A5037861598- Microbial Inactivation Methods
- Protein Hydrolysis and Bioactive Peptides
- Proteins in Food Systems
- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Agricultural and Food Sciences
- Enzyme Production and Characterization
- Microencapsulation and Drying Processes
- Microbial Metabolites in Food Biotechnology
- Listeria monocytogenes in Food Safety
- Food Safety and Hygiene
- Food composition and properties
- Sensory Analysis and Statistical Methods
- Rural Development and Agriculture
- Enzyme Catalysis and Immobilization
- Botanical Research and Applications
- Phytochemicals and Antioxidant Activities
- Consumer Attitudes and Food Labeling
- Food Industry and Aquatic Biology
- Nanocomposite Films for Food Packaging
- Pineapple and bromelain studies
- Salmonella and Campylobacter epidemiology
- Biochemical effects in animals
- Postharvest Quality and Shelf Life Management
- Magnetic and Electromagnetic Effects
Universidade Federal de Viçosa
2013-2025
Universidade Estadual de Campinas (UNICAMP)
2013-2018
Federal Center for Technological Education Celso Suckow da Fonseca
2018
Instituto de Tecnologia de Alimentos
2013-2014
Pontifícia Universidade Católica de Campinas
2014
Departamento de Ciência e Tecnologia
2013
Innovative food products containing new ingredients have been designed to meet nutritional needs and consumption trends. In this way, different vegetable species, named unconventional plants (UFPs), are being studied in the literature emerging as candidates provide foods a better composition, providing greater healthiness. Furthermore, specific tissues discarded post-harvest and/or industrial pre-processing operations can be considered UFPs adequate for human consumption. Therefore, review...
This study evaluated the ability of ultrasound (US) bath to improve hydrolysis goat milk casein (GMC) by three commercial proteases (Alcalase, Brauzyn and Flavourzyme) using assisted reactions at 60 °C for up 300 min. Process performance was based on rate reaction, final degree, solubility, antioxidant activity hydrolysates. For all enzymes, US-assisted reaction increased GMC (up 120%), degree (23–48%), small peptides formed, i.e., those soluble in trichloroacetic acid (TCA) 40%)....
Ultrasound (40 kHz, 23.8 W/L) was applied (pH 7.5, 25 – 60 °C, up to 300 min) Alcalase (protease) and pumpkin seed protein concentrate (substrate) as a pre-process or during proteolysis aiming improve the hydrolysis rate, final concentration of hydrolysates, its solubility in vitro antioxidant activity. The enzyme substrate increased relative activity by 10.3 50.1%, respectively (p<0.05). Moreover, pre-sonication ultrasound-assisted provided 280% increase rate resulted 24% higher soluble...
Ora-pro-nobis (OPN) enriches gluten- and lactose-free bread, while improving nutritional quality sustainability due to its high value, adaptability diverse climates, low resource requirements for cultivation. This study evaluated the impact of incorporating different concentrations OPN (0–24%) on physicochemical (e.g., centesimal composition, specific volume, color analysis), functional total phenolic compounds antioxidant capacity), sensory acceptance test purchase intent) gluten-free sweet...
Pumpkin seed proteins (PSPs) are a promising resource for obtaining bioactive peptides but their low solubility hinders enzymatic hydrolysis, reducing yield and bioactivity. In addition, processes require specific conditions long processing times; improving the efficiency of this process is essential to expand its industrial applications. context, using high-frequency, low-intensity ultrasound (US) has proven be an effective strategy optimizing hydrolysis plant protein. This study evaluated...
This study focused on improving the extraction of anthocyanins from medicinal plants using green solvents, which is important for food, pharmaceuticals, and cosmetics industries. The goal was to optimize time (15–50 min), temperature (40–80 °C), petal/solvent ratio (2.5/7%) ultrasound-assisted Butterfly Pea (Clitoria ternatea), a natural deep eutectic solvent (choline chloride/glycerol, ChCl:Gly). compared with simple water extraction. To assess stability, we analyzed anthocyanin content,...
This work aimed to study the use of fruit salads as carriers for Lactobacillus rhamnosus HN001. We evaluated viability this probiotic in and phsyico-chemical, microbiological sensory properties food. Scanning electron microscopy (SEM) was used verify microorganism adhesion on tissues. The L. 8.49 log CFU.g-1 after 120 hours. SEM images showed that tissue provided protection probiotic. Adhesion sites were observed higher quantity banana, apple guava. addition did not alter texture fruits (p >...