M
Marcondes Viana da Silva
Researcher at Southwest Bahia State University
Publications - 31
Citations - 646
Marcondes Viana da Silva is an academic researcher from Southwest Bahia State University. The author has contributed to research in topics: Chemistry & Bixin. The author has an hindex of 7, co-authored 31 publications receiving 350 citations. Previous affiliations of Marcondes Viana da Silva include Bahia State University & University of the Southwest.
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Lipid oxidation in meat: mechanisms and protective factors – a review
TL;DR: In this article, the authors studied the lipid oxidation mechanisms responsible for sensory and nutritional quality reduction in meat and meat products, and identified the most effective methods to control this process using different strategies, such as animal dietary supplements, addition of antioxidants, processing, and the use of special packaging.
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Natural antioxidants used in meat products: A brief review.
Jéssica Souza Ribeiro,Maria José Missão Cordeiro Santos,Larissa Kauly Rosa Silva,Luíza Carla Lavinscky Pereira,Ingrid Alves Santos,Suzana Caetano da Silva Lannes,Marcondes Viana da Silva +6 more
TL;DR: This review presents research with natural antioxidants that could be used satisfactorily in meat products, in addition to recent studies that use them in active packaging.
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Influência da temperatura e velocidade do ar na secagem de manjericão (Ocimum basilicum L.) com relação aos teores de óleos essenciais e de linalol
Rilvaynia Dantas Soares,Modesto Antonio Chaves,Arienilmar Araújo Lopes da Silva,Marcondes Viana da Silva,Betânia dos Santos Souza +4 more
TL;DR: Concluiu-se that a composicao quimica do oleo essencial do manjericao e afetada tanto pela temperatura como pela velocidade do ar de secagem forneceriam o maior rendimento de linalol.
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Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview
Marcondes Viana da Silva,Mariana Romana Correia Santos,Izis Rafaela Alves Silva,Eduardo Bruno Macêdo Viana,Dioneire Amparo Dos Anjos,Ingrid Alves Santos,Neuma Gonçalves Barbosa de Lima,Carmen Wobeto,Neuza Jorge,Suzana Caetano da Silva Lannes +9 more
TL;DR: In this paper, several studies have been developed using synthetic antioxidants, which are widely used in oil, to minimize the lipid peroxidation process in the production chain of edible oils.
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Compostos bioativos e atividade antioxidante de extratos brutos de espécies vegetais da caatinga
Newton Oliveira Rêgo Júnior,Luzimar Gonzaga Fernandez,Renato Delmondez de Castro,Larissa Costa Silva,Simone Andrade Gualberto,Mara Lúcia Albuquerque Pereira,Marcondes Viana da Silva +6 more
TL;DR: It was found that the levels of flavonoids, anthocyanins, carotenoids and total phenols were higher for C. pyramidalis as compared to the other species, besides presenting higher protein and lipid contents, thus presenting a potential source of phenolic compounds for application in the food and pharmaceutical industries.