THAISE CRISTINE FERNANDES NUNES

THAISE CRISTINE FERNANDES NUNES

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E-beam irradiation of "in Natura" Palm: texture and color evaluation
2009 - SILVA, P.V.; NUNES, T.C.; FURGERI, C.; VILLAVICENCIO, A.L.C.H.
Evaluation on physical properties of irradiated cabbage (Brassica Oleracea L. var. Acephala)
2009 - NUNES, T.C.F.; ROGOVSHI, D.V.; DUARTE, R.C.; VILLAVICENCIO, A.L.C.H.
Influence of gamma irradiation on phenolic compounds of minimally processed baby carrots
2013 - HIRASHIMA, FABIANA K.; FABBRI, ADRIANA D.T.; SAGRETTI, JULIANA M.A.; NUNES, THAISE C.F.; GALVÃO, NATASCHA S.; LANFER MARQUEZ, URSULA M.; SABATO, SUSY F.
Microbiological analysis of peach palm in natura submitted to sup(60)CO radiation
2009 - SILVA, PRISCILA V.; ARAUJO, MICHEL M.; NUNES, THAISE C.F.; COSTA, HELBERT S.F.; HOJEIJE, KHALIL Y.; VILLAVICENCIO, ANNA L.C.H.
The palm tree (Bactris gasipaes Kunth) is a species with high potential benefits, because of the nutritional value of its fruits that could be used both in human and animals feeding and mainly for peach palm extraction. It represents a great source of dietary fiber and a moderate source of magnesium and iron. Food irradiation is a worldwide technology that aims to improve the product quality, in order to eliminate diverse microorganisms that can spoil the food. Radiation processing, in the recommended doses, causes very few chemical alterations and nutritional losses in foods, being considered insignificant and/or similar to other food treatments. The objective of this study was to evaluate the effect of irradiation on microbiological counts of mesophilic aerobic in the peach palm in natura. Samples were irradiated with 1.0 and 1.5kGy using a 60Co multipurpose irradiator. Radiation treatment appeared to be a useful alternative to reduce microbial contamination in the samples analyzed.
Effects of gama-radiation on white tea volatiles
2009 - FANARO, GUSTAVO B.; SILVEIRA, ANA P.M.; NUNES, THAISE C.F.; COSTA, HELBERT S.F.; PURGATTO, EDUARDO; VILLAVICENCIO, ANNA L.C.H.
Tea is the second most widely consumed beverages in the world and is processed from two and a bud of Camellia sinensis (L.). Depending on the processing may give rise to four mainly teas (green, black, oolong and white tea). The white tea is the one that has recently awakened interest in scientific community due the fact that this tea has more antioxidant property and activity than green tea. A further industrialization and commercialization of these plants become a problem of public health. The presence of potentially toxigenic fungi can be found in these products, indicating a great potential for the presence of mycotoxins that can cause acute and chronic effects in different organs and systems of the human body. Ionizing radiation is one of the most effective means disinfecting dry food ingredients. This treatment can inhibit cellular life division, like microorganisms, promoting a molecular structural modification. The aim of this study was evaluate the effects of radiation on volatile formation in white tea. Samples were irradiated in room temperature at 60Co source Gammacell 220 (A.E.C. Ltda) at doses of 0, 5, 10, 15 and 20kGy. The volatiles organic compound was extracted by hydrodestilation and the extract was separated and identified by gas chromatography–mass spectrometry (GC–MS) analysis. The results show that the quantities of volatiles formations are directly proportional to the increase of radiation dose. About 37.86% of the compounds were stable at all radiation doses and 47.53% of new compounds were identified after irradiation.
Use of electron beam on aflatoxins degradation in coconut agar
2009 - ROGOVSCHI, VLADIMIR D.; AQUINO, SIMONE; NUNES, THAISE C.F.; GONCALEZ, EDLAYNE; CORREA, BENEDITO; VILLAVICENCIO, ANNA L.C.H.
sup(60)Co Irradiation effect on color in minimally processed cauliflower (Brassica spp)
2009 - NUNES, THAISE C.F.; ROGOVSCHI, VLADIMIR D.; SANTILLO, AMANDA G.; MICHELS, ROBERT; PITOMBO, RONALDO N.M.; VILLAVICENCIO, ANNA L.C.H.
Changes lipid profile in BEEF burgers prepared with rosemary extract and submitted to E-beam processing
2007 - TRINDADE, REGINALDO A.; MANCINI FILHO, JORGE; SABUNDJIAN, INGRID T.; NUNES, THAISE C.F.; ROGOVSCHI, VLADIMIR D.; VILLAVICENCIO, ANNA L.C.H.
Evaluation of phenolic compounds in maté (llex paraguariensis) processed by gamma radiation
2009 - FURGERI, C.; NUNES, T.C.F.; FANARO, G.B.; SOUZA, M.F.F.; BASTOS, D.H.M.; VILLAVICENCIO, A.L.C.H.
The radiation food processing has been demonstrating great effectiveness in the attack of pathogenic agents, while little compromising nutritional value and sensorial properties of foods. The maté (Ilex paraguariensis), widely consumed product in South America, generally in the form of infusions with hot or cold water, calls of chimarrão or tererê, it is cited in literature as one of the best sources phenolic compounds. The antioxidants action of these constituent has been related to the protection of the organism against the free radicals, generated in alive, currently responsible for the sprouting of some degenerative illness as cancer, arteriosclerosis, rheumatic arthritis and cardiovascular clutters among others. The objective of that work was to evaluate the action of the processing for gamma radiation in phenolic compounds of tererê beverage in the doses of 0, 3, 5, 7 and 10 kGy. The observed results do not demonstrate significant alterations in phenolic compounds of tererê beverage processed by gamma radiation.