M
Maria Ivone Martins Jacintho Barbosa
Researcher at Universidade Federal Rural do Rio de Janeiro
Publications - 41
Citations - 461
Maria Ivone Martins Jacintho Barbosa is an academic researcher from Universidade Federal Rural do Rio de Janeiro. The author has contributed to research in topics: Chemistry & Biology. The author has an hindex of 8, co-authored 32 publications receiving 382 citations. Previous affiliations of Maria Ivone Martins Jacintho Barbosa include State University of Campinas.
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Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations
TL;DR: Bixin was encapsulated by spray-drying with gum arabic or maltodextrin, and the stability was evaluated in aqueous solution both under illumination or in the dark at 21 °C as mentioned in this paper.
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Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics
L.L. Ferrão,E.B. Silva,Hugo L.A. Silva,Ramon Silva,N. Mollakhalili,Daniel Granato,Mônica Q. Freitas,Marcia C. Silva,Renata S.L. Raices,Monica Costa Padilha,Patrícia Blumer Zacarchenco,Maria Ivone Martins Jacintho Barbosa,Amir Mohammad Mortazavian,Adriano G. Cruz +13 more
TL;DR: In this paper, the effects of fat and salt reduction and the positive impacts of adding prebiotics on the functional properties and sensory acceptance of processed cheeses are evaluated, and the state-of-the-art of prebiotic ingredients in dairy foods is provided.
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Farinha de banana verde como ingrediente funcional em produtos alimentícios
TL;DR: In this paper, the main applications of green banana flour (GBF) in food products and the effects of the main utilized processes on sensorial, physicochemical and functional properties were evaluated.
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Prebiotic flours in dairy food processing: Technological and sensory implications
Renata Oliveira Santos,Marcus Vinicius F Silva,Kamila de Oliveira do Nascimento,Aline Lima Damasceno Batista,Jeremias Moraes,M.M. Andrade,Luiz Guilherme Z.S. Andrade,Kianoush Khosravi-Darani,Mônica Q. Freitas,Renata S.L. Raices,Marcia C. Silva,José Lucena Barbosa Júnior,Maria Ivone Martins Jacintho Barbosa,Adriano G. Cruz +13 more
TL;DR: Overall, studies have shown positive results, not only with regard to the growth of the lactic and/or probiotic bacteria but also for sensory acceptance, rheological and physicochemical properties.
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Influence of osmotic dehydration on bioactive compounds, antioxidant capacity, color and texture of fruits and vegetables: a review
TL;DR: In this paper, a large number of studies have been carried out to understand the effect of osmotic dehydration on the quality of processed vegetables, particularly in relation to antioxidant capacity.