A5022140649- Food composition and properties
- Agricultural and Food Sciences
- Microbial Metabolites in Food Biotechnology
- Sensory Analysis and Statistical Methods
- Polysaccharides Composition and Applications
- GABA and Rice Research
- Proteins in Food Systems
- Seed and Plant Biochemistry
- Phytochemicals and Antioxidant Activities
- Food and Agricultural Sciences
- Botanical Research and Applications
- Food Industry and Aquatic Biology
- Microencapsulation and Drying Processes
- Cassava research and cyanide
- Phytase and its Applications
- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Freezing and Crystallization Processes
- Protein Hydrolysis and Bioactive Peptides
- Coffee research and impacts
- Dye analysis and toxicity
- Food Chemistry and Fat Analysis
- Food Quality and Safety Studies
- Growth and nutrition in plants
- Magnetic and Electromagnetic Effects
Universidade Federal dos Vales do Jequitinhonha e Mucuri
2017-2025
Universidade Estadual de Campinas (UNICAMP)
2011-2024
Universidade Federal de Viçosa
2023
Presidio Ospedaliero
2023
Universidad UTE
2012
Universidad Nacional del Santa
2012
Severe respiratory syncytial virus (RSV) infection is a major cause of morbidity and mortality in infants <2 years-old. Here we describe that high-fiber diet protects mice from RSV infection. This effect was dependent on intestinal microbiota production acetate. Oral administration acetate mediated interferon-β (IFN-β) response by increasing expression interferon-stimulated genes the lung. These effects were associated with reduction viral load pulmonary inflammation RSV-infected mice. Type...
Summary The use of bran and whole grain flour changes dough rheology causes difficulties in manufacturing bakery products. aim this study was to analyse the influence substituting refined wheat (WF) by (WB; 5%, 10%, 20%, 30% 40%) or (WGWF; 30%, 40% 50%) on rheological properties pan bread quality characteristics. addition WB WGWF increased water absorption resistance extension decreased stability, extensibility peak viscosity. Effects with were more pronounced. presence crumb moisture...
The use of whole grains in extruded products is great interest for obtaining healthy breakfast cereals (BC). objective the study was to investigate effects feed moisture and temperature 3rd 4th barrel zones, grain wheat flour (WGWF):corn (CF) ratio on development ready-to-eat expanded BC. Response Surface Methodology tool used set formulation process conditions optimize product characteristics. Sectional expansion index (SEI), bulk density (BD), instrumental color, dry bowl-life texture were...
Resumo O Cerrado é o segundo maior bioma brasileiro e apresenta grande diversidade de frutos que possuem alto valor nutricional, sabor aroma característicos, compostos bioativos com propriedades antioxidantes apelo saudável. mercado consumidor visa a produtos natural funcional, e, pelo fato haver grandes perdas pós-colheita dos do cerrado, cabe à indústria alimentos aliar tais elaboração novos agregado tempo vida prateleira. presente trabalho uma revisão objetivo listar caracterizar os...
Extraction processes that employ supercritical fluid technology has been extensively applied for the obtaining of high-quality extracts from turmeric rhizomes. Nevertheless, these generate high quantities wastes, which are potential sources antioxidant constituents and carbohydrates. In this work, mixed biopolymers composed starch curcuminoids were recovered pressurized liquid extraction processes. The quality materials was investigated in terms experimental economic approaches. application...
Summary Quality of pastas made from wheat flour (WF) and durum semolina (DWS) with added resistant starch (RS) distilled monoglyceride was evaluated through a central composite rotational design. A press extruder used to produce the pasta. Water absorption index showed statistical difference between WF DWS indicating that proteins present in each samples were different. Pasta obtained presented shorter cooking time less solid loss than those DWS. Increase volume weight gain similar for both...
This study aimed to verify the potential of extruded wheat flour (EWF) or pre-gelatinized cassava starch (PGS) improve process and quality French bread elaborated from frozen dough. Three formulations were prepared: 100% control (CWF) other two with 5% substitution by EWF PGS. Frozen doughs stored for seven days after this period they thawed, fermented, baked evaluated physical, chemical technological characteristics. Available glucose levels found (12g/100g), PGS (11.7g/100g) in relation...
Lactose intolerance affects approximately 70% of the global population, leading to increased demand for alternative raw materials and technologies that enhance plant-based beverages' nutritional functional properties. In this context, present study investigates development water-soluble extracts from germinated yellow corn, aiming improve their physicochemical technological properties a possible use as beverage. The effects germination time temperature on physical characteristics corn grains...
The growing demand for environmental sustainability and functional foods has driven the development of new products food ingredients derived from alternative, cost-effective sources. This study aimed to evaluate effects partially replacing wheat flour with corncob (CF) at levels 0% (control), 10%, 20%, 30%, 40%, 50% on physicochemical technological properties both dough (pH, specific gravity, texture) muffins volume, water activity, moisture, total titratable acidity, instrumental color,...
Research background. Cactus pear (Opuntia ficus-indica) is an excellent source of polysaccharides and bioactive compounds with notable health benefits. The mucilage the cactus pear, primarily composed water complex carbohydrates, exhibits properties similar to gums due its unique physiological characteristics. Recently, plant-derived has gained significant attention in dairy industry for potential as a natural thickening colloidal stabilizing agent. Experimental approach. This study...