RSS 1.0Artigos - Engenharia e Tecnologia de Alimentos - IBILCE
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Volatile profile of fermented sausages with commercial probiotic strains and fructooligosaccharides
Bis-Souza, Camila Vespúcio
; ; ; ; Penna, Ana Lucia Barretto ; da Silva Barretto, Andrea Carla (Journal of Food Science and Technology, 2019) [Artigo]
The effect of the partial substitution of pork back fat by fructooligosaccharides (FOS) and the probiotic strains Lactobacillus paracasei and Lactobacillus rhmanosus on the generation of volatile organic compounds in ... -
Highly selective 1-butanol obtained from ethanol catalyzed by mixed metal oxides: Reaction optimization and catalyst structure behavior
Rechi Siqueira, Marcos; Micali Perrone, O. ; Metzker, Gustavo ; de Oliveira Lisboa, Daniela Correa ; Thoméo, João Cláudio ; Boscolo, Maurício (Molecular Catalysis, 2019) [Artigo]
Synthesis and characterization of a copper mixed metal oxide obtained from hydrotalcite precursor as well as catalytic runs for ethanol conversion to 1-butanol are described. Applying the surface response model, the reaction ... -
Production of conidia of the entomopathogenic fungus Metarhizium anisopliae ICB 425 in a tray bioreactor
da Cunha, Lucas Portilho; ; de Cenço Lopes, Isabella ; Thoméo, João Cláudio (Bioprocess and Biosystems Engineering, 2019) [Artigo]
The use of Metarhizium anisopliae as a bioinsecticide is steeply increasing worldwide. However, to reduce the production costs, it is necessary to develop sophisticated techniques for conidia production. This work aimed ... -
Evaluation of several plant species to inhibit oviposition and control proliferation of rhipicephalus (Boophilus) microplus
; ; ; ; ; ; Cruz, Crispin Humberto Garcia (Revista Cubana de Plantas Medicinales, 2018) [Artigo]
Introduction: Ethnobotanical studies are based on local therapeutic knowledge. This has made it possible to retrieve the popular knowledge treasured by Maranhao communities. Objective: Conduct an ethnobotanical study based ... -
Probiotic potential and safety of enterococci strains
; ; ; Penna, Ana Lúcia Barretto (Annals of Microbiology, 2019) [Artigo]
The aims of this research were to evaluate the safety and probiotic potential of Enterococcus spp. strains and select novel strains for future development of new functional fermented products. Bile salt hydrolase (BSH) ... -
Strategies for scaling-up packed-bed bioreactors for solid-state fermentation: The case of cellulolytic enzymes production by a thermophilic fungus
Perez, Caroline Lopes; ; Thoméo, João Cláudio (Chemical Engineering Journal, 2019) [Artigo]
Mathematical models can be useful to predict the behavior of particulate systems, as it is the case of packed-bed bioreactors (PBBs) used for solid-state fermentation (SSF). The models also simplify the processes scale-up, ... -
Fermented foods of Latin America: From traditional knowledge to innovative applications
Penna, Ana Lúcia Barretto; ; (Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications, 2017) [Livro]
Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. ... -
Physicochemical and structural properties of starch from young bamboo culm of Bambusa tuldoides
; ; Costa, Mariana Souza; Boas, Flávia Villas ; Franco, Célia Maria Landi ; (Food Hydrocolloids, 2019) [Artigo]
Starch is used in a wide variety of food and non-food industrial applications. However, in some cases, it is necessary to apply physical and/or chemical treatments to alter some properties, besides being an expensive ... -
Characterization of young bamboo culm starch from Dendrocalamus asper
; ; Costa, Mariana Souza; Boas, Flávia Villas ; Franco, Célia Maria Landi ; (Food Research International, 2019) [Artigo]
The search for new and natural ingredients has been stimulated by the food and non-food industries, and the fresh young bamboo culm of Dendrocalamus asper emerges as promising for industrial production due to its composition ... -
Rheology of acid suspensions containing cassava bagasse: Effect of biomass loading, acid content and temperature
Polachini, Tiago Carregari; ; ; Telis-Romero, Javier (Powder Technology, 2019) [Artigo]
Understanding the characterization and rheological behavior of acid suspensions of cassava bagasse provides essential information for the design of conversion processes. Samples with different cassava bagasse concentrations ... -
Optimization of bioethanol production from cheese whey using Kluyveromyces marxianus URM 7404
Murari, Cleidiane Samara; Machado, Whallans Raphael Couto ; Schuina, Guilherme Lorencini ; Del Bianchi, Vanildo Luiz (Biocatalysis and Agricultural Biotechnology, 2019) [Artigo]
The objective of this study was to optimize the ethanol production from cheese whey, using the yeast Kluyveromyces marxianus URM 7404. The response surface methodology (RSM) with a central composite rotational design (CCRD) ... -
Development of low-alcohol isotonic beer by interrupted fermentation
De Fusco, Deborah Oliveira; ; Del Bianchi, Vanildo Luiz ; ; ; de Almeida Teixeira, Gustavo Henrique (International Journal of Food Science and Technology, 2019) [Artigo]
Alcohol-free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Therefore, the objective ... -
SPI microgels applied to Pickering stabilization of O/W emulsions by ultrasound and high-pressure homogenization: rheology and spray drying
Benetti, João Vitor Munari; do Prado Silva, Jessica Thaís ; Nicoletti, Vânia Regina (Food Research International, 2019) [Artigo]
Soybean Protein Isolate (SPI) is a by-product from soybean oil industries with good nutritional and functional properties. Denaturation of hydrated SPI can change its properties, allowing the formation of gel-like particles, ... -
Production and Storage Properties of Spray-Dried Red Beet Extract Using Polysaccharide-Based Carrier Systems
Zuanon, Larissa A. C.; Fuzari, Nathália C. ; Ferreira, Sungil ; Freitas, Mírian L. F. ; Moser, Poliana ; Nicoletti, Vânia R. (International Journal of Food Engineering, 2019) [Artigo]
This study aimed to produce betalain-rich powders by spray drying red beet extract using modified starch and maltodextrin blends as carrier materials, as well as to investigate the product storage stability as affected by ... -
Exopolysaccharides produced by Pandoraea shows emulsifying and anti-biofilm activities
Sacco, Laís Postai; Castellane, Tereza Cristina Luque ; Polachini, Tiago Carregari ; de Macedo Lemos, Eliana Gertrudes ; Alves, Lucia Maria Carareto (Journal of Polymer Research, 2019) [Artigo]
Little is known about the biotechnological and biological properties of exopolysaccharides (EPS) from the species within the Burkholderiaceae family, such as Pandoraea species. For this reason, the rheological, chemical ... -
Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream
Borges, Danielle Oliveira; ; ; Silva, Tatiane Ferreira da ; ; Penna, Ana Lúcia Barretto (LWT, 2019) [Artigo]
The effect of Ln. mesenteroides subsp. mesenteroids SJRP55 on the fatty acid profile, on the content of bioactive unsaturated fatty acids, on the inhibition Listeria monocytogenes and on bacterial viability in fermented ... -
Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products
Menis-Henrique, Michele Eliza Cortazzo; Janzantti, Natália Soares ; ; ; ; ; Conti-Silva, Ana Carolina (LWT, 2019) [Artigo]
With the aim of producing snacks with reduced lipid content, the effect of lipids on the in vitro release of butyric acid and on the duration of the dominant sensations of cheese-flavored expanded snacks were investigated. ... -
Rheological and structural characterization of gels from albumin and low methoxyl amidated pectin mixtures
Chaux-Gutiérrez, Ana María; Pérez-Monterroza, Ezequiel José ; Mauro, Maria Aparecida (Food Hydrocolloids, 2019) [Artigo]
The rheological behavior of gels prepared from albumin (ALB) and a mixture of ALB and low methoxyl amidated pectin (PEC) with different proportions were studied using oscillatory rheological tests, Fourier transform infrared ... -
Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization
Albano, Kivia Mislaine; ; Nicoletti, Vânia Regina (Food Reviews International, 2019) [Resenha]
Colloidal particle systems based on natural biopolymers are widely used in food industries and their production can involve an emulsification step during processing, which is induced by interaction of a primary emulsion, ... -
Starch as a potential fat replacer for application in cheese: Behaviour of different starches in casein/starch mixtures and in the casein matrix
Diamantino, Vivian R.; Costa, Mariana S. ; Taboga, Sebastião R. ; Vilamaior, Patrícia S.L. ; Franco, Célia M.L. ; Penna, Ana Lúcia B. (International Dairy Journal, 2019) [Artigo]
The behaviour of different types of native starch (regular, waxy, and high-amylose maize starch) and modified starch (acetylated/adipate maize starch with regular basis and hydroxypropylated/phosphate maize starch with ...