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Your search keyword '"Lima, Antônio Gilson Barbosa de"' showing total 7 results
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7 results on '"Lima, Antônio Gilson Barbosa de"'

1. Maltodextrin as a Drying Adjuvant in the Lyophilization of Tropical Red Fruit Blend

Author

Paiva, Yaroslávia Ferreira, primary, Figueirêdo, Rossana Maria Feitosa de, additional, Queiroz, Alexandre José de Melo, additional, Santos, Francislaine Suelia dos, additional, Amadeu, Lumara Tatiely Santos, additional, Lima, Antônio Gilson Barbosa de, additional, Lima, Thalis Leandro Bezerra de, additional, Silva, Wilton Pereira da, additional, Moura, Henrique Valentim, additional, Silva, Eugênia Telis de Vilela, additional, Costa, Caciana Cavalcanti, additional, Galdino, Plúvia Oliveira, additional, Gomes, Josivanda Palmeira, additional, and Leão, Douglas Alexandre Saraiva, additional

Published
2023
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2. Tropical Red Fruit Blend Foam Mat Drying: Effect of Combination of Additives and Drying Temperatures

Author

Paiva, Yaroslávia Ferreira, primary, Figueirêdo, Rossana Maria Feitosa de, additional, Queiroz, Alexandre José de Melo, additional, Amadeu, Lumara Tatiely Santos, additional, Reis, Carolaine Gomes dos, additional, Santos, Francislaine Suelia dos, additional, Lima, Antônio Gilson Barbosa de, additional, Silva, Wilton Pereira da, additional, Gomes, Josivanda Palmeira, additional, Leite, Daniela Dantas de Farias, additional, and Lima, Thalis Leandro Bezerra de, additional

Published
2023
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3. Physicochemical Aspects, Bioactive Compounds, Phenolic Profile and In Vitro Antioxidant Activity of Tropical Red Fruits and Their Blend

Author

Paiva, Yaroslávia Ferreira, primary, Figueirêdo, Rossana Maria Feitosa de, additional, Queiroz, Alexandre José de Melo, additional, Amadeu, Lumara Tatiely Santos, additional, Santos, Francislaine Suelia dos, additional, Reis, Carolaine Gomes dos, additional, Carvalho, Ana Júlia de Brito Araújo, additional, Lima, Marcos dos Santos, additional, Lima, Antônio Gilson Barbosa de, additional, Gomes, Josivanda Palmeira, additional, Moura, Rodrigo Leite, additional, Moura, Henrique Valentim, additional, and Silva, Eugênia Telis de Vilela, additional

Published
2023
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4. Smelling Peppers and Pout Submitted to Convective Drying: Mathematical Modeling, Thermodynamic Properties and Proximal Composition

Author

Moura, Rodrigo Leite, primary, Figueirêdo, Rossana Maria Feitosa de, additional, Queiroz, Alexandre José de Melo, additional, Santos, Francislaine Suelia dos, additional, Lima, Antônio Gilson Barbosa de, additional, Rego Junior, Pedro Francisco do, additional, Gomes, Josivanda Palmeira, additional, Silva, Wilton Pereira da, additional, Paiva, Yaroslávia Ferreira, additional, Moura, Henrique Valentim, additional, Silva, Eugênia Telis de Vilela, additional, Costa, Caciana Cavalcanti, additional, and Gregório, Mailson Gonçalves, additional

Published
2023
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5. Tropical Red Fruit Blends: The Effect of Combination of Additives on Foaming, Drying and Thermodynamic Properties

Author

Paiva, Yaroslávia Ferreira, primary, Figueirêdo, Rossana Maria Feitosa de, additional, Queiroz, Alexandre José de Melo, additional, Ferreira, João Paulo de Lima, additional, Santos, Francislaine Suelia dos, additional, Reis, Carolaine Gomes dos, additional, Amadeu, Lumara Tatiely Santos, additional, Lima, Antônio Gilson Barbosa de, additional, Gomes, Josivanda Palmeira, additional, Silva, Wilton Pereira da, additional, Maracajá, Patricio Borges, additional, and Costa, Caciana Cavalcanti, additional

Published
2023
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6. Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds

Author

Ferreira, João Paulo de Lima, primary, Queiroz, Alexandre José de Melo, additional, Figueirêdo, Rossana Maria Feitosa de, additional, Silva, Wilton Pereira da, additional, Gomes, Josivanda Palmeira, additional, Santos, Dyego da Costa, additional, Silva, Hanndson Araujo, additional, Rocha, Ana Paula Trindade, additional, Paiva, Anna Catarina Costa de, additional, Chaves, Alan Del Carlos Gomes, additional, Lima, Antônio Gilson Barbosa de, additional, and Andrade, Romário Oliveira de, additional

Published
2021
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7. Optimization of the Effects of Different Temperatures and Compositions of Filmogenic Solution on Lactobacillus Salivarius Using Predictive Mathematical Models.

Author

Monteiro SS, Silva WPD, Monteiro SS, Gomes JP, Pereira EM, Queiroz AJM, Figueirêdo RMF, Rocha APT, Silva HA, Almeida LRB, Sena MRS, and Lima AGB

Abstract

It is well known that intake of probiotic brings health benefits. Lactic bacteria with probiotic potential have aroused the interest of the industry in developing food products that incorporate such benefits. However, incorporating probiotic bacteria into food is a challenge for the industry, given the sensitivity of probiotic cultures to process conditions. Therefore, the objective of this study is to evaluate gelatin- and inulin-based filmogenic solutions as a potential vehicle for incorporating probiotics into food products and to model the fermentation kinetics. L. salivarius ( Lactobacillus salivarius ) growth in filmogenic solutions was analyzed under the influence of a variety gelatin concentrations (1.0-3.0%) and inulin concentrations (4.0-6.0%) and fermented under the effect of different temperatures (25-45 °C). A full 2 3 factorial plan with three replicates at the central point was used to optimize the process. The impacts of process conditions on cell development are fundamental to optimize the process and make it applicable by the industry. The present study showed that the optimal conditions for the development of probiotic cells in filmogenic solutions are a combination of 1.0% gelatin with 4.0% inulin and fermentation temperature of 45 °C. It was observed that the maximum cell growth occurred in an estimated time of about 4 h of fermentation. L. salivarius cell production and substrate consumption during the fermentation of the filmogenic solution were well simulated by a model proposed in this article, with coefficients of determination of 0.981 (cell growth) and 0.991 (substrate consumption).

Published
2020
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