A5079308854- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Microencapsulation and Drying Processes
- Microbial Metabolism and Applications
- Biofuel production and bioconversion
- Protein Hydrolysis and Bioactive Peptides
- Enzyme Production and Characterization
- Microbial Metabolic Engineering and Bioproduction
- Postharvest Quality and Shelf Life Management
- Tea Polyphenols and Effects
- Probiotics and Fermented Foods
- Essential Oils and Antimicrobial Activity
- Microbial Inactivation Methods
- Enzyme-mediated dye degradation
- Agricultural and Food Sciences
- Yeasts and Rust Fungi Studies
- Nanoparticles: synthesis and applications
- Consumer Packaging Perceptions and Trends
- Biochemical and biochemical processes
- Allelopathy and phytotoxic interactions
- Identification and Quantification in Food
- Sensory Analysis and Statistical Methods
- Food Safety and Hygiene
- Listeria monocytogenes in Food Safety
- Freezing and Crystallization Processes
Brazilian Agricultural Research Corporation
2024-2025
Universidade de São Paulo
2024-2025
Universidade Estadual de Campinas (UNICAMP)
2017-2024
Instituto Federal de Goiás
2017
Universidade Estadual Paulista (Unesp)
2013
Incorporating vitamin D3 (cholecalciferol) into food is hampered by its high instability and low water solubility. Due to porous structure that favors absorption carrying of micronutrients, brewer’s spent yeast (BSY) an economically technically attractive alternative overcome the shortcomings incorporation. Using heat shear-sensitive ingredients additives in formulations remains challenging due high-temperature shear conditions during industrial processes, such as extrusion. This study aimed...
ABSTRACT Postharvest fungal diseases caused by Colletotrichum , Rhizopus and Penicillium are major concerns, driving the search for sustainable antimicrobial alternatives to enhance food shelf life. This study examines chemical composition of essential oils (EO) from Origanum vulgare Syzygium aromaticum Cymbopogon citratus martinii Mentha piperita spicata evaluating their in vitro effectiveness against sp., stolonifer, expansum . Different EO concentrations were tested via volatile exposure...
Essential oils (EOs) are volatile compounds that may have antimicrobial and antioxidant properties. Despite their potential application, low water solubility chemical instability limiting factors. Nanoencapsulation processes can overcome this problem, protecting against external factors promoting a moderate release. Therefore, the objective of present study was to encapsulate Cymbopogon citratus (CC) Origanum vulgare (OV) essential in β-cyclodextrin (βCD) complexes. Different ratios (w/w)...
This study aimed to characterize yeasts isolated from the environment of artisanal cachaça production and brewer's spent grain‐bearing in mind their further application bioprocesses. Cell morphology, growth fermentative parameters, karyotyping were employed for selection grouping yeast strains. The results showed that 134 strains studied, 14·2% exhibited cells with snowflake which is not appropriate bioethanol production. fermentation sugarcane syrup was carried out 71 Saccharomyces...
O presente trabalho teve como objetivo avaliar a produção de enzimas ligninolíticas em diferentes condições após 7, 14 e 21 dias cultivo visando avaliação da aplicabilidade dos fungos marinhos D4 M34 processos ou ambientes salinos. A enzima lignina peroxidase (LiP) apresentou atividade máxima 1,24 U/L para 2,83 meio MA2%+3%NaCl enquanto que o pico manganês (MnP) foi 7,62 6,84 7 MA2%+3%NaCl. Em adição, fungo marinho M36 identificado Purpureocillium lilacinum avaliado quanto à proteases...