Search Results - "da Silva Martins, Luiza Helena"

Lactic Acid Production to Purification: A Review by Komesu, Andrea, Oliveira, Johnatt Allan Rocha de, Martins, Luiza Helena da Silva, Wolf Maciel, Maria Regina, Maciel Filho, Rubens

“…Lactic acid is a naturally occurring organic acid that can be used in a wide variety of industries, such as the cosmetic, pharmaceutical, chemical, food, and,…”
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Chemical implications and time reduction of on-farm cocoa fermentation by Saccharomyces cerevisiae and Pichia kudriavzevii by Chagas Junior, Gilson Celso Albuquerque, Ferreira, Nelson Rosa, Gloria, Maria Beatriz A., Martins, Luiza Helena da Silva, Lopes, Alessandra Santos

“…[Display omitted] •S. cerevisiae: P. kudriavzevii (1:1) starter decreased cocoa fermentation time.•P. kudriavzevii starter increased catechin and epicatechin…”
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Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans by Ferreira, Osienne de Sousa, Chagas‐Junior, Gilson C. A., Chisté, Renan Campos, Martins, Luiza Helena da Silva, Andrade, Eloisa Helena de Aguiar, Nascimento, Lidiane Diniz do, Lopes, Alessandra Santos

“…The use of yeasts as starter cultures is a promising alternative to produce fermented cacao with particular characteristics regarding the quality of aromas and…”
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Exploring the Potential of Myrcia Genus Essential Oils: A Review of Biological Activities and Recent Advances by Dos Santos, Eliza de Jesus Barros, Bezerra, Fernanda Wariss Figueiredo, da Silva, Luiz Renan Ramos, da Silva, Marcilene Paiva, Ferreira, Oberdan Oliveira, da Silva Martins, Luiza Helena, de Jesus Chaves-Neto, Antônio Maia, de Santana Botelho, Anderson, Kumar, Ravendra, Bargali, Pooja, do Socorro de Souza Vilhena, Karyme, de Aguiar Andrade, Eloisa Helena, de Oliveira, Mozaniel Santana

“…The present study provides a comprehensive analysis of the chemical composition of essential oils from species of the genus and their applications. The…”
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Microbial Lipid Based Biorefinery Concepts: A Review of Status and Prospects by Silva, Jonilson de Melo E, Martins, Luiza Helena da Silva, Moreira, Débora Kono Taketa, Silva, Leonardo do Prado, Barbosa, Paula de Paula Menezes, Komesu, Andrea, Ferreira, Nelson Rosa, Oliveira, Johnatt Allan Rocha de

“…The use of lignocellulosic biomass as a raw material for the production of lipids has gained increasing attention, especially in recent years when the use of…”
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Effects of thermal pasteurization on jambolan tropical juice bioactive compounds by Albuquerque, Gilciane Américo, Carvalho, Ana Vânia, Faria, Lênio José Guerreiro de, Chisté, Renan Campos, Martins, Luiza Helena da Silva, Lopes, Alessandra Santos

“…Purpose Jambolan has be used as a diabetes-treatment aid, and it has become quite popular; studies have been carried out over the years on this fruit because…”
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Thermal Degradation of Carotenoids from Jambu Leaves ( Acmella oleracea ) during Convective Drying by Moura, Jardilene da Silva, Sousa, Railson Pontes E, Martins, Luiza Helena da Silva, Costa, Carlos Emmerson Ferreira da, Chisté, Renan Campos, Lopes, Alessandra Santos

“…Jambu ( ) is a vegetable used in human food. Drying is an alternative to increase the shelf life of the product. High temperatures can induce the degradation…”
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Effects of extrusion on the properties of shrimp and cassava-based snacks by Martins, Luiza Helena da Silva, Moreira Neto, João, Gomes, Paulo Weslem Portal, Carvalho, Ana Vânia, Rodrigues, Antônio Manoel da Cruz, Lopes, Alessandra Santos

“…Purpose The purpose of this paper is to use Amazon River shrimp meal and cassava flour as the raw materials for the production of an extruded product. Both…”
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Effects of the pretreatment method on high solids enzymatic hydrolysis and ethanol fermentation of the cellulosic fraction of sugarcane bagasse by Martins, Luiza Helena da Silva, Rabelo, Sarita Cândida, Costa, Aline Carvalho da

“…•Ethanol production at high solids loadings was evaluated.•Comparison of the performance of three pretreatments: AHP, H2SO4 and Ox-B.•Mass balances of the…”
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Metaproteomics as a tool to optimize the maize fermentation process by Bahule, Celina Eugenio, Martins, Luiza Helena da Silva, Chaúque, Beni Jequicene Mussengue, Lopes, Alessandra Santos

“…Maize dough is a fermentation product widely consumed in most African and Central American countries. Functional properties such as prebiotics, probiotics, and…”
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Lactic acid production to purification: A review by Komesu, Andrea, de Oliveira, Johnatt Allan Rocha, Martins, Luiza Helena da Silva, Wolf Maciel, Maria Regina, Maciel Filho, Rubens

“…Lactic acid is a naturally occurring organic acid that can be used in a wide variety of industries, such as the cosmetic, pharmaceutical, chemical, food, and,…”
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Metaproteomics revealing microbial diversity and activity in the spontaneous fermentation of maize dough by Bahule, Celina Eugenio, da Silva Martins, Luiza Helena, Chaúque, Beni Jequicene Mussengue, Trindade, Felipe, Herrera, Héctor, Chagas da Costa, Isa Rebecca, de Oliveira Costa, Paulo Henrique, da Costa Fonseca, Ynara, da Silva Valadares, Rafael Borges, Lopes, Alessandra Santos

“…Source: elaborated by the author. [Display omitted] •• The metaproteomics profile of spontaneously fermented maize has been examined.•• Maize proteins…”
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Sustainable Applications of Nanopropolis to Combat Foodborne Illnesses by Bezerra, Fernanda Wariss Figueiredo, Silva, Jonilson de Melo e, Fontanari, Gustavo Guadagnucci, Oliveira, Johnatt Allan Rocha de, Rai, Mahendra, Chisté, Renan Campos, Martins, Luiza Helena da Silva

“…Propolis has numerous biological properties and technological potential, but its low solubility in water makes its use quite difficult. With the advent of…”
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Açai Seeds (Euterpe oleracea Mart) Are Agroindustrial Waste with High Potential to Produce Low-Cost Substrates after Acid Hydrolysis by Igreja, Willen, da Silva Martins, Luiza, de Almeida, Rafaela, de Oliveira, Johnatt, Lopes, Alessandra, Chisté, Renan

“…Açai seeds have been discarded improperly around the Amazonia region, but they can be seen as promising low-cost substrates for fermentation processes. The…”
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Effect of convection drying and lyophilization of fish myofibrillar proteins on the technological properties of biodegradable films by Thayse Souza Batista, Jáira, Matias, Cleidiane da Silva Araújo, Martins, Luiza Helena da Silva, Cardoso, Dilson Nazareno Pereira, Joele, Maria Regina Sarkis Peixoto, Lourenço, Lúcia de Fátima Henriques

“…This study aimed to verify the effects of different drying methods and temperatures of fish myofibrillar proteins (MPs), on the technological properties of…”
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Different concentrations of flour from amazonian tropical fruit residues on the composition of ternary mixture in edible ices by Martins, Ingryd Rodrigues, Silva, Jonilson de Melo e, Waughon, Tonye Gil Matos, Braga, Adriano Cesar Calandrini, Martins, Luiza Helena da Silva, Joele, Maria Regina Sarkis Peixoto

“…To improve the nutritional and functional quality of agro-industrial waste, his study established a ternary mixture of flours made from pineapple, acerola, and…”
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How Climatic Seasons of the Amazon Biome Affect the Aromatic and Bioactive Profiles of Fermented and Dried Cocoa Beans? by Gaspar, Daniela Pinheiro, Chagas Junior, Gilson Celso Albuquerque, de Aguiar Andrade, Eloisa Helena, Nascimento, Lidiane Diniz do, Chisté, Renan Campos, Ferreira, Nelson Rosa, Martins, Luiza Helena da Silva, Lopes, Alessandra Santos

“…In addition to the vast diversity of fauna and flora, the Brazilian Amazon has different climatic periods characterized by periods with greater and lesser…”
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Multiomics analysis reveals microbial diversity and activity through spontaneous fermentation of Theobroma cacao by da Costa Fonseca, Ynara, Bahule, Celina Eugenio, Herrera, Hector, da Silva Martins, Luiza Helena, Lopes, Alessandra Santos, Cassoli, Juliana Silva, Trindade, Felipe Costa, Chagas da Costa, Isa Rebecca, Henrique de Oliveira Costa, Paulo, Oliveira, Guilherme, Borges da Silva Valadares, Rafael

“…To gain insight into the active microbiota during spontaneous fermentation of Theobroma cacao L., this study assessed protein diversity during 120 h using a…”
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Cladosporium cladosporioides starter culture can positively influence flavour and bioactive compounds of fermented and dried cocoa beans from the Amazon biome by Konagano, Evelyn Mayumi H, Ferreira, Nelson R, Chagas-Junior, Gilson C A, Gloria, Maria Beatriz A, Andrade, Eloísa Helena de Aguiar, do Nascimento, Lidiane D, Martins, Luiza Helena da Silva, Lopes, Alessandra S

“…The objective of this study was to investigate the influence of Cladosporium cladosporioides during cocoa fermentation on the physico-chemical characteristics,…”
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Study of preparation, composition and moisture sorption isotherm of Amazon River shrimp meal by Martins, Luiza Helena da Silva, Moreira Neto, João, Lopes, Alessandra Santos, Rodrigues, Antônio Manoel da Cruz, Carvalho, Ana Vânia, Oliveira, Johnatt Allan Rocha de, Moreira, Débora Kono Taketa

“…Amazon River shrimp plays an important role in artisanal fishing in Brazil's Northern region, is common to observe its disposal in commercial fishing over…”
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