Search Results - "V Borges, Soraia"

Sequential extraction of anthocyanins and pectin from jabuticaba (Plinia cauliflora) peel: Peel pretreatment effect and ultrasound-assisted extraction by Bueno, Tainah M, Queiroz, Fabiana, Santos, Jhenifer Cristina C Dos, Furtado, Maria Luiza B, Schiassi, Maria Cecília E V, Borges, Soraia V, Figueiredo, Jayne A

“…The jabuticaba bark is rich in anthocyanins and fibers, and its use may be of industrial interest. In the food sector, its used as an ingredient in the…”
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Stability of camu‐camu encapsulated with different prebiotic biopolymers by A Figueiredo, Jayne, MT Lago, Amanda, M Mar, Josiana, S Silva, Laiane, A Sanches, Edgar, P Souza, Tatiane, A Bezerra, Jaqueline, H Campelo, Pedro, A Botrel, Diego, V Borges, Soraia

“…BACKGROUND A viable possibility for the best use of bioactive compounds present in camu‐camu, fruit native to the Amazonian rainforest, is the preparation of…”
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Rheological parameters of mixed Brazilian Cerrado fruits sugar-free preserves: the effect of body agents by Farias, Taísa R T, Schiassi, Maria Cecília E V, Pereira, Patrícia A P, Souza, Vanessa R DE, Lago, Amanda M T, Borges, Soraia V, Queiroz, Fabiana

“…The aim of this study was to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol, and polydextrose) and their mixtures on the preparation…”
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Microencapsulation of Swiss cheese bioaroma by spray-drying: Process optimization and characterization of particles by da Costa, Joyce Maria Gomes, Silva, Eric Keven, Toledo Hijo, Ariel Antonio C., Azevedo, Viviane M., Malta, Marcelo R., Ferreira Alves, José Guilherme L., Borges, Soraia V.

“…In this study, the microencapsulation of Swiss cheese bioaroma through spray drying was examined. The fermented whey permeate (bioaroma) produced by…”
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Analysis of various sweeteners in low-sugar mixed fruit jam: equivalent sweetness, time-intensity analysis and acceptance test by de Souza, Vanessa R., Pereira, Patrícia A. P., Pinheiro, Ana Carla M., Bolini, Helena M. A., Borges, Soraia V., Queiroz, Fabiana

“…Summary For a sweetener to successfully replace sucrose in food formulations, studies must first be conducted to determine the concentrations of the sweeteners…”
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Physicochemical properties of tucumã (Astrocaryum aculeatum) powders with different carbohydrate biopolymers by Silva, Renata S., de L. Santos, Carolina, Mar, Josiana M., Kluczkovski, Ariane M., de A. Figueiredo, Jayne, Borges, Soraia V., Bakry, Amr M., Sanches, Edgar A., Campelo, Pedro H.

“…This work investigated the physico-chemical properties of tucumã pulp (Astrocaryum aculeatum) encapsulated with different biopolymers. Gum arabic,…”
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Mechanical and structural characterization of whey protein concentrate/montmorillonite/lycopene films by Pereira, Rafaela C, Carneiro, João de Deus S, Assis, Odílio BG, Borges, Soraia V

“…BACKGROUND The production/characterization of nanocomposites based on whey protein concentrate (WPC) and montmorillonite (MMT) with lycopene as functional…”
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Study of Different Wall Matrix Biopolymers on the Properties of Spray-Dried Pequi Oil and on the Stability of Bioactive Compounds by Oliveira, Érica R., Fernandes, Regiane V. B., Botrel, Diego A., Carmo, Eloá L., Borges, Soraia V., Queiroz, Fabiana

“…This work aimed to evaluate the effect of the partial replacement of whey protein isolate (WPI), by maltodextrin (MD) and by inulin (IN), on the…”
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Use of allyl isothiocyanate and carbon nanotubes in an antimicrobial film to package shredded, cooked chicken meat by Dias, Marali V., Soares, Nilda de Fátima F., Borges, Soraia V., de Sousa, Miriane Maria, Nunes, Cleiton Antônio, de Oliveira, Isadora R. Nolasco, Medeiros, Eber Antonio A.

“…•The antimicrobial films were effective for the 40days of storage of chicken meat.•AIT acted as a plasticiser by softening the rigidity of the structure of the…”
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Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread by Silva, Eric Keven, Toledo Hijo, Ariel Antonio C, Costa, Joyce Maria G, Marques, Gerson R, Pereira, Joelma, Borges, Soraia V

“…This study evaluated the influence of the powdered bioaroma of Swiss cheese on the technical and sensory qualities of cheese bread. The methodology of the…”
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Processability, morphology and thermal behavior of poly(lactic acid)/synthetic mica nanocomposites obtained by melt blending by Borges, Soraia V, Dias, Marcos L, Pita, Victor JRR, Azuma, Chiaki, Dias, Marali V

“…Poly(lactic acid)/synthetic mica nanocomposites were obtained by melt blending in an internal mixer in an investigation designed by experimental factorial…”
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Structural evaluation and thermal properties of poly(lactic acid) and different synthetic micas nanocomposites by Souza, Diego H. S., Borges, Soraia V., Dias, Marcos L., Andrade, Cristina T.

“…Two types of organophilic synthetic micas were used to prepare poly(lactic acid) (PLA) nanocomposites. The effect of both micas at different concentrations…”
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Water vapor permeability and tensile properties of poly(l-lactic acid)/synthetic mica nanocomposites prepared by melt blending by Borges, Soraia V, Dias, Marcos L, Pita, Victor JRR, Azuma, Chiaki, Dias, Marali V

“…Poly(L-lactic acid)/synthetic mica (Somasif) nanocomposites were obtained by melt blending in a mixing chamber according to a factorial experimental design and…”
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Effect of glutaraldehyde/glycerol ratios on the properties of chitosan films by Oliveira, Ana Carolina S., Ugucioni, Júlio C., Borges, Soraia V.

“…Chitosan is a biodegradable polymer and could be applied as packaging. To make chitosan more competitive, plasticizers and cross‐linking agents are added in…”
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Development of whey protein isolate bio-nanocomposites: Effect of montmorillonite and citric acid on structural, thermal, morphological and mechanical properties by Azevedo, Viviane M., Dias, Marali V., Borges, Soraia V., Costa, Ana Letícia R., Silva, Eric Keven, Medeiros, Éber Antonio A., Soares, Nilda de Fátima F.

“…The use of bio-nanocomposites for liberation of active substances is one of the popular alternatives for safely preserving food. In this context, the objective…”
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Kinetics of water vapour sorption by drum-dried banana by Borges, S.V, Cal-Vidal, J

“…The kinetics of water vapour sorption of drum‐dried banana was determined at several conditions of temperature (10, 22, 30 and 40°C) and relative humidity…”
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Application of Flavoring Active Films of Low-Density Polyethylene in Sugar Biscuits by Dias, Marali V., Melo, Nathália R., Soares, Nilda de Fátima F., Carneiro, João de Deus S., Borges, Soraia V., Medeiros, Hiasmyne S., Fialho, Tatiana Lopes

“…Active packaging is used to preserve food, maintaining or improving its features and microbiological safety. In this research was developed flavoring films and…”
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POTENCIAL DE APLICAÇÃO DE MICROCÁPSULAS DE ÓLEO ESSENCIAL DE ORÉGANO EM QUEIJO QUARK by Viviane M. Azevedo, Joyce M.G. da Costa, Elisangela do C. Domingo, João de Deus S. Carneiro, Sandra M. Pinto, Soraia V. Borges

“…Objetivou-se avaliar o efeito da adição de microcápsulas de óleo essencial (OE) de orégano em diferentes concentrações (0%, 0,25%, 0,50%, 0,75% e 1,0%) em…”
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