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  • Alves, Aline Inacio; Rodrigues, Marcela Zonta; Pinto, Marcos Roberto Moacir Ribeiro; Vanzela, Ellen Silva Lago; Stringheta, Paulo César; Perrone, Ítalo Tuler; Ramos, Afonso Mota (International Journal of Food Properties, 2017)
    This objective of this work was to produce spray-drying microencapsulated carotenoid extracts from pequi pulp using maltodextrin and gum arabic and to evaluate the influence of drying temperature on the physicochemical ...
  • Freitas, Rosângela de; Luiz, Lívia M. Pinheiro; Alves, Maura Pinheiro; Valence-Bertel, Florence; Nero, Luís Augusto; Carvalho, Antônio Fernandes de (Journal of Dairy Research, 2013-08)
    Propionibacteria derived from dairy products are relevant starter cultures for the production of Swiss and Emmental-type cheeses, and the monitoring of which is mandatory for proper quality control. This study aimed to ...
  • Rebello, Ligia Portugal Gomes; Lago-Vanzela, Ellen Silva; Barcia, Milene Teixeira; Ramos, Afonso Mota; Stringheta, Paulo César; Da-Silva, Roberto; Castillo-Muñoz, Noelia; Gómez-Alonso, Sergio; Hermosín-Gutiérrez, Isidro (Food Research International, 2013-11)
    The grape is considered a major source of phenolic compounds when compared to other fruits and vegetables, however, there are many cultivars with distinct characteristics directly linked to phenolic profile. Thus, the ...
  • Ramos, Eduardo M.; Gomide, Lúcio A. M.; Ramos, Alcinéia L. S.; Peternelli, Luiz Alexandre (Food Chemistry, 2004-10)
    The effect of electrical or thermal stunning was investigated by β-hydroxyacyl-CoA-dehydrogenase (HADH) assay after extraction in phosphate buffer to segregate unfrozen (stored in crushed ice) from frozen-thawed bullfrog ...
  • Tavares, Guilherme M.; Croguennec, Thomas; Hamon, Pascaline; Carvalho, Antônio F.; Bouhallab, Saïd (Food Hydrocolloids, 2015-06)
    This work reports on the impact of subtle change of protein charge on coacervation and subsequent liquid–liquid phase separation between two oppositely charged globular proteins. For this purpose, a comparative study was ...
  • Santiago-Silva, Paula; Soares, Nilda F. F.; Nóbrega, Juliana E.; Barbosa, Kiriaque B. F.; Volp, Ana Carolina P.; Zerdas, Evelyn R. M. A.; Würlitzer, Nédio J.; W. Júnior, Marcus A. (Food Control, 2009-01)
    Antimicrobial packaging, besides protecting the product from external environment, inhibits or retards microorganism growth in foods, minimizing direct addition of preservatives and satisfying the actual demand of consumers ...
  • Fontes, Edimar A. F.; Fontes, Paulo R.; Gomide, Lúcio A. M.; Costa, Neuza M. B.; Peternelli, Luiz A.; Ramos, Eduardo M. (LWT - Food Science and Technology, 2015-12)
    Porcine blood may be used in meat processing as source of protein for human consumption. This study aimed to analyze the chemical composition and protein quality (chemical score, protein digestibility-corrected amino acid ...
  • Galván, Zoila Rosa Nieto; Soares, Lucas de Souza; Medeiros, Eber Antonio Alves; Soares, Nilda de Fátima Ferreira; Ramos, Afonso Mota; Coimbra, Jane Sélia dos Reis; Oliveira, Eduardo Basílio de (Food Biophysics, 2018-03-27)
    Xanthan gum (XG) is one of the most effective thickener agents used worldwide. In foods products, one of the factors affecting its physical properties is the ionic strength of the medium. Though it is well known that XG ...
  • Carvalho, Antônio Fernandes de; Pires, Ana Clarissa dos Santos; Pinto, Maximiliano Soares; Paula, Junio Cesar Jacinto de; Sobral, Denise; Magalhães, Fernando Antônio Resplande (Food Control, 2009-12)
    Cheese produced with raw milk can be a risk to consumer health. It is known that lactic acid bacteria present in raw milk and in natural starters can produce antimicrobial compounds against some foodborne bacteria. This ...
  • Soares, N. F. F.; Silveira, M. F. A.; Geraldine, R. M.; Andrade, N. J.; Botrel, D. A.; Gonçalves, M. P. J. (Food Control, 2007-09)
    Antimicrobial films, 25 and 70 μm-thick, incorporated with 0–6% of sorbic acid, were produced and layered with pastry dough without preservative to evaluate its antimicrobial action. Control pastry dough containing sorbate ...
  • Durango, A. M.; Andrade, N. J.; Soares, N. F. F. (Food Control, 2006-05)
    This work aimed to develop an edible antimicrobial coating based on a starch–chitosan matrix to evaluate its effect on minimally processed carrot by means of microbiological analyses. Coatings based on 4% yam starch (w/w) ...
  • Diniz, Renata Silva; Coimbra, Jane Sélia dos Reis; Teixeira, Álvaro Vianna Novaes de Carvalho; Costa, Angélica Ribeiro da; Santos, Igor José Boggione; Bressan, Gustavo Costa; Rodrigues, Antonio Manuel da Cruz; Silva, Luiza Helena Meller da (Food Research International, 2014-06-17)
    The study of protein interactions has generated great interest in the food industry. Therefore, research on new supramolecular structures shows promise. Supramolecular structures of the whey proteins α-lactalbumin and ...
  • Luiz, Lívia Maria Pinheiro; Rocha, Juliana de Cássia Gomes; Sá, João Paulo Natalino de; Brandão, Sebastião César Cardoso; Araújo, Emiliane Andrade; Carvalho, Antônio Fernandes de (Ciência Rural, 2014-11)
    A indústria de leite e derivados no Brasil lança todos os anos diversos novos produtos no mercado, incluindo produtos de alto valor nutricional e tecnologia de fabricação de baixo custo. Focando neste tema, foi avaliado o ...
  • Minim, Luis A.; Bonomo, Renata C. F.; Coimbra, Jane S. R.; Fontan, Rafael C. I.; Silva, Luis H. Mendes da; Minim, Valéria P. R. (Journal of Chromatography B, 2006-11-21)
    The adsorptive behavior of bovine serum albumin (BSA) and β-lactoglobulin (β-lg) on hydrophobic adsorbent was studied at four temperatures and different salt concentrations. The Langmuir model was fitted by experimental ...
  • Souza, Michelle A.; Bonomo, Renata C. F.; Fontan, Rafael C. I.; Coimbra, Jane Sélia dos Reis; Minim, Luis Antônio (Journal of Food Process Engineering, 2011-06-08)
    Thermophysical properties of jackfruit (Artocarpus heterophyllus L.) pulp affected by temperature and moisture content were analyzed. Density (ρ), heat capacity (cp) and thermal diffusivity (α) were experimentally determined ...
  • Mancilha, Ismael M.; Mussatto, Solange I. (Carbohydrate Polymers, 2007-04-05)
    Non-digestible oligosaccharides (NDOs) are low molecular weight carbohydrates of intermediate in nature between simple sugars and polysaccharides. They can be obtained by direct extraction from natural sources, or produced ...
  • Sousa, Rita de Cássia S.; Coimbra, Jane S. R.; Rojas, Edwin E. Garcia; Minim, Luis A.; Oliveira, Fabı́ola C.; Minim, Valéria P. R. (LWT - Food Science and Technology, 2007-09)
    This work aimed to evaluate the solubility and density of egg yolk and plasma egg yolk in three types of salts (NaCl, Na2SO4 and (NH4)2SO4) at different pH values (3.0, 4.03, 6.5, 8.7 and 10.0) and salt concentrations ...
  • Sousa, Paulo Henrique Machado de; Freitas, Claisa Andréa Silva de; Maia, Geraldo Arraes; Brasil, Isabella Montenegro; Pinheiro, Anália Maria (International Journal of Food Science and Technology, 2006-10-16)
    The present work aimed to evaluate the chemical, physicochemical, sensorial and microbiological changes of non-sweetened glass-bottled acerola tropical fruit juice processed by hot fill method stored for 350 days in the ...
  • Vidiga, Márcia C. T. R.; Minim, Valéria P. R.; Simiqueli, Andréa A.; Souza, Pedro H. P.; Balbino, Douglas F.; Minim, Luis A. (LWT - Food Science and Technology, 2014-11-01)
    New food technologies are promoting innovations in the food sector. However, not all technologies are accepted and understood by consumers; some cause resistance. The present work sought to study the behavior of Brazilian ...
  • Silva, Fernanda Lopes da; Ferreira, Hiani Aparecida Lima; Souza, Alisson Borges de; Stephani, Rodrigo; Pirozi, Monica Ribeiro; Perrone, Ítalo Tuler; Almeida, Débora de Freitas; Carvalho, Antônio Fernandes d (LWT - Food Science and Technology, 2014-11-06)
    This study evaluated the effect of addition of modified starch on the characteristics of dulce de leche, being conducted in two phases. In the initial phase, starches were evaluated for their ability to provide viscosity ...

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