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检索条件"机构=Post Graduate Program in Food Science and Technology"
383 条 记 录,以下是1-10 订阅
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Total Antioxidant Capacity of Meals Suggested in the Dietary Guidelines for the Brazilian Population
SSRN
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SSRN 2025年
作者: Ranzi, Maria Eduarda Noronha, Luana Alberti Arruda, Giovana Eduarda Koehnlein, Eloá Angélica Federal University of Fronteira Sul Realeza Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Laranjeiras do Sul Brazil
Chronic non-communicable diseases have modifiable risk factors, with dietary habits being a key component. A diet abundant in antioxidant-rich foods is inversely correlated with the onset and progression of these dise... 详细信息
来源: 评论
What are the levels of polyphenols in Brazilian meals? An estimate based on the degree of food processing (NOVA classification)
Food and Humanity
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food and Humanity 2025年 4卷
作者: Grigol, Eduarda Camila Bau Noronha, Luana Alberti Arruda, Giovana Eduarda Ranzi, Maria Eduarda Koehnlein, Eloá Angélica Federal University of Fronteira Sul Realeza Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Laranjeiras do Sul Brazil
Considering the importance of polyphenol intake in reducing the risk of non-communicable chronic diseases, it is essential to encourage populations around the world, especially in Brazil, to consume foods that increas... 详细信息
来源: 评论
Techno-functional properties of Cactaceae polysaccharides for food packaging application: A review
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International Journal of Biological Macromolecules 2025年 312卷 144099页
作者: Coqueiro, Júlia Matos Singh, Rakesh K. Kupski, Larine Fernandes, Sibele Santos Otero, Deborah Murowaniecki Graduate Program in Food Science Faculty of Pharmacy Federal University of Bahia Campus Ondina Bahia Salvador40170-290 Brazil Food Science & Technology College of Agricultural & Environmental Science University of Georgia 706-542-3000 AthensGA30602 United States Laboratory of Food Technology School of Chemistry and Food Federal University of Rio Grande RS Rio Grande Brazil Graduate Program in Food Nutrition and Health Nutrition School Federal University of Bahia Campus Canela Bahia Salvador40110907 Brazil
The growing environmental concerns over the use of synthetic polymers have encouraged the search for biodegradable alternatives in food packaging. Among natural sources, the Cactaceae family has emerged as a promising... 详细信息
来源: 评论
Total antioxidant capacity of meals suggested in the dietary guidelines for the brazilian population
Food and Humanity
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food and Humanity 2025年 4卷
作者: Ranzi, Maria Eduarda Noronha, Luana Alberti Arruda, Giovana Eduarda Koehnlein, Eloá Angélica Nutrition course Federal University of Fronteira Sul Parana Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Parana Laranjeiras do Sul Brazil
Diets rich in antioxidants from foods are linked to a lower risk of developing and progressing of noncommunicable diseases. Unlike estimates of population antioxidant intake, this study aimed to estimate the total ant... 详细信息
来源: 评论
Valorization of Spondias bahiensis waste: Ultrasound-assisted extraction, in vitro phenolics bioaccessibility, and effect on the stability of lipid-protein oxidation in pre-cooked goat meatballs
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food Bioscience 2025年 69卷
作者: da Silva Ferreira, Valquíria Cardoso de Santana Neto, Deocleciano Cassiano Fernandes Santos, Miriane Moreira da Silva, Anna Júllia Bezerra de Azevedo Moura, Gleyce Swellen Santos Ribeiro, José Evangelista Lima, Marcos dos Santos Magnani, Marciane Silva, Fábio Anderson Pereira da Department of Management and Agro-industrial Technology Federal University of Paraíba Paraíba Bananeiras Brazil Post-graduate Program in Food Engineering Department of Chemical Engineering Federal University of Paraná Brazil Post-graduate Program in Food Science and Technology Department of Food Engineering Technology Center Federal University of Paraíba Paraíba Joao Pessoa 58051-900 Brazil Department of Food Engineering Technology Center Federal University of Paraíba Paraíba Joao Pessoa 58051-900 Brazil
This study aimed to optimize the ultrasound-assisted extraction of phenolic compounds from the bagasse of umbu-cajá (Spondias bahiensis), a native Brazilian fruit, and to assess their bioaccessibility. Additional... 详细信息
来源: 评论
Exploring Carotenoid from Chlorella Sorokiniana as a Natural Alternative to Yellow Artificial food Dyes: Stability and Application in Model System
SSRN
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SSRN 2025年
作者: Bianchini, Carlen Bettim Minatel, Gabriela Gomes Schappo, Flávia Barbosa Arend, Giordana Demaman de Mello Castanho Amboni, Renata Dias De Rosso, Veridiana Vera Nunes, Itaciara Larroza Graduate Program in Food Science Department of Food Science and Technology Federal University of Santa Catarina Florianópolis88034-001 Brazil Graduate Program in Food Engineering Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina Florianópolis88040-900 Brazil Nutrition and Food Service Research Center Federal University of São Paulo Santos11015-020 Brazil
This study investigated ultrasound-assisted extraction using ethanol from Chlorella sorokiniana-derived carotenoids and encapsulation by co-crystallization. The carotenoid extract was quantified and identified (HPLC-D... 详细信息
来源: 评论
Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization
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Innovative food science and Emerging Technologies 2025年 103卷
作者: Punthi, Fuangfah Mulyani, Rizka Chang, Chao-Kai Adi, Prakoso Gavahian, Mohsen Yudhistira, Bara Listyaningrum, Ratna Sari Cheng, Kuan-Chen Hou, Chih-Yao Hsieh, Chang-Wei Department of Food Science and Biotechnology National Chung Hsing University Taichung City402202 Taiwan International Doctoral Program in Agriculture National Chung Hsing University Taichung City402202 Taiwan Department of Agricultural Product Technology Sebelas Maret University Surakarta City57126 Indonesia Department of Food Science National Pingtung University of Science and Technology Pingtung City912301 Taiwan Department of Food Science and Technology Sebelas Maret University Surakarta City57126 Indonesia Department of Food Technology Muhammadiyah University of Bandung Bandung City40614 Indonesia Graduate Institute of Food Science and Technology National Taiwan University Taipei City10617 Taiwan Institute of Biotechnology National Taiwan University Taipei City10617 Taiwan Department of Medical Research China Medical University Hospital Taichung City404327 Taiwan Department of Food Science Fu Jen Catholic University New Taipei City242062 Taiwan Department of Optometry Asia University Taichung City413305 Taiwan Department of Seafood Science National Kaohsiung University of Science and Technology Kaohsiung City81157 Taiwan Department of Food Science National Ilan University Yilan City260007 Taiwan
The limitations of traditional extraction methods in terms of efficiency and environmental sustainability have highlighted the urgent need for advancements in extraction technology. Pleurotus ostreatus (oyster mushroo... 详细信息
来源: 评论
Pink pepper (Schinus terebinthifolius) as a natural antioxidant in artisanal smoked pork sausages
Food and Humanity
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food and Humanity 2025年 4卷
作者: dos Santos, Pedro Henrique Dutra Weis, Cláudia Moreira Santa Catharina Zanette, Cristina Maria Bertan, Larissa Canhadas Tormen, Luciano Bainy, Eduarda Molardi Food Science and Technology Graduate Program Federal University of Fronteira Sul (UFFS) BR 158 Parana Laranjeiras do Sul 85319-899 Brazil Food Engineering Department Midwestern State University (Unicentro) Parana Guarapuava 85040-167 Brazil
Pink pepper (Schinus terebinthifolius) is a native plant from Brazil, and its fruits contain bioactive compounds with antioxidant properties. Meat products are naturally susceptible to lipid oxidation due to the chara... 详细信息
来源: 评论
Antioxidant system alterations and oxidative stress caused by polyfluoroalkyl substances (PFAS) in exposed biota: a review
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science of the Total Environment 2025年 977卷 179395页
作者: Soares, Lorena Oliveira Souza de Araujo, Gabriel Farias Gomes, Thais Braga Júnior, Sidney Fernandes Sales Cuprys, Agnieszka Katarzyna Soares, Raquel Moraes Saggioro, Enrico Mendes Laboratory of Environmental Health Assessment and Promotion Oswaldo Cruz Institute Oswaldo Cruz Foundation Av. Brasil 4365 RJ Rio de Janeiro21045-900 Brazil Post-Graduate Program in Public Health and Environment Sergio Arouca National School of Public Health Oswaldo Cruz Foundation Av. Leopoldo Bulhões 1480 RJ Rio de Janeiro21041-210 Brazil Faculty of Science and Technology Norwegian University of Life Sciences P.O. Box 5003 Ås1432 Norway Post-Graduate Program in Environmental Technology and Water Resources Department of Civil and Environmental Engineering – FT University of Brasília Darcy Ribeiro Campus Via L3 Norte DF Brasília70910-900 Brazil
Contamination of aquatic and terrestrial organisms by Perfluoroalkyl substances (PFAS), emerging contaminants, is widespread, as these compounds are present in water, soil, air, and food, owing to their environmental ... 详细信息
来源: 评论
Vegan salad dressing based on cashew nuts with or without Spirulina platensis : Physicochemical, rheological, and sensory characterization and in vitro digestion of phenolic compounds
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International Journal of Gastronomy and food science 2025年 41卷
作者: Edilene Ferreira da Silva Bruna Rafaela da Silva Monteiro Wanderley Natália Duarte de Lima Carlen Bettim Bianchini Carlise Beddin Fritzen-Freire Renata Dias de Mello Castanho Amboni Silvani Verruck Itaciara Larroza Nunes Graduate Program in Food Science Department of Food Science and Technology Federal University of Santa Catarina (UFSC) Florianopolis 88034-001 Brazil
The growing demand for plant-based foods has driven the development of innovative vegan products. In this context, cashew nuts represent an excellent plant-based matrix for sauces, while Spirulina platensis emerges as...
来源: 评论