A5034952848- Food composition and properties
- Agricultural and Food Sciences
- Phytase and its Applications
- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Protein Hydrolysis and Bioactive Peptides
- Insect and Arachnid Ecology and Behavior
- Sensory Analysis and Statistical Methods
- Insect Utilization and Effects
- Spectroscopy and Chemometric Analyses
- Biofuel production and bioconversion
- Animal and Plant Science Education
- Enzyme Production and Characterization
- Proteins in Food Systems
- Advanced Chemical Sensor Technologies
- Ruminant Nutrition and Digestive Physiology
Universidade Federal do Rio Grande do Sul
2020-2022
Microbiologie de l’alimentation au service de la santé
2022
Institute of Food Science and Technology
2021
Institute of Food Science & Technology
2021
Universidade Federal do Rio Grande
2021
Gluten is an essential component of bakery products, and some technical problems may arise due to its absence. Several ingredients can substitute wheat, which are still little explored, such as babassu mesocarp flour (BMF), a by-product the coconut (Orbignya phalerata) industry abundantly found in Brazil. BMF relevant source nutrients, providing high amounts protein, fiber, minerals, vitamins, antioxidant activity. Since gluten-free foods have low nutritional sensory quality, this work aims...
The purpose of this study was to compare the composition and stability bacteria fungi communities during propagation sourdoughs prepared with organic or conventional whole wheat (Triticum aestivum) flours from South Brazil. Sourdoughs were samples collected different fermentation times (0 216 h). Total DNA sourdough extracted 16S rRNA gene Internal Transcribed Spacer region sequenced by MiSeq-Illumina. A total 43 56 OTUs identified defined as core taxa in bacterial fungal communities,...
Until today, little is known about the effect of leavening time in bacterial and fungal diversity stability sourdough. The aim this study was to use a metagenomic analysis assess microbial population at different times (0, 120, 168, 216 hours) sourdough fermentation made with organic or conventional whole wheat flours. Total DNA samples extracted 16S rRNA gene Internal Transcribed Spacer (ITS) region were sequenced by MiSeq-Illumina. Using approach, presence lactic acid bacteria acetic...
Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia Cereais e Panificação (978-65-88243-73-2) Parâmetros De Qualidade Massa Alimentícia Elaborada Com Farinhas Arroz E Feijão Branco
Anais do CBCP 2020 - Congresso on-line Brasileiro de Tecnologia Cereais e Panificação (978-65-88243-73-2) Diferentes Proporções De Farinha Arroz, Inhame E Quinoa No Desenvolvimento Disco Pizza Pré-Assado Sem Glúten Lactose