A5012854548- Meat and Animal Product Quality
- Enzyme Production and Characterization
- Agricultural and Food Sciences
- Biofuel production and bioconversion
- Microbial Metabolites in Food Biotechnology
- Sensory Analysis and Statistical Methods
- Algal biology and biofuel production
- Polysaccharides and Plant Cell Walls
- Antioxidant Activity and Oxidative Stress
- Protein Hydrolysis and Bioactive Peptides
- Microbial Metabolism and Applications
- Probiotics and Fermented Foods
- Enzyme Catalysis and Immobilization
- Animal Nutrition and Physiology
- Food composition and properties
- Phytochemicals and Antioxidant Activities
- Microencapsulation and Drying Processes
- Bee Products Chemical Analysis
- Botanical Research and Applications
- Fermentation and Sensory Analysis
- Polysaccharides Composition and Applications
- Essential Oils and Antimicrobial Activity
- Cassava research and cyanide
- Listeria monocytogenes in Food Safety
- Proteins in Food Systems
Universidade Regional Integrada do Alto Uruguai e das Missões
2016-2025
Universidade Federal de Santa Catarina
2013-2015
Departamento de Ciência e Tecnologia
2015
Radiotelevisione Italiana (Italy)
2005
Universidade Federal de Santa Maria
1994
ABSTRACT The consumption of animal protein accompanies human civilization, participating in social, economic, and cultural evolution. However, the population started a process “conscious” consumption, starting to buy products that are more sustainable from an environmental point view healthier quality view. Thus, identities reduced meat also emerged. To adapt this new context, production industry is increasingly looking for innovations meet these demands. application natural preservatives...
Carotenoids are natural dyes synthesized by plants, algae and microorganisms. Application in many sectors can be found, as food dyeing supplementation, pharmaceuticals, cosmetics animal feed. Recent investigations have shown their ability to reduce the risks for degenerative diseases like cancer, heart diseases, cataract macular degeneration. An advantage of microbial carotenoids is fact that cultivation controlled conditions not dependent climate, season or soil composition. In this review...
Abstract Liquid smoke, an alternative to traditional wood burning smoking, enhances product value by imparting desirable characteristics such as aroma, flavor, and color. Furthermore, it contains components with inherent antimicrobial antioxidant properties. This study compares the effects of liquid smoke conventional smoking methods in bacon processing. Over a 90‐day storage period at 22°C, physical‐chemical stability, sensory attributes, microbiological were evaluated. The properties...
The study evaluated a QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) extraction method for use with TLC quantification procedure deoxynivalenol (DON). It also surveyed DON occurrence in wheat flour from the southern region of Brazil. Forty-eight samples were analysed, divided into 2 different harvest lots, each consisting 24 brands. detection limits 30 100 ng on plate. various concentrations presented high linearity (R2 = 0.99). A negative matrix effect (−28%) was verified,...