Search Results - Daniel Perrone
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Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (<i>Euterpe edulis</i>) Juice by Andressa Alves de Oliveira, Alexandre Guedes Torres, Daniel Perrone, Mariana Monteiro
Published in Foods (2021-09-01)Get full text
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Heat-extracted jaboticaba juice blended with apple juice has good sensory acceptance and the addition of Zn2+ delays the degradation of its anthocyanins during storage at room temp... by Ana Beatriz Neves Martins, Ellen Cristina Quirino Lacerda, Daniel Perrone, Mariana Monteiro
Published in Applied Food Research (2024-12-01)Get full text
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Jussara palm tree (Euterpe edulis M.) açai-berry oil performance on auto- and photo-oxidation: Minor components’ stability and evolution of volatile compounds by Aline Gabrielle Alves de Carvalho, Laís de Oliveira Silva, Mariana Monteiro, Daniel Perrone, Vanessa Naciuk Castelo-Branco, Alexandre Guedes Torres
Published in Food Chemistry Advances (2024-06-01)Get full text
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Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months by Nathália Martins Bomfim Barreto, Diego Sandôra, Bernardo Ferreira Braz, Ricardo Erthal Santelli, Fabricio de Oliveira Silva, Mariana Monteiro, Daniel Perrone
Published in Molecules (2022-11-01)Get full text
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Recovery of Antimicrobials and Bioaccessible Isoflavones and Phenolics from Soybean (Glycine max) Meal by Aqueous Extraction by Cyntia S. Freitas, Genilton Alves da Silva, Daniel Perrone, Mauricio A. Vericimo, Diego dos S. Baião, Patrícia R. Pereira, Vânia M. F. Paschoalin, Eduardo M. Del Aguila
Published in Molecules (2018-12-01)Get full text
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Technological and scientific prospection of phycocyanin production from Spirulina (Arthrospira spp.): optimization and application in ice cream by Samuel Ferreira Damaciano, Daniel Kurpan, Raphael de Oliveira Ribeiro, Isabella Bastos Torres, João Vitor Florido França, Elisabete Barbarino, Elcio Ribeiro Borges, Daniel Perrone, Anita Ferreira do Valle
Published in Brazilian Journal of Food Technology (2024-10-01)Get full text
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Bioaccessibility of phenolic compounds from a wheat beer enriched with alginate-encapsulated wine industry by-product by Anna Carolyna Goulart Vieira, Genilton Alves da Silva, Renata Valeriano Tonon, Gizele Cardoso Fontes Sant’Ana, Maria Helena Miguez da Rocha Leão, Daniel Perrone, Priscilla Filomena Fonseca Amaral
Published in Ciência Rural (2025-01-01)Get full text
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Comprehensive Composition of Flavor Precursors in Kopi Luwak and Jacu Exotic Green Bioprocessed Coffees by Beatriz Ripper, Maysa Silva Barreto, Fabio Junior Moreira Novaes, Fabio Junior Moreira Novaes, Mateus Gomes de Godoy, Denise Maria Guimarães Freire, Claudia Moraes de Rezende, Juliana Cortes Nunes, Daniel Perrone
Published in Frontiers in Sustainable Food Systems (2022-06-01)Get full text
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Physicochemical, nutritional, and sensory analyses of a nitrate-enriched beetroot gel and its effects on plasmatic nitric oxide and blood pressure by Davi Vieira Teixeira da Silva, Fabricio de Oliveira Silva, Daniel Perrone, Anna Paola Trindade Rocha Pierucci, Carlos Adam Conte-Junior, Thiago da Silveira Alvares, Eduardo Mere Del Aguila, Vania Margaret Flosi Paschoalin
Published in Food & Nutrition Research (2016-01-01)Get full text
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Organic Black Beans (<i>Phaseolus vulgaris</i> L.) from Rio de Janeiro State, Brazil, Present More Phenolic Compounds and Better Nutritional Profile Than Nonorganic by Nathália M. B. Barreto, Natália G. Pimenta, Bernardo F. Braz, Aline S. Freire, Ricardo E. Santelli, Angélica C. Oliveira, Lucia H. P. Bastos, Maria Helena W. M. Cardoso, Mariana Monteiro, Maria Eduarda L. Diogenes, Daniel Perrone
Published in Foods (2021-04-01)Get full text
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