A5101614025- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Analytical Chemistry and Chromatography
- Polyamine Metabolism and Applications
- Protein Hydrolysis and Bioactive Peptides
- Dye analysis and toxicity
- Microbial Inactivation Methods
- Vitamin C and Antioxidants Research
- Essential Oils and Antimicrobial Activity
- Fermentation and Sensory Analysis
- Biological Activity of Diterpenoids and Biflavonoids
- Pesticide Residue Analysis and Safety
- Pineapple and bromelain studies
- Phytoestrogen effects and research
- Sensory Analysis and Statistical Methods
- Phytochemistry Medicinal Plant Applications
- Food Chemistry and Fat Analysis
- Biopolymer Synthesis and Applications
- Advanced Chemical Sensor Technologies
- Sesquiterpenes and Asteraceae Studies
- Analytical Methods in Pharmaceuticals
- Moringa oleifera research and applications
- Nanocomposite Films for Food Packaging
- Agricultural and Food Sciences
- Proteins in Food Systems
Brazilian Agricultural Research Corporation
2003-2024
Instituto Biológico
2020
Rio de Janeiro Federal Institute of Education, Science and Technology
2014
Universidade Federal do Rio de Janeiro
2007
Universidade Federal Rural do Rio de Janeiro
2003
White wine Pinot noir grape pomace was dried and milled into flour or extracted in hot water dried. Both ingredients were analysed compared according to nutritional biological value. The extract presented higher mineral soluble fibre content. After a human digestion simulation, phenolic content antioxidant capacities also the extract. 5 kDa filtration of digested fractions, gastric enteric retentates from showed bioactive value, gallic, vanillic seringic acids main bioaccessible compounds....
A vitamina C é um nutriente extremamente importante para a fisiologia humana. No Brasil o consumo de sob forma concentrados vitamínicos ainda bastante restrito devido aos altos preços, restando maioria da população via alimentos como frutas e vegetais. dosagem em tem, então, papel crucial no que diz respeito estudos pós-colheita conservação minimização das perdas deste tão sensível. Neste estudo, apresentado método análise por cromatografia líquida alta eficiência utilizando coluna troca...
The compounds formed in fish spoilage process have been frequently used to assess the quality of different species. Quality indices based mainly on concentration products nucleotide degradation and biogenic amine content proposed. However, these indicators must be calculated considering intrinsic extrinsic factors that may affect both, formation rate pattern. In relation analytical methods, regardless methodology chosen, extraction stage is critical. High performance liquid chromatography...
A validade comercial de sardinhas das espécies Sardinella brasiliensis e Cetengraulis edentulus mantidas sob refrigeração em gelo (0+2°C) foi determinada por parâmetros analíticos físico-químicos, bacteriológicos sensorial. Nas duas amostras, os teores Bases Voláteis Totais (BVT) Trimetilamina (TMA) atingiram o limite máximo recomendado na legislação (30mg N100g-1 para BVT 4mg TMA) após 14 8 dias estocagem, respectivamente. O conteúdo histamina, putrescina cadaverina se manteve níveis...
Edible films are an alternative to synthetic materials used for packaging foods. The aim of this study was develop and characterize made from cassava starch, freeze-dried acai glycerol. were characterized thickness, water vapor permeability, solubility, anthocyanins, antioxidant capacity mechanical properties. results indicated a rich edible film in anthocyanins with considerable (150.70 micromol Trolox), which can extend the commercial validity packaged food meets growing demand...
tetraidroxichalcona foram identificados pela primeira vez nesta espécie.
ABSTRACT: A comparative study was perfomed with conventional and ultrasound assisted extraction on tomato processing waste. Ultrasound exhibited slightly higher phenolic flavonoids content, as well ABTS + radical scavenging capacity (4.63 mg GAE.g-1, 0.96 RUE.g-1 27.90 μmol TE.g -1 respectively). On both extracts, a high percentage of lost during simulated digestion, resulting bioacessibility approximately 13 %. Extracts presented good stability storage conditions, which indicates possible...
Abstract The essential oil obtained by hydrodistillation of the fresh leaves Eugenia speciosa Camb. (Myrtaceae) growing in Rio de Janeiro, Brazil was investigated GC and GC/MS. Compounds representing 95.7% were identified. Twenty-seven components identified according to their chromatographic retention indices mass spectra. major constituents limonene (33.7%) α-terpineol (18.9%).
ABSTRACT: Seafood is one of the most important sources nutrients. However, they have a short shelf-life and traditional preservation methods may generate losses in their natural flavour Thisstudy evaluated optimize High Pressure Processing (HPP) regarding pressure level (200-400 MPa) holding time (0-5 min) applied to lion’s paw scallop (Nodipecten nodosus) reduce microbial contamination while maintaining desirable characteristics. Response surface methodology with Box-Behnken design...
The present study was conducted aiming at establishing chemical quality parameters to assess ice stored mullet (0℃ ± 1℃) through the evaluation of nucleotide (adenosine monophosphate [AMP], inosine [HxR] and hypoxanthine [Hx]) degradation, biogenic amine (histamine [HI], putrescine [PU], cadaverine [CA] tyramine [TI]) quantification mesophilic psychrotrophic bacteria count monitoring. microbial load 7 log CFU·g–1 established as maximum acceptable limit attained after 20th day storage. IMP...
No presente trabalho são apresentados os principais aspectos teóricos, funcionais e analíticos, da Microextração em Fase Sólida (MEFS), dedicando-se um tópico especial para sua aplicação análise de alimentos. São descritas as características instrumentação, das etapas extração formas operacionais. Mostra-se o desenvolvimento método por MEFS aliado à cromatografia a gás (CG) algumas aplicações alimentos, sendo discutidas vantagens oferecidas pela técnica. Concluiu-se que permite extração, sem...