A5008562232- Agricultural and Food Sciences
- Coffee research and impacts
- Spectroscopy and Chemometric Analyses
- Milk Quality and Mastitis in Dairy Cows
- Identification and Quantification in Food
- Organic Food and Agriculture
- Business and Management Studies
- Essential Oils and Antimicrobial Activity
- Physical Education and Gymnastics
- Wastewater Treatment and Reuse
- Water Quality Monitoring Technologies
- Water Quality and Pollution Assessment
- Plant Pathogens and Fungal Diseases
- Water Quality Monitoring and Analysis
- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Consumer Attitudes and Food Labeling
- Probiotics and Fermented Foods
- Enzyme Production and Characterization
- Agriculture Sustainability and Environmental Impact
- Food Waste Reduction and Sustainability
- Aquaculture Nutrition and Growth
- Academic Research in Diverse Fields
- Microbial Metabolism and Applications
Universidade Estadual de Campinas (UNICAMP)
2021-2025
Universidade Federal Rural de Pernambuco
2017
The determination of fish freshness is conducted by different methods, which, in general, reagents with a high degree toxicity or dangerousness are used, besides requiring the use large volumes drinking water and electricity. Thus, objective was to develop an alternative analytical method, fast, easy perform environmentally friendly for fish, based on Total Volatile Basic Nitrogen (TVB-N) CIELab RGB colorimetric data associated chemometrics Artificial Neural Networks (ANN) technique. Through...
One major method in fish processing to maximize utilization is through surimi preparation, extensively used various products. To ensure desired organoleptic qualities, cryoprotective agents are crucial. This study aimed evaluate the production potential of Amazon prepared with different blends cryoprotectants: CF (no cryoprotectant), S1 (2% sodium chloride, 1% sucrose), S2 (8% sorbitol, 0.5% tripolyphosphate), and S3 sucrose, 8% tripolyphosphate). Proximal composition techno-functional...
As espécies Coffea arabica e canephora, arábica conilon, respectivamente, são as mais utilizadas mundialmente pelas torrefadoras de café. São que conferem características sensoriais distintas variáveis em função suas concentrações técnicas processamento. Nesse sentido, esse trabalho teve como objetivo traçar o perfil físico-químico blends elaborados com café conilon submetidos a diferentes condições torrefação. Foram onze blends, acordo um planejamento fatorial completo 23, temperatura tempo...