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Afonso Mota Ramos
Researcher at Universidade Federal de Viçosa
Publications - 97
Citations - 3270
Afonso Mota Ramos is an academic researcher from Universidade Federal de Viçosa. The author has contributed to research in topics: Lactobacillus rhamnosus & Lactobacillus acidophilus. The author has an hindex of 24, co-authored 93 publications receiving 2647 citations. Previous affiliations of Afonso Mota Ramos include Federal University of Rio Grande do Norte.
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Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization
TL;DR: In this paper, the microstructure, stickiness, hygroscopicity and solubility of powder mango juice were analyzed using a mini-spray dryer of laboratorial scale.
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Decontamination by ultrasound application in fresh fruits and vegetables
Jackline Freitas Brilhante de São José,Nélio José de Andrade,Afonso Mota Ramos,Maria Cristina Dantas Vanetti,Paulo César Stringheta,José Benício Paes Chaves +5 more
TL;DR: In this paper, the principles, mechanisms and effects of ultrasound on fruits and vegetables as a sanitization technology are discussed, which can be used in the food industry alone or associated with chemical sanitizers.
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Products of vegetable origin: A new alternative for the consumption of probiotic bacteria
Eliane Maurício Furtado Martins,Afonso Mota Ramos,Ellen Silva Lago Vanzela,Paulo César Stringheta,Cláudia Lúcia de Oliveira Pinto,José Manoel Martins +5 more
TL;DR: The main applications of probiotic microorganisms in products of vegetable origin and the characteristics that enable the use of these food matrices as potential carriers of probiotics are reviewed.
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Psychological distress in mothers of preterm infants
TL;DR: Identifying infant and maternal characteristics that predict psychological distress among mothers of preterm infants admitted to the neonatal intensive care unit (NICU) may improve case identification and psychosocial service delivery in the NICU.
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Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds
Ligia Portugal Gomes Rebello,Afonso Mota Ramos,Paula Becker Pertuzatti,Milene Teixeira Barcia,Noelia Castillo-Muñoz,Isidro Hermosín-Gutiérrez +5 more
TL;DR: Banana peel is an underused byproduct that can be processed to obtain flour that is more easily stored for further uses as discussed by the authors, and the extracts of banana peel flour exhibited a high total phenolic content (around 29mg/g, as GAE).