Search Results - "de Santana Khan, Samuel"

Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD by de Paiva Azevedo, Emmanuela Prado, Dos Santos Alves, Eryka Maria, Khan, Samuel de Santana, Silva, Leonardo Dos Santos, de Souza, José Roberto Botelho, Santos, Beate Saegesser, Rabelo, Carlos Bôa-Viagem, Dos Santos Costa, Ana Carolina, de Azevedo Filho, Clayton Anderson, da Silva Vasconcelos, Margarida Angélica

“…Folic acid content was evaluated in food preparations containing wheat and corn flour submitted to baking, deep-frying, and steaming. Commercially fortified…”
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Accumulation of 5-methyltetrahydrofolate and other bioactive compounds, in the course of fermentation of green tea (Camellia sinensis) kombucha by de Santana Khan, Samuel, Bordin Vieira, Vanessa, Carolina dos Santos Costa, Ana, Victor da Silva, Arthur, Andrade Mendonça, Allyson, Antonio de Morais Junior, Marcos, da Silva Santos, Dayane, Guedes Torres, Alexandre, Inês Sucupira Maciel, Maria, Prado de Paiva Azevedo, Emmanuela

“…Kombucha is a potential probiotic tea-based drink with increasing worldwide consumption. Studies on this probiotic beverage are growing rapidly, especially…”
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Photostability of vitamin C in industrialized fruit juices and isomers determination by HPLC-DAD by Neto, João Felipe Santiago, Khan, Samuel de Santana, Filho, Clayton Anderson de Azevedo, Neto, Antonio Gomes de Castro, Torres, Alexandre Guedes, Azevedo, Emmanuela Prado Paiva

“…•Increasing the mobile phase temperature results in better separation of isomers.•The presence of D-isoascorbic acid was not detected in the samples…”
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Fatty acid in raw and heated coconut oil in eleven coconut oil food preparations analysed by gas chromatography by Azevedo, Emmanuela Prado de Paiva, dos Santos Alves, Eryka Maria, de Souza, José Roberto Botelho, de Araújo, Katarynna Santos, de Santana Khan, Samuel, Alves de Mendonça, Carla Eliária, Maciel, Maria Inês Sucupira

“…The study evaluated the fatty acid profile of raw and heated virgin coconut oil by using eleven food preparations submitted to two treatments: dry and moist,…”
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