Acervo

  • 2024 Vol. 27

    Antifungal activity of essential oils of tea tree, oregano, thyme, and cinnamon, and their components

    Gustavo Aparecido Martins, Juliano Lemos Bicas

  • 2024 Vol. 27

    Advances in bean-to-bar chocolate production: Microbiology, biochemistry, processing, and sensorial aspects

    Giovana Gatti Lopes, Marcelo Antônio MORGANO, Marta Hiromi TANIWAKI

  • 2024 Vol. 27

    Chocolate: An overview of functional potential and recent trends in fortification

    Pushpak Kumar Singh, Renu Deepak Khedkar, Suresh Chandra

  • 2024 Vol. 27

    Fruits of the Brazilian Cerrado are a potential alternative for food tourism and regional development

    Bárbara Catarina Bastos de Freitas, Dianine Censon, Gabriela Fonsêca Leal, Romilda Ramos da Silva, Alex Fernando de Almeida, Claudia Cristina Auler do Amaral Santos, Thiago Lucas de Abreu-Lima, Rômulo Alves Morais, Glêndara Aparecida de Souza Martins

  • 2024 Vol. 27

    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

  • 2024 Vol. 27

    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

  • 2024 Vol. 27

    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

  • 2024 Vol. 27

    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

  • 2024 Vol. 27

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

    Samantha Arnie Wibowo, Ingrid Suryanti Surono

  • 2024 Vol. 27

    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

  • 2024 Vol. 27

    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

  • 2024 Vol. 27

    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

  • 2024 Vol. 27

    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

  • 2024 Vol. 27

    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

  • 2024 Vol. 27

    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

  • 2024 Vol. 27

    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

  • 2024 Vol. 27

    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

  • 2024 Vol. 27

    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

  • 2024 Vol. 27

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

    Ibdal Satar, Novita Hidayati

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