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Lucas de Paiva Gouvêa

ORCID: 0000-0003-0758-0303
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About
Contact & Profiles
A5084092328
Research Areas
  • Phytase and its Applications
  • Proteins in Food Systems
  • Nuts composition and effects
  • Food composition and properties
  • African Botany and Ecology Studies
  • Microbial Metabolites in Food Biotechnology
  • Probiotics and Fermented Foods
  • Biochemical Analysis and Sensing Techniques
  • Sensory Analysis and Statistical Methods
  • Nutrition, Genetics, and Disease
  • Agricultural and Food Sciences

Universidade Federal Rural do Rio de Janeiro
 2020-2024

 Physical and techno-functional properties of a common bean protein concentrate compared to commercial legume ingredients for the plant-based market
OPENALEX - Publications 
Lucas de Paiva Gouvêa Rodrigo Fernandes Caldeira Janice Ribeiro Lima Melícia Cintia Galdeano Ilana Felberg and 2 more Janice Ribeiro Lima Caroline Mellinger‐Silva

10.1016/j.foodhyd.2022.108351 article EN Food Hydrocolloids 2022-11-26
 Processing parameters, techno-functional properties and potential food application of lentil protein concentrate as an ingredient for the plant-based market
OPENALEX - Publications 
Rodrigo Fernandes Caldeira Lucas de Paiva Gouvêa Janice Ribeiro Lima Carmine Conte Daniela de Grandi Castro Freitas de Sá and 4 more Melícia Cintia Galdeano Ilana Felberg Janice Ribeiro Lima Caroline Mellinger‐Silva

10.1016/j.foodres.2024.114569 article EN Food Research International 2024-05-28
 Nutritional properties of common bean protein concentrate compared to commercial legume ingredients for the plant-based market
OPENALEX - Publications 
Lucas de Paiva Gouvêa Rodrigo Fernandes Caldeira Janice Ribeiro Lima Rosemar Antoniassi Melícia Cintia Galdeano and 3 more Ilana Felberg Janice Ribeiro Lima Caroline Mellinger‐Silva

10.1016/j.crfs.2024.100937 article EN cc-by-nc-nd Current Research in Food Science 2024-01-01
 Symbiotic drink based on Brazil nuts (Bertholletia excelsa H.B.K): production, characterization, probiotic viability and sensory acceptance
OPENALEX - Publications 
Paulo Cezar da Cunha Júnior Lorena de Sá de Oliveira Lucas de Paiva Gouvêa Marcela de Alcântara Amauri Rosenthal and 1 more Elisa Helena da Rocha Ferreira

ABSTRACT: Brazil nut is a typical oilseed from the Amazon region, of great economic and cultural importance. Due to its high nutritional value, it interesting be used as matrix for new products’ development. Thus, present study aimed develop characterize drink based on nuts fermented by Lactobacillus casei added with inulin. After formulated, was pasteurized, fermented, maturated, stored under refrigeration 28 days. Physical, chemical, microbiological, sensory analyzes were performed before...

10.1590/0103-8478cr20200361 article EN cc-by Ciência Rural 2020-12-12
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