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Browsing Artigos by Subject "Phenolic compounds"

Browsing Artigos by Subject "Phenolic compounds"

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  • Rocha, Juliana de Cássia Gomes; Procópio, Fernanda Ramalho; Mendonça, Adriana Corrêa; Vieira, Luciana Marques; Perrone, Ítalo Tuler; Barros, Frederico Augusto Ribeiro de; Stringheta, Paulo Cesar (Food Science and Technology, 2018-01)
    This study was aimed at optimizing the ultrasound-assisted extraction (UAE) of phenolic compounds from jussara and blueberry fruits using the response surface methodology (RSM). UAE was found to be more efficient to extract ...
  • Rebello, Ligia Portugal Gomes; Lago-Vanzela, Ellen Silva; Barcia, Milene Teixeira; Ramos, Afonso Mota; Stringheta, Paulo César; Da-Silva, Roberto; Castillo-Muñoz, Noelia; Gómez-Alonso, Sergio; Hermosín-Gutiérrez, Isidro (Food Research International, 2013-11)
    The grape is considered a major source of phenolic compounds when compared to other fruits and vegetables, however, there are many cultivars with distinct characteristics directly linked to phenolic profile. Thus, the ...
  • Rocha, Juliana de Cássia Gomes; Viana, Kéllen Wanessa Coutinho; Mendonça, Adriana Corrêa; Neves, Nathália de Andrade; Carvalho, Antônio Fernandes de; Minim, Valéria Paula Rodrigues; Barros, Frederico Augusto Ribeiro de; Stringheta, Paulo César (Food Science and Technology, 2019-01)
    The objective of this study was to develop, characterize and evaluate the stability of whey protein beverages containing anthocyanins from jabuticaba skins. Beverage formulations containing 0.5% (F1), 2.0% (F2), 4.0% (F3) ...

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