Thaís Maria Ferreira de Souza Vieira
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View article: Storage Duration and Added Docosahexaenoic Acid Modify the Rates of Esterified and Free Oxylipin Formation in Infant Milk Formula
Storage Duration and Added Docosahexaenoic Acid Modify the Rates of Esterified and Free Oxylipin Formation in Infant Milk Formula Open
Infant milk formulas often contain docosahexaenoic acid (DHA), a highly unsaturated fatty acid that is prone to oxidation. Previously, we reported in oil that the esterified lipid pool is more prone to lipid oxidation than the free pool. H…
View article: Technical requirements of a convenience food to meet the demands of a customer segment
Technical requirements of a convenience food to meet the demands of a customer segment Open
Meeting customer needs is a step towards achieving the success of a product or service. As dynamic lifestyles have been taking place in society, the demands regarding food have changed, and the easiness of preparation and healthiness have …
View article: Replacing synthetic antioxidants in food emulsions with microparticles from green acerola ( )
Replacing synthetic antioxidants in food emulsions with microparticles from green acerola ( ) Open
View article: Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties
Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties Open
The impact of salt reduction and addition of Umami Ingredient, obtained from shiitake stipes, on the physicochemical and technological properties of beef burgers was evaluated. Seven treatments were performed: one control (regular salt con…
View article: Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels
Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels Open
Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate the nutritional value of licuri kernels f…
View article: Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks
Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks Open
View article: Ultrasound-Assisted Extraction of Antioxidants from Baccharis dracunculifolia and Green Propolis
Ultrasound-Assisted Extraction of Antioxidants from Baccharis dracunculifolia and Green Propolis Open
Baccharis dracunculifolia or rosemary-of-field is the principal botanical source used by Africanized bees Apis mellifera L. to produce green propolis in Southeastern Brazil. The phenolic compounds present in the plant and green propolis ha…
View article: Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts
Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts Open
View article: Effects of convective drying assisted by ultrasound and osmotic solution on polyphenol, antioxidant and microstructure of murtilla (Ugni molinae Turcz) fruit
Effects of convective drying assisted by ultrasound and osmotic solution on polyphenol, antioxidant and microstructure of murtilla (Ugni molinae Turcz) fruit Open
View article: In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction
In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction Open
View article: Optimization of extraction of antioxidants from aromatic herbs and their synergistic effects in a lipid model system
Optimization of extraction of antioxidants from aromatic herbs and their synergistic effects in a lipid model system Open
Response surface methodology was applied to improve the polyphenol extraction process of rosemary, oregano, sage, and thyme. Aqueous ethanol (EtOH 50%) rendered the highest polyphenol extraction yield for all tested samples. Based on their…
View article: Benefits of superfine grinding method on antioxidant and antifungal characteristic of Brazilian green propolis extract
Benefits of superfine grinding method on antioxidant and antifungal characteristic of Brazilian green propolis extract Open
Green propolis is found only in Brazil and due to its important biological characteristics, the food industry views it as a rich source of bioactive compounds. However, an extract must be produced for its application, which is difficult co…
View article: Anti-biofilm efficacy of single and binary treatments based on plant essential oils against <i>Escherichia coli</i> persistent in food-processing facilities
Anti-biofilm efficacy of single and binary treatments based on plant essential oils against <i>Escherichia coli</i> persistent in food-processing facilities Open
The efficacy of single and combined treatments based on plant essential oils was investigated against Escherichia coli strains persistent in food-processing facilities. Surface materials (stainless steel and polystyrene), disinfectants (pe…
View article: Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts
Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts Open
View article: Potential antioxidant of brazilian coffee from the region of Cerrado
Potential antioxidant of brazilian coffee from the region of Cerrado Open
Coffee is one of the most consumed beverages in the world. Its chemical composition may have varied according to the planting site, degree of roasting, and method of preparation. This work aimed to evaluate the antioxidant activity of coff…
View article: Potential antioxidant of brazilian coffee from the region of Cerrado
Potential antioxidant of brazilian coffee from the region of Cerrado Open
Coffee is one of the most consumed beverages in the world. Its chemical composition may have varied according to the planting site, degree of roasting, and method of preparation. This work aimed to evaluate the antioxidant activity of coff…
View article: Antioxidant activity and sensory analysis of murtilla (Ugni molinae Turcz.) fruit extracts in an oil model system
Antioxidant activity and sensory analysis of murtilla (Ugni molinae Turcz.) fruit extracts in an oil model system Open
An oil model system was used to analyze the antioxidant activity of Chilean fruit extracts and to determine their odor sensory effect. Hydroalcoholic extracts from wild and 14-4 genotype murtilla (Ugni molinae Turcz.) fruit were assessed b…
View article: Potential antioxidant of brazilian coffee from the region of Cerrado
Potential antioxidant of brazilian coffee from the region of Cerrado Open
Coffee is one of the most consumed beverages in the world. Its chemical composition may have varied according to the planting site, degree of roasting, and method of preparation. This work aimed to evaluate the antioxidant activity of coff…
View article: Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry‐Blanching
Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry‐Blanching Open
The oxidative changes of peanuts subjected to the dry‐blanching process were evaluated and compared with those of their in‐shell counterparts. In general, the fatty acid profile was not influenced. The content of α‐tocopherol decreased, bu…
View article: Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato
Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato Open
This study aimed to evaluate the effects of temperature, time, and thickness of tomatoes fruits during adiabatic drying process. Dehydration, a simple and inexpensive process compared to other conservation methods, is widely used in the fo…