Artigos

Preclinical safety evaluation of a probiotic yogurt made with tumbo pulp (Passiflora tripartita Kunth)
Avaliação da segurança pré-clínica de um iogurte probiótico feito com polpa de tumbo (Passiflora tripartita Kunth)

Miguel Angel Inocente Camones, Gladys Constanza Arias Arroyo, Óscar Bernuy Flores López, Marleny Flor Capcha Siccha, Gloria Tula Bravo Araujo, Jimy Jhonn Zavaleta Ayala

Shelf-life of green asparagus using cassava and chitosan blend coating
Validade de espargos verdes usando revestimento de mistura de mandioca e quitosana

Edna Aroucha, Maria Anastasiadi, Emma Collings, Nicolas Araujo, Leon Terry

Soybean germplasm characterization for human consumption aptitude in Uruguay
Caracterização do germoplasma de soja com aptidão ao consumo humano no Uruguai

Giuliana Vera, Federico Condón Priano, Daniel Vázquez

Nisin or organic acid salt mixtures for the Calabrese-type sausages in industrial-scale production
Nisina ou misturas de sais de ácidos orgânicos para produção de linguiça tipo Calabresa em escala industrial

Evilyn Lucas Fell, Lívia Maísa Brum, Enzo Nicoletti, Lisiane Sartoreto, Henrique Hoelscher, Rosicler Colet, Juliana Steffens, Jamile Zeni, Eunice VALDUGA, Rogerio Luis Cansian, Geciane Toniazzo Backes, Clarice Steffens

Phenolic content and antioxidant activity of formulated biscuits with banana, tempeh and moringa flours

Samantha Arnie Wibowo, Ingrid Suryanti Surono

Lipid phase characterization and reformulation of chocolate spreads to reduce saturated fatty acids

Kamila Ferreira Chaves, Giuliano Leão Pereira de Castro, João Paulo Ribeiro Boemer, Vanessa Martins da Silva, Rosiane Lopes da CUNHA, Valdecir LUCCAS, Ana Paula Badan Ribeiro

Perception of functional food consumption by adults: Is there any difference between generations?
Percepção do consumo de alimentos funcionais por adultos: Há diferenças entre as gerações?

Giovana Flores Safraid, Cristine Zanquetta Portes, Roseana Machado Dantas, Ângela Giovana Batista

The effects of alkaline extraction on the characteristics of lima bean (Phaseolus lunatus) starch
Os efeitos da extração alcalina nas características do amido de fava (Phaseolus lunatus)

Hapsari Titi Palupi, Teti Estiasih, Yunianta Subroto, Aji Sutrisno

Characteristics and processing of canned Amazon River prawn (Macrobrachium amazonicum) in Amazon sauce

Keber Santos Costa Junior, Francisco Alex Lima Barros, Natalino da Costa Souza, Peterson Emmanuel Guimarães Paixão, Leiliane Cristina Cardoso Araújo, Bruno Baltazar, Jhulie Carolline Sousa Ferreira, Deiviane de Cássia Fernandes Carvalho, Cristiana Ramalho Maciel, Marileide Moraes Alves

Color measurements in annatto (Bixa orellana L.) seeds
Análise de cor em sementes de urucum (Bixa orellana L.)

Paulo Roberto Nogueira CARVALHO, Mariana Aparecida Almeida da Silva, João Victor Silva de Oliveira, Eliane Gomes Fabri, Marta Gomes da SILVA

Geographical demarcation of the manufacturing territory of the new varieties of traditional artisanal Canastra cheese

Sonia de Oliveira Duque Paciulli, Mariana Teran-Silva, Vladimir Antônio Silva, Ariane Flávia do Nascimento, Gaby Patricia Terán-Ortiz, Thayane Sabino Nogueira

Food safety: Cleanliness and disinfection of food contact surfaces in gastronomy laboratories at a university in Colombia

Juliana Tobón Ospina, Mayra Alejandra Fuentes Vanegas, Daniela Cuervo Montoya, Samantha Roldán Pérez, Mónica María Durango Zuleta

Dietary fiber, polyphenols and sensory and technological acceptability in sliced bread made with mango peel flour
Fibra alimentar, polifenóis e aceitabilidade sensorial e tecnológica em pães fatiados elaborados com farinha de casca de manga

Cesar Moreno-Rojo, Luz Maria PAUCAR-MENACHO, Saúl Ricardo Chuqui-Diestra, Victor Castro-Zavaleta

Physicochemical characterization and determination of pesticides in Apis mellifera honey from southern Brazil

Sandra Mattos da Silva, Lucas Cavagnoli Marcolin, Verônica Simões de Borba, Jean Lucas de Oliveira Arias, Larine Kupski, Sergiane Caldas Barbosa, Ednei Gilberto Primel

Feasibility of bay leaf (Syzygium polyanthum (Wight) Walp.) as a natural preservative for meatball

Ibdal Satar, Novita Hidayati

Impact of isolate soy-protein and shortening on tortilla chips made of local-based Madurese corn

Widya Puspantari, Dayu Dian Perwatasari, Kokom Komariyah, Budiyanto, Imas Solihat, Donowati Tjokrokusumo

Evaluation of a process for producing fermentable sugars from porva corn by Rhizopus oryzae

Diana Marcela Reyes Alba, Gerardo Andrés Caicedo Pineda

The role of qualitative tests in detecting adulterants in stingless bee honey: A promising approach for honey producers and consumers
O papel dos testes qualitativos na detecção de adulterantes em mel de abelha sem ferrão: Uma promissora abordagem para produtores e consumidores de mel

Mayara Faleiros-Quevedo, Celso Barbieri, Ana Carolina Isepan Motta, Tiago Mauricio Francoy

ZnO and lactic acid bacteria interaction in yogurt: sensory, surface morphology, and functional group analysis

Zaenal Abidin, Elfa Aida Kamila, Irma Isnafia Arief, Zakiah Wulandari

Modeling and optimization of enzymatic and fermentation reactions in the production process of a symbiotic fermented milk beverage

Sergio Téllez, Yury Amaya, Germán Castro, Mario Noriega, Juan C. Serrato

Sensory acceptance of mango ice cream added with whey protein by consumers affected and not affected by cancer

Andrea Pissatto Peres, Emanuele Batistela dos Santos, Maressa Caldeira Morzelle, Priscila Becker Siqueira, Julia Santos da Cunha, Aline Magalhães Assis Cerzosimo, Weza Kissanga Kya Kapitango-a-Samba

Elaboration and characterization of a food supplement with babassu mesocarp flour

Eduardo Mendonça Pinheiro, Diana Valadares Pessoa, Camila Pinheiro Nobre, Igor Serejo Vale Arcos, Thais Roseli Corrêa, José Ribamar Gusmão Araujo

Methods validation and analysis of Spirulina (Arthrospira platensis) microcystin contaminants by Enzyme-Linked Immunosorbent Assay (ELISA)

Hana Aulia Sativa, Didah Nur Faridah, Nuri Andarwulan

Tapping the potential of lactic acid bacteria: optimizing gamma-aminobutyric acid production for enhanced health benefits in fermented milk

Setiawan Wicaksono, Lilis Nuraida, Didah Nur Faridah

Production of low-alcoholic and low-gluten beer: physicochemical properties and volatile compounds

Leda Noele Burdzaki, Gabriela Müller, Roger Wagner, Junior Mendes Furlan, Voltaire Sant’Anna, Lilian Hickert

Technological and scientific prospection of phycocyanin production from Spirulina (Arthrospira spp.): optimization and application in ice cream

Samuel Ferreira Damaciano, Daniel Kurpan, Raphael de Oliveira Ribeiro, Isabella Bastos Torres, João Vitor Florido França, Elisabete Barbarino, Elcio Ribeiro Borges, Daniel Perrone, Anita Ferreira do Valle

Development of sweet corn and red beans-based low-glycemic index flakes

Evan Daniels, Didah Nur Faridah, Nur Wulandari

Mucilage from Plantago ovata Forsk seed: Optimization of extraction process conditions and investigation of some functional properties

Abdul Ghani Assia, Ezgi Kalkana, Medeni Maskana

Shelf-life prediction of smoked catfish coated with chitosan and red galangal extract

Dewi Fortuna Ayu, Raswen Efendi, Yanti Nopiani, Edo Saputra, Ahmad Ibrahim Hasibuan, Rahmadini Payla Juarsa, Husnul Husnul

The Yacon FOS-rich syrup: Characterization, formulation into a coating with prebiotic potential, and application on minimally processed melon

Débora Samara Oliveira e Silva, Maria Irisdara Almeida Gomes, Lorena Maria Freire Sampaio, Ana Paula Dionísio, Adriano Lincoln Albuquerque Mattos, Aline Gonzaga Cunha, Luciana Siqueira Oliveira, Maria Izabel Gallão, Thatyane Vidal Fonteles, Sueli Rodrigues, Maria Raquel Alcântara de Miranda

Fresh cheese production using freeze-dried papain as a vegetable coagulant
Produção de queijo fresco usando papaína liofilizada como co-agulante vegetal

Grégor Villacréz Chavez, Segundo Grimaldo Chávez, Ralph Rivera Botonares, Nuri Carito Vilca Valqui, Marileydi Zuta Puscan, Manuel Oliva, Daniel Tineo

Different sources of sucrose in water kefir fermentation
Diferentes fontes de sacarose na fermentação do kefir de água

Ana Luíza Barbosa de Carvalho Lima, Letícia Reis Pinheiro, Bruno Jhosef Freires de Souza, Alexandre Fontes Pereira

Antimicrobial and antioxidant activities of durian seed and carrot peel starch-based edible coating with the addition of liquid smoke

Ibdal Satar, Retfi Repiyani Rohimati

The assessment of the antioxidant and antibacterial activity of Mandarin peel powder and its impact on the symbiotic soft cheese quality

Warda Mustafa Abdeltawab Ebid, Alla Samy Mohamed, Mohamed Hussein Roby

Improving beef burger quality during cold storage: effect of Aloe vera gel, packaging, and temperature

Betina Louise Angioletti, Tuany Gabriela Hoffmann, Stefany Pergentino dos Santos, Caroline Meinert, Sávio Leandro Bertoli, Elane Schwinden Prudêncio, Carolina Krebs de Souza

A design of experiment strategy for quality control of specialty coffee drink based on sensory analysis and statistical tools

Licarion Pinto, Hilton Lopes Júnior, Enrique Anastácio Alves, Rodrigo Barros Rocha, Alexsandro Lara Teixeira, Jefferson Santos de Gois

Heat-pump-assisted microwaves drying of white-leg shrimp: Parameter optimization and quality assessment

Nhu-Chinh Le, Thi-Bao-Tien Tran, Van-Hop Le

Hydrothermal and biocatalytic processes on native cassava flours: behavior of the physicochemical, morphological and pasting properties

Tiana Yasith Serna Fadul, Jorge Antonio Figueroa Flórez, Héctor José Ciro Velásquez, Jairo Guadalupe Salcedo Mendoza, Jorge Emilio Hernández Ruydiaz

Characterization of the production system of artisanal cheese makers in Currais Novos, Brazil

Samárah Albanez Veras de Souza Queiroz, Emmanuella de Oliveira Moura Araújo, Danielle Cavalcanti Sales, Luis Medeiros de Lucena, Isadora Mafra Lira dos Santos, Samira Teixeira da Silva, Manoel Pereira Neto, Marta Maria Souza Matos, Josemir Araújo Neves, Adriano Henrique do Nascimento Rangel

The use of volatile antimicrobial emitting sachets for extending the shelf-life of packaged sweetbread

Assya Shalita, Dede Robiatul Adawiyah, Nugraha Edhi Suyatma

Environmental performance assessment instrument for food service: development and validation

Luciléia Colares, Clarissa Augusto, Juliana Janoni, Lorena Camara, Mayara Souza, Dayana Farias, Ada Rocha