• Storage Stability of Spray- and Freeze-Dried Chitosan-Based Pickering Emulsions Containing Roasted Coffee Oil: Color Evaluation, Lipid Oxidation, and Volatile Compounds 

  Ribeiro, Elisa Franco ; Polachini, Tiago Carregari ; Locali-Pereira, Adilson Roberto ; Janzantti, Natália Soares ; Quiles, Amparo; Hernando, Isabel; Nicoletti, Vânia Regina (Processes, 2023) [Artigo]

  Drying Pickering o/w emulsions has been considered as a promising strategy to produce oil microcapsules, as long as their quality parameters can be preserved over storage. In this sense, it is shown as an interesting ...

• Syagrus romanzoffiana 

  Jorge, Neuza ; da Silva, Ana Carolina; Veronezi, Carolina Médici (Fruits of the Brazilian Cerrado: Composition and Functional Benefits, 2021) [Capítulo de livro]

  Palm trees belong to the family Arecaceae and are often considered an ecologically relevant species, since they present low fructification synchrony and represent, in times of food scarcity, an important source of resources ...

• Mango enriched with sucrose and isomaltulose (Palatinose®) by osmotic dehydration: Effect of temperature and solute concentration through the application of multilevel statistical models 

  do Carmo, Juliana Rodrigues; Corrêa, Jefferson Luiz Gomes; Resende, Mariana; Cirillo, Marcelo Ângelo; Corona-Jiménez, Edith; Telis-Romero, Javier (Journal of Food Processing and Preservation, 2022) [Artigo]

  Osmotic dehydration (OD) is useful for the enrichment of mangos with interesting solutes. Isomaltulose has healthier properties than sucrose and its use is still scarce in OD processes. The OD of mangos with isomaltulose ...

• L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels 

  Junior, Carlos Alberto Alves ; Bellucci, Elisa Rafaela Bonadio ; Dos Santos, João Marcos ; Bertuci, Marcello Lima ; da Silva Barretto, Andrea Carla (Scientia Agricola, 2023) [Artigo]

  The demand for clean label foods has driven research in the meat product sector. The objective of this study was to evaluate the effect on the physicochemical properties of adding L-lysine, wheat fiber (WTF) and microcrystalline ...

• Assessment of moisture adsorption and desorption isotherms, hysteresis phenomenon and thermodynamic analysis of habanero chili (Capsicum chinense) powder 

  Luna-Flores, M.; Peña-Juarez, M. G.; Bello-Ramírez, A. M.; Telis-Romero, J. ; Luna-Solano, G. (Revista Mexicana de Ingeniera Quimica, 2023) [Artigo]

  Moisture adsorption and desorption isotherms (MSIs) of habanero chili powder were determined at dierent temperatures (20- 55 °C) and water activities (aw; 0.10-0.90) using the Dynamic Vapor Sorption (DVS) method and applying ...

• Flavor Biochemistry of Fermented Alcoholic Beverages 

  de Castilhos, Maurício B. M.; de Queiroga, Ana P. G.; Sabino, Lia L.; dos Santos Júnior, Jorge R. ; Santiago-Urbina, Jorge A.; Nolasco-Cancino, Hipócrates; Ruíz-Terán, Francisco; Del Bianchi, Vanildo L. (Natural Flavors, Fragrances, and Perfumes: Chemistry, Production, and Sensory Approach, 2021) [Capítulo de livro]

  The flavor is one of the sensory attributes that panelists assess and its complexity brings several discussions regarding the definition of its concept. Some authors describe the flavor as a sum of perceptions resulting ...

• How food structure influences the physical, sensorial, and nutritional quality of food products 

  Rojas, Meliza Lindsay; Kubo, Mirian T.K. ; Caetano-Silva, Maria Elisa; Carvalho, Gisandro Reis; Augusto, Pedro E.D. (Food Structure Engineering and Design for Improved Nutrition, Health and Well-being, 2022) [Capítulo de livro]

  Many important food properties and functionalities are a consequence of its structure. Processing modifies food structure, affecting its properties and quality. Therefore, understanding the interrelationship between ...

• Water sorption properties of brewer's spent grain: A study aimed at its stabilization for further conversion into value-added products 

  Sanches, Marcio Augusto Ribeiro ; Augusto, Pedro Esteves Duarte; Polachini, Tiago Carregari ; Telis-Romero, Javier (Biomass and Bioenergy, 2023) [Artigo]

  Due to its high moisture content and perishability, the water adsorption isotherms, and thermodynamic properties of brewer's spent grain obtained from barley malt (BSGL) and wheat malt based (BSGW) were evaluated under ...

• Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures 

  Sanches, Marcio Augusto Ribeiro ; de Paiva, Gilmar Borges ; Darros-Barbosa, Roger ; Silva-Barretto, Andrea Carla da ; Telis-Romero, Javier (Meat Science, 2023) [Artigo]

  Caiman meat is considered exotic and its consumption has significantly increased due to its nutritional quality. This study aimed to evaluate the kinetics of water content (WC) and salt content (SC) at different temperatures ...

• Use of artificial saliva for evaluation of instrumental texture of expanded snacks: part II–correlations between sensory characteristics and instrumental properties 

  Guazi, Julaísa Scarpin ; Conti, Ana Carolina (European Food Research and Technology, 2023) [Artigo]

  Food texture can be evaluated by instrumental and sensory methods; however, more than just using both approaches, establishing correlations between them is fundamental to obtain relevant information related to the sensory ...

• Focus group and word association for evaluating consumer perception of microwave popcorn labels 

  de Almeida, Viniccius Silva ; Guazi, Julaísa Scarpin ; Conti, Ana Carolina (Journal of Sensory Studies, 2023) [Artigo]

  New microwave popcorns are available in the market to meet consumer demands for healthier foods; thus, we evaluated the consumer perception about them. Four label images were used: natural flavor popcorn without salt; ...

• Perception and sensory acceptance of sweet taste by individuals that who work/study on different shifts 

  Camargo, Ana Carolina Bom ; de Castilhos, Maurício Bonatto Machado; Conti, Ana Carolina (Revista de Nutricao, 2022) [Artigo]

  Objective This study aimed to evaluate the perception and sensory acceptance of sweet taste by individuals who work/study on different shifts. Methods Three groups of individuals were recruited: the Control group (individuals ...

• Use of artificial saliva for instrumental evaluation of the texture of expanded snacks: part I—mechanical and acoustic properties 

  Guazi, Julaísa Scarpin ; Conti, Ana Carolina (European Food Research and Technology, 2023) [Artigo]

  The texture analyzer is the equipment most used to measure the texture properties of foods, although it has limitations in reproducing some conditions of the oral cavity such as temperature and sample moisturizing by human ...

• Rheological Behavior of Biopolymer Suspensions 

  Mariano Marfil, Paulo Henrique; Telis-Romero, Javier ; Nicoletti Telis, Vania Regina ; Telis, VRN (Biopolymer Engineering In Food Processing, 2012) [Artigo]

• Biopolymers by Azotobacter vinelandii 

  Silva, Adriana Navarro da ; Garcia-Cruz, Crispin Humberto ; Elnashar, M. M. (Biopolymers, 2010) [Artigo]

• Overview of the Functional Lactic Acid Bacteria in Fermented Milk Products 

  Barretto Penna, Ana Lucia ; Paula, Aline Teodoro de ; Casarotti, Sabrina Neves ; Silva, Luana Faria ; Diamantino, Vivian Ribeiro ; Todorov, Svetoslav Dimitrov; Rai, V. R.; Bai, J. A. (Beneficial Microbes In Fermented And Functional Foods, 2015) [Artigo]

• Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation 

  Nishiyama-Hortense, Yara Paula de Oliveira ; Rossi, Maria Júlia de Paula ; Shimizu-Marin, Victoria Diniz ; Janzantti, Natália Soares ; Gómez-Alonso, Sergio; Da-Silva, Roberto ; Lago-Vanzela, Ellen Silva (Future Foods, 2022) [Artigo]

  This study aimed to evaluate the applicability of grape juice, despite being from immature grape, as a bioingredient and natural coloring in jelly candy. The product was made containing BRS Violeta grape juice, gelatin, ...

• Fruit bioactive compounds: Effect on lactic acid bacteria and on intestinal microbiota 

  Borgonovi, Tais Fernanda ; Virgolin, Lara Borghi ; Janzantti, Natália Soares ; Casarotti, Sabrina Neves; Penna, Ana Lúcia Barretto (Food Research International, 2022) [Resenha]

  The benefits of bioactive compounds to human health have been highly explored in recent years; they are widely distributed in nature, mainly in fruits. In this review, the effect of the main fruit bioactive compounds (FBC) ...

• Automatic system for monitoring gaseous concentration in a packed-bed solid-state cultivation bioreactor 

  Henrique, João Paulo ; Casciatori, Fernanda Perpétua; Thoméo, João Cláudio (Chemical Engineering Science, 2022) [Artigo]

  In this work, the respiration gases were sampled from a packed-bed bioreactor used for solid-state cultivation (SSC) using different gas-sampling procedures. As a case study, Myceliophthora thermophila I-1D3b was cultivated ...

• Antioxidant and pharmacological activity of Cucumis melo var. cantaloupe 

  Jorge, Neuza ; Silva, Ana Carolinada; Veronezi, Carolina M. (Multiple Biological Activities of Unconventional Seed Oils, 2022) [Capítulo de livro]

  Cucumis melo L. is a worldwide appreciated fruit that offers multiple benefits to human health. However, besides the pulp, its by-products, such as peels and seeds, may also be used in the production of extracts and flours, ...

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