A5051370573- Microencapsulation and Drying Processes
- Agricultural and Food Sciences
- Proteins in Food Systems
- Sensory Analysis and Statistical Methods
- Polysaccharides Composition and Applications
- Phytochemicals and Antioxidant Activities
- Food Chemistry and Fat Analysis
- Food composition and properties
- Biochemical Analysis and Sensing Techniques
- Botanical Research and Applications
- Polysaccharides and Plant Cell Walls
- Nanocomposite Films for Food Packaging
- Botanical Research and Chemistry
- Enzyme Structure and Function
- Crystallization and Solubility Studies
- Youth, Drugs, and Violence
- Pineapple and bromelain studies
- Consumer Attitudes and Food Labeling
- Tea Polyphenols and Effects
- Chemical and Physical Properties in Aqueous Solutions
- Electrospun Nanofibers in Biomedical Applications
- Academic Research in Diverse Fields
- Collagen: Extraction and Characterization
- Protein Hydrolysis and Bioactive Peptides
Universidade Estadual de Campinas (UNICAMP)
2025
Fraunhofer Institute for Process Engineering and Packaging
2021-2022
Instituto de Tecnologia de Alimentos
2015-2021
Centro de Estudos em Psicologia da Saúde
2017
Summary This study investigated the effects of processing and storage on physicochemical properties retention antioxidant compounds no‐added sucrose chewy candies ( NASC ) incorporated with differently processed açai (frozen pulp, spray‐dried freeze‐dried powders). containing had highest softness recoveries total phenolic TP anthocyanin TA immediately after production. Colour parameters capacity by ABTS ORAC assays no significant differences 6 months storage, except for in açai, whereas DPPH...
Fish oil incorporation into food products is a challenge because long-chain fatty acids are susceptible to oxidation. Microencapsulation an alternative for protecting and delivering fish besides masking undesirable flavours. This work aimed produce spray-chilled microparticles using spray-dried loaded with as the core material evaluate effects of concentration lipid wall composition on apparent viscosity feeding (suspension), microparticle mean diameter (D50), moisture content...
Paprika oleoresin was co-crystallized to formulate a natural and hydrophilic dye for use in food applications. The color stabilities of the free oleoresins were evaluated at different temperatures (25 35 °C, 70% RH) light exposures (light 70 watts dark, 25 RH). Co-crystallization from supersaturated sucrose syrup (S = 1.32) found be optimum formation sugar agglomerates few minutes, with paprika entrapped inside. With time, decreases values of a* parameter β-carotene content observed...
Abstract Due to the increased demand for healthier confectionery products and great importance of finding environmentally appropriate destinations fruit processing byproducts, this study evaluated performance a Brazilian (uvaia, Eugenia pyriformis ) byproduct in coloring sugar hard‐panning confections compared synthetic caramel color natural fruit/plant‐based concentrate. The obtained were characterized according their sensory acceptance, instrumental texture color, water activity, moisture...
Dietary fibers are often under-consumed worldwide, even though their health benefits already established in dietary guidelines, which recommend daily intake of 25–30 g. Increasing the supply fiber-enriched food products is a way to improve consumers' intake. This study proposes development mixed sucrose/erythritol/fiber matrix, particulate as crystalline solid aggregate by co-crystallization process be used fiber-delivery ingredient formulations with partial sugar reduction. The co-crystal...
Macauba palm fruits (Acrocomia aculeata and Acrocomia totai) are emerging as sources of high-quality oils from their pulp kernels. The protein-rich macauba kernel meal (MKM) left after oil extraction remains undervalued, mainly due to the lack suitable deoiling parameters integrated protein recovery methods. Therefore, present study aimed produce concentrates MKM using sieve fractionation. parameters, comprising pressing, milling, solvent extraction, were improved in terms functionality....
Abstract: The objective of this work was to evaluate the reuse sucrose syrup in pineapple (Ananas comosus) osmotic dehydration and application spent solution fruit dragée formulation. Osmotic trials were performed five cycles (65° Brix/45°C/3 hours), directly reusing solution, with only one intermediate reconditioning step. Variations properties parameters observed, as well a low microbial load system. rich vitamin C (30 mg 100 g-1). Pineapple covered red fruits acai powders obtained...
A multimorbidade é caracterizada pela presença de duas ou mais morbidades em um indivíduo forma simultânea. Atualmente, tem se tornado uma condição cada vez frequente, principalmente na rotina trabalho APS, sendo ainda comum entre a população idosa. Isso pode ser influenciado por fatores próprios ao envelhecimento, redução prática exercícios e pelo acúmulo doenças crônicas. Ademais, manutenção, longo da vida, hábitos vida inadequados (tabagismo, etilismo, excesso peso, dentre outros), gera...
Há um crescente mercado mundial para produtos mais sustentáveis, uma vez que existe tendência por parte da população em manter a aquisição e consumo desses alimentos relação aos convencionais. Têm sido observados sinais evidenciam mudança de hábito alimentar no mundo, na direção maior demanda orgânicos. O sistema produção orgânico visa ecologicamente economicamente viáveis socialmente justo. No presente trabalho foram desenvolvidas três balas goma, padrão utilizando xarope milho brasileiro...