Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour

by Paula Villela, Ângela Giovana Batista, Nísia Andrade Villela Dessimoni-Pinto
Published 2013-09-01

Difficulties in Translating Appetite Sensations Effect of Turmeric-Based Beverage When Given Prior to Isoenergetic Medium- or High-Fat Meals in Healthy Subjects

by Yoghatama Cindya Zanzer, Ângela Giovana Batista, Anestis Dougkas, Juscelino Tovar, Yvonne Granfeldt, Elin Östman
Published 2019-03-01

CHEMICAL COMPOSITION OF JATOBÁ-DO-CERRADO (HYMENAEA STIGONOCARPA Mart.) FLOUR AND ITS EFFECT ON GROWTH OF RATS

by Ângela Giovana BATISTA, Elizabethe Adriana ESTEVES, Nísia Andrade Villela DESSIMONI-PINTO, Lidiane Guedes OLIVEIRA, Shaila Turbay PIRES, Reynaldo Campos SANTANA
Published 2011-04-01

Jaboticaba (Myrciaria jaboticaba (Vell.) Berg.) peel improved triglycerides excretion and hepatic lipid peroxidation in high-fat-fed rats

by Ângela Giovana Batista, Sabrina Alves Lenquiste, Carolin Moldenhauer, Juliana Teixeira Godoy, Soely Maria Pissini Machado Reis, Mário Roberto Maróstica Júnior
Published 2013-10-01

ELABORAÇÃO, COMPOSIÇÃO QUÍMICA E AVALIAÇÃO SENSORIAL DE SOBREMESAS LÁCTEAS ACHOCOLATADAS COM ABACATE

by Nathalia SOLER, Ângela Giovana BATISTA, Camila Andreata Marçal de FARIA, Driene Gomes GONZAGA, Juliana Marcia Macedo LOPES, Nísia Andrade Villela Dessimoni PINTO
Published 2011-01-01

CARACTERÍSTICAS FÍSICO-QUÍMICAS DA AMÊNDOA DE MACAÚBA E SEU APROVEITAMENTO NA ELABORAÇÃO DE BARRAS DE CEREAIS

by Nísia Andrade Villela DESSIMONI-PINTO, Viviane Maria da SILVA, Ângela Giovana BATISTA, Gilmar VIEIRA, Cinthya Rodrigues de SOUZA, Paula Verônica DUMONT, Geânia Kelly Marques dos SANTOS
Published 2010-09-01

Aqueous Extract of Brazilian Berry (<i>Myrciaria jaboticaba</i>) Peel Improves Inflammatory Parameters and Modulates <i>Lactobacillus</i> and <i>Bifidobacterium</i> in Rats with In...

by Juliana Kelly da Silva-Maia, Ângela Giovana Batista, Cinthia Baú Betim Cazarin, Edilene Siqueira Soares, Stanislau Bogusz Junior, Raquel Franco Leal, Maria Alice da Cruz-Höfling, Mário Roberto Maróstica Junior
Published 2019-11-01

Syzygium malaccense fruit supplementation protects mice brain against high-fat diet impairment and improves cognitive functions

by Ângela Giovana Batista, Monique Culturato P. Mendonça, Edilene Siqueira Soares, Juliana Kelly da Silva-Maia, Ana Paula Dionísio, Cesar R. Sartori, Maria Alice da Cruz-Höfling, Mário Roberto Maróstica Júnior
Published 2020-02-01

Jaboticaba berry peel intake increases short chain fatty acids production and prevent hepatic steatosis in mice fed high-fat diet

by Ângela Giovana Batista, Juliana Kelly da Silva-Maia, Monique Culturato P. Mendonça, Edilene Siqueira Soares, Glaucia Carielo Lima, Stanislau Bogusz Junior, Maria Alice da Cruz-Höfling, Mário Roberto Maróstica Júnior
Published 2018-09-01

Intake of jaboticaba peel attenuates oxidative stress in tissues and reduces circulating saturated lipids of rats with high-fat diet-induced obesity

by Ângela Giovana Batista, Sabrina Alves Lenquiste, Cinthia Baú Betim Cazarin, Juliana Kelly da Silva, Anderson Luiz-Ferreira, Stanislau Bogusz, Jr., Leandro Wang Hantao, Renato Nunes de Souza, Fabio Augusto, Marcelo Alexandre Prado, Mário Roberto Maróstica, Jr.
Published 2014-01-01

Intake of Passiflora edulis leaf extract improves antioxidant and anti-inflammatory status in rats with 2,4,6-trinitrobenzenesulphonic acid induced colitis

by Cinthia Baú Betim Cazarin, Juliana Kelly da Silva, Talita Cristina Colomeu, Ângela Giovana Batista, Laura Maria Molina Meletti, Jonas Augusto Rizzato Paschoal, Stanislau Bogusz Junior, Patrícia Aparecida de Campos Braga, Felix Guillermo Reyes Reyes, Fábio Augusto, Luciana Rodrigues de Meirelles, Ricardo de Lima Zollner, Mário Roberto Maróstica Júnior
Published 2015-08-01

QUALITY of PULP AND JELLIES of TAMARIND FROM THE BRAZILIAN CERRADO

by Leandro de Morais CARDOSO, Ângela Giovana BATISTA, Fabiana Rossi HAMThis study aimed assess the physical characteristics (mass, length and width) of tamarind fruit (Tamarindus indica L.) and the physical-chemical characteristics (moisture, ash, proteins, lipids, dietary fiber, titratable acidity, soluble solids and pH) of the pulp and jellies of tamarind. The jelly formulations were prepared containing different concentrations of tamarind juice (40 and 50%) and pectin (1.0 and 1.2%). The formulations were subjected to preference and acceptance tests. The tamarind presented a high pulp yield (50.3%) as well as high contents of carbohydrates (68.60g 100g-1), fiber (5.55g 100g-1) and titratable acidity (18.56g tartaric acid 100g-1). There were no significant differences in the chemical composition and acceptance of the jellies. The acceptance of the formulations was higher than 5 (I liked) for all parameters evaluated (appearance, color, odor, texture, flavor and overall evaluation). In conclusion, the tamarind was rich in carbohydrates, fiber and organic acids. The jellies were well accepted by the panelists. The tamarind jelly production was feasible and represents an effective option for the better utilization and conservation of the fruit.ACEK, Pollyanna Aparecida DIAS, Betânia Cristina ROSA, Paula Villela DESSIMONI, Nísia Andrade Villela DESSIMONI-PINTO
Published 2012-08-01