A5023836960- Fermentation and Sensory Analysis
- Edible Oils Quality and Analysis
- Antioxidant Activity and Oxidative Stress
- Phytochemicals and Antioxidant Activities
- Sensory Analysis and Statistical Methods
- Horticultural and Viticultural Research
- Microbial Metabolic Engineering and Bioproduction
- Biochemical and biochemical processes
- Essential Oils and Antimicrobial Activity
- Food Quality and Safety Studies
- Wine Industry and Tourism
- Alcohol Consumption and Health Effects
- Meat and Animal Product Quality
- Cholesterol and Lipid Metabolism
- Fatty Acid Research and Health
- Enzyme Catalysis and Immobilization
- Tannin, Tannase and Anticancer Activities
- Advanced Chemical Sensor Technologies
- Eicosanoids and Hypertension Pharmacology
- Tea Polyphenols and Effects
- Analytical Chemistry and Chromatography
- Oral Health Pathology and Treatment
- Metabolomics and Mass Spectrometry Studies
- Food composition and properties
- Culinary Culture and Tourism
Universidade Federal de Ciências da Saúde de Porto Alegre
2015-2024
Nutrition Sciences (Belgium)
2024
University of Health Science
2024
Universidade do Vale do Rio dos Sinos
2014-2021
Universidade Federal do Rio Grande do Sul
2007
Craft beers are known for their distinct flavor, brew, and regional distribution. They made using top-fermenting (ale) yeast, bottom-fermenting (lager) or through spontaneous fermentation. consumed produced in Brazil large quantities. However, they present a high level of polyphenols, which affects consumer preference as may yield taste bitterness to beers. In this study, we analyzed the relationship between polyphenols well composition main styles craft them. Six different were according...
Abstract Background The present study aimed to assess the effect of a healthy diet, enriched or not with pecan nuts extra‐virgin olive oil, on lipid profile patients stable coronary artery disease (CAD). Methods This was randomised clinical trial conducted for 12 weeks aged between 40 and 80 years CAD more than 60 days. Individuals were into groups [control group (CG) 67 patients, nut (PNG) 68 oil (OOG) 69 patients]. CG prescribed diet according nutritional guidelines; PNG same plus 30 g day...
Abstract Producing of extra virgin olive oils (EVOOs) containing pleasant sensory notes depends on fruits quality and production process is strongly associated with their classification that based aroma taste. Consolidated as an efficient method, the direct headspace solid phase microextraction technique (HS‐SPME) was utilized to characterize volatile organic compounds (VOCs) profile, which contributes from southwestern (Serra da Mantiqueira region) southern (Campanha Gaúcha Brazil. In this...
ABSTRACT In wine production, sulfites are widely used as antimicrobials and antioxidants, whereas copper is associated with fungicides fining treatments. Therefore, yeasts constantly exposed to these agents. Copper tolerance related the copy number of CUP1 gene, encoding for a metallothionein involved in detoxification. yeasts, sulfite resistance mainly depends on presence translocation t(XVI;VIII) promoter region SSU1 gene. This gene encodes plasma membrane pump metabolism Recently, new...
Benzoic acids preservatives may be converted to benzene in soft drinks. The use of alternative antimicrobial compounds, specifically nisin and natamycin, would reduce formation. Initially, doses natamycin were tested against Lactobacillus plantarum lactic bacteria Zygosaccharomyces bailii yeast. Using 167 UI/mL 0.017% w/v no microbial growth was reached on lemon-flavored formation analyzed a standard formulation (380 mg/L sodium benzoate 180 potassium sorbate) natamycn (167 natamycin)....
The craft beers are outlined as a distinctively flavored, brewed and distributed regionally, using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast or spontaneously fermentation. Craft largely consumed produced in Brazil presents great level of polyphenols, which would affect the consumer’s preference. In this way, we analyzed relation between bitterness composition main different styles consumer´s Six were according its polyphenol content, bitterness, chemical...
Abstract Background Extra Virgin olive oils are directly obtained from olives and their quality is influenced by the oxidative process during storage as consequence category may be penalized. Sensory attributes crucial parameter of classifications. This study evaluated main sensorial volatile profile three with high medium low content initial total phenolic compounds (from ‘Koroneiki’ Blend varieties ‘Arbequina’ respectively) including parameters up to 15 months storage. Results A...
This study aimed to assess the growth potential of L.acidophilus and L.plantarum in rice bran, a co-product from food industry, subsequently develop freeze-dried symbiotic. Furthermore, phytochemicals antioxidant properties were analysed. The was measured using kinetics over 72 h. total phenolic compounds analysed by Folin-Ciocalteau method DPPH ABS methods. Freeze-drying process occurred pilot-scale equipment (Liotop LP510), verification quantification probiotics through molecular analyses,...
Abstract The Brazilian olive oil production has been growing in recent decades and largest plantations are on two different zones, from Serra da Mantiqueira (states of Minas Gerais São Paulo) Campanha Gaúcha (state Rio Grande do Sul). total planted area, 2022, reached approximately 6500 hectares. aim the present study was to characterize sensory analytical parameters extra virgin oils (EVOO) Southwestern (Serra Mantiqueira) Southern (Campanha Gaúcha) Brazil regions. Twenty‐two EVOO samples...
Abstract Olive leaves currently represent a waste from olive oil industry that can be reused as source of polyphenols and other compounds. The objective this study was to test whether incorporation leaf powder directly in oils enhance modify its chemical‐sensory quality. Thus, cultivar “Koroneiki” were washed, sanitized, dried (37–40°C for 48 h) milled until obtaining added “Arbequina” extra virgin oils, at 1% 3%. stored dark conditions room temperature samples checked after 0, 3, 6 12...
Introdução. A inflamação crônica de baixo grau está presente em distúrbios metabólicos como obesidade, diabetes e doença hepática, podendo resultar um desequilíbrio lipídico, estresse oxidativo, resistência à insulina inflamação. As folhas da oliveira, ricas polifenóis, apresentam efeitos benéficos, incluindo ação antioxidante anti-inflamatória. Objetivo. Avaliar os folha oliveira na causada por ratos. Método. Foi conduzida uma revisão sistemática meio três bases dados eletrônicas: PubMed,...