Search Results - "Vriesmann, Lúcia Cristina"

Changes in Cell Wall Composition Associated to the Softening of Ripening Papaya: Evidence of Extensive Solubilization of Large Molecular Mass Galactouronides by Shiga, Tânia Misuzu, Fabi, João Paulo, do Nascimento, João Roberto Oliveira, Petkowicz, Carmen Lúcia de Oliveira, Vriesmann, Lúcia Cristina, Lajolo, Franco Maria, Cordenunsi, Beatriz Rosana

“…Papaya (Carica papaya) is a climacteric fruit that undergoes dramatic pulp softening. Fruits sampled at three different conditions (natural ripening or after…”
Get full text

Acidic polysaccharides from Psidium cattleianum (Araçá) by Vriesmann, Lúcia Cristina(Universidade Estadual de Ponta Grossa Campus de Uvaranas), Petkowicz, Carmen Lúcia de Oliveira(Universidade Federal do Paraná Departamento de Bioquímica e Biologia Molecular Setor de Ciências Biológicas), Carneiro, Paulo Irajara Borba(Universidade Estadual de Ponta Grossa Campus de Uvaranas), Costa, Maria Eugênia(Universidade Estadual de Ponta Grossa Campus de Uvaranas), Beleski-Carneiro, Eliana(Universidade Estadual de Ponta Grossa Campus de Uvaranas)

“…The aim of this work was to study the acidic polysaccharides of Psidium cattleianum. Pectic fractions were obtained by successive extractions with water, EDTA…”
Get full text

Cell wall polysaccharides from Ponkan mandarin (Citrus reticulata Blanco cv. Ponkan) peel by Colodel, Cristiane, Vriesmann, Lúcia Cristina, de Oliveira Petkowicz, Carmen Lúcia

“…•Pectins and hemicelluloses were isolated from ponkan peel by sequential extraction.•Xyloglucans, galactomannans and galactoglucomannans were the main…”
Get full text

Cacao pod husks as a source of low-methoxyl, highly acetylated pectins able to gel in acidic media by Vriesmann, Lúcia Cristina, de Oliveira Petkowicz, Carmen Lúcia

“…•Cacao pod husk was used to extract high yield pectins with aqueous HNO3.•A highly acetylated LM pectin (NA-HYP) was obtained.•Rheological properties of NA-HYP…”
Get full text

Extraction of pectin from ponkan (Citrus reticulata Blanco cv. Ponkan) peel: Optimization and structural characterization by Colodel, Cristiane, Vriesmann, Lúcia Cristina, Teófilo, Reinaldo Francisco, de Oliveira Petkowicz, Carmen Lúcia

“…A central composite experimental design was used to evaluate the influence of pH, extraction time and liquid:solid ratio on the yield and uronic acid content…”
Get full text

Optimization of acid-extraction of pectic fraction from grape (Vitis vinifera cv. Chardonnay) pomace, a Winery Waste by Colodel, Cristiane, Vriesmann, Lúcia Cristina, Teófilo, Reinaldo Francisco, de Oliveira Petkowicz, Carmen Lúcia

“…Chardonnay grape pomace was evaluated as a source of pectin. A central composite design was used in order to determine the effect of pH, extraction time (Et)…”
Get full text

Extraction and characterization of pectin from cacao pod husks (Theobroma cacao L.) with citric acid by Vriesmann, Lúcia Cristina, Teófilo, Reinaldo Francisco, Lúcia de Oliveira Petkowicz, Carmen

“…Variables that influence the citric-acid extraction of pectins from cacao pod husk were examined. A screening study tested the main parameters influencing…”
Get full text

Optimization of nitric acid-mediated extraction of pectin from cacao pod husks (Theobroma cacao L.) using response surface methodology by Vriesmann, Lúcia Cristina, Teófilo, Reinaldo Francisco, Petkowicz, Carmen Lúcia de Oliveira

“…This study examined variables that influence the nitric acid-extraction of pectins from cacao pod husks. An initial screening study tested the main parameters…”
Get full text

Polysaccharides from the pulp of cupuassu ( Theobroma grandiflorum): Structural characterization of a pectic fraction by Vriesmann, Lúcia Cristina, de Oliveira Petkowicz, Carmen Lúcia

“…Cupuassu ( Theobroma grandiflorum, Schumann) is a Brazilian Amazonian fruit whose pulp contains volatile compounds that have been extensively studied. In this…”
Get full text

Cacao pod husks ( Theobroma cacao L.): Composition and hot-water-soluble pectins by Vriesmann, Lúcia Cristina, de Mello Castanho Amboni, Renata Dias, de Oliveira Petkowicz, Carmen Lúcia

“…► The main waste product of cocoa production is cacao pod husk (CPH). ► Significant proportions of fibers were found. Phenolics are also present. ► Among the…”
Get full text

Rheological characterization of a pectin extracted from ponkan (Citrus reticulata blanco cv. ponkan) peel by Colodel, Cristiane, Vriesmann, Lucia Cristina, Lucia de Oliveira Petkowicz, Carmen

“…The rheological properties of the optimized high-methoxyl pectin (PPOP), obtained from ponkan peel using nitric acid extraction (pH 1.6, 100 min, 36 ml/g…”
Get full text

Modified pectin from Theobroma cacao induces potent pro-inflammatory activity in murine peritoneal macrophage by Amorim, Juliana C., Vriesmann, Lucia Cristina, Petkowicz, Carmen L.O., Martinez, Glaucia Regina, Noleto, Guilhermina R.

“…⿢Studied pectins modulate macrophages.⿢They presented distinct pattern on murine peritoneal macrophage activation.⿢Acetylated pectin (OP) from cacao pod husks…”
Get full text