RSS 1.0Departamento de Engenharia e Tecnologia de Alimentos
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Structural and physicochemical characteristics of taioba starch in comparison with cassava starch and its potential for ethanol production
; Moretti, Márcia Maria de Souza
; Costa, Mariana Souza ; BordignonJunior, Sidnei Emílio ; ; Boscolo, Mauricio ; Gomes, Eleni ; Franco, Célia Maria Landi ; Silva, Roberto da (Industrial Crops and Products, 2020) [Artigo]
Starch is an important raw material in the fermentation industry for producing ethanol, which can then be used as renewable biofuel or as a basis for food, drink and pharmaceutical uses. Many tropical starch-producing ... -
Effect of amylolysis on the formation, the molecular, crystalline and thermal characteristics and the digestibility of retrograded starches
Villas-Boas, Flávia; ; ; Volanti, Diogo Paschoalini ; Franco, Celia Maria Landi (International Journal of Biological Macromolecules, 2020) [Artigo]
This study evaluated the effect of amylases on the formation, and characteristics of retrograded starches using sweet potato (SPS), cassava (CAS) and high amylose maize (HAS) starches. The starches were gelatinized, ... -
Metarhizium anisopliae conidia production in packed-bed bioreactor using rice as substrate in successive cultivations
da Cunha, Lucas Portilho; ; Vicente, Isabela Valente ; Garcia, Renata Laurito ; Thoméo, João Cláudio (Process Biochemistry, 2020) [Artigo]
This paper presents a study on scale-up and cost reduction of the production of spores of Metarhizium anisopliae IBCB 425, entomopathogenic fungus used in sugarcane crops. Rice was mixed with sugarcane bagasse (9:1 w/w) ... -
Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation
Bis-Souza, Camila Vespúcio; Penna, Ana Lucia Barretto ; da Silva Barretto, Andrea Carla (Meat Science, 2020) [Artigo]
The aim was to evaluate the use of Lactobacillus casei strains in the fermentation process of low-fat Italian type salami with fructooligosaccharides (FOS). A screening using probiotic strains was performed at pH 5.5, 5.0 ... -
The impact of probiotics, prebiotics, and synbiotics on the biochemical, clinical, and immunological markers, as well as on the gut microbiota of obese hosts
da Silva, Tatiane Ferreira; ; ; Penna, Ana Lúcia Barretto (Critical Reviews in Food Science and Nutrition, 2020) [Resenha]
Obesity is currently considered a global epidemic and it leads to several alterations on the human body and its metabolism. There are evidences showing that the intestinal microbiota can influence on the pathogenesis of ... -
Bambusa vulgaris starch: Characterization and technological properties
; ; Costa, Mariana Souza; Boas, Flávia Villas ; Franco, Célia Maria Landi ; (Food Research International, 2020) [Artigo]
The starch industry has grown quickly, and starch production has expanded around the world because it is a very versatile ingredient, despite limits in some foodstuffs. So, this study aimed to analyze morphology, physic ... -
β-Glucosidase production by Trichoderma reesei and Thermoascus aurantiacus by solid state cultivation and application of enzymatic cocktail for saccharification of sugarcane bagasse
Frassatto, Priscila Aparecida Casciatori; ; Thoméo, João Cláudio ; Gomes, Eleni ; Boscolo, Maurício ; da Silva, Roberto (Biomass Conversion and Biorefinery, 2020) [Artigo]
For degradation of sugarcane bagasse (SCB), several enzymes are needed but β-glucosidase is rate limiting in cellulose hydrolysis. Since different microorganisms synthetize characteristic pool of enzymes, mixing extracts ... -
Assessment of levan production from sucrose by Zymomonas mobilis CCT 4494
Ferreira, Juliana; ; ; Cruz, Crispin Humberto Garcia (Orbital, 2019) [Artigo]
Levan is a polymer composed of fructose units linked by β(2→6) glycosidic bonds. It can be found in many plants and microbial products, and it has many applications in different industrial fields, such as foods and ... -
Effects of interactions between soy protein isolate and pectin on properties of soy protein-based films
Amado, Laís Ravazzi; ; Mauro, Maria Aparecida (Journal of Applied Polymer Science, 2019) [Artigo]
Composite films in coacervation condition offer an alternative to change properties of protein-based films, and they present potential applications such as inclusion, stabilization, and release of bioactive compounds in ... -
Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese
Silva, Luana Faria; Sunakozawa, Tássila Nakata ; Amaral, Daniel Mathias F. ; ; ; ; ; ; Penna, Ana Lúcia Barretto (Food Microbiology, 2020) [Artigo]
Thermophilic and mesophilic lactic acid bacteria (LAB), such as Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, and Lactococcus lactis, play a crucial role in the technological ... -
Relationship between the molecular structure of duckweed starch and its in vitro enzymatic degradation kinetics
de Souza Moretti, Marcia Maria; ; ; Franco, Célia Maria Landi ; Albertin, Liliane Lazzari ; ; (International Journal of Biological Macromolecules, 2019) [Artigo]
Starch molecular structural effects in duckweed (Lemna minor and Landoltia punctata) controlling in vitro enzymatic degradation kinetics was studied. The molecular size distributions of fully-branched starches and the chain ... -
Cryogels from albumin and low methoxyl amidated pectin as a matrix for betalain encapsulation
Chaux-Gutiérrez, Ana M; Pérez-Monterroza, Ezequiel J ; ; Mauro, Maria A (Journal of Food Processing and Preservation, 2020) [Artigo]
Betalain from beetroot (Beta vulgaris) was encapsulated in cryogels consisting of albumin (ALB) and albumin-pectin (ALB-PEC). The color characteristics, encapsulation efficiency (EE), and release profile, as well as the ... -
Effect of temperature and relative humidity on the stability of betalains encapsulated in cryogels from protein and polysaccharide
Chaux-Gutiérrez, Ana María; Pérez-Monterroza, Ezequiel José ; ; Mauro, Maria Aparecida (Journal of Food Science and Technology, 2020) [Artigo]
The stability of betalains (Bet) encapsulated in cryogels made with a mixture of albumin (ALB) and albumin-pectin (ALB-PEC) as wall materials were evaluated during storage at 32% and 83% relative humidity (RH) at several ... -
Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination
Guimarães, Bianca; Polachini, Tiago Carregari ; ; Telis-Romero, Javier (Chemical Engineering and Processing - Process Intensification, 2020) [Artigo]
Wheat has been increasingly employed as malt in the food industry. As the malting process demands long processing time, ultrasound can be a clean intensifying alternative. This work studied the ultrasound-assisted hydration ... -
Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts
; Dias-Faceto, Liara Silva; ; ; ; ; ; ; Conti-Silva, Ana Carolina ; (Food Research International, 2020) [Artigo]
An alternative use of shiitake stipes, usually treated as waste, was proposed for the production of a powder ingredient, rich in umami compounds, aiming its application in food. The extraction of umami compounds was optimized ... -
Thermophysical properties of carbohydrate solutions: Correlation between thermal and transport properties
Martins, Maria Júlia Neves; Guimarães, Bianca ; Polachini, Tiago Carregari ; Telis-Romero, Javier (Journal of Food Process Engineering, 2020) [Artigo]
Sugar solutions such as sucrose, glucose and fructose are often used in osmotic dehydration processes. Thus, the experimental determination of their thermophysical properties is a must for designing purposes. Density, ... -
Effect of the addition of rabbit meat on the technological and sensory properties ofermented sausage
; ; ; Souza, Camila Vespúcio Bis; Barretto, Andrea Carla da Silva (Food Science and Technology, 2020) [Artigo]
Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, ... -
Rheological behavior of plant-based beverages
Silva, Kamilla; ; ; ; (Food Science and Technology, 2020) [Artigo]
The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia ... -
Honey from Tiúba stingless bees (Melipona fasciculata) produced in different ecosystems: physical and sensory studies
; ; Conti-Silva, Ana Carolina (Journal of the Science of Food and Agriculture, 2020) [Artigo]
BACKGROUND: Honey from Tiúba stingless bees (Melipona fasciculata) produced in three different ecosystems in Brazil (Cerrado, Litoral and Baixada), as well as a sample of honey from Apis mellifera bees from the Baixada ... -
Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham
Barretto, Tiago Luis; Bellucci, Elisa Rafaela Bonadio ; Barbosa, Roger Darros ; ; Romero, Javier Telis ; da Silva Barretto, Andrea Carla (Meat Science, 2020) [Artigo]
The objectives of this study were to evaluate the effects of power ultrasound (nominal intensity 600 W·cm−2 for 10 min) and the addition of potassium chloride (KCl) on the physicochemical properties and sensorial acceptance ...