A5048921027- Agricultural and Food Sciences
- Food Drying and Modeling
- Polysaccharides Composition and Applications
- Microbial Metabolites in Food Biotechnology
- Garlic and Onion Studies
- Enzyme Production and Characterization
- Microencapsulation and Drying Processes
- Nanocomposite Films for Food Packaging
- Postharvest Quality and Shelf Life Management
- Banana Cultivation and Research
- Growth and nutrition in plants
- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Papaya Research and Applications
- Psidium guajava Extracts and Applications
- Spectroscopy and Chemometric Analyses
- Ginkgo biloba and Cashew Applications
- Protein Hydrolysis and Bioactive Peptides
- Probiotics and Fermented Foods
- Essential Oils and Antimicrobial Activity
- Food composition and properties
- Polysaccharides and Plant Cell Walls
- Bee Products Chemical Analysis
- Botanical Research and Applications
- Antioxidant Activity and Oxidative Stress
Instituto Federal Goiano
2017-2024
Universidade Federal de Santa Catarina
2020-2024
Departamento de Ciência e Tecnologia
2020
The demand for the development of beverages based on fermented soybeans market has increased in recent years. objective this work was to develop a soybean beverage with kefir grains and supplemented inulin. fermentation conditions were optimized as follows: ratio 4 g:100 mL grains:soymilk, soymilk concentration 9°Brix time 12 h. This formulation 3.5% (m/v) inulin evaluated at 7 °C 28 days. had slightly yellow color, positive values b* parameter. firmness syneresis higher when used. use also...
Nanocomposite coatings functionalized with antimicrobial nanoparticles could be a promising alternative for the postharvest preservation of fruits. This study aimed to develop nanocomposite based on pectin incorporated zinc oxide (NPZ) preserve quality papaya The were prepared using (3%) and NPZ (0%–0.4%). materials characterized water-related properties (water solubility water vapor permeability) as well physical, mechanical, morphological, rheological, structural properties. applied...
The Brazilian Cerrado region has a rich plant diversity, with fruits that have peculiar and unique sensory characteristics. For these reasons, using for biotechnological production is promising alternative, mainly to protect this biome from deforestation degradation. of fermented acetic acid an option add value native offer the market beverages better nutritional quality bioactive compounds. This work aimed characterize develop cagaita (Eugenia dysenterica DC.) beverage. were subjected...
Solid-state fermentation is an alternative for waste utilization and the production of food with improved nutritional functional properties. In present study, Rhizopus oligosporus fungus was used to ferment Anacardium othanianum byproduct, utilizing temperatures 28, 30, 32 °C, spore counts 106 108 spore/mL, times 30 h, through a factorial design (3 × 22). High antioxidant activity (using DPPH FRAP methods), protein content, in vitro digestibility were utilized as response variables...
Dehydrated garlic is an importance spice in pre-cooked and processed food products, but studies of the drying variables this product are scarce.Thus, work aimed to model study kinetics at three different temperatures (40, 50 60 °C) analyze thermodynamic parameters during process.The was analyzed using pre-established mathematical models for agricultural products equations that describe thermodynamics dehydration.The best adjustment all Midilli equation.The moisture ratio seen decrease...
ABSTRACT The objective of this work was to perform foam-mat drying yellow mombin pulp, verifying the kinetics and mathematical modeling process, characterizing obtained product with respect physical chemical characteristics, compared fresh pulp. Foam-mat carried out aid foam agent Emustab®, at temperatures 50, 60, 70 80 °C. data were analyzed fitted four models (Wang & Singh, Verma, Page Midilli). Effective diffusion coefficient activation energy determined. Titratable acidity, pH,...
ABSTRACT Yellow mombin has high nutritional value but is very perishable. Foam mat drying a method that been widely used to preserve liquid and semi-solid powdered foods. In this context, the aim of study was determine desorption isotherms isosteric heat yellow (Spondias L.) foam for different conditions temperature water activity. Powdered pulp obtained by in forced-air oven regulated 60 ° C. The indirect static heat, whereas activity (aw) determined using Hygropalm-HP23AW-A analyzer. A...
The cajá fruit stands out for its peculiar flavor, but little is known about physical, physical-chemical and nutritional characteristics. knowledge of seed biometrics, physicochemical composition provides information the conservation exploitation resources economic value, can be exploited by genetic improvement programs to obtain cultivars that provide fruits with important characteristics commercialization. Thus, it aimed evaluate we sought these considering samples from different trees /...
Cerrado cashew (Anacardium othonianum Rizz) pomace is the main by-product from processing of apples. This study aimed to (i) investigate difference between chemical compositions pomaces yellow (YCP), orange (OCP), and red (RCP) apples based on their mineral, monosaccharide, polyphenolic compositions; (ii) optimize enzyme-assisted extraction phenolic compounds apple pomace. Potassium iron were macro- microelements found in residue, significant differences noted profiles samples. The...
Spondias mombin L. é um fruto nativo do Brasil, há uma variação da espécie nativa no Cerrado. Seus frutos são utilizados na produção de alimentos para fabricação geléias, sorvetes e sucos as folhas utilizadas medicina popular tratar doenças inflamatórias. Objetivou-se analisar o comportamento termodinâmico propriedades polpa cajá em pó diferentes temperaturas durante processo dessorção. A análise foi realizada pelo método dinâmico-gravimétrico. Os com atividade água entre 16,96 57,43 foram...
Pectin is a polysaccharide that can be applied to various food industry products modify the viscosity of food. The objective this work was optimize extraction pectin jabuticaba peel by modificating yield, galacturonic acid content (AUA), esterification (DE), (P), and neutral sugars (N). experiment performed using technique factorial planning complete experiments surface response analysis. reported through with coefficients determination (R²) 0.92, 0.91, 0.89, 0.88 0.90 for yield extraction,...