School of Food Engineering

School of Food Engineering

"Evaluation of the influence of probiotics on the absorption and production of soy isoflavone metabolites in menopausal women with climacteric symptoms" 
"Characterization of Andean corn and its effect on the production of extruded breakfast cereals"
"Development of organogels for application in cold emulsions for cosmetic products"
"Production of pickering emulsions by high and low energy processes"
"Antioxidant and antidiabetic properties of bioactive compounds from lentil (Lens culinaris) obtained from fresh, germinated and enzymatically treated grains"
"Sustainability and sustainable eating: perception and behavior of Brazilian consumers"
Global scientific production on nutritional food security in the context of COVID-19: a mapping review
Kinetic and transcriptomic approach to Spathaspora passalidarum in the Mellet-Boinot process
Action of preservatives, sweeteners, essential oils and fruit peel extracts on probiotic bacteria
Acrylamide in non-centrifuged sugar (rapadura) in Latin America: intralaboratory validation of an LC-MS/MS method and exposure assessment in Brazil and Colombia
Addition of natural products with antioxidant action and linseed oil to the pig diet: effects on meat and meat products
Additives, aromatic amines, metals and nitrosamines in baby bottles: analytical methodologies and migration study
Agglomeration in fluidized bed: detection of granule formation mechanisms and solid bridges by spatial filter velocimetry and image analysis
Adding value to cassava leaves through fermentative processes, protein extraction and development of bipolymer-based films
Critical analysis of homemade and industrial jelly processing
Analysis of the solid-liquid equilibrium behavior of fatty systems through the use of differential scanning calorimetry
Microbiome analysis and isolation of Streptococcus spp. of milk from cows with clinical and subclinical mastitis
Emergy analysis of agricultural properties in the Piracicaba river springs region: a contribution
Emergy analysis to evaluate the effect and perspectives of public policies
Physiological, transcriptional and metabolic profile analysis of different stages of development of the +1 sugarcane leaf under different nitrogen (N) concentrations
Genomic analysis of isolates of the Fusarium sambucinum species complex from barley native to Brazil
Technical and environmental analysis of anaerobic digestion of organic waste
Antimony in PET bottles and potential migration to beverages
Application of high isostatic pressure technology in ultrafiltered cheese
Application of near-infrared spectroscopy and hyperspectral images to evaluate the quality and authenticity of seeds of the Brassica genus
Application of orange fiber, turmeric and piperine in gluten-free bread: evaluation of structural impacts and acceptance
Application of conventional extraction and enzymatic hydrolysis methods to recover antioxidant compounds from banana bracts
Application of buckwheat in baking: conventional and gluten-free bread
Application and evaluation of starch and gelatin biopolymers as coatings on packaging materials
Application and evaluation of biopolymer-based coatings on poly (ethylene terephthalate) (pet) packaging for food
Applications of gel emulsions based on inulin and soybean oil as substitutes for saturated fat in emulsified meat products
Improvement of the Emergy Simulator software for modeling and dynamic simulation of socio-ecological systems based on systemic diagrams
Use of tucumã almond (Astrocaryum aculeatum): extraction of the lipid fraction with supercritical CO2 and phenolic compounds with pressurized liquids
Use of pequi almonds (Caryocar brasiliense Camb.): extraction with supercritical CO2 and pressurized liquids
Use of Okara, residue from the production of soy extract, to extract isoflavones using green solvents
Use of lignocellulosic agro-industrial waste for enzymatic production of oligosaccharides to obtain a prebiotic agent for human health
Use of by-products from the processing of native fruits from the Atlantic Forest in confectionery
Ohmic heating for viscous fluids: CMC and açaí pulp solutions
Brazilian aromatic rice (IAC 500): volatile and odor-active profile, bioactive compounds, chemical characterization, effect of planting time and storage
Association between food neophobia, craving for sweets and use of food as a reward and pleasure with nutritional status and food choices in adolescents
Anti-salmonella and antioxidant activity of a blend of essential oils for use in broiler diets
Antimicrobial activity and technological effects of essential oils applied to chocolate
Update on the shelf life of fresh strawberries in the "cold" chain
Increasing the stability of dairy proteins in UHT beverages: impact of the whey protein to casein ratio
Comparative evaluation of hermeticity testing methods for aseptic plastic packaging
Comparative evaluation of the enzymatic and chemical interesterification process in obtaining nonstructural phosphate lipids rich in behenic acid and their antiobesogenic effects: in vivo study
Evaluation of the antifungal and insecticidal activity of the active ingredient contained in the culture supernatant of Phaeosphaeriaceae sp. GV-1
Evaluation of the efficiency of Candelilla waxes in structuring organogels
Evaluation of the efficiency of dry sanitization methods on Listeria monocytogenes and Bacillus cereus biofilms
Assessment of soil erosion by satellite imaging in agricultural areas for soil conservation
Evaluation of the stability of anthocyanins from Peruvian purple corn (Zea Mays L.) subjected to the thermoplastic extrusion process
Assessment of the quality of cocoa beans from the trans-Amazon region-Pará/Brazil produced by more sustainable methods (organic and fair trade)
Assessment of the survival of Bacillus spp. spores. probiotics in food matrices and their health effects
Evaluation of the dynamic shelf life of grapes: mathematical modeling of mass loss through transpiration
Evaluation of the antioxidant, healing and anticancer activities of araticum (annona crassiflora mart.) in vitro
Evaluation of the emulsifying and encapsulating capabilities of cashew tree gum modified by chemical and physical methods
Evaluation of the operational conditions of a process with a domestic refrigerator under a gas nano-cogenerator
Evaluation of the functional properties of iridoids obtained from genipapo (genipa americana l.)
Evaluation of volatile oils as antibacterials administered in feed for fish farming
Assessment of identity and quality standards, fraud detection and effect of processing and storage on fruit pulp: application of infrared spectroscopy and chemometrics
Evaluation of physical processes on the physicochemical properties and functional stability of sodium-reduced mortadella containing a high content of mechanically separated chicken meat
Evaluation of vibrational and image analytical techniques associated with chemometrics for quality control of high value-added foods
Evaluation of the behavior of a lipid structured with nanoemulsified behenic acid in in vitro digestion and its antiobesogenic and anti-inflammatory effects in cellular models
Assessment of the behavior of Bacillus thuringiensis throughout the stages of the brewing process
Evaluation of the effect of harvest date on the prevention of aflatoxins and chemical quality under different water stress conditions during peanut pre-harvest
Evaluation of the effect of maturation on the phenolic composition and volatile fraction of extra virgin olive oils produced in the southeast region of Brazil
Evaluation of the antiobesogenic and anti-inflammatory potential of biotransformed phenolic extracts from grape residues
Evaluation of the antioxidant potential of freeze-dried araçá-boi (eugenia stipitata) and apple nectar supplemented with the same
Assessment of the biological potential of bioaromas from the microbial biotransformation of lemongrass
Evaluation of the microwave-assisted enzymatic inactivation process of tomato pulp
Evaluation of the use of rice protein hydrolysates as wall material in oil microencapsulation by spray dryer
Evaluation of the use of ultrasound in the formation of microencapsulated multilayer emulsions in spray drying
Evaluation of the use of ethanol for the solid-liquid extraction of soybean oil and for the production of ethyl biodiesel by liquid-liquid balance analysis
Evaluation of the joint effects of maltogenic amylase, transglutaminase and bacterial xylanase on the rheology of dough and the quality of sliced ​​bread
Carambola evaluation and classification using portable near-infrared (NIR) spectrometer
Assessment and optimization of the impacts of economic and environmental sustainability of thermochemical routes integrated into the sugarcane production chain
Physicochemical evaluation and cytotoxicity of nanoemulsions and nanostructured lipid carriers with interesterified buriti oil
In vitro evaluation of the anti-glycating capacity of biotransformed soy extracts
in vitro evaluation of the hepatotoxicity and nephrotoxicity of 3-MCPD and glycidol
In vitro evaluation of the antihypertensive potential of biotransformed phenolic extracts from agricultural waste
In vitro evaluation of the anti-inflammatory, antilipogenic, estrogenic and neuroprotective potential of biotransformed soy extracts
In vitro evaluation of the anti-lipogenic and anti-inflammatory potential of biotransformed citrus waste extract
In vitro evaluation of the estrogenic potential of popular medicine plants in Brazil
In vitro assessment of the inflammatory potential of processed milk
Quantitative assessment of fumonisin risks in corn produced in different regions of Brazil: influence of climatic conditions
Qualitative and descriptive sensory evaluation of different commercial fermented dairy products through the perception of consumers and trained advisors
Technical, economic and environmental assessment of sugarcane ethanol production in the Lianos Orientales region, Colombia
Technical economic and environmental assessment of thermochemical routes integrated into the Brazilian sugar-energy sector considering logistical aspects: decentralized valorization of biomass for sustainable aviation fuel
Technological, functional and sensorial evaluation of gluten-free pasta with sweet potato flour biofortified in provitamin A
Olive oil from the pulp and infusion of avocado leaves of the Hass variety associated with physical activity in the treatment of damage caused by obesity
The role of nutritionists in the national school feeding program (PNAE) and their training in undergraduate nutrition courses
Bacillus probiotics: responses to food processing, in vitro and in vivo functionality, modulation of intestinal microbiota and health impacts
Aerobic mesophilic and thermophilic bacilli in ultra-high temperature (UAT) milk and the effects of milk proteins on the life cycle and architecture of Bacillus sporothermodurans biofilms
Sporulating bacteria in the cocoa powder production chain: incidence, genotypic characterization and impact of the process
Morpho-physiological bases for the production of biomass using energy cane
Orchestra potato (Solanum tuberosum L. cv. Orchestra): characterization and processing into flour
Milk alternative drinks: fortification with minerals, in vitro digestion assays, bioactive potential and vibrational spectroscopy applications
Bioaccessibility of catotenoids in yellow and purple corn breakfast cereal co-consumed with milk and almond vegetable drink
Bioaccessibility of lutein incorporated into lipid-free protein matrices: relationship between microstructure and the in vitro static digestion process
Bioconversion of chicken feather meal and blood by Aspergillus niger: a targeted approach for simultaneous enzyme production and increased protein digestibility
Biofortification of cassava leaves (Manihot esculenta Crantz) to increase the iron content in edible products from quail (Coturnix japonica)
Sustainable bioprocess combined pre-treatment with subcritical water followed by anaerobic digestion to valorize the agro-industrial by-product of jabuticaba (Myrciaria cauliflora) into bioenergy and biofertilizer
Bioprospecting of technological potential, probiotic evaluation of the safety of endogenous lactic acid bacteria in Brazilian artisanal cheeses
Hydrothermal liquefaction biorefineries integrated into Brazil's sugar and ethanol sector for the production of advanced fuels: technical, economic and environmental assessments
Passion fruit peel (Passiflora edulis sp.) biorefinery: extraction of pectin and bioactive compounds and concentration of extracts using membranes
Biotransformation of black cricket (Gryllus assimilis) proteins by submerged fermentation to obtain peptides with antioxidant properties
Microbial and enzymatic biotransformation: a combined approach to increase the bioactive potential of soy isoflavones
Biotransformation of limonene by colletotrichum acutatum and c. nymphaeae
Rice and bean biscuit: food product for celiac and vegan audiences, with sensory acceptance assessment, subjected to musical stimuli
Bisphenol A and benzophenones in infant formula: development of analytical methodology and occurrence
Gluten-free, dairy-free and lipid-reduced açaí and nut brownies: sensory profile and consumer study
Prostate cancer and passion fruit pomace extract: systemic effects and chemopreventive properties against tumor progression in a TRAMP model
Antioxidant capacity of protein hydrolysates and phenolic compounds from flaxseed (linum usitatissimum l.) and modulator of inflammatory activity in an experimental model of colitis
Protein characteristics that affect the quality of vital gluten for baking applications
Comprehensive characterization and quality assessment of cheeses from Serra da Canastra
Characterization of heat resistance and genetic diversity of spore-forming mesophilic bacteria isolated from pasteurized liquid egg
Characterization of Salmonella isolated from the peanut production chain: virulence profile, antibiotic resistance, microbial interaction, biofilm formation capacity and resistance to sanitation processes
Characterization and evaluation of flour and starch from young stems of dendrocalamus asper, uvasa tuldoides and uvasa vulgaris for application in cookie-type biscuits
Characterization and identification of poultry meat by non-destructive methods
Microbiological characterization of liquid chicken extract with salt in the processing stages
Nutritional characterization and simulation of in vitro digestion to evaluate the bioaccessibility of essential minerals in pumpkin seeds (Cucurbita maxima X Cucurbita moschata) and beet residue (Beta vulgaris L.)
Chemical characterization and evaluation of bioactivities of yellow-fleshed watermelon and by-product
Chemical characterization and effect of pot pollen ingestion on the intestinal microbiota of obese mice
Chemical characterization, determination of the presence of polycyclic aromatic hydrocarbons, and evaluation of the effect of cooking on the chemical composition, antioxidant capacity and antimicrobial activity of jambu (acmella oleracea (L.) RK jasen)
Sensory characterization of milk chocolate with partial sugar replacement by dehydrated mango (Mangifera indica L.)
Sensory and rheological characterization of thickener and acidulant solutions with sucrose
Characterization, release profile (in vitro) and application of microparticles containing anthocyanins from hibiscus (hibiscus sabdariffa L.) obtained by ionic gelation
Carotenoids and phenolic compounds from spondias from northeastern Brazil: composition and bioaccessibility
Carotenoids and carotenoid esters: analysis and in vitro digestion in individual and co-consumed foods
Extruded rice-based breakfast cereal with the addition of roasted and micronized coffee and cryoconcentrated coffee extract
Naturally colored breakfast cereal using vegetable flours
Co-encapsulation of paprika and cinnamon oleoresins for use of microparticles as coloring and antioxidant in foods
Cholesterol and bioactive lipid compounds: phase balance and their possible effects on the digestive process
With music or without music: a study on the cross-modal effect of sweet and bitter sounds in a chocolate consumption experience
How can germination and enzymatic hydrolysis affect the biological properties and bioaccessibility of bioactive compounds in mustard seeds?
How do management strategies affect soil carbon and sugarcane productivity in Brazil?
Comparison of thermal and high pressure processes for microbial control of milk in relation to the presence of residual lipopolysaccharides (LPS) and their biological consequences
Behavior of clostridium difficile in different culture media and vacuum-packed meat, ability to form biofilms and control by sanitizers
Behavior of mixtures between carotenoids obtained from cajá (Spondias mombin) and whey protein matrices
Composition and in vitro bioaccessibility of carotenoids in baby foods
Bioactive compounds from unconventional food plants (PANC)
Beef-processed compounds from lentils: a study based on their antioxidant and antidiabetic properties
Concentration and membrane fractionation of residual brewer's yeast protein hydrolyzate
Confectionery enriched with phenolic extracts from peanut residues: Assessment of antioxidant potential in in vitro models
Food freezing under mobile operating conditions
Modified food freezing: changes in process conditions and energy consumption
Consumption of jaboticaba bark (Plinia cauliflra): effect on glucose metabolism modulated by the intestinal microbiota
Bacterial contamination and xylose consumption during ethanol production by Saccharomyces cerevisiae
Control of fungi associated with the orange juice processing line
Peanut cookies: technological assessment and consumer study
Blue natural dye based on milk and Genipa americana L. for the food industry: obtaining, reaction mechanism and particle design using prebiotic carriers
Correlation of the antiglycating effect and antioxidant capacity of phenolic compounds in vitro
Food safety culture: risks and perceptions of those involved in the meal production chain
Curcuma longa L: chemical characterization and study of antioxidant capacity
Deep eutectic solvents in the extraction of phenolic compounds from olive oil production residues: Optimization, application and thermodynamic modeling
Enzymatic degumming of rice bran oil: effect on phosphorus content, process yield and physicochemical properties
Degradation of polyphenols and formation of flavor compounds in chocolate processing from fermented and unfermented cocoa beans
Deposition of rice protein hydrolyates on the surfaces of microparticles obtained by spray drying
Deacidification and biodiesel production in soybean oil processing using anionic resin
Development of infused alcoholic beverages using leaves and seeds of species native to the Atlantic Forest
Development of dark chocolate without added sucrose enriched with finger pepper (Capsicum baccatum) and study of the sensory profile
Development of gel emulsions containing pork skin, canola oil and fibers and application in emulsified meat products
Development of protein extenders through thermoplastic extrusion and their application in restructured meat products (chicken burgers)
Development of thermotolerant strains of cerevisiae aiming at the simultaneous saccharification and fermentation of lignocellulosic biomass
Development of low and high lipid margarines with reduced fatty acids and using organogel technology
Development of analytical methods for quantifying tocols and alpha and beta carotene in vegetable oils: application to liquid-liquid balance data from fatty systems
Development of dry microspheres containing active ingredients from pitanga (Eugenia uniflora L.) using the ionic gelation technique
Development of microparticles containing sacha inchi oil (plukenetia volubilis L.) through ionic gelation
Development of emulsion-type polymeric oleogels for partial replacement of cocoa butter in dark chocolate
Development of organogels for application in chocolate spreads
Development of multicomponent particles using Amazonian vegetables to deliver phenolic compounds: technological parameters, bioaccessibility and possible beneficial effects on health
Development of Ceratonia siliqua frozen desserts with different vegetable drinks, using high intensity sweeteners and consumer perception through sensory analysis
Development of an electronic tongue device with impedimetric multi-sensors for discrimination of black tea based on chemometrics
Development of a method for ecological and economic modeling and simulation of an agroforestry system
Development of a (hemi)cellular production process under industrially relevant conditions from a strain of Trichoderma reesei
Development of the first and second generation lactic acid production process
Development of the first and second generation lactic acid production process
Development and analysis of the stability of an active biopolymer added with essential oils as antimicrobial agents for packaging Minas fresco cheese
Development and evaluation of films from whole potato peel residue (Solanum tuberosum L.).
Development and evaluation of the bioactive potential of vegetable drinks fermented with kefir grains
Development and characterization of pressure-sensitive biodegradable adhesives
Development and characterization of nanostructured lipid carriers formulated with interesterified fats for delivery of free phytosterols
Development and characterization of nanostructured lipid carriers for beta-carotene incorporation
Development and characterization of kombuchas obtained from black tea (Camellia Sinensis) and infusion of cocoa bean shells (Theobroma Cacao L.)
Development and characterization of organogels from soybean oil with different lipid structures
Development and sensory characterization of white chocolates with functional properties and sucrose substitutes
Development and validation of an analytical method for determining 17Beta-estradiol residue in tambaqui by LC-MS/MS
Development and validation of a multi-residue method for quantifying antimicrobial veterinary drugs in fish samples of commercial interest through LC-MS/MS
Development and validation of analytical methods for determining processing contaminants and agrochemical residues in foods intended for children
Development and validation of a sequential extraction and hydrolysis system with real-time purification and analysis for the production of compounds with higher added value
Detoxification of sugarcane bagasse hemicellulosic hydrolyzate by adsorption on lamellar double hydroxides in mixing and tubular reactors
Determination of the antifungal effect of Phaeosphaeria sp. guava isolate against fungi of agricultural relevance
Determination of the sensorial and nutritional profile of peanut sweets with different proportions of Kinako soy flour
Different approaches to studying the conservation of technological quality of gluten-free breads
Digestibility and antioxidant activity of whey protein isolate complexes with phenolic compounds before and after in vitro digestion
In vitro digestibility of gellan gels containing jabuticaba extract
Bacterial diversity of dry aged and wet aged meats by next generation sequencing of the 16S gene (rRNA)
Diversity of Fusarium spp. and mycotoxin contamination profile in cultivated and wild barley in Brazil
From fields to processing: thorny yam (Dioscorea chondrocarpa Griseb.), processing and university extension
High-intensity sweeteners in foods and tabletop sweeteners: analytical methods, occurrence and estimated intake
Effect of adding fiber-based extenders on the physicochemical and sensorial properties of mortadella reduced in sodium chloride and free of sodium triplolyphosphate
Effect of adding R-(+)-limonene on the crystallization of palm oil and fractions
Effect of high dynamic pressure on the physical, chemical and nutritional properties of okara
Effect of high isostatic pressure on the viscoelastic properties of the gluten network
Effect of applying by-products from the processing of raspberry (Rubus Idaeus) and blackberry (Rubus brasiliensis) pulp on the physicochemical characteristics, antioxidant capacity, oxidative and sensorial stability of chicken burgers
Effect of enzymatic biotransformation of different citrus residues on the growth and adhesion of bacteria in the intestine
Effect of citrus residue biotransformation on cardiovascular protection
Effect of freeze-dried jaboticaba peel (Myrciaria sp) on autophagy markers in mouse adipose tissue
Effect of hydrolysis in subcritical water as pre-treatment of lignocellulosic biomasses for the production of second generation ethanol
Effect of enzymatic hydrolysis and the application of different processing technologies on the antioxidant properties of bean (Phaseolus vulgaris L.) and lentil (Lens culinaris) proteins
Effect of grumixama supplementation in mice in preventing diet-induced obesity
Effect of roasting on the techno-functional properties of chickpea flour
Effect of protein interactions with phenolic compounds on the allergenicity of whey protein isolate
Effect of different aging methods on beef microbiota and behavior of Listeria innocua during dry aging process
Effect of peanut processing on the survival of salmonella spp
Effect of hop extract (Humulus lupulus L.) on obesity-induced cognitive decline
Effect of non-thermal sliding arc discharge plasma on the fungus Alternaria alternata, its metabolites and the retardation of apple brown rot
Effect of high pressure processing on milk coagulating enzymes
Effect of high pressure processing on the properties of flexible packaging materials
Effect of oil type on oleogels based on glycerol monostearate applied in meat emulsion
Effect of heat treatment on the structure and techno-functional properties of mixtures of oat protein isolate with lentil and broad bean protein isolate
Effect of using polyols and açaí (Euterpe Olaracea mart.) on the physicochemical, sensorial and technological characteristics of chewable candies
Effects of thermoplastic extrusion on blends of by-products from the brewing industry
Effects of temperature and relative humidity on the quality of beef aged by dry and wet processes
Effects of photohydroionization on the quality, shelf life and FEFO distribution management strategy of CV guavas. Pedro Sato
Effects of freezing/thawing, and presence of bone and subcutaneous fat in the dry aging process of beef
Effects of high isostatic pressure processing on tilapia (oreochromis niloticus) fillets
Effects of grinding time, grinding load, and cold pressing on the content of aromatic compounds in fennel extract obtained by supercritical fluid extraction: experimental and mathematical modeling
Effects of using pea protein concentrate on the barrier properties of microparticles containing NDO D-limonene produced by spray drying
Efficacy of a veterinary formulation containing lincomycin against pathogens from the intestine of broiler chickens (gallus gallus domesticus) and its correlation with administration via water and feed
Gut-brain axis: effect of whey proteins on inflammatory markers in obese mice
Elaboration of protein extenders produced by thermoplastic extrusion, used in the formulation of pork sausages based on freeze-dried meat
Emotions and sensory perceptions evoked by Brazilian specialty coffee
Emulsions stabilized with cellulose particles aiming at the production of emulsion microgels
Emulsions stabilized with whey protein containing lutein: properties, bioaccessibility and possible applications 
Encapsulation of pomegranate phenolic compounds for application in gummy bears
Particle engineering: multiple emulsions for co-encapsulation
Ecological engineering of acidogenic fermentation coupled to phototropic microalgae processes for the valorization of cheese whey
Protein enrichment of cookies: use of different hydrolysates and protein isolates
In vitro digestion tests to estimate the bioaccessibility and bioavailability of minerals and evaluate the feasibility of using NIR and chemotherapy to detect adulterations in goat milk and dairy products
Enterococcus spp. in dairy products: occurrence of virulence genes and comparative study with Enterococcus faecalis isolated from urine samples
Phase balance of lipid systems of interest in the prevention of cardiovascular diseases
Equilibration, extraction and fractionation of coffee oil and phenolic compounds with supercritical carbon dioxide and ethanol
Herbs, herbal infusions and ready-to-drink beverages: determination of contaminants and sample preparation techniques
Row spacing as an alternative to increase the production of sugarcane biomass for energy purposes
Near infrared spectroscopy (NIRS) for determining the quality and freshness of quail eggs
Infrared spectroscopy in UHT milk and freeze-dried açaí pulp: quality parameters, detection of adulterants
NIR spectroscopy and digital image processing for classification of golden papaya (Carica Papaia l.)
Stability of a colloidal beverage mimic system added with lutein after conventional and microwave pasteurization
Stability and kinetics of ready-to-eat hibiscus tea with organic sugar
Stability and antioxidant potential of polyphenols in passion fruit leaves
Thermal stability of mixed vegetable protein drinks subjected to UHT treatment in an indirect heat exchange system
Stabilization, characterization and heat transfer of nanofluids
Esterification and adsorption of aroma esters from fusel oil using supercritical technology
Innovative microencapsulation strategy for inserting functional ingredients into processed foods
Salt reduction strategies: a sensory study with consumers
Strategies for producing lipid particles in a fluidized bed
Strategies for saccharification of microalgal biomass aiming at the production of 3G ethanol
Structure and functionality of cream cheese with the addition of different types of starch
structuring of edible oils using electrostatic complexes of vegetable protein - polysaccharides
Study of the inclusion of anthocyanins from juãra (Euterpe edulis martius) pulp extract in particles produced by spray drying and ionic gelation
Study of the antimicrobial action of lactoferrin and chitosan nanoparticles
Study of the antimicrobial action of free and encapsulated essential oils against bacterial strains contaminating food
Study of the biocatalytic capacity of Penicillium crustosum CBMAI 2217
Study of the chemical composition and ecotoxicity of essential oils of interest in aquaculture
Study of the chemical composition, phenolic profile, in vitro bioaccessibility and stability of the pulp of araçá-boi (Eugenia stipitata)
Study of microbial diversity, quality and microbiological safety of mineral waters using predictive modeling and amplicon sequencing
Study of the heterologous expression of Acremonium strictum cellulases in Saccharomyces cerevisae strains aiming at the production of second generation bioethanol
Study of supercritical extraction with and without coupling cold mechanical pressing of oilseed raw materials
Study of alcoholic and acetic fermentation from araticum pulp (Annona crassiflora Mart.)
Study of anaerobic fermentation induced in coffee
Study of enzymatic hydrolysis of concentrated bean protein (Phaseolus vulgaris L.) to obtain bioactive peptides
Study of the immobilization of β-galactosidase from Aspergillus oryzae, Kluyveromyces lactis and Saccharomyces marxianus var lactis in a matrix of calcium alginate, gelatin and transglutaminase
Study of obtaining a mixed vegetable drink and evaluation of antioxidant and prebiotic activities in vitro
Study of burdock root (Arctium lappa L) as a potential source of fructans and evaluation of its use as a food ingredient in baking
Study of the recovery and purification of limonene-1,2-diol obtained by fungal biotransformation of limonene
Study of the use and perception of the benefits of collagen in dermatological and orthopedic changes
Study of bacterial communities of raw eggs and pasteurization by 16S rRNA gene sequencing
Study of texture properties in meat products intended for the elderly
Study of the functional properties of commercial proteins of plant origin: characterization, stabilization of emulsions and application in coacervate complexes
Study of Amazonian Carás of the genus Dioscorea spp. (Dioscorea trifida L.) aiming to obtain food products with greater added value
Study of fruits from the cerrado: quantification of oligosaccharides, total phenolics and evaluation of antioxidant capacity
Study of bacterial glycosidic hydrolases for biotechnological applications: bioprospecting, production and immobilization
Study of tea polyphenols biotransformed by immobilized tannase in the inhibition of diabetes and obesity: in vitro model
Study of the rheological behavior of cellulose nanofibers obtained by different methods
Study of the fermentative potential of Candida tropicalis for the preparation of a bio-based product from sugar cane hemicellulosic hydrolyzate
Study of the fermentative potential of Candida tropicalis for the preparation of a bio-based product from sugar cane hemicellulosic hydrolyzate
Study of green and roasted coffee oils obtained from Arabica coffees of different classifications and roasting points and their application in yogurts: effect on physical-chemical characteristics, stability and sensorial aspects
Study of oils from Elaeis oleifera, Elaeis guineesis and their interspecific hybrids from the eastern Amazon
Exploratory study of the production of bluish microbial dyes for possible applications in food
Exploratory study of the fruit and oil of the buritirana palm tree (Mauritiella armata) from the Brazilian cerrado: biometric, physicochemical, chemical, nutritional, functional attributes and antioxidant and antibacterial potential
Study for the development of functional jelly added with bifidobacterium-carrying microspheres
Studies of the associative interactions of chitosan with anionic polymers and lipid matrices
Technological feasibility studies on the enzymatic synthesis of galacto-oligosaccharides using whey permeate
Studies to obtain red and blue pigments from Fusarium oxysporum with potential application in food
Studies on the extraction and fractionation of oil from pequi pulp (Caryocar Brasiliense Camb.)
Adaptive evolution in the laboratory of the C. Saccharoperbutylacetonibum strain to increase tolerance to lignocellulosic inhibitors for butanol production
Evolution, heterologous expression of CAZymes and gene deletion in Saccharomyces cerevisiae to 2G ethanol
Physical exercise and whey protein supplementation during intermittent fasting: factorial analysis of intracellular changes in protein synthesis and degradation
Exopolysaccharides produced by Lactobacillus paracasei ssp. paracasei isolated from canastra cheese and evaluation of prebiotic properties
Exploring in vitro the anti-glycating, digestive enzyme inhibitor and anti-inflammatory effect of phenolic extracts from agro-industrial waste
Exploring the potential of chicken offal proteins: a targeted approach to obtaining products with antioxidant properties and enzymes
High-intensity ultrasound-assisted extraction of bioactive compounds from onion residue (Allium cepa L.)
Conventional extraction of inulin from roasted açaí seeds (Euterpe oleracea Mart.)
Extraction of anthocyanins from syrah grape pomace (vitis vinifera L.) with pressurized liquids and concentration of extracts by nanofiltration
Extraction of bioactive compounds from coquinho-azedo (Butia capitata) fruits using supercritical carbon dioxide and pressurized fluids
Extraction of bioactive compounds from green propolis by high isostatic pressure
Extraction of bioactive compounds from purple corn using high pressure technologies
Extraction of compounds from orange peel with pressurized fluids and fractionation of orange essential oil by adsorption in supercritical CO2
Encapsulation extraction of anthocyanins from industrial fruit by-products using pressurized fluids
Extraction of lignans from stonebreaker (phyllanthus amarus) using pressurized fluids
Extraction of oil from coriander seed (Coriandrum sativum L.): application of "green" techniques for evaluating bioactive compounds
Extraction of vegetable oils in a fixed bed column: equilibrium, kinetics, modeling and simulation
Extraction and characterization of oleosomes (oil bodies) from Buriti (Mauritia flexuosa L. f.) and evaluation of the stability of oleosome emulsions in water
Extraction and concentration of xanthohumol and bitter acids from hot trub: using green solvents combined with membrane filtration technologies
Extraction and fractionation of phenolic compounds from purple corn, green propolis and red propolis using supercritical technology
Extraction and modification by moderate electric fields of lentil (Lens culinaris) protein for application in coacervate systems
Simultaneous extraction of proteins and oil from green coffee beans: impact of the process on the techno-functional properties of coffee extracts
Extraction, bioaccessibility and encapsulation of phenolic compounds from jabuticaba bark
Extracts and essential oils obtained from fruits as natural preservatives in fruit preparation for Petit Suisse cheese
Biotransformed water-soluble soy extracts evaluated in in vitro models of intestinal inflammation
Virulence factors and subtyping of staphylococcus aureus isolated from organic and conventional dairy products in the State of São Paulo
Peruvian Andean broad beans: pre-processing combined with thermoplastic extrusion improves techno-functional, nutritional and bioactive properties, stimulating their applications in food
Continuous density gradient fermenter for beer production
Films with lignin-stabilized emulsions
Formation of contaminants (MCPD and glycidol esters) and physicochemical changes during palm oil deodorization
Formation of nanoparticles by electrostatic complexation in microchannels aiming at the delivery of active compounds
Formation and characterization of chitosan nano and microparticles with antibacterial and antioxidant character
Fractionation and encapsulation of copaiba (copaifera officinalis) oleoresin using supercritical technologies
Red fruits: preventive action against metabolic diseases and cognitive damage
Mutamba Fruit (Guazuma ulmifolia Lam.) as a potential source of natural bioactive compounds with high added value
Monguba fruits (Pachira aquatica Aubl.): evaluation of the composition and physicochemical properties of the seeds and oil obtained by extraction with supercritical CO2
Modified fungi and mycotoxins in grapes and wines: variability of formation and stability throughout processing
Mixed gels as a vehicle for bioactive compounds from Hibiscus sabdariffa L. extracted by sustainable technologies
Cupuaçu jelly with sugar replacement by high intensity sweeteners: classic and dynamic sensory analysis
Cold gelation of alginate and pectin as a technological and sustainable tool for the production of gummy bears
Bovine milk fat: modification strategies for technological and nutritional purposes
Milk fat as an alternative for obtaining plastic lipid bases
Milk fat modified to carry probiotic microorganisms
Modified milk fat: Production, characterization and evaluation of the technological potential to structure lipid bases and compose micro and nanoparticle systems
Mustard seeds as a source of compounds with antioxidant properties: a study based on germination, extraction and identification processes
Alginate, gelatin and amide emulsion-loaded hydrogels for protection and controlled delivery of bioactive compounds
Hydrolysis of malt bagasse in subcritical water and detoxification by adsorption in on-line and on-line systems for the production of fermentable sugars
Subcritical water hydrolysis of malt bagasse: A sustainable pretreatment for production of value-added products and bioenergy in a biorefinery concept
Enzymatic hydrolysis of agro-industrial residues to obtain inputs of interest for cultivated meat
Identification of the botanical source, chemical characterization and evaluation of the biological activities of propolis collected in Peru
Identification of QTL related to resistance to 5-(hydroxymethyl)furfural in Saccharomyces cerevisiae
Identification of bioactive compounds from pitanga do cerrado (Eugenia calycina Cambess) and study of their activities
Identification, molecular characterization and virulence of Cronobacter spp. and other pathogenic microorganisms in dehydrated baby foods
Hyperspectral imaging for food quality control: cocoa bean hybrids and chia seed shelf life
Immobilization by covalent bonding of a Bacillus lichenformis protease on chitosan and its application in protein hydrolysis
impact of physicochemical changes in whey protein isolate by proteolysis and treatment with transglutaminase on bitter taste and sensitization capacity in vitro
Impact of consuming açaí pulp to prevent cognitive impairment
Impact of the thermosonication process on the technological and functional quality of dairy drinks enriched with fennel extract (Foeniculum vulgare)
Sensory impact of three different conching times on white chocolates added with freeze-dried and spray-dried açaí
Climate and land use impacts of the integration of bioenergy and livestock production chains in Brazil
Implementation of a pseudo-continuous fractionation process with supercritical fluid with subsequent purification and recycling on a pilot scale
Microbial inactivation by photodynamic treatment: from inactivation kinetics to applications in vegetables
Incidence, characterization and survival of Salmonella spp in samples of soybeans and derivatives in Brazil
Incidence, characterization and survival of Salmonella spp. in samples of soybeans and derivatives in Brazil
Incorporation of corn starch with different amylose contents into the alginate matrix for encapsulation of wheat germ oil
Inference of the quality of the meat freezing process using ultrasound
Influence of the application of ultrasound and supercritical CO2 on the enzymatic activity of cellulases
Influence of jaboticaba peel and pequi oil on the viability and cellular maintenance of probiotics encapsulated in simple and complex particles obtained by emulsion, fluidized bed and ionic gelation processes
Influence of aroma composition on the retention of volatiles in particles obtained by spray drying
Influence of composition on the freezing process of pitanga (Eugenia uniflora L.) and araçá (Psidium cattleyanum)
Influence of sodium nitrite concentration and sodium chloride substitute salts on the thermal resistance of Clostridium difficile in meat broth
Influence of enzymatic interesterification of Buriti oil (Mauritia Flexuosa L. f. Arecacea), physicochemical characteristics of nanoemulsions and their biological potential
Influence of storage conditions on the aging of polyethylene terephthalate (PET) preforms for carbonated beverage packaging
Influence of mechanical forces on in vitro digestion of soy protein-based delivery systems
Influence of different pre-treatments on the enzymatic hydrolysis of sugarcane biomass for the production of fermentable sugars and xylooligosaccharides
Influence of intrinsic and extrinsic factors on the sensory characteristics of commercial samples of alcoholic and non-alcoholic pilsner beers
Influence of the bleached palm oil washing process on the mitigation of 3-MCPD, 2-MCPD and glycidol esters
Varietal influence on the composition, physicochemical properties and processing of cocoa pulp
Edible insects: consumer study and food ingredient development
Casein-phosphate interaction in cream cheese: influence of phosphate chain length and PH
Investigation of the production of biodegradable carriers for the delivery of natural larvicide against Aedes aegypti
Investigation of the content of chlorogenic acids, caffeic acid and rutin in fruits and vegetables sold in Brazil
Technical-economic investigation of first-generation sugarcane biorefinery integrated with second-generation thermochemical route to produce aviation fuel
High protein yogurt added with lactobacillus helveticus: manufacturing, peptide profile and sensory aspects
Skyr prebiotic mango flavor yogurt sweetened with natural sweeteners: classic and dynamic sensory profile and preference drivers
Isolation, identification and analysis of the antimicrobial resistance profile of Aeromonas sp. from irrigation water and vegetables
Isomerization of bitter acids from cascade hops grown in Brazil and their performance during beer fermentation
Brazilian jabuticabas: phenolic characterization, capacity to deactivate reactive oxygen and nitrogen species and antiproliferative potential against prostate and breast tumor cells
Fungal L-asparaginase: production, purification, biochemical characterization and application in coffee to reduce acrylamide levels
Cross-linking gluten proteins using transglutaminase from streptomyces sp. cbmai 1617 in wheat dough and other materials
Reuterin-producing Limosilactobacillus reuteri: In situ production of reuterin in film-forming solutions, immobilization in natural polymer blends and inhibitory effect against pathogenic and spoilage microorganisms
Dried fettuccine-type pasta obtained from the partial replacement of triticum durum semolina by white fibers
Bovine mastitis: natural products as treatment alternatives
Beef maturation using mechanical tenderization and moisture absorbers
Maturing of beef using lipid source coating
Experimental measurements, analysis of phase behavior and thermodynamic modeling of liquid-liquid equilibrium of fatty systems containing partial acylglycerols
Methodologies to assist in the evaluation of bioenergy research through patents
Predictive methodologies for calculating the physical properties of oils and fats: phase behavior and interaction with the human digestive system
Non-destructive analytical methods applied in cocoa processing
Spore-forming microorganisms in the gelatin production chain: incidence, concentration, characterization and impact on food formulation
Microencapsulation of capsicum eleoresin pot spray drying: characterization, toxicity and evaluation of its biological activity using an in vivo model
Microencapsulation of ascorbic acid using spray chilling: production and characterization
Microencapsulation of natural antimicrobials and antioxidants using the spray-drying method as an alternative for use in food preservation
Microencapsulation of Baru almond oil (Dipteryx alata Vog.) by atomization using different combinations of wall materials
Microencapsulation of resveratrol in carrier matrices obtained by the Maillard reaction: evaluation of different matrices and emulsification methods
Microencapsulation of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus using modified milk fat as a strategy to minimize post-acidification in yogurt
Microfluidics as a tool for evaluating the stability of emulsions
Lipid microparticles containing oleoresin from cinnamon bark (cinnamomum zeylanicum cassia l.): production, characterization and stability
Modeling and optimization of brewing yeast washing to inactivate spoilage microorganisms from the beer fermentation process
Modeling and drying simulation for biofilm production
Modeling, simulation and optimization of sugarcane juice extraction by diffusion/leaching processes
Mathematical modeling of the effect of water activity and high hydrostatic pressure processing on the resistance of L. Monocytogenes and lactic acid bacteria in meat emulsion
In vitro intestinal inflammation model and evaluation of the potential of phenolic extract from Passiflora edulis leaves
Modification of the functionality of macaúba lipid fractions by chemical interesterification
Modification of milk fat and production of lipid microparticles
Physical modification of starches and young bamboo stalk flour through conventional and emerging technologies: thermoplastic extrusion and non-thermal plasma
Technological modifications to the gluten network that affect structure, digestibility and immunogenicity
Assembly of extraction and fractionation equipment with supercritical fluid assisted by pressing: adaptations and validation using different plant matrices
The impact of oxygen availability on the physiology and nutritional requirements of the yeast Saccharomyces cerevisiae
Brazilian-style Greek yogurt: a study on the product and its perception by consumers
The role of enzymatic hydrolysis in the emulsifying and antioxidant properties of potato protein - an application as an encapsulating agent
The national school feeding program (PNAE) in the interpretation of managers in the metropolitan region of Campinas/SP
The national school feeding program and the human right to adequate food during the COVID-19 pandemic: a scoping review
The taste of color and the texture of shape: effects of visual aspects on the expectation and perception of chocolates
Obtaining caferana (bunchosia glandulifera) seed extracts with supercritical and subcritical technologies
Obtaining and evaluating lipid microparticles by spray chilling, for application in lipid-based products
Obtaining and characterizing solid lipid nanoparticles from different fully hydrogenated oils
Obtaining and characterizing soybean oil organogels structured with vegetable waxes and intersterified fat obtained under controlled crystallization conditions
Obtaining and characterization of hardfat-based crystallization seeds added with d-limonene or canola oil and application in chocolate: evaluation of technological effects
Obtaining and characterizing lipid systems based on soybean oil using organogel technology
Obtaining and characterizing preparations of chicken pancreatic and intestinal proteases, α-amylases and lipases
Occurrence and survival of Salmonella in peanuts and peanut products and derivatives
Occurrence, characterization of the genetic profile, and susceptibility to antimicrobials of listeria monocytogenes in fruit products
Ochratoxin A (OTA), zearalenone (ZEN), deoxynivalenol (DON) and total aflatoxin (TAF) in cereal-based products: systematic review and meta-analysis
Orange essential oil: separation of alpha-terpineol and lemongrass by processing in supercritical CO2
Optimization of cello-oligosaccharides production by enzymatic hydrolysis of pre-treated sugarcane straw using cellulolytic and oxidative enzymes
optimization of batch ethyl ester production using strong anion exchange resin with and without ultrasound and modeling of heterogeneous transesterification kinetics
Optimization of the production and purification of the antifungal compound cercosporamide produced by Phaeosphaeriacea GV-1
Optimization of the enzymatic interesterification reaction in batch system for high melting point model lipid matrices
Optimization of S. cerevisiae cultivation conditions for n-butanol production from proteinaceous agro-industrial residues
Pacu, patinga and tambacu: perception of safety, study of microbiological behavior through predictive modeling and metagenomics and development of a mixture of natural antimicrobials for their preservation
Role of lecithin in the development of oleogels: effect of the organic phase and study of hybrid systems
Paraprobiotics: Impact of inactivation methods on efficacy, food stability and beneficial health effects
Bioactive peptides in cheese: strategies for obtaining, bioactive potential and bioaccessibility
Perception of hygiene and food safety by consumers in the Southeast and Northeast regions of Brazil Perception of hygiene and food safety by consumers in the Southeast and Northeast regions of Brazil
Risk perception of foodborne diseases among pregnant women in Brazil
Consumer perception regarding the color of industrialized tomato sauce
Camembert cheese peptide profile: effect of heat treatment and use of lactobacillus rhamnosus GG adjunct culture
Resistance and virulence profile of diarrheagenic Escherichia coli isolated from Minas Frescal cheese processing plants
Classic, dynamic sensory profile and preference drivers of low-calorie chocolate-flavored edible ice creams in traditional, lactose-free and vegan versions
Sensory profile of SKYR yogurt added with stevia (Stevia rebaudiana Bertoni) and xylitol replacing sucrose
Dynamic sensory profile and preference drivers in a low-calorie tamarind-based functional drink - Tamarindus indica L.
Sensory profile, influence of information on acceptance analysis and preference drivers in symbiotic light chocolate flavor ice cream with different high intensity sweeteners
Polyols: a study of the simultaneous production of xylitol and arabitol from agro-industrial waste
Antimicrobial potential of essential oils against antibiotic-resistant, enterotoxin-producing and biofilm-producing Staphylococcus aureus strains
Antioxidant and anti-inflammatory potential of white tea (camellia sinensis) in running rats
Biotechnological potential of yeasts from the ustilaginaceae family for the production of glycolipid biosurfactants
Potential for energy use of biogas from anaerobic digestion of vinasse
Pathogenic potential and antimicrobial susceptibility of Aeromonas spp. in ready-to-eat foods
Potential of milk fat and fully hydrogenated milk fat as plasticizer in the formation of biodegradable protein films
Hydrothermal pre-treatment based on unitary and sequential semi-continuous flow reactor configurations for the recovery of biocompounds from jabuticaba (Myrciaria cauliflora) bark
Vapor pressure and liquid-vapor equilibrium of unsaturated fatty compounds: experimental determination with DSC and thermodynamic modeling
Probiomics: technological and health impacts of altering the metabolome of probiotic microorganisms subjected to stress conditions
Sustainable processing of vegetable oils: a case study of Buriti (Mauritia flexuosa) oil production
Combined process of fermentation and grain germination as a strategy for producing drinks containing probiotics and with better antioxidant and antidiabetic properties
Fast process for obtaining pre-cooked whole soybeans with a high content of aglycones
Fractionation processes of extracts rich in phenolic compounds via supercritical technology
Separation processes employing supercritical technology and thermal diffusion
Liquid-vapor separation processes using parallel current columns
Production of succinic acid by fermentative process
Production of isoamyl alcohol integrated with the production of hydrated ethanol: optimization, energy integration and economic evaluation of the process
Biodiesel production from palm olein using strongly basic anionic resin as heterogeneous catalyst
Production of ethyl biodiesel by enzymatic catalysis and improvement of its cold flow properties
Biogas production integrated into the biorefinery concept for lignocellulosic biomass: operational aspects and use of nanoparticles
Production of single and double emulsions using different composition of the aqueous phase
Production of heteroaggregates of lipid droplets and gel-like emulsions under different emulsification conditions
Production of microparticles of rice bran oil (Oriza Sativa L.) by atomization using the technological potential of cereal co-products
Production of lipid nanostructures using low energy process
Production of liposomal systems in microfluidic devices for food applications
Production of biotechnological xylitol from hemicelluloscope hydrolyzate of sugarcane bagasse by Candida tropicalis fermentation: a consolidation study of the downstream process
Production and application of nanocomposites formed by starch and banana cellulose nanofibrils
Production and characterization of pickering emulsions stabilized with cassava starch nanoparticles
Production and characterization of particles obtained by spray chilling, containing essential omegas in a balanced proportion
production and purification of xylitol from sugarcane bagasse using nonfiltration
Sustainable surfactin production and purification, innovative associates and applications
Enzymatic production and gelling capacity of sorbitol-based ester and fully hydrogenated crambe oil
Products derived from cassava (Manihot esculenta Crantz): knowing them to increase their value
Prospecting endophytic biocatalysts for the production of bioaromas
Phytochemical and technological prospecting of the Brazilian cerrado fruit Araticum (Annona crassiflora Mart.)
Uvaia seed protein (Eugenia piryformis): Impact of high-intensity ultrasound on the functional properties of the extract
Sorghum proteins: extraction and potential application as an emulsifying agent
Whey proteins: structure, foaming properties and ability to bind lutein and folic acid
Vegetable proteins as food ingredients: production of protein concentrates from enzyme-hydrolyzed peanut bran and market research
Purification of biotechnological xylitol using activated carbon in adsorption columns
Microbiological quality of mushrooms and modeling the behavior of Listeria monocytogenes in Pluerotus ostreatus var. White and
Automated anaerobic reactor for biofuel production from a biorefinery: carbon balances for a circular economy
Reduction of fat and phosphate in emulsified meat products through the use of chia mucilage (Salvia hispanica L.)
Reduction of saturated fat in laminated biscuits using oleogels
Simultaneous reduction of sodium and phosphate in restructured meat products: promoting healthier appeals
Physical refining of conventional, organic and RSPO crude palm oil: addition of pre-treatment, reduction of contaminants and oil qualities
Reformulation and replacement of partially hydrogenated fat in culinary topping (cottage cheese analogue)
Rheology-functionality relationship in new thickener formulations for dysphagic patients based on flaxseed gum
Liquid cooling by direct insertion of the primary refrigerant of a refrigeration system
Hybrid cooling of vegetable oil with variable heat load
Brewery residue: exploration of the technological potential of its protein fractions and application in meat analogues
Pesticide residues in honey and beeswax: development and validation of analytical methods
Residues of polyether ionophores in milk and Minas frescal cheese: technological implications and risks to human health
Industrial tomato (Solanum lycopersicum l.) waste: chemical characterization and optimization of the lycopene extraction process
Resistance of Bacillus cereus spores to the milk spray drying process
Systematic review and meta-analysis applied to the study of current methods for reducing Cronobacter sakazakii in foods
Towards a Saccharomyces Cerevisiae iSUCCELL platform for fuel ethanol production
Salmonella in low water activity food: evaluation of protocol for preparation of dry innocuous food and determination of resistance to desiccation and heat in different serotypes isolated from the soybean production chain
Red beet drying: evaluation of the process and product quality using imaging techniques and near-infrared spectroscopy (NIR)
Okara drying in a fluidized pulse bed with and without microwave application
Spray drying of coconut pulp (solanum sessiliflorum): effect of the process and storage on the bioactive compound 5-caffeylquinic acid
Selection of Saccharomyces cerevisiae strains capable of producing and tolerating n-butanol
Moringa Oleifera lamarck seeds as a clarifying agent in apple juice
Techno-functional synergism between proteins of animal origin and proteins of plant origin
Synthesis, characterization and in vivo nutritional evaluation of low-calorie lipids by incorporation of behenic acid
Beef sous vide (semitendinosus muscle): effects of processing conditions and comparison with cook chill and conventional systems
Industrial tomato (Solanum lycopersicum L.) byproducts: identification of bioactive compounds, application in food and development of bioactive packaging
Replacement of sodium nitrite by natural compounds in fermented meat products: physicochemical, microbiological and sensorial evaluation
Near infrared (NIR) spectral techniques and chemometrics applied to food processing
Ionic liquid technology as a solution platform for the food, pharmaceutical and cosmetics industries
Trends in the availability of carotenoids in households in nine Brazilian metropolitan regions, the municipality of Goiânia and the Federal District
Treatment of wheat (Triticum aestivum L.) by microwaves and non-thermal plasma: evaluation of physical, morphological and rheological properties
Enzymatic treatment of residues from wine agro-industries as a strategy to improve the extraction efficiency of bioactive compounds and obtain a product with antioxidant properties
Ultrafiltration of surfactin produced by bacillus subtilis lb5a using manipueira with low protein content
A case study of a successful wood chip project for an energy auction from a stakeholder perspective: the approach used and the underlying factors
Use of high dynamic pressure technology, acetylation reaction and enzymatic hydrolysis in the modification and application of coffee bean peeling residues
Use of ohmic heating and ultrasound for functionalization of dairy proteins
Use of essential oils combined with high pressure processing in chicken breast meat
Use of non-thermal plasma for the modification of vital wheat gluten
Use of clean technologies to obtain bioactive compounds from green genipap (Genipa americana L.)
Use of sustainable technologies to produce protein-rich flour from sunflower cake (Helianthus annuus L): assessment of the impact of processes on nutritional value and technological functionality
potential use of mesquite and cashew gums as edible coatings and supports for the immobilization of microorganisms producing glycosyltransferases
Use of the spray chilling technique to obtain solid lipid microparticles as carriers of ginger oleoresin: characterization, release and stability
Use of sodium caseinate: quercetin complexes in the structuring of oleogels
Use of a portable NIR spectrophotometer to evaluate the quality and authenticity of edible vegetable oil using chemometric methods
Use of whole and fractionated Tahiti lemon (Citrus latifolia Tanaka) essential oil as a natural preservative in sliced ​​bread
Meal voucher or indulgence voucher? Food choices of workers in self-service restaurants per kilo
Validation of analytical method of dispersive liquid-liquid micro-extraction, quantification of oleuropein and evaluation of the antioxidative activity of olive leaves in Brazil
Biotechnological valorization of bamboo stalks: obtaining nanocellulose, bioethanol and xylo-oligosaccharides through enzymatic hydrolysis
Valorization of eggshell as a mechanical reinforcement and barrier particle in biodegradable film based on pectin and cassava starch
Valorization of palm olein: development of enzymatically interesterified lipid fractions with different application profiles
Valorization of orange peels through separate phase mesophilic anaerobic reactors for biogas production
Valorization of macaúba peels through the integration of hydrolysis reactors in subcritical water and anaerobic digestion for methane production
Valorization of pineapple waste (Ananas comosus L. Merril) through the extraction of bioactive compounds using high pressure techniques
Energy recovery and use through anaerobic digestion technology of coffee waste
Spatial and temporal variability of soil attributes and their relationship with agricultural productivity, topographic parameters and apparent electrical conductivity (ECa) in sugarcane crops
Vehicles for coating medicated fish feed: impacts on flofenicol release and apparent digestibility of medicated feed in Nile tilapia (oreochromis niloticus)
Technical-economic viability of biogas production through co-digestion of typical agricultural waste: case study in the State of São Paulo
Syrah wine from Vale do São Francisco: physical - chemical characterization, sensory profile and consumer study
​​​​​​​"MacaubEST: Macaúba (Acrocomia aculeata) transcriptomic atlas"
Apply to the Faculty of Food Engineering

twitter_icofacebook_ico