A5027503481- Spectroscopy and Chemometric Analyses
- Phytochemistry and biological activities of Ficus species
- Advanced Chemical Sensor Technologies
- Microencapsulation and Drying Processes
- Water Quality Monitoring and Analysis
- Proteins in Food Systems
- Pickering emulsions and particle stabilization
- Trace Elements in Health
- Animal Nutrition and Physiology
- Garlic and Onion Studies
- Meat and Animal Product Quality
- Fungal Plant Pathogen Control
Universidade Estadual de Campinas (UNICAMP)
2020-2023
Black garlic (BG) is a product originating from fresh (FG) and substantially differs in many aspects FG due to the process called ageing. During this thermal process, health-promoting properties of are enhanced, sensory traits altered. However, very little known about how physicochemical different varieties affect these BG. Thus, aim study was investigate influence seven subjected on parameters To prepare BG samples, fifteen-day ageing involving temperature gradient ranging 30 82 °C used. It...
The aim of this study was to investigate the feasibility applying near infrared spectroscopy (NIR), associated with multivariate calibration, which is characterized as a fast and green technique, evaluate Fe, Ca, K Na in commercial hamburger samples for sodium control, according law. PLS models obtained by NIR predict essential mineral content showed Standard Error Prediction (SEP) values from 0.34 68.01 mg/kg; RE 0.5 2.78% R2cal 0.85 0.96. PLS-DA were performed order classify regarding...