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Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains
In Brazil, the use of cashew apple (Anacardium occidentale L.) to obtain new products by biotechnological process represents an important alternative to avoid wastage of a large quantity of thisExpand
Catechin and Epicatechin Contents in Wines Obtained from Brazilian Exotic Tropical Fruits
Flavonoids constitute a diverse group of secondary metabolites which are present in both fruits and wines. The contents of some of the most prominent compounds such as catechin and epicatechin areExpand
Characterization and extraction of volatile compounds from pineapple (Ananas comosus L. Merril) processing residues
The aim of this study was to extract and identify volatile compounds from pineapple residues generated during concentrated juice processing. Distillates of pineapple residues were obtained using theExpand
Antioxidant Capacity Improvement of Cashew Apple Bagasse
aUniversidade Federal do Rio de Janeiro, Programa de Pós-Graduação em Tecnologia de Processos Químicos e Bioquímicos, Escola de Química, Av. Athos da Silveira Ramos, 149, Ilha do Fundão, Rio deExpand
SOLID-LIQUID EXTRACTION KINETICS OF POLYPHENOLS FROM CASHEW ( Anacardium occidentale L . ) BAGASSE
Cashew bagasse consists of a residual food-processing material, rich in polyphenols. The aim of the present study was to investigate the kinetic of phenolics compounds recovery from cashew bagasse byExpand
CHEMICAL COMPOSITION AND ANTI-CANDIDIASIS ACTION OF SCHINUS TEREBINTHIFOLIUS RADDI (AROEIRA) ESSENTIAL OIL
Candida species remains the most common cause of human fungal infection. Vaginal candidiasis is difficult to treat and is often resistant to many antifungal drugs. Considering the need to obtain newExpand
Reduction of antinutrients and maintenance of bioactive compounds in flour from agro-industrial residue of acerola (Malpighia emarginata D.C.)
This study was aimed at analyzing the reduction of antinutrients, preserving apparent phenolic compounds in acerola flour residue by employing drying techniques. The optimal drying conditions wereExpand
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