olfactory and gustatory stimuli are essential in the…”
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Cashew nut oil: effect of kernel grade and a microwave preheating extraction step on chemical composition, oxidative stability and bioactivity by Carvalho, Joelia Marques, Figueiredo, Raimundo Wilane, Sousa, Paulo Henrique Machado, Luna, Francisco Murilo Tavares, Maia, Geraldo Arraes

“…Summary The cashew nut kernels can be broadly classified by colour, size, quality and integrity, into whole (W), butts (B), splits (S) and P (pieces). This…”
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Cooking effects on bioactive compounds and sensory acceptability in pumpkin (Cucurbita moschata cv. Leite) by Silva, Maria de Fátima Gomes, Sousa, Paulo Henrique Machado de, Figueiredo, Raimundo Wilane, Gouveia, Sandro Thomaz, Lima, Jorgiane Silva Severino

“…The present study aimed to compare the changes in the bioactive compounds, color parameters and to determine consumer opinions through sensory analysis of the…”
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Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil by Almeida, Maria Mozarina Beserra, de Sousa, Paulo Henrique Machado, Arriaga, Ângela Martha Campos, do Prado, Giovana Matias, Magalhães, Carlos Emanuel de Carvalho, Maia, Geraldo Arraes, de Lemos, Telma Leda Gomes

“…Foods rich in antioxidants play an essential role in the prevention of diseases. The present study compared contents of phenolics, vitamin C, anthocyanin and…”
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Complex coacervates of cashew gum and gelatin as carriers of green coffee oil: The effect of microcapsule application on the rheological and sensorial quality of a fruit juice by Oliveira, Williara Queiroz de, Wurlitzer, Nedio Jair, Araújo, Antonio Willian de Oliveira, Comunian, Talita Aline, Bastos, Maria do Socorro Rocha, Oliveira, Alessandra Lopes de, Magalhães, Hilton César Rodrigues, Ribeiro, Hálisson Lucas, Figueiredo, Raimundo Wilane de, Sousa, Paulo Henrique Machado de

“…[Display omitted] •Green coffee oil was successfully encapsulated by complex coacervation.•Encapsulated green coffee oil was stable to oxidation compared to…”
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In vitro bioaccessibility of copper, iron, zinc and antioxidant compounds of whole cashew apple juice and cashew apple fibre (Anacardium occidentale L.) following simulated gastro-intestinal digestion by de Lima, Ana Cristina Silva, Soares, Denise Josino, da Silva, Larissa Morais Ribeiro, de Figueiredo, Raimundo Wilane, de Sousa, Paulo Henrique Machado, de Abreu Menezes, Eveline

“…•The absorption of nutrients depends on the composition of a food.•The bioaccessibility of compounds in cashew apple juice is higher than in the fibre.•Cashew…”
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Effect of food additives on the antioxidant properties and microbiological quality of red guava juice by Silva, Natalia Kellen Vieira da, Sabino, Luiz Bruno de Sousa, Oliveira, Luciana Siqueira de, Torres, Lucicléia Barros de Vasconcelos, Sousa, Paulo Henrique Machado de

“…Guava is a tropical fruit that has a high potential for agroindustrial use, also known antioxidant property mainly attributed to vitamin C and carotenoids…”
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Physicochemical Characterization, Proximate Composition and Fatty Acid Profile of Fruits from Brazilian Northeast Agrobiodiversity by Soares, Rafaela de Lima Gomes, Assis, Renata Carmo de, Mendes, Ana Erbênia Pereira, Siqueira, Adriana Camurça Pontes, Costa, Eveline de Alencar, Sousa, Paulo Henrique Machado de, Lucena, Eliseu Marlônio Pereira de, Nascimento, Luis Gustavo Lima, Rodrigues, Tigressa Helena Soares, Diniz, Derlange Belizário, Figueiredo, Raimundo Wilane de, Maia, Carla Soraya Costa

“…Abstract The objective was to evaluate the physicochemical characteristics, nutritional composition and fatty acid profile of eleven exotic fruits in Brazil…”
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Determination of water-soluble vitamins and carotenoids in Brazilian tropical fruits by High Performance Liquid Chromatography by de Assis, Renata Carmo, de Lima Gomes Soares, Rafaela, Siqueira, Adriana Camurça Pontes, de Rosso, Veridiana Vera, de Sousa, Paulo Henrique Machado, Mendes, Ana Erbênia Pereira, de Alencar Costa, Eveline, de Góes Carneiro, Alessandra Pinheiro, Maia, Carla Soraya Costa

“…Vitamins are organic compounds essential for normal physiological functioning and they need to be provided in adequate amounts by the diet. They are nutrients…”
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In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar by Leal, Amanda Rodrigues, Oliveira, Luciana de Siqueira, Costa, Juliana Nascimento da, Alves, Carlos Artur Nascimento, Mata, Paulina, Sousa, Paulo Henrique Machado de

“…ABSTRACT This study aims to evaluate the bioaccessibility of antioxidant compounds of structured fruits. Samples were prepared with 50% of each pulp…”
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Evaluation of cooking methods on the bioactive compounds of cashew apple fibre and its application in plant-based foods by Sucupira, Natália Rocha, Sabino, Luiz Bruno de Sousa, Gondim Neto, Leopoldo, Gouveia, Sandro Thomaz, Figueiredo, Raimundo Wilane de, Maia, Geraldo Arraes, Sousa, Paulo Henrique Machado de

“…Plant co-products currently represent an attractive alternative to the food industry, especially to the growing market of development low-fat products. Among…”
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Effects of clarification on physicochemical characteristics, antioxidant capacity and quality attributes of açaí (Euterpe oleracea Mart.) juice by Cesar, Leiliane Teles, de Freitas Cabral, Marília, Maia, Geraldo Arraes, de Figueiredo, Raimundo Wilane, de Miranda, Maria Raquel Alcântara, de Sousa, Paulo Henrique Machado, Brasil, Isabella Montenegro, Gomes, Carmen Luiza

“…The effects of a clarifying process using pectinases and chitosan on the physicochemical characteristics, antioxidant capacity and quality attributes of açaí…”
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Carnauba wax uses in food – A review by de Freitas, Claisa Andréa Silva, de Sousa, Paulo Henrique Machado, Soares, Denise Josino, da Silva, José Ytalo Gomes, Benjamin, Stephen Rathinaraj, Guedes, Maria Izabel Florindo

“…•This paper gives an analysis of carnauba wax in foods and extending to the different extraction processes.•Chemical and physical characteristics, as well as…”
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Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity by de Lima, Ana Cristina Silva, da Rocha Viana, José Diogo, de Sousa Sabino, Luiz Bruno, da Silva, Larissa Morais Ribeiro, da Silva, Natália Kellen Vieira, de Sousa, Paulo Henrique Machado

“…The cooking methods may influence the retention of nutrients and phytochemicals contents of vegetables showing the requirement to know the best way of cooking…”
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Impact of different kernel grades on volatile compounds profile, fatty acids and oxidative quality of cashew nut oil by Leal, Amanda Rodrigues, Dionísio, Ana Paula, Abreu, Fernando Antonio Pinto de, Oliveira, Gilleno Ferreira de, Araújo, Idila Maria da Silva, Magalhães, Hilton César Rodrigues, Leite, Andressa Barbosa, Silva, Emilly Kaiane Maia da, Nascimento, Ronaldo Ferreira do, Nascimento, Hélio Oliveira do, Sousa, Paulo Henrique Machado de

“…[Display omitted] •Kernel grades impact the oxidation of cashew nut oil.•The broken kernel had the similar or higher quality to the whole kernel cashew nut…”
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Garlic passion fruit (Passiflora tenuifila Killip): Assessment of eventual acute toxicity, anxiolytic, sedative, and anticonvulsant effects using in vivo assays by Holanda, Dayse Karine Rodrigues, Wurlitzer, Nédio Jair, Dionisio, Ana Paula, Campos, Adriana Rolim, Moreira, Renato Azevedo, Sousa, Paulo Henrique Machado de, Brito, Edy Sousa de, Ribeiro, Paulo Riceli Vasconcelos, Iunes, Mayara Frade, Costa, Ana Maria

“…[Display omitted] •Passiflora tenuifila Killip has anxiolytic, hypnotic-sedative and anticonvulsive effects.•Passiflora tenuifila Killip, known as garlic…”
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Study of the stability of cashew nuts obtained from conventional and organic cultivation by Soares, Denise Josino, Cavalcante, Carlos Eliardo B, Cardoso, Thiago Gomes, Figueiredo, Evania Altina T de, Maia, Geraldo Arraes, Sousa, Paulo Henrique Machado de, Figueiredo, Raimundo Wilane de

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Biotransformation of Tropical Fruit By-Products for the Development of Kombucha Analogues with Antioxidant Potential by Câmara, Gabriel Barbosa, do Prado, Giovana Matias, de Sousa, Paulo Henrique Machado, Viera, Vanessa Bordin, de Araújo, Helvia Waleska Casullo, Lima, Amélia Ruth Nascimento, Lima Araujo Filho, Antonio Augusto, Vieira, Ícaro Gusmão Pinto, Fernandes, Victor Borges, Oliveira, Liandra De Souza, da Silva, Larissa Morais Ribeiro

“…Research background. In a country where millions of people have nutritional needs, innovative ways of producing food from commonly wasted agro-industrial…”
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Development of the coffee Taster’s emotion wheel for the coffee drinking experience by Souza, Clarisse Machado de, Rodrigues, Delane da Costa, Sousa, Paulo Henrique Machado de

“…Coffee is one of the most popular beverages in the world (International Trade Centre, 2011). Considering that sensory quality is the most profoundly related…”
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Storage stability of acerola tropical fruit juice obtained by hot fill method by Freitas, Claisa Andréa Silva De, Maia, Geraldo Arraes, Sousa, Paulo Henrique Machado De, Brasil, Isabella Montenegro, Pinheiro, Anália Maria

“…The present work aimed to evaluate the chemical, physicochemical, sensorial and microbiological changes of non-sweetened glass-bottled acerola tropical fruit…”
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