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Effect of the addition of inulin on the nutritional, physical and sensory parameters of bread
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
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Fluorometric Analysis of Phenolics in Persimmons
Bruised and substandard persimmons were processed to produce persimmon extracts. Optimal fluorometric conditions (wavelength of excitation, pH range, and concentration) for measurement of the contentExpand
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Effect of sonication on soursop juice quality
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
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In vivo antioxidant effect of aqueous and etheric coriander (Coriandrum sativum L.) extracts
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 inExpand
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Antioxidant compounds from coriander (Coriandrum sativum L.) etheric extract
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 accordingExpand
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Evaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa americana L.)
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 determineExpand
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Characterization of antioxidant compounds in aqueous coriander extract (Coriandrum sativum L.)
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 itsExpand
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Polyphenoloxidase Activity, Polyphenols Concentration and Browning Intensity during Soursop (Annona muricata, L.) Maturation
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 developedExpand
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Antioxidant capacity of anthocyanins from acerola genotypes
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 activityExpand
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Protein Enrichment of Cashew Wastes for Animal Feeds
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 canExpand
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