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View article: Editorial: Natural bioactive compounds in food preservation and safety
Editorial: Natural bioactive compounds in food preservation and safety Open
View article: In Vitro Gastrointestinal Digestion and Colonic Fermentation of a Juçara and Apple Juice Blend: Impacts on Phenolic Bioaccessibility and gut microbiota
In Vitro Gastrointestinal Digestion and Colonic Fermentation of a Juçara and Apple Juice Blend: Impacts on Phenolic Bioaccessibility and gut microbiota Open
This study evaluated the sensory and functional quality of a mixed beverage composed of juçara pulp powder and apple juice. Three formulations were developed by varying the amount of juçara added to the juice. The effects of …
View article: Grape pomace as a natural source of antimicrobial agents for food preservation
Grape pomace as a natural source of antimicrobial agents for food preservation Open
Grape pomace, a by-product of winemaking, has emerged as a promising source of natural antimicrobial compounds for food applications. In response to increasing concerns regarding foodborne illnesses and consumer demand for clean-label prod…
View article: Adverse influence of chia seed germination on iron bioaccessibility and uptake by Caco-2 cells
Adverse influence of chia seed germination on iron bioaccessibility and uptake by Caco-2 cells Open
View article: Evaluation of the Effectiveness of Plant-Protein-Based Cleaning Agents in the Production of Industrial-Filtered Clarified Apple Juice
Evaluation of the Effectiveness of Plant-Protein-Based Cleaning Agents in the Production of Industrial-Filtered Clarified Apple Juice Open
Apple (Malus domestica Borkh.) juice is a globally popular beverage that is valued for its pleasing flavor, wide availability, and health benefits, including support for cardiovascular health and antioxidant properties. A critical element …
View article: Unlocking the functional potential of sprouts: A scientific exploration on simulated gastrointestinal digestion and colonic fermentation
Unlocking the functional potential of sprouts: A scientific exploration on simulated gastrointestinal digestion and colonic fermentation Open
Sprouts have been considered foods with functional properties and high nutritional value. High nutritional value does not guarantee the release of compounds from the food matrix during the digestion process. Simulated in vitro digestion ha…
View article: Towards chemical characterization and possible applications of juçara fruit: an approach to remove Euterpe edulis Martius from the extinction list
Towards chemical characterization and possible applications of juçara fruit: an approach to remove Euterpe edulis Martius from the extinction list Open
View article: In vitro digestion and colonic fermentation of an Alicante Bouschet (Vitis vinifera L.) skin extract
In vitro digestion and colonic fermentation of an Alicante Bouschet (Vitis vinifera L.) skin extract Open
The grape skin extract obtained from Alicante Bouschet (Vitis vinifera L.) presented anthocyanins (396 mg/L), phenolic acids (76 mg/L) and flavanols (63 mg/L). After in vitro digestion and colonic fermentation there was a significant reduc…
View article: Processing tomato waste as a potential bioactive compounds source: phenolic compounds, antioxidant capacity and bioacessibility studies
Processing tomato waste as a potential bioactive compounds source: phenolic compounds, antioxidant capacity and bioacessibility studies Open
A comparative study was perfomed with conventional and ultrasound assisted extraction on tomato processing waste. Ultrasound extraction exhibited slightly higher phenolic and flavonoids content, as well as higher ABTS + radical scavenging …
View article: Processing tomato waste as a potential bioactive compounds source: phenolic compounds, antioxidant capacity and bioacessibility studies
Processing tomato waste as a potential bioactive compounds source: phenolic compounds, antioxidant capacity and bioacessibility studies Open
A comparative study was perfomed with conventional and ultrasound assisted extraction on tomato processing waste. Ultrasound extraction exhibited slightly higher phenolic and flavonoids content, as well as higher ABTS + radical scavenging …
View article: Antioxidant dietary fibre from grape pomace flour or extract: Does it make any difference on the nutritional and functional value?
Antioxidant dietary fibre from grape pomace flour or extract: Does it make any difference on the nutritional and functional value? Open
View article: Influence of processing conditions on bioactive compound extraction from Vitis vinifera L. var. Alicante Bouschet grape skin
Influence of processing conditions on bioactive compound extraction from Vitis vinifera L. var. Alicante Bouschet grape skin Open
View article: Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties
Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties Open
View article: Acid Lactic Bacteria as a Bio-Preservant for Grape Pomace Beverage
Acid Lactic Bacteria as a Bio-Preservant for Grape Pomace Beverage Open
Probiotized juice represents an alternative to probiotic beverages derived from dairy products. Agricultural residue production represents an economical and environmental problem worldwide, its utilization to supplement a probiotic juice m…
View article: Extração aquosa do bagaço de uva Merlot resultante de vinificação tinta: obtenção de fibras alimentares e compostos fenólicos.
Extração aquosa do bagaço de uva Merlot resultante de vinificação tinta: obtenção de fibras alimentares e compostos fenólicos. Open
Made available in DSpace on 2018-06-07T01:08:15Z (GMT). No. of bitstreams: 1\nclbhortp504509fraga.pdf: 240296 bytes, checksum: abfc132bfc284a316b91cba1fea281ba (MD5)\n Previous issue date: 2018-06-06
View article: Extração aquosa do bagaço de uva merlot de vinificação tinta: obtenção de fibras alimentares polifenóis.
Extração aquosa do bagaço de uva merlot de vinificação tinta: obtenção de fibras alimentares polifenóis. Open
Made available in DSpace on 2017-11-24T23:17:06Z (GMT). No. of bitstreams: 1\np285po310.pdf: 148607 bytes, checksum: 4b65a07f6c4766101922893250620359 (MD5)\n Previous issue date: 2017-11-06
View article: Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace
Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace Open
View article: Colloidal gas aphron extraction of bioactive compounds from brazilian pinot noir grape pomace.
Colloidal gas aphron extraction of bioactive compounds from brazilian pinot noir grape pomace. Open
Residues from the food industry are a problem worldwide. Alternatives have been developed in an attempted to extract compounds from fruit pomace in other to apply those as a natural component in different products. This work has the object…
View article: EXTRAÇÃO DE POLISSACARÍDEOS DO BAGAÇO DE UVA COM APLICAÇÃO TECNOLÓGICA
EXTRAÇÃO DE POLISSACARÍDEOS DO BAGAÇO DE UVA COM APLICAÇÃO TECNOLÓGICA Open
O objetivo desse trabalho foi avaliar o processo de extração aquosa de polissacarídeos a partir do bagaço de uva tinta Pinot Noir, submetida à vinificação branca. Para seleção dos parâmetros do processo de extração foi realizado um planeja…