Elza Iouko Ida
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Explore the profile of Elza Iouko Ida including associated specialties, affiliations and a list of published articles.
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22
Citations
129
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Recent Articles
1.
Canan C, Kalschne D, Corso M, Cursino A, Drunkler D, Cardoso F, et al.
Food Chem
. 2024 Jun;
456:139957.
PMID: 38870808
The antioxidant effect of purified phytic acid (PPA) from rice bran (rice polishing by-product) combined with sodium erythorbate (SE) was evaluated for the first time in mortadella (added with 60%...
2.
Gomes R, Ida E, Spinosa W
Braz J Microbiol
. 2023 Feb;
54(2):703-713.
PMID: 36800074
Bacterial cellulose (BC) is a biopolymer principally synthetized by strains of the genus Komagataeibacter. However, high costs and low production yield make large-scale application difficult. The aim of this work...
3.
Gomes R, Ida E, Spinosa W
Appl Biochem Biotechnol
. 2022 Jun;
194(11):5017-5036.
PMID: 35687307
Bacterial cellulose (BC) is a biopolymer mainly produced by acetic acid bacteria (AAB) that has several applications in the medical, pharmaceutical, and food industries. As other living organisms, AAB require...
4.
Paulo A, Bau T, Ida E, Shirai M
Food Res Int
. 2021 Sep;
148:110629.
PMID: 34507773
Prebiotics are compounds naturally present in some foods or can be synthesized by microorganisms and enzymes. Among the benefits associated with prebiotic consumption are the modulation of the intestinal microbiota...
5.
de Paiva P, Correa L, Paulo A, Balan G, Ida E, Shirai M
J Food Sci Technol
. 2021 Jul;
58(8):3030-3038.
PMID: 34294965
Flaxseed mucilage was extracted with distilled water, dried and used for film production with polyvinyl alcohol (PVA) (ratio 1:1) of different hydrolysis degrees (88.0 and 98.3%). The properties of the...
6.
Penha C, Falcao H, Ida E, Speranza P, Kurozawa L
Food Res Int
. 2020 Nov;
137:109624.
PMID: 33233212
This research aimed to evaluate the pretreatment of soybean with the carbohydrase multi-enzyme complex "Viscozyme L", during the extraction process; in order to improve the recovery of proteins and isoflavones...
7.
Miranda L, Gomes R, Mandarino J, Ida E, Spinosa W
Food Technol Biotechnol
. 2020 Jul;
58(1):84-90.
PMID: 32684792
Soybean molasses is a by-product from the production of protein concentrate from soybean meal that predominantly contains sugars, with sucrose as the major component. In Brazil, soybean molasses is used...
8.
Guergoletto K, Bonifacio K, Barbosa D, Valezi D, Salviato A, di Mauro E, et al.
Food Technol Biotechnol
. 2020 Jul;
58(1):29-37.
PMID: 32684785
Many fruits and vegetables contain compounds with antioxidant properties, but the processing and storage conditions of the food industry may damage these beneficial compounds and produce free radicals that are...
9.
Falcao H, Silva M, de Camargo A, Shahidi F, Franchin M, Rosalen P, et al.
J Food Biochem
. 2019 Aug;
43(11):e13018.
PMID: 31441957
Soybean consumption has been associated with health benefits. However, the effect of ultrasound (US) soybean pretreatment in terms of potential health benefits has not been investigated so far. Accordingly, the...
10.
Madruga M, Rocha T, Carvalho L, Sousa A, de Sousa Neto A, Coutinho D, et al.
J Food Sci Technol
. 2019 Apr;
56(3):1380-1388.
PMID: 30956317
The aim of this study was to evaluate the suitability of using chicken meat affected by wooden breast (WB) myopathy in the production of chicken sausages. Compare the technological and...