A5091397963- Agricultural and Food Sciences
- Sensory Analysis and Statistical Methods
- Coffee research and impacts
- Food Drying and Modeling
- Microencapsulation and Drying Processes
- Growth and nutrition in plants
- Meat and Animal Product Quality
- Food composition and properties
- Spectroscopy and Chemometric Analyses
- Proteins in Food Systems
- Botanical Research and Applications
- Microbial Inactivation Methods
- Psychosomatic Disorders and Their Treatments
- Phytochemicals and Antioxidant Activities
- Microbial Metabolites in Food Biotechnology
- Postharvest Quality and Shelf Life Management
- Food Science and Nutritional Studies
- Consumer Attitudes and Food Labeling
- Banana Cultivation and Research
- Polysaccharides Composition and Applications
- Freezing and Crystallization Processes
- Essential Oils and Antimicrobial Activity
- Pesticide Residue Analysis and Safety
- Biochemical Analysis and Sensing Techniques
- Schizophrenia research and treatment
Universidade Federal do Espírito Santo
2015-2025
Universidade do Vale do Paraíba
2023
Altera (United States)
2023
Centro Latino-Americano e do Caribe de Informação em Ciências da Saúde
2023
Instituto Federal do Espírito Santo
2023
State University of Norte Fluminense
2023
Universidade de São Paulo
2023
Instituto Federal Fluminense
2023
University of Lisbon
2017-2020
ISPA - Instituto Universitário
2018
Abstract This study aimed to evaluate the influence of drying air temperature on kinetics and physicochemical properties dried bananas. Banana slices were at 40, 60, 80°C. Drying was terminated when samples had a moisture 20%. Mathematical models fitted ratio. A generalized model developed, predict as function time temperature. The effective diffusivity ( D eff ), activation energy rate (DR) calculated. Electrical consumption measured. moisture, water activity, reducing total sugar content,...
Semisynthetic phenol derivatives were obtained from the natural phenols: thymol, carvacrol, eugenol, and guaiacol through catalytic oxychlorination, Williamson synthesis, aromatic Claisen rearrangement. The compounds characterization was carried out by 1H NMR, 13C mass spectrometry. phenols their semisynthetic tested for antimicrobial activity against bacteria: Staphylococcus aureus, Escherichia coli, Listeria innocua, Pseudomonas aeruginosa, Salmonella enterica Typhimurium, ssp. enterica,...
ABSTRACT Mayonnaise is very susceptible to oxidation, due the high lipid content. The synthetic antioxidants are commonly used in preparation of this sauce. green coffee bean one largest natural sources phenolic compounds with antioxidant activity. This study aimed assess feasibility using an aqueous extract (GCE) as mayonnaise. Three concentrations GCE were tested (0.5%, 1.0%, and 1.5%). About 1.5% did not affect emulsion formation, pH, textural parameters ( p > 0.05). demonstrated a...
There are several reasons why a definition for mental disorder is essential. Among these not only linked to psychiatry itself as science (nosology, research), but also ethical, legal and financial issues. The first formal of resulted from deep conceptual analysis led by Robert Spitzer. It emerged address challenges that faced at the time, namely serve starting point an atheoretical evidence-based classification disorders, justify removal homosexuality classifications counter arguments...
Spent coffee grounds (SCG) are a coproduct that causes environmental impacts worldwide. Thus, consciously reusing the SCG is an eminent need. This work aimed to encapsulate phenolic compounds and antioxidants obtained from extracts through spray- freeze-drying techniques using different isolated combined wall materials. The dried powders produced were evaluated for moisture content, water activity, bulk density, hygroscopicity, color, content of antioxidants, results compared. showed all...
Abstract BACKGROUND The chemical compounds in coffee are important indicators of quality. Its composition varies according to several factors related the planting and processing coffee. Thus, this study proposed use near‐infrared spectroscopy (NIR) associated with partial least squares (PLS) regression estimate quickly some properties (moisture content, soluble solids, total reducing sugars) intact green samples. For this, 250 samples produced Brazil were analyzed laboratory by standard...
Coffee is a raw material of global interest. Due to its relevance, this work evaluated the performance calibration models constructed from spectral data obtained using near-infrared spectroscopy (FT-NIR) determine pH values and acidity in coffee beans practical non-destructive way. Partial least squares regression was used during cross-validation optimize number latent variables. The predictive capacity pre-processing methods also accessed.The results showed that best were first derivative...
Spent coffee grounds (SCG) constitute the main residue generated in coffee-based food industry and exhibit potential use as sources of antioxidants. The aim this work was to investigate effects light dark roasting on properties SCG its muffin production. Phenolics, antioxidant activity, caffeine, trigonelline, chlorogenic acid were higher produced by roasting; thus, sample selected for an ingredient production muffins. compromised acceptance threshold (CAT) hedonic rejection (HRT) muffins...
ABSTRACT The logistic regression model was used to describe the temperature effect (25 50C), pH (3.5 5.5), soluble solids concentration (11 19) and nisin (0 70 IU/mL) on growth probability of Alicyclobacillus acidoterrestris CRA 7152 in apple juice. concordance 97.3%, indicating a good fit observed data. results showed that with 3.7 probabilities were small (<10−5) for concentrations above 50 IU/mL. At 0.05 probability, minimum values established between 3.8 4.6 inhibit synergistic action 0...
Brazil is the largest producer, exporter and second consumer of coffee in world.The two most economically valuable species are Coffea arabica canephora, which differ their physical, chemical and, consequently, market value, quality acceptance.The objective present study was to differentiate conilon from physicochemical properties moisture, pH, titratable total acidity, soluble solids, sugars, reducing non-reducing phenolics, chlorogenic acid, caffeine trigonelline using Partial Least Squares...
Abstract The influence of drying temperature on kinetics, energy consumption, bioactive compounds, and cooking quality the pasta enriched with spinach was studied. Pasta were dried at 35, 45, 55, 65 75°C. water activity, moisture content, total carotenoids, antioxidant chlorophyll, phenolic, hardness, parameters evaluated. Mathematical models fitted to predict consumption compounds pasta. A generalized model content in function time proposed. effective diffusivity ( D eff ) activation...
Abstract This work aimed to evaluate the effects of bleaching yacon using ascorbic acid, citric sodium bisulfite, and l ‐cysteine hydrochloride, in 400 ppm concentrations heat treatment at 100°C/8 min. The roots were washed, sanitized, peeled. One batch peeled was sliced subjected treatment, with subsequent extraction juice. Another intended for juice chemical bleaching. bleached samples, along their respective control samples (not bleached) evaluated total color difference (Δ E ) relation...