A5050010260- Algal biology and biofuel production
- Agricultural and Food Sciences
- Meat and Animal Product Quality
- Aquaculture Nutrition and Growth
- Protein Hydrolysis and Bioactive Peptides
- Biodiesel Production and Applications
- Edible Oils Quality and Analysis
- Dyeing and Modifying Textile Fibers
- Public Health and Nutrition
- Enzyme-mediated dye degradation
- Science and Education Research
- Culinary Culture and Tourism
- Greenhouse Technology and Climate Control
- Child Nutrition and Water Access
- Postharvest Quality and Shelf Life Management
- Microbial Metabolism and Applications
- Agriculture Sustainability and Environmental Impact
- Berry genetics and cultivation research
- Insect Utilization and Effects
- Probiotics and Fermented Foods
- Food and Agricultural Sciences
- Business and Management Studies
- Innovations in Education and Learning Technologies
- Seaweed-derived Bioactive Compounds
- Consumer Attitudes and Food Labeling
University of Lisbon
2025
Universidade Regional de Blumenau
2016-2024
Universidade Federal do Rio Grande
2011-2019
Serviço Nacional de Aprendizagem Industrial
2017
Universidade do Estado de Santa Catarina
2017
Universidade Federal de São Carlos
2017
Instituto de Biologia Experimental e Tecnológica
1998
The aim of this study was to develop snack bars nutritionally enriched with Spirulina and evaluate if there acceptance the sensorial attributes by schoolchildren. Snack (2% 6%) a control formulation (0% Spirulina) were prepared. samples evaluated regarding nutritional content, microstructure, characteristics. Furthermore, stability during storage (30 days) carried out. addition 2% 6% provided protein increase 11.7% 29.9%, respectively. physicochemical microbiological parameters remained...
The increasing demand for sustainable meat alternatives has driven research into edible insects as a protein source. This study developed and characterized hybrid hams using pork with 10% of Tenebrio molitor, Alphitobius diaperinus, or 5% A. diaperinus plus T. molitor powders. were analyzed color, texture, nutritional composition, amino acid profile, antioxidant activity, consumer acceptance. Results indicated that adding insect powder led to darker color in hams. content increased, reaching...
The use of natural polymers has increased due to concern about environmental pollution caused by plastics and emerging pollutants from fossil fuels. In this context, polysaccharides macroalgae microalgae arise as abundant resources for various biological, biomedical, food applications. Different nanomaterials are produced these act effective carriers in the pharmaceutical industry: drug nutrient carriers, active compound encapsulation, delivery therapeutic agents tumor tissues....
Spirulina is an excellent source of proteins, vitamins, minerals, and essential fatty acids. Due to its nutritional composition, this microalga has been commercially produced used in a variety foods. also studied the production fermented milk enhance viability probiotics, but use freeze-dried yogurts not studied. This study seeks evaluate effects sp. LEB 18 yogurts, with addition before fermentation after freeze drying. The yogurts' chemical characteristics lactic acid bacteria count...
The food, training, and health are crucial for a good performance in sports. Intense physical activity takes the athlete to maintain very unstable balance between energy demand consumption of nutrients. Spirulina microalga has nutritional profile that renders it an ideal food supplement, because high protein content, also contains vitamins, minerals, pigments. In this context, study aimed develop, characterize evaluate stability foods enhanced with Spirulina, which intended athletes. study,...
Considering the increasing of shelf life leafy vegetables, most important factor to keep quality is rapid cooling. The lettuce packaging under refrigeration and specific relative humidity just after harvest provides decreased breathing by water loss, which affects addition weight, appearance, flavor texture. This study aimed investigate effect temperature in appearance global refrigerated curly stored PET crystal surrounded PVC for 14days. samples were incubator chamber (B.O.D.), simulating...
The incentive for fish consumption by the population increased its captive breeding production and consequently, demand feeds. This study aimed at evaluating use of Spirulina microalga as source protein, in place Saccharomyces cerevisiae yeast, on productive performance fatty acid profile Hungarian carp fingerlings (Cyprinos carpio). In order to carry out this experiment, a basal ration formulated with soybean meal dehydrated yeast (Control), other rations substituting 25, 50, 75 100%...
Abstract BACKGROUND Spirulina is a microalga that has high protein content, in addition to having nutritional and pharmaceutical properties; therefore, it potential source for obtaining bioactive peptides. The of biocomposites interest from microalgal biomass can be influenced by factors cultivation, such as aeration, temperature, culture medium, pH. Thus, this work aimed at evaluating the contents antimicrobial activity hydrolyzed non‐hydrolyzed microalgae grown under optimized conditions...
Due to demand for functional foods and the increase of individuals adopting a vegetarian diet, objective this work was investigate preferences consumption soy products with microalgae among Brazilian population. Employing an online questionnaire, participants reported habits meat soy-based microalgae. The findings revealed that 74% respondents did not have habit consuming soy. majority had never consumed microalgae; however, those who had, good experiences, which indicates development should...
O Kochkäse é um queijo originário da Alemanha, no Brasil produzido e consumido Vale do Itajaí (SC), cuja região apresenta forte influência cultura costumes colonização alemã. No processo tradicional de fabricação Kochkäse, utilizado leite cru, o que dificulta a sua comercialização frente às exigências Ministério Agricultura Pecuária Abastecimento (MAPA). Esse impedimento vem reduzindo produção consequentemente consumo, colocando em risco perpetuação uma tradição. Segundo os consumidores...
Lipid oxidation is responsible for physicochemical and organoleptic changes which reduce not only the food shelf life but also its acceptability. However, this deterioration process can be delayed or prevented by addition of antioxidants. The aim study was to evaluate effect different antioxidants, pure in combination (ascorbyl palmitate, rosemary extract mix tocopherols) compared TBHQ (tert-butylhydroquinone) on oxidative stability index (OSI) soybean oil stored PET bottles Rancimat at...
This study aimed to evaluate the physical-chemical characteristics and viability of lactic acid bacteria during fermentation process yogurt after freeze-dried process, in addition testing three thickener formulations for rehydration powder. During production growth were accompanied. Before was analyzed pH, titratable acidity, carbohydrates, proteins, lipids viable bacteria. After lyophilization, tested powdered yogurt. At end it verified that grew reach 7.8.107 UFC.g-1 acidity obtained 9.27...
Este trabalho teve como objetivo verificar a qualidade do mel produzido na região de Blumenau/SC – Brasil e possíveis alterações durante seu armazenamento. Para isto foram realizadas análises acordo com legislação em relação ao teor umidade, cinzas, acidez, açúcares redutores, sacarose aparente, sólidos insolúveis água, hidroximetilfurfural, atividade diastásica, cor reação lund, fiehe lugol. Seis amostras analisadas logo após colheita 10 meses A partir dos resultados obtidos verificou-se...
Tendo em vista a crescente preocupação da sociedade consumir produtos funcionais, nos últimos anos houve um progresso significativo na produção de embutidos com novas formulações visando conquistar novos mercados, melhorar qualidade e segurança destes produtos. Visto que linguiça é dos cárneos mais comercializados no Brasil, foi elaborada uma nova formulação Blumenau adição farinha fibrosa pupunha. Pretendeu-se este trabalho as características sensoriais, nutricionais mercadológicas...