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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE
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Storage Stability of Spray- and Freeze-Dried Chitosan-Based Pickering Emulsions Containing Roasted Coffee Oil: Color Evaluation, Lipid Oxidation, and Volatile Compounds
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(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
(Biopolymer Engineering In Food Processing, 2012) [Artigo] -
Biopolymers by Azotobacter vinelandii
(Biopolymers, 2010) [Artigo] -
Overview of the Functional Lactic Acid Bacteria in Fermented Milk Products
(Beneficial Microbes In Fermented And Functional Foods, 2015) [Artigo] -
Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation
(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
(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
(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
(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, ...