Search Results - "Vilas Boas, Eduardo Valério Barros"

Application of lipase immobilized on a hydrophobic support for the synthesis of aromatic esters by dos Santos, Marta Maria Oliveira, Gama, Rafaela Santos, Carvalho Tavares, Iasnaia Maria, Santos, Pedro Henrique, Gonçalves, Márcia Soares, Carvalho, Marise Silva, Barros Vilas Boas, Eduardo Valério, Oliveira, Julieta Rangel, Mendes, Adriano Aguiar, Franco, Marcelo

“…The present study aimed at preparing three biocatalysts via physical adsorption of lipases from Candida rugosa (CRL), Mucor javanicus, and Candida sp. on a…”
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Bioactive Compounds and Nutritional Value of Cagaita (Eugenia dysenteric) during its Physiological Development by da Silva, Monik Maryelle Moreira, Silva, Edson Pablo, Garcia, Lismaíra Gonçalves Caixeta, Asquieri, Eduardo Ramirez, de Barros Vilas Boas, Eduardo Valério, da Silva, Aline Priscilla Gomes, Xiao, Jianbo, Damiani, Clarissa

“…The Cerrado is the second largest vegetation formation in Brazil, after the Amazon, and is the richest tropical savanna in the world in terms of biodiversity…”
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Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars by Boas, E. V. B. V., Asquieri, Eduardo Ramirez, Ruffi, Cristiane Rodrigues Gomes, Silva, Edson Pablo, Damiani, Clarissa, Silva, Jéssyca Santos, Silva, Thays Lorrayne Lavrinha e

“…Due to increasing consumer demand for healthy foods, attempts are being made to improve their nutritional value. Thus, there is a necessity to develop food…”
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Combined effect of starch/montmorillonite coating and passive MAP in antioxidant activity, total phenolics, organic acids and volatile of fresh-cut carrots by Guimarães, Isabela Costa, dos Reis, Kelen Cristina, Menezes, Evandro Galvão Tavares, Borges, Paulo Rogério Siriano, Rodrigues, Ariel Costa, Leal, Renato, Hernandes, Thais, de Carvalho, Elisângela Helena Nunes, Vilas Boas, Eduardo Valério de Barros

“…This work evaluates fresh-cut carrots (FCC) coated with montmorillonite (MMT) subjected to passive modified atmosphere packaging. Carrots were sanitized,…”
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Nutritional Clustering of Cookies Developed with Cocoa Shell, Soy, and Green Banana Flours Using Exploratory Methods by de Barros, Hanna Elisia Araújo, Natarelli, Caio Vinicius Lima, de Carvalho Tavares, Iasnaia Maria, de Oliveira, Ana Lázara Matos, Araújo, Ana Beatriz Silva, Pereira, Joelma, Carvalho, Elisângela Elena Nunes, de Barros Vilas Boas, Eduardo Valério, Franco, Marcelo

“…The aim of this presented study was to develop and cluster cookies made with cocoa shell, a by-product of the chocolate industry, and nutritionally rich raw…”
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New biodegradable film produced from cocoa shell nanofibrils containing bioactive compounds by Lessa, Ozana Almeida, de Carvalho Tavares, Iasnaia Maria, Souza, Lucas Oliveira, Tienne, Lucas Galhardo Pimenta, Dias, Matheus Cordazzo, Tonoli, Gustavo Henrique Denzin, de Barros Vilas Boas, Eduardo Valério, Leite, Selma Gomes Ferreira, Gutarra, Melissa Limoeiro Estrada, Irfan, Muhammad, Bilal, Muhammad, Franco, Marcelo

“…Cellulosic nanofibrils from cocoa shells were used in this study to produce biodegradable films from a residue naturally rich in bioactive compounds, while…”
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The bioactive constituents and antioxidant activities of ten selected Brazilian Cerrado fruits by Borges, Paulo Rogério Siriano, Edelenbos, Merete, Larsen, Erik, Hernandes, Thais, Nunes, Elisângela Elena, de Barros Vilas Boas, Eduardo Valério, Pires, Caroline Roberta Freitas

“…•This is the first study of the bioactive compounds of Rollinia mucosa, Alibertia verrucosa, and Buchenavia tomentosa.•Brazilian native fruits are essential…”
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Characterization of ‘Sabará’ Jabuticabas at different maturation stages by Becker, Fernanda Salamoni, Vilas Boas, Ana Carolina, Sales, Adones, Tavares, Lucas Silveira, Siqueira, Heloisa Helena de, Vilas Boas, Eduardo Valério De Barros

“…This work aimed to evaluate the physicochemical characteristics and enzymatic activity of Sabara jabuticaba fruits, which were cultivated in Lavras, Minas…”
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Economic versus nutritional viability: evaluation of the antioxidant potential of food bars sources of proteins of different production costs by Mendes, Ana Paula Alves, Bemfeito, Carla Martino, Pereira, Rafaela Corrêa, de Sousa Cândido, Geraldo, de Deus Souza Carneiro, João, de Barros Vilas Boas, Eduardo Valério, de Angelis-Pereira, Michel Cardoso

“…Currently, noncommunicable diseases (NCDs) are the main public health problems, especially in social and economically vulnerable groups due to greater exposure…”
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Describing Quality and Sensory Attributes of 3 Mango (Mangifera indica L.) Cultivars at 3 Ripeness Stages Based on Firmness by Nassur, Rita de Cássia Mirela Resende, González-Moscoso, Sara, Crisosto, Gayle M., Lima, Luiz Carlos de Oliveira, Vilas Boas, Eduardo Valério de Barros, Crisosto, Carlos H.

“…To determine the ideal ripening stage for consumption of the mango cultivars, “Ataulfo,” “Haden,” and “Tommy Atkins”; fruits at 3 flesh firmness levels…”
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Foliar Sprays of Multi-Nutrient Fertilizer Containing Selenium Produce Functional Tomato Fruits with Higher Shelf Life by Morais, Everton Geraldo de, Silva, Maila Adriely, Quispe, Anyela Pierina Vega, Machado, Gilson Gustavo Lucinda, Prado, Debora Teixeira, Benevenute, Pedro Antônio Namorato, Lima, Jucelino de Sousa, de Sousa, Gustavo Ferreira, de Barros Vilas Boas, Eduardo Valério, Guilherme, Luiz Roberto Guimarães

“…Selenium (Se) is a nutrient whose daily intake is often below the recommended levels in people. Biofortification with Se is a method to increase this intake by…”
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The effect of active coating and refrigerated storage on the quality of avocado cultivar, Quintal by Careli-Gondim, Ítalo, Mesquita, Taciene Carvalho, Vilas Boas, Eduardo Valério de Barros, Caliari, Márcio, Soares Júnior, Manoel Soares

“…Postharvest technologies, such as the application of coatings, could contribute to the extension of the shelf life of avocado fruit. The objective of the…”
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Application of the nutrient profile model in the development of food bars with functional potential by Bemfeito, Carla Martino, Vilas Boas, Eduardo Valério de Barros, de Angelis-Pereira, Michel Cardoso, Souza, Natália de Oliveira, Carneiro, João de Deus Souza

“…In the present study, the nutrient profile model is used to develop functionally potential food bars prepared with pumpkin pulp flour (PuPF) and pequi peel…”
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Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage by Resende Oliveira, Érica, Caliari, Márcio, Soares Soares Júnior, Manoel, Ribeiro Oliveira, Aryane, Cristina Marques Duarte, Renata, Valério de Barros Vilas Boas, Eduardo

“…This study aimed to verify the technological feasibility, chemical quality and sensory acceptance of alcoholic fermented beverage obtained from sugarcane…”
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Physical and Physicochemical Modifications of Bacaba (Oenocarpus bacaba Mart) throughout Its Development by Alcântara, Emanuelle Mara de, Morais, Rômulo Alves, Lago, Rafael Carvalho do, Piccoli, Roberta Hilsdorf, Martins, Glêndara Aparecida de Souza, Vilas Boas, Eduardo Valério de Barros

“…The present study aimed to carry out the chemical and physical characterizations of bacaba (Oenocarpus bacaba Mart.) over 120 days of its development, aiming…”
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How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp by Gonçalves, Gilma Auxiliadora Santos, Resende, Nathane Silva, Gonçalves, Carla Saraiva, Carvalho, Elisângela Elena Nunes de, Resende, Jaime Vilela de, Boas, Eduardo Valério de Barros Vilas

“…ABSTRACT The Mangaba, an exotic fruit of the Brazilian Cerrado, is very appreciated for its peculiar sensory characteristics. Here we aimed to evaluate the…”
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Addition of wheat straw nanofibrils to improve the mechanical and barrier properties of cassava starch–based bionanocomposites by do Lago, Rafael Carvalho, de Oliveira, Ana Lázara Matos, de Amorim dos Santos, Allan, Zitha, Elídio Zaidine Maurício, Nunes Carvalho, Elisângela Elena, Tonoli, Gustavo Henrique Denzin, de Barros Vilas Boas, Eduardo Valério

“…[Display omitted] •Obtained wheat straw CNF’s had small diameter and high dispersion.•FTIR spectra confirmed good interaction between CNFs and starch-based…”
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Rheological, Physico-chemical and Sensorial Properties of Ice Cream Made with Powdered Form with Low Energetic Value and High Content of Prebiotic Fibers by Campidelli, Marina Leopoldina Lamounier, Salgado, Jocelem Mastrodi, Carneiro, João De Deus Souza, De Abreu, Luiz Ronaldo, Giarola, Tales Márcio De Oliveira, Nunes Carvalho, Elisângela Elena, Vilas Boas, Eduardo Valério De Barros, De Brito, Aila Riany, Franco, Marcelo

“…Mangaba is a native fruit found in the Brazilian Cerrado and stands out for its nutritional composition rich in chemical compounds. The present study…”
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Green banana starch enhances physicochemical and sensory quality of baru almond‐based fermented product with probiotic bacteria by Coutinho, Gabriela Silva Mendes, Ribeiro, Alline Emannuele Chaves, Prado, Pryscilla Martins Carrijo, Oliveira, Érica Resende, Careli‐Gondim, Ítalo, Oliveira, Aryane Ribeiro, Soares Júnior, Manoel Soares, Caliari, Márcio, Vilas Boas, Eduardo Valério de Barros

“…Summary This study aimed to isolate and characterise green banana starch (GBS) and to investigate the effect of adding 0%, 1.5%, 3.0%, 4.5% and 6.0% GBS on…”
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Changes in the physical and physico-chemical characteristics of red-pulp dragon fruit during its development by Magalhães, Deniete Soares, da Silva, Diogo Mendes, Ramos, José Darlan, Salles Pio, Leila Aparecida, Pasqual, Moacir, Vilas Boas, Eduardo Valério Barros, Galvão, Elaine Cristina, de Melo, Evaldo Tadeu

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