236 results on '"Campelo, Pedro Henrique"'
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2. Synbiotic Sapota-do-Solimões (Quararibea cordata Vischer) Juice Improves Gut Microbiota and Short-Chain Fatty Acid Production in an In Vitro Model
3. Enhancement of phenolic compounds bioaccessibility in jabuticaba wine through fermentation by Saccharomyces cerevisiae
4. “Cupuaçu” (Theobroma grandiflorum): A brief review on chemical and technological potential of this Amazonian fruit
5. Theobroma spp.: A review of it's chemical and innovation potential for the food industry
6. Study of the stability of hydroelectrolytic sports beverages enriched with phenolic extract from jaboticaba peel or blueberry pulp
7. Exploring anthocyanins-polysaccharide synergies in microcapsule wall materials via spray drying: Interaction characterization and evaluation of particle stability
8. Development of cassava starch-based films incorporated with phenolic compounds produced by an Amazonian fungus
9. Thermal modification and oxidation of cassava starch to produce biodegradable films
10. Modulation of the Physicochemical Properties of Aria (Goeppertia allouia) Starch by Cold Plasma: Effect of Excitation Frequency
11. Exploring strategies to enhance anthocyanin bioavailability and bioaccessibility in food: A literature review
12. Essential oils from unconventional food plants (Murraya spp., Ocimum spp., Piper spp.) as alternative food flavorings
13. Pouteria spp. fruits: Health benefits of bioactive compounds and their potential for the food industry
14. Passion fruit (Passiflora spp.) pulp: A review on bioactive properties, health benefits and technological potential
15. Microstructured lipid microparticles containing anthocyanins: Production, characterization, storage, and resistance to the gastrointestinal tract
16. Ultrasound effects on fruit juice enzymes: a meta-analytic study for the polyphenol oxidase
17. Effect of polyvinyl alcohol and carboxymethylcellulose on the technological properties of fish gelatin films
18. ANÁLISE DA COMPOSIÇÃO QUÍMICA DE ÓLEOS ESSENCIAIS DE PLANTAS ALIMENTÍCIAS NÃO CONVENCIONAIS
19. COMPOSIÇÃO QUÍMICA DOS ÓLEOS ESSENCIAIS DE RIZOMAS DE CURCUMA LONGA L. E ALPINIA GALANGA L.
20. Ohmic Heating in Food Processing: An Overview of Plant-Based Protein Modification.
21. Ficus spp. fruits: Bioactive compounds and chemical, biological and pharmacological properties
22. Passiflora nitida Kunth fruit: Chemical analysis, antioxidant capacity, and cytotoxicity
23. Virus adsorbent systems based on Amazon holocellulose and nanomaterials
24. X-ray diffraction and Rietveld characterization of radiation-induced physicochemical changes in Ariá (Goeppertia allouia) C-type starch
25. Effect of Glow and Dielectric Barrier Discharges Plasma on Volatile and Non-volatile Chemical Profiling of Camu-Camu Juice
26. Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry.
27. Think and Choose! The Dual Impact of Label Information and Consumer Attitudes on the Choice of a Plant-Based Analog.
28. Improvement of the bioaccessibility of bioactive compounds from Amazon fruits treated using high energy ultrasound
29. Effect of carrier oil on α-tocopherol encapsulation in ora-pro-nobis (Pereskia aculeata Miller) mucilage-whey protein isolate microparticles
30. Chemically synthesized poly(o-methoxyaniline): Influence of counterions on the structural and electrical properties
31. Bioactive compounds-rich powders: Influence of different carriers and drying techniques on the chemical stability of the Hibiscus acetosella extract
32. ANÁLISE DO PERFIL QUÍMICO E CAPACIDADE ANTIOXIDANTE DO EXTRATO HIDROMETANÓLICO DE CACAUÍ
33. CHÁS DE PLANTAS ALIMENTÍCIAS NÃO CONVENCIONAIS COM PROPRIEDADES ANTIOXIDANTES
34. Improvement of the Bioavailability of Amazonian Juices Rich in Bioactive Compounds Using Glow Plasma Technique
35. Improvement of the characteristics of fish gelatin – gum arabic through the formation of the polyelectrolyte complex
36. PRODUÇÃO E AVALIAÇÃO DA QUALIDADE DE DOCE CRISTALIZADO DE CUPUAÇU (THEOBROMA GRANDIFLORUM) TIPO “JUJUBA” SEM ADIÇÃO DE GELATINA
37. Modificação de argila por ativação térmica para adsorção de antocianinas do de açaí (Euterpe precatoria Mart.)
38. POTENCIAL DO USO DE BENTONITA PARA PURIFICAÇÃO DE ANTOCIANINAS DO CAMU-CAMU (MYRCIARIA DUBIA (H. B. K.) MCVOUGH) POR DRX
39. ESTUDO DA ADSORÇÃO DAS ANTOCIANINAS DO AÇAÍ (EUTERPE PRECATORIA MART.) EM BENTONITA POR DRX
40. ANÁLISE FÍSICO-QUIMICO DO AMIDO DE ÁRIA (GOEPPERTIA ALLOUIA (AUBL.) BORCHS. & S. SUÁREZ)
41. Thermosonication applied on camu–camu nectars processing: Effect on bioactive compounds and quality parameters
42. Production and characterization of polyurethane castor oil (Ricinus communis) foam for nautical fender
43. Exploring strategies to enhance anthocyanin bioavailability and bioaccessibility in food: A literature review
44. Enhancing Bioactive Compound Bioaccessibility in Tapirira guianensis Juices through Ultrasound-Assisted Applications
45. Exploring ultrasound‐assisted technique for enhancing techno‐functional properties of plant proteins: a comprehensive review
46. Extraction and Modification of Cellulose Microfibers Derived from Biomass of the Amazon Ochroma pyramidale Fruit
47. Habitat suitability and centrality—not peripherality—predict demographic performance in a Neotropical lizard
48. Hibiscus acetosella: An Unconventional Alternative Edible Flower Rich in Bioactive Compounds
49. Exploring ultrasound‐assisted technique for enhancing techno‐functional properties of plant proteins: a comprehensive review.
50. Sparsity-Aware Distributed Adaptive Filtering with Robustness Against Impulsive Noise and Low SNR
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