A5089049278- Agricultural and Food Sciences
- Botanical Research and Applications
- Probiotics and Fermented Foods
- Polysaccharides Composition and Applications
- Sensory Analysis and Statistical Methods
- Microencapsulation and Drying Processes
- Protein Hydrolysis and Bioactive Peptides
- Microbial Inactivation Methods
- Meat and Animal Product Quality
- Antimicrobial Peptides and Activities
- Enzyme Catalysis and Immobilization
- Phytochemistry Medicinal Plant Applications
- Food and Agricultural Sciences
- Food Science and Nutritional Studies
- Seed and Plant Biochemistry
- Healthcare Regulation
- Listeria monocytogenes in Food Safety
- Escherichia coli research studies
- Analytical Chemistry and Chromatography
- Metabolomics and Mass Spectrometry Studies
- Food composition and properties
- Phytochemicals and Antioxidant Activities
Universidade Federal do Rio Grande do Sul
2010-2021
This research aimed to characterize and apply a fiber obtained from fruit residue as fat substitute in ice creams. The by-product of the processing red pitaya pulp dried at low temperature proved be source dietary fiber, with high soluble content, have suitable technological properties, which is indicative its potential replacer foods, besides containing antioxidant properties. addition into strawberry cream improved overrun rheological behavior sample 73.5% reduction resulted product...
Bacillus sp. P34, a strain isolated from aquatic environments of Brazilian Amazon basin, produces bacteriocin-like substance (BLS) which was encapsulated in nanovesicles prepared partially purified soy lecithin. The efficiency free and BLS P34 to control the development L. monocytogenes maintenance antimicrobial activity assessed over time milk. decreased approximately 50% after 4 days storage (<4 °C) skim whole After this period there not significant loss up 21 days. viable counts Listeria...
Optimization of thermal processes relies on adequate degradation kinetic models to warrant food safety and quality. The knowledge inactivation kinetics antimicrobial peptides is necessary allow for their use as natural biopreservatives in the industry. In this work, previously characterized bacteriocin-like inhibitory substance (BLIS) P34 was kinetically investigated within temperature range 90−120 °C. Listeria monocytogenes ATCC 7644 used indicator microorganism activity. Applicability...
Journal Article Influence of pH and sodium chloride on kinetics thermal inactivation the bacteriocin‐like substance P34 Get access V. Sant’Anna, Sant’Anna Laboratório de Bioquímica e Microbiologia Aplicada, Instituto Ciência Tecnologia Alimentos, Universidade Federal do Rio Grande Sul, Porto Alegre, Brazil Search for other works by this author on: Oxford Academic Google Scholar M. Utpott, Utpott F. Cladera‐Olivera, Cladera‐Olivera A. Brandelli Adriano Brandelli, ICTA‐UFRGS, Av. Bento...
Cookies were prepared by substitution of pale yellow sweet potato flour purple (addition 15.5%) and kale 13% 24%) in relation to the control cookie (without addition flour). The aim this study was increase calcium content improve antioxidant activity cookies evaluate physical chemical properties. presented high ash contents, total dietary fiber, capacity. Use produced with calcium; according sensory analysis, limiting amount mineral product 360 mg 100 g−1. Through study, it possible conclude...
O Requeijão cremoso é um dos tipos de queijo fundido mais consumidos no Brasil. Ele faz parte preparações quentes e frias em todo país. Tendo por base o efeito da temperatura na viscosidade lácteos, presente trabalho se propôs a avaliar comportamento reológico 4 marcas comercial suas versões tradicional light, 3 diferentes temperaturas: 10, 25 50 °C. Também foi investigada composição centesimal mesmos, intuito correlacionar teor algum macronutriente as variações aparente. Os resultados...