Osvaldo Soares da Silva

Evaluation of the Antioxidant Potential of Mesquite Grains Flour in Hamburger Meat Product

Atacy Maciel de Melo Cavalcante, Osvaldo Soares da Silva, Genésio José da Silva Neto, Anely Maciel de Melo & Neila Lidiany Ribeiro · Journal of Experimental Agriculture International · 2019

Aims: The objective is to approach the use of the flour of the mesquite grains in restructured hamburger meat product formulations. Introduction: The mesquite seed is a by product of great nutritional value and little use in large scale for food purposes, being considered, also,...

Open access Research Article 10.9734/jeai/2019/v41i330399

The Point of Harvest of Pomegranates through the Analysis of Bioactive and Antioxidant Compounds during the Development Stages of the Fruit

Elny Alves Onias, Railene Hérica Carlos Rocha, Tádria Cristiane de Sousa Furtunato, Eliane Alves Onias, Osvaldo Soares da Silva, Albert Einstein Mathias de Medeiros Teod, Marinês Pereira Bomfim, Ágda Malany Forte de Oliveira & José Franciraldo de Lima · Journal of Experimental Agriculture International · 2018

The knowledge of the biochemical and physical-chemical transformations that happen in each stage of the development of the fruit is important to point the maturation rates and to define the point of harvest. Thus, this work intended to characterize the ‘Molar’ pomegranate regardi...

Open access Research Article 10.9734/JEAI/2018/44789