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- Publications
- Influence
Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread
- Jacira Antonia Brasil, K. D. Silveira, S. Salgado, Alda Verônica Souza Livera, Z. P. D. Faro, N. Guerra
- Chemistry
- 1 March 2011
The present work evaluated the effect of the addition of inulin on sensory, nutritional and physical parameters of white bread. Three formulations containing 0%, 6% and 10% of inulin were produced.… Expand
Fluorometric Analysis of Phenolics in Persimmons
- S. Gorinstein, M. Zemser, +7 authors E. Bartnikowska
- Chemistry
- 23 June 1994
Bruised and substandard persimmons were processed to produce persimmon extracts. Optimal fluorometric conditions (wavelength of excitation, pH range, and concentration) for measurement of the content… Expand
Effect of sonication on soursop juice quality
- D. D. Dias, Zilmar Meireles Pimenta Barros, Carlos Brian Oliveira de Carvalho, F. A. Honorato, N. Guerra, P. Azoubel
- Chemistry
- 1 June 2015
Abstract Soursop juice was submitted to sonication at amplitude levels ranging from 20 to 100 % of the total input power (500 W) at constant frequency of 19 kHz for different times (2–10 min).… Expand
In vivo antioxidant effect of aqueous and etheric coriander (Coriandrum sativum L.) extracts
- E. A. Melo, F. Bion, J. Filho, N. Guerra
- Chemistry
- 1 September 2003
Research has shown that aqueous and etheric coriander extracts, composed of phenolics and carotenoids, exhibit a considerable antioxidant action. Considering the importance of natural antioxidants in… Expand
Antioxidant compounds from coriander (Coriandrum sativum L.) etheric extract
- N. Guerra, E. A. Melo, J. Filho
- Chemistry
- 1 March 2005
Five fractions (β-carotene, β-cryptoxanthin epoxide, lutein-5,6-epoxide, violaxanthin and neoxanthin) were isolated from a coriander ether extract using column chromatography and identified according… Expand
Evaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa americana L.)
- S. A. Andrade, B. B. Neto, Adriano Cavalcanti Nóbrega, P. M. Azoubel, N. Guerra
- Chemistry
- 2007
The apparent diffusion coefficients for sucrose and water during osmotic dehydration of jenipapos were determined. Long time experiments (up to 60 h) were carried out in order to determine… Expand
Characterization of antioxidant compounds in aqueous coriander extract (Coriandrum sativum L.)
- E. A. Melo, J. Filho, N. Guerra
- Chemistry
- 1 February 2005
An aqueous coriander extract obtained through a sequential extraction process, was analysed using chromatography and mass spectrometry in order to identify the phenolic compounds responsible for its… Expand
Polyphenoloxidase Activity, Polyphenols Concentration and Browning Intensity during Soursop (Annona muricata, L.) Maturation
- Suzana Lima De Oliviera, N. Guerra, M. Maciel, Alda Verônica Souza Livera
- Chemistry
- 1 September 1994
Values for polyphenoloxidase (PPO), total phenols and ascorbic acid, browning intensity and pH in soursops (Annona muricata, L.) decreased during maturation. Optimum pH was 7.5 (fully developed… Expand
Antioxidant capacity of anthocyanins from acerola genotypes
- V. Lima, E. A. Melo, I. O. Pinheiro, N. Guerra
- Chemistry
- 1 March 2011
Anthocyanins from 12 acerola genotypes cultivated at the Active Germplasm Bank at Federal Rural University of Pernambuco were isolated for antioxidant potential evaluation. The antioxidant activity… Expand
Protein Enrichment of Cashew Wastes for Animal Feeds
- T. M. Stamford, R. Vieira, N. Guerra, R. B. de Medeiros, M. L. Cavalcante
- Chemistry
- 1 March 1988
The use of fruit wastes as a carbon source to produce microbial protein is advantageous from technological and economic points of view. The analytical procedures required are unsophisticated and can… Expand
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