A5070045734- Agricultural and Food Sciences
- Biofuel production and bioconversion
- Enzyme Production and Characterization
- Catalysis for Biomass Conversion
- Food, Nutrition, and Cultural Practices
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Food Chemistry and Fat Analysis
- Microencapsulation and Drying Processes
- Biochemical Analysis and Sensing Techniques
- Protein Hydrolysis and Bioactive Peptides
- Infant Nutrition and Health
- Sensory Analysis and Statistical Methods
- Botanical Research and Applications
- Consumer Attitudes and Food Labeling
- African Botany and Ecology Studies
- Digestive system and related health
- Pineapple and bromelain studies
- Advanced Cellulose Research Studies
Southwest Bahia State University
2020-2024
Universidade Federal de Minas Gerais
2019-2022
Universidade Federal dos Vales do Jequitinhonha e Mucuri
2019
Lignocellulosic residues, such as cocoa bean shell (FI), are generated in large quantities during agro-industrial activities. Proper management of residual biomass through solid state fermentation (SSF) can be effective obtaining value-added products. The hypothesis the present work is that bioprocess promoted by P. roqueforti lead to structural changes fibers fermented (FF) confer characteristics industrial interest. To unveil changes, techniques FTIR, SEM, XRD, TGA/TG were used. After SSF,...
Anemia due to iron deficiency is the most common in world being characterized as a significant public health issue. Therefore, its prevention and treatment are considered important before it becomes either chronic or grievous; interventions with superior potential medical supplementation salts well food mineral enhancement. The objectives of this study were develop fermented dairy beverages supplemented added by Cerrado fruit pulps: cagaita (Eugenia dysenterica ), coquinho-azedo (Butia...
The objective of this work was to optimize the application an enzymatic blend produced by Aspergillus niger ATCC 1004 on Pimenta dioica fruits for essential oil extraction. enzyme obtained from fermentation cocoa bean shells, agro-industrial residue. effects pre-treatment extraction yield, chemical composition through gas chromatography, and fruit structure scanning electron microscopy (SEM) were assessed. A Doehlert design used process conditions, resulting in with 117 mL during 77 min,...
The aim of this work was the development and characterization microparticles seed oil from passion fruit Caatinga (Passiflora cincinnata).Microencapsulation is a good strategy for preservation oils as it protects bioactive components deteriorating factors limits loss volatile substances.The drying method used spray dryer, using modified starch, arabic gum, maltodextrin encapsulating materials.The were characterized with respect to moisture content, water activity (Aw), physicochemical...
Abstract Lignocellulosic residues, such as cocoa bean shell (FI), are generated in large quantities during agro-industrial activities. Proper management of residual biomass through solid state fermentation (SSF) can be effective obtaining value-added products. The hypothesis the present work is that bioprocess promoted by P. roqueforti lead to structural changes fibers confer characteristics industrial interest. To unveil changes, techniques FTIR, SEM, XRD, TGA/TG were used. After SSF, an...
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)....
Abstract The milk clotting proteases have the specificity of hydrolyzing k-casein fraction casein micelles. In this study, biochemical characterization and coagulation potential a new coagulant derived from enzymatic extract Penicillium camemberti 0798400075 through solid state fermentation (SSF) using coffee husks are investigated. caseinase produced showed low proteolytic activity (0.076 U/mL) high (8 ACL/mL 10 ACL/mL) for powdered whole UHT milk, respectively, reached optimal temperature...