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Registros recuperados : 15 | |
3. | | RAPHAELLI, C. O.; PEREIRA, E. S.; CAMARGO, T. M.; VINHOLES, J.; ROMBALDI, C. V.; VIZZOTTO, M.; NORA, L. Apple Phenolic Extracts Strongly Inhibit a-Glucosidase Activity. Plant Foods for Human Nutrition, v. 74, p. 430?435, 2019. Biblioteca(s): Embrapa Clima Temperado. |
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6. | | PEREIRA, E. dos S.; VINHOLES, J. R.; CAMARGO, T. M.; RAPHAELLI, C. de O.; FERRI, N. M. L.; NORA, L.; VIZZOTTO, M. Araçá (Psidium cattleianum Sabine): bioactive compounds, antioxidant activity and pancreatic lipase inhibition. Ciência Rural, Santa Maria, v. 51, n. 11, e20200778, 2021. Biblioteca(s): Embrapa Clima Temperado. |
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7. | | RAPHAELLI, C. de O.; PEREIRA, E. dos S.; CAMARGO, T. M.; RIBEIRO, J. A.; PEREIRA, M. C.; VINHOLES, J.; DALMAZO, G. O.; VIZZOTTO, M.; NORA, L. Biological activity and chemical composition of fruits, seeds and leaves of guabirobeira (Campomanesia xanthocarpa O. Berg ? Myrtaceae): a review. Food Bioscience, v. 40, 100899, April 2021. Biblioteca(s): Embrapa Clima Temperado. |
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8. | | PEREIRA, E. dos S.; VINHOLES, J. R.; CAMARGO, T. M.; NORA, F. R.; CRIZEL, R. L.; CHAVES, F.; NORA, L.; VIZZOTTO, M. Characterization of araçá fruits (Psidium cattleianum Sabine): Phenolic composition, antioxidant activity and inhibition of a-amylase and a-glucosidase. Food Bioscience, v. 37, 100665, Oct. 2020. Biblioteca(s): Embrapa Clima Temperado. |
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9. | | PEREIRA, E. dos S.; VIZZOTTO, M.; RIBEIRO, J. A.; RAPHAELLI, C. de O.; CAMARGO, T. M.; ARAÚJO, V. F.; FRANZON, R. C. Compostos bioativos e potencial antioxidante de genótipos de araçá avaliados em dois ciclos produtivos. In: REVISTA DA JORNADA DE PÓS-GRADUAÇÃO E PESQUISA, 14., 2017, Bagé. Anais... Bagé: Urcamp 2017. CONGREGA 2017. Biblioteca(s): Embrapa Clima Temperado. |
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10. | | RAPHAELLI, C. de O.; CAMARGO, T. M.; RADÜNZ, M.; PEREIRA, E. DOS S.; CONCENÇO, F. I. G. DA R.; VIZZOTTO, M.; ZAVAREZE, E. DA R.; NORA, L. Eugenia pyriformis Cambess-Myrtaceae: An Unexplored Brazilian Species with Antimicrobial and Antioxidant Potential. Current Nutrition & Food Science, p. 1-10, 2023. Online first. E-pub Ahead of Print. Published on: 10 October, 2023. Biblioteca(s): Embrapa Clima Temperado. |
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12. | | RIBEIRO, J. A.; PEREIRA, E. dos S.; RAPHAELLI, C. de O.; RADÜNZ, M.; CAMARGO, T. M.; CONCENÇO, F. I. G. da R.; FLORES CANTILLANO, R. F.; FIORENTINI, A. M.; NORA, L. Application of prebiotics in apple products and potential health benefits. Journal of Food Science and Technology, v. 59, p. 1249-1262, 2022. Published online 14 March 2021. Biblioteca(s): Embrapa Clima Temperado. |
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13. | | RAPHAELLI, C. de O.; AZEVEDO, J. G.; PEREIRA, E. dos S.; VINHOLES, J. R.; CAMARGO, T. M.; HOFFMANN, J. F.; RIBEIRO, J. A.; VIZZOTTO, M.; ROMBALDI, C. V.; WINK, M. R.; BRAGANHOL, E.; NORA, L. Phenolic-rich apple extracts have photoprotective and anti-cancer effect in dermal cells. Phytomedicine Plus, v. 1, n. 4, 100112, Nov. 2021. Biblioteca(s): Embrapa Clima Temperado. |
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14. | | COELHO, G. A.; MAGALHÃES, M. A. B.; MATIOSKI, A.; RIBAS-FILHO, J. M.; MAGALHAES, W. L. E.; CLARO, F. C.; RAMOS, R. K.; CAMARGO, T. M. S. de; MALAFAIA, O. Pine nanocellulose and bacterial nanocellulose dressings are similar in the treatment of second-degree burn?: experimental study in rats. ABCD. Arquivos Brasileiros de Cirurgia Digestiva, v. 33, n. 2, e1533, 2020. 7 p. Biblioteca(s): Embrapa Florestas. |
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15. | | RAPHAELLI, C. DE O.; GUERRA, D.; PEREIRA, E. DOS S.; VINHOLES, J. DA R.; CAMARGO, T. M.; SCHWARZ, S. F.; SILVA, M. A. S. DA; VIZZOTTO, M.; ZAVAREZE, E. DA R.; NORA, L. Fruits, seeds and leaves of guabijuzeiro (Myrcianthes pungens (O. Berg) D. Legrand): characteristics, uses and health benefts. Journal of Food Science and Technology, 2023. 18 p. Published: 01 September 2023. Biblioteca(s): Embrapa Clima Temperado. |
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Registros recuperados : 15 | |
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Registro Completo
Biblioteca(s): |
Embrapa Clima Temperado. |
Data corrente: |
17/03/2022 |
Data da última atualização: |
17/03/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
RIBEIRO, J. A.; PEREIRA, E. dos S.; RAPHAELLI, C. de O.; RADÜNZ, M.; CAMARGO, T. M.; CONCENÇO, F. I. G. da R.; FLORES CANTILLANO, R. F.; FIORENTINI, A. M.; NORA, L. |
Afiliação: |
JARDEL ARAÚJO RIBEIRO; ELISA DOS SANTOS PEREIRA; CHIRLE DE OLIVEIRA RAPHAELLI; MARJANA RADÜNZ; TAIANE MOTA CAMARGO; FERNANDA IZABEL GARCIA DA ROCHA CONCENÇO; RUFINO FERNANDO FLORES CANTILLANO, CPACT; ÂNGELA MARIA FIORENTINI; LEONARDO NORA. |
Título: |
Application of prebiotics in apple products and potential health benefits. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Journal of Food Science and Technology, v. 59, p. 1249-1262, 2022. |
ISSN: |
0975-8402 |
DOI: |
https://doi.org/10.1007/s13197-021-05062-z |
Idioma: |
Inglês |
Notas: |
Published online 14 March 2021. |
Conteúdo: |
Among the fruits, the apple stands out among the most used for elaboration of processed foods. However, the importance of prebiotics in apple products has never been widely analyzed. Prebiotic is a food component resistant to gastric acidity, digestion by mammalian enzymes and gastrointestinal absorption. But following fermentation in the colon, prebiotics result in specific changes in the composition and / or metabolism of the gastrointestinal microbiota, conferring benefits to the health of the host. Therefore, fortifying apple-based products with additional prebiotics is an important strategy for improving consumer health benefits. In this review, after compiling and analyzing scientific and technological studies focusing on prebiotics in apple products, the following benefits of these prebiotics became evident: (1) reduction of water loss in the food matrix; (2) preservation of bioactive and volatile compounds; (3) texture improvement (thickening) in the food industry; (4) increased shelf-live and (5) increased survival of probiotic bacteria, promoting positive effects on microbiota. In addition, this review shows the benefits of different prebiotics for stability and sensory acceptance of apple processed foods. |
Palavras-Chave: |
Prebiotico. |
Thesagro: |
Maçã. |
Categoria do assunto: |
-- |
Marc: |
LEADER 02083naa a2200277 a 4500 001 2140993 005 2022-03-17 008 2022 bl uuuu u00u1 u #d 022 $a0975-8402 024 7 $ahttps://doi.org/10.1007/s13197-021-05062-z$2DOI 100 1 $aRIBEIRO, J. A. 245 $aApplication of prebiotics in apple products and potential health benefits.$h[electronic resource] 260 $c2022 500 $aPublished online 14 March 2021. 520 $aAmong the fruits, the apple stands out among the most used for elaboration of processed foods. However, the importance of prebiotics in apple products has never been widely analyzed. Prebiotic is a food component resistant to gastric acidity, digestion by mammalian enzymes and gastrointestinal absorption. But following fermentation in the colon, prebiotics result in specific changes in the composition and / or metabolism of the gastrointestinal microbiota, conferring benefits to the health of the host. Therefore, fortifying apple-based products with additional prebiotics is an important strategy for improving consumer health benefits. In this review, after compiling and analyzing scientific and technological studies focusing on prebiotics in apple products, the following benefits of these prebiotics became evident: (1) reduction of water loss in the food matrix; (2) preservation of bioactive and volatile compounds; (3) texture improvement (thickening) in the food industry; (4) increased shelf-live and (5) increased survival of probiotic bacteria, promoting positive effects on microbiota. In addition, this review shows the benefits of different prebiotics for stability and sensory acceptance of apple processed foods. 650 $aMaçã 653 $aPrebiotico 700 1 $aPEREIRA, E. dos S. 700 1 $aRAPHAELLI, C. de O. 700 1 $aRADÜNZ, M. 700 1 $aCAMARGO, T. M. 700 1 $aCONCENÇO, F. I. G. da R. 700 1 $aFLORES CANTILLANO, R. F. 700 1 $aFIORENTINI, A. M. 700 1 $aNORA, L. 773 $tJournal of Food Science and Technology$gv. 59, p. 1249-1262, 2022.
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