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Dive into the research topics where André Leandro da Silva is active.

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Featured researches published by André Leandro da Silva.


Journal of the Science of Food and Agriculture | 2018

Carnauba wax as a wall material for urea microencapsulation: Carnauba wax as a wall material for urea microencapsulation

Tiago Tavares Brito de Medeiros; Aderbal Marcos de Azevedo Silva; André Leandro da Silva; Leilson Rocha Bezerra; Deuber Lincon da Silva Agostini; Diego Lomonaco Vasconcelos de Oliveira; Selma Elaine Mazzetto; Lloyd Ryan Viana Kotzebue; Jéssica Ribeiro Oliveira; Gabriella S Barbosa Souto; Ariádne de Barros Carvalho; Antonio Jeronimo Netto; Ronaldo Lopes Oliveira

BACKGROUND The high ureolytic activity of rumen microbiota is a concern when urea is used in ruminant feed, because it leads to fast urea conversion, resulting in possible intoxication and lower nitrogen utilization. This study intended to microencapsulate urea using carnauba wax to obtain slow-release systems in the rumen. The experiment was conducted in a randomized block design, arranged in a 3 × 2 factorial, with the urea encapsulated with carnauba wax in ratios of 1 : 2; 1 : 3, and 1 : 4 (UME 2; UME 3, and UME 4) and two particles sizes (small, PS ; and large, PL ). RESULTS All formulations showed excellent properties, including inhibition of urea hygroscopicity. The formulation UME 2 exhibited the greatest yield (91.6%) and microencapsulation efficiency (99.6%) values, whereas the formulation UME 4 presented the greatest thermal stability (259.5 °C) and lowest moisture content (1.81%). The UME 2 formulation presented a slower release than the other UME formulations studied. CONCLUSION The production of urea microspheres using carnauba wax was successful for all microencapsulated systems developed, evidencing the promising potential for use in ruminant animal diets. The UME 2 formulation with large particles is the most recommended because it permitted greater resistance to microbial attack, allowing a slower release of urea into the rumen, reducing the risk of intoxication or ruminal alkalosis.


Caderno Verde de Agroecologia e Desenvolvimento Sustentável | 2011

Bebida Fermentada a base de soja sabor mel: Avaliação Sensorial

Danise Medeiros Vieira; Soares Elias Rodrigues Lima; Maria Climene Bezerra de Medeiros Almeida; André Leandro da Silva; Gerla Castello Branco Chinelate


Caderno Verde de Agroecologia e Desenvolvimento Sustentável | 2012

Qualidade físico-química do leite destinado à produção de queijo na região de Pombal-PB

Pierre Oliveira; Yolanda Paletot; Jessyka Costa; André Leandro da Silva; Gerla Castello Branco Chinelate


Caderno Verde de Agroecologia e Desenvolvimento Sustentável | 2012

Avaliação sensorial quanto ao sabor, aroma, textura e aceitação global de patês de ricota temperadas com especiarias

Jessyka Costa; Pierre Oliveira; Yolanda Paletot; André Leandro da Silva; Gerla Castello Branco Chinelate


Caderno Verde de Agroecologia e Desenvolvimento Sustentável | 2012

Farinha de Maracujá: Caracterização da Qualidade Físico-química para uso como Ingrediente Funcional

Reginaldo Ferreira Sulino; Roberto Robson De Almeida Bezerra; André Leandro da Silva; Mônica Tejo Cavalcanti; Gerla Castello Branco Chinelate


Caderno Verde de Agroecologia e Desenvolvimento Sustentável | 2012

Caracterização físico-química de polpa de açaí

Elny Alves Onias; Roberto Robson De Almeida Bezerra; André Leandro da Silva; Franciscleudo Bezerra da Costa; Gerla Castello Branco Chinelate


Caderno Verde de Agroecologia e Desenvolvimento Sustentável | 2012

Controle de Qualidade de Sorvetes com Farinha de Maracujá

Roberto Robson De Almeida Bezerra; André Leandro da Silva; Cybelle Pereira de Oliveira; Mônica Tejo Cavalcanti; Gerla Castello Branco Chinelate


Caderno Verde de Agroecologia e Desenvolvimento Sustentável | 2012

Caracterização físico-química de polpa de cupuaçu

Elny Alves Onias; Roberto Robson De Almeida Bezerra; André Leandro da Silva; Franciscleudo Bezerra da Costa; Gerla Castello Branco Chinelate


Caderno Verde de Agroecologia e Desenvolvimento Sustentável | 2012

Controle de Qualidade de Sorvetes Funcionais: Enriquecimento com Farinha de Maracujá

André Leandro da Silva; Roberto Robson De Almeida Bezerra; Reginaldo Ferreira Sulino; Franciscleudo Bezerra da Costa; Gerla Castello Branco Chinelate


Caderno Verde de Agroecologia e Desenvolvimento Sustentável | 2012

Atitude de compra de bebida fermentada a base de soja sabor mel

Ana Marina Assis Alves; Soares Elias Rodrigues Lima; Danise Medeiros Vieira; André Leandro da Silva; Gerla Castello Branco Chinelate

Collaboration


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Gerla Castello Branco Chinelate

Universidade Federal Rural de Pernambuco

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Franciscleudo Bezerra da Costa

Federal University of Campina Grande

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Elny Alves Onias

Federal University of Campina Grande

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Mônica Tejo Cavalcanti

Federal University of Campina Grande

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Reginaldo Ferreira Sulino

Federal University of Campina Grande

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Danise Medeiros Vieira

Federal University of Campina Grande

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Soares Elias Rodrigues Lima

Federal University of Campina Grande

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Aderbal Marcos de Azevedo Silva

Federal University of Campina Grande

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Ana Marina Assis Alves

Federal University of Campina Grande

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