A5032484648- Mycotoxins in Agriculture and Food
- Food composition and properties
- Plant Pathogens and Fungal Diseases
- Diet and metabolism studies
- Phytochemicals and Antioxidant Activities
- Wheat and Barley Genetics and Pathology
- Protein Hydrolysis and Bioactive Peptides
- Consumer Attitudes and Food Labeling
- Plant-Microbe Interactions and Immunity
- Child Nutrition and Water Access
- Food and Agricultural Sciences
- Probiotics and Fermented Foods
- Proteins in Food Systems
- Agriculture Sustainability and Environmental Impact
- Sensory Analysis and Statistical Methods
- Indigenous Health and Education
- Plant Disease Resistance and Genetics
- Microbial Metabolism and Applications
- Dietary Effects on Health
- Muscle metabolism and nutrition
- Fatty Acid Research and Health
- Meat and Animal Product Quality
- Microencapsulation and Drying Processes
- Plant tissue culture and regeneration
- African Botany and Ecology Studies
Serviço Nacional de Aprendizagem Industrial
2025
Universidade Federal de Minas Gerais
2021-2024
Universidade Federal do Rio Grande
2010-2021
Universidade Federal de Pelotas
2013-2018
Universidade Federal do Rio Grande do Sul
2015
Natural dyes can be extracted from fruits, flowers, leaves, and roots. Exploring new sources of natural dyes, especially underutilized plants, emerges as a promising strategy. The main advantages exploiting unconventional plants include local availability, specialty food production, cultural significance, sustainable technological feasibility, fundamental insights. Finding such is significant unfavorable climatic human conditions put vegetation at risk worldwide. Thus, this study aims to...
Abstract Skin is one of the several co‐products chicken meat industries, considered as waste, being rarely utilized or underutilized. Brazil world leader in exports (3.6 million tons) and third largest producer with 10.9 tons, from which 440 000 ton/year are residues. This work aimes at characterizing skin fat (CSF), comparing it soybean oil, a well‐known abundant compound, evaluating physico‐chemical composition, fractionated glycerides fatty acid profile, searching for CSF use...
Summary This study evaluated effects of enzymatic, extrusion and combined pretreatments on functional thermal properties protein concentrates from defatted rice bran to improve their applicability food formulations. After the pretreatments, were recovered by alkaline solubilisation isoelectric point precipitation. Water absorption capacity, oil emulsifying foaming properties, stability determined in concentrates. Yields each pretreatment above 62% protein. Enzymatic hydrolysis increased all...
Although fumonisin B1 (FB1) is a mycotoxin poorly studied in wheat, the Fusarium genus fungi have been frequently detected this cereal, especially subtropical regions such as southern Brazil, thus studies on their occurrence are required. This study evaluated mycobiota, water activity and presence of FB1 11 wheat cultivars grown northeastern northwestern Rio Grande do Sul. The mycobiota was identified by morphological molecular techniques determined liquid chromatography with fluorescence...
Mycotoxin levels in Fusarium head blight (FHB) infections can be difficult to quantify. The relationship between mycotoxin and disease is not consistent it clear if wheatpathogen interaction of significance regions where more than one species with distinct trichothecene production ability co-exists. This study aimed investigate whether a set eight Brazilian wheat genotypes, varying resistance according classification by the breeder, exhibit common or differential graminearum (Fgra)...
Neste trabalho foram estudadas as melhores condições para a desidratação osmótica de laranjas, sendo verificadas alterações nas características físico-químicas da fruta. Um planejamento experimental fatorial 2³ completo foi realizado, analisando-se influência dos fatores tempo, concentração solução e proporção fruta:solução sobre o ganho sólidos, perda água redução massa das laranjas desidratadas osmoticamente. Após desidratação, frutas secas em secador bandejas até umidade 20%....
Fusarium verticillioides is one of the most important pathogens in maize and a producer fumonisin B 1 (FB ). Although reports its presence wheat are scarce, susceptibility this cereal to fungus same genus motivates interest investigating compounds present grain with inhibitory activity against species. The aim study was extract α‐amylase inhibitors from apply them vitro evaluate effect on development expression toxigenic potential F. . inhibitors, both crude (P 0 ) purified ), were applied...
Neste trabalho foram extraídos inibidores enzimáticos de diferentes variedades trigo os quais aplicados em cultivo “in vitro” para verificar sua ação sobre o Fusarium verticillioides. Os testes consistiram na adição dos extratos proteicos do placas Petri, contendo ágar batata dextrose, e qual foi colocado um disco micélio patógeno. Após sete dias determinados crescimento micelial patógeno, teor glicosamina atividade da ? amilase. das inibiram desenvolvimento F. verticillioides, com destaque...
Purpose Baru is a fruit of the Brazilian Cerrado, important to local economy and social culture. The use in food formulation due it being highly available its nutritional profile; however, changes texture products are still unclear. In this study, an experimental design was conducted develop cakes by replacing different levels wheat flour with baru nut flour, comparing them. Design/methodology/approach Cakes were developed 20, 40, 60, 80 replacement compared standard (100% flour)....
The aim of this study was to evaluate the nutritional profile and physicochemical characteristics during storage newly developed formulations fermented milk drinks with added pineapple, mango passion fruit pulp. showed a high content protein, iron, calcium. drink had lowest pH (4.13) highest acidity (0.95%, expressed in % lactic acid), which significantly different (p<0.05) from pineapple drinks. As for syneresis sedimentation, rates at 14 days storage, 34.33% 6.50%, respectively (pâ¤0.05)...
Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia Cereais e Panificação (978-65-88243-73-2) Avaliação Do Perfil De Aminoácidos E Digestibilidade Proteica Concentrado Proteico Farelo Arroz Desengordurado