A5074124411- Agricultural and Food Sciences
- Sensory Analysis and Statistical Methods
- Food composition and properties
- Phytochemicals and Antioxidant Activities
- Microbial Metabolites in Food Biotechnology
- Probiotics and Fermented Foods
- Postharvest Quality and Shelf Life Management
- Polysaccharides Composition and Applications
- Microbial Inactivation Methods
- Microencapsulation and Drying Processes
- Food Drying and Modeling
- Antioxidant Activity and Oxidative Stress
- Botanical Research and Applications
- Fermentation and Sensory Analysis
- Food Safety and Hygiene
- Listeria monocytogenes in Food Safety
- Proteins in Food Systems
- Dye analysis and toxicity
- Meat and Animal Product Quality
- Nanocomposite Films for Food Packaging
- Horticultural and Viticultural Research
- Pineapple and bromelain studies
- Banana Cultivation and Research
- Freezing and Crystallization Processes
- Bee Products Chemical Analysis
Universidade Federal de Viçosa
2015-2024
Polytechnic Institute of Viseu
2024
Departamento de Ciência e Tecnologia
2010-2022
Universidade Federal do Ceará
2014
Instituto Federal de Educação, Ciência e Tecnologia de Minas Gerais
2013
Brazilian Agricultural Research Corporation
2010
Iowa State University
2005
National Council for Scientific and Technological Development
2004
Fundação de Amparo à Pesquisa do Estado de Mato Grosso
2004
Universidade Federal de Mato Grosso
2004
This study aimed to evaluate the cell growth inhibition activity of açai (Euterpe oleracea Mart.) polyphenolic extract against colon cancer HT-29 and SW-480 cells nonmalignant CCD-18Co fibroblast cells. Results showed that (5–20 mg/L) inhibited preferentially with no toxicity in cells, this was accompanied by reduction H2O2-induced reactive oxygen species (ROS) generation. The mechanisms involved growth-inhibition included downregulation NF-κB proinflammatory transcription factor nuclear...
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 >...
Due to intolerance and allergy milk derivatives, different nondairy probiotic products have been developed. However, one of the challenges this sector is related viability these microorganisms during storage passage through gastrointestinal tract. A possible alternative would be include cells in internal aqueous phase double emulsions, as systems could protect from adverse conditions by keeping them sufficient quantities exert their beneficial effects. Thus, research's objective was develop...
Yacon is a prebiotic food, rich in insoluble fibers, however, highly perishable because of its high moisture content and unstable coloration after peeling, due to enzymatic browning. To overcome such challenges, this study evaluated the effects two types bleaching (chemical thermal) precede pretreatment with ultrasound (US) ethanol, influence these methods on drying kinetics, changes product color. cylinders were dried tray oven at 50 °C it was found that time until final reduced application...