Artigos discentes PPGCTA – 2022

Use of ultrasound and ethanol to improve the drying of yacon potato (Smallanthus sonchifolius): Effect of chemical and thermal bleaching (Alisson Felipe Lima Martins, Érica Nascif Rufino Vieira, Bruno Ricardo Castro de Leite Júnior Doutor, Afonso Mota Ramos)

Development, modeling and simulation of extraction and purification of bixin from annatto seeds (Bixa orellana L.) (Débora Freitas Colosimo, Valéria Paula Rodrigues Minim, Márcia Cristina Teixeira Ribeiro Vidigal, Luis Antonio Minim)

Effect of Selenium-Enriched Substrate on the Chemical Composition, Mineral Bioavailability, and Yield of Edible Mushrooms (Diene France de Souza, Marliane de Cássia Soares da Silva, Tainara Camila de Souza, Gabriel Cipriano Rocha, Maria Catarina Megumi Kasuya & Monique Renon Eller)

Use of physical processes to maximize goat milk cream hydrolysis: Impact on structure and enzymatic hydrolysis (Arthur Pompilio da Capela, Alline Artigiani Lima Tribst, Pedro Esteves Duarte Augusto, Bruno Ricardo de Castro Leite Júnior)

Ultrasound-assisted enzymatic hydrolysis of goat milk casein: Effects on hydrolysis kinetics and on the solubility and antioxidant activity of hydrolysates (Isabela Soares Magalhães, Alécia Daila Barros Guimarães, Alline Artigiani Lima Tribst, Eduardo Basílio de Oliveira, Bruno Ricardo de Castro Leite Júnior)

Obtenção e avaliação das propriedades físico-químicas e técnico-funcionais do isolado proteico do caroço de macaúba (Acrocomia aculeata) (Vinícius Lopes Lessa, Michele Harumi Omura, Sidney Pacheco, Eduardo Basílio de Oliveira, Frederico Augusto Ribeiro de Barros )

Pumpkin seed proteins and the multifunctional properties of their hydrolysates: a review (Ana Flávia Coelho Pacheco, Gabriela Zinato Pereira, Ana Carolina de Souza Rodrigues, Jeferson Silva Cunha, Flaviana Coelho Pacheco, Paulo Henrique Costa Paiva, Alline Artigiani Lima Tribst, Bruno Ricardo de Castro Leite Junior)

COVID-19 social vulnerability as a lethality conditioning factor (Camila Aparecida Lessa Soares, Valéria Paula Rodrigues Minim, Marco Aurélio Marques Ferreira)

Market research: characterization of the vanilla consumer and non-consumer market (Fernanda Nascimento da Silva, Cláudia Nasser Brumano, Roberto Fontes Vieira, Márcia Cristina Teixeira Ribeiro Vidigal, Valéria Paula Rodrigues Minim)

Expanding the genomes insight of Streptococcus thermophilus phages through a multifaceted approach(Laís S. Batalha, Pedro Marcus P. Vidigal, Marco Túllio P. Gontijo, Monique R. Eller)

Recent advances and challenges on chitosan-based nanostructures by polyelectrolyte complexation and ionic gelation for anthocyanins stabilization (Rafaela Venancio Flores, Rafael Resende Assis Silva, Taila Veloso de Oliveira, Eduardo Basílio de Oliveira, Paulo César Stringheta, Nilda de Fátima Ferreira Soares)

Peptidases used in dairy technology: Current knowledge and relevant applications (Virgínia Nardy Paiva, Evandro Martins, Solimar Gonçalves Machado, Antônio Fernandes de Carvalho)

The effect of induced crystallization of lactose on dulce de leche properties (Gabriel Gama Netto, Júlia d’Almeida Francisquini, Antônio Fernandes de Carvalho, Rodrigo Stephani, Italo Tuler Perrone)

Composition differences between organic and conventional processed foods: a meta-analytical study (Victor de Souza Tavare, Paulo César Stringheta, Ronaldo Perez, Gustavo Bastos Braga, Adriana Corrêa Mendonça, Eliana Carla Gomes de Souza)

Ultrasound-assisted cinnamaldehyde nanoemulsion: optimization of operational variables, colloidal properties and in-vitro antibacterial activity (Alane Rafaela Costa Ribeiro, Taíla Veloso de Oliveira, José Carlos Baffa Júnior, Maria do Socorro Rocha Bastos, Lais Fernanda Batista, Samiris Côcco Teixeira Teixeira, Nilda de Fátima Ferreira Soares)

Influence of Emulsifying Salts on the Growth of Bacillus thuringiensis CFBP 3476 and Clostridium perfringens ATCC
13124 in Processed Cheese (Andressa Fusieger, Raiane Rodrigues da Silva, Valéria Quintana Cavicchioli, Rafaela da Silva Rodrigues, Jaqueline Aparecida Honorato, Sidney Rodrigues de Jesus Silva, Mariana Lage Pena, Cinzia Caggia, Luís Augusto Nero, Antonio Fernandes de Carvalho)

Inhibitory activity of an emulsifying salt polyphosphate (JOHA HBS®) used in processed cheese: An in vitro analysis of its antibacterial potential (Andressa Fusieger, Raiane Rodrigues da Silva, Sidney Rodrigues de Jesus Silva,
Jaqueline Aparecida Honorato, Camila Gonçalves Teixeira, Luana Virgínia Souza, Isabela Natali Silva Magalhães, Nayara Aparecida da Silva Costa, Alfredo Walter, Luís Augusto Nero, Cinzia Caggia, Antonio Fernandes de Carvalho)

Sequence diversity and catalytic properties of phytases (Elizabeth Bárbara Epalanga Pires, Marcelo Depólo Polêto, Pedro Marcus Pereira Vidigal, Matheus Italo Bomfim Aragão, Tarley Araujo Barros, Rafael Locatelli Salgado, Valéria Monteze Guimarães, Monique Renon Eller)

Kinetic parameters of microbial thermal death in goat cheese whey and growth of surviving microorganisms under refrigeration (Fábio Ribeiro dos Santos, Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst)

Kombuchas from Green and Black Tea Modulate the Gut Microbiota and Improve the Intestinal Health of Wistar Rats
Fed a High-Fat High-Fructose Diet (Mirian Aparecida de Campos Costa, Luiza de Paula Dias Moreira, Vinícius da Silva Duarte, Rodrigo Rezende Cardoso, Vinícius Parzanini Brilhante de São José, Bárbara Pereira da Silva, Mariana Grancieri, Viviana Corich, Alessio Giacomini, Josefina Bressan, Hércia Stampini Duarte Martino, Frederico Augusto Ribeiro de Barros)

Diversity of Filamentous Fungi Associated with Dairy Processing Environments and Spoiled Products in Brazil (Luana Virgínia Souza, Rafaela da Silva Rodrigues, Andressa Fusieger, Raiane Rodrigues da Silva, Sidney Rodrigues de Jesus Silva, Evandro Martins, Solimar Gonçalves Machado, Cinzia Caggia, Cinzia Lucia Randazzo, Antonio Fernandes de Carvalho)

Assessment of the development of Staphylococcus aureus during the production of soro on a laboratory scale (Jean Vitor dos Santos Emiliano, Evandro Martins, Rosângela de Freitas, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone)

Influence of phosphates in reduction of the aftertaste of steviol glycoside (derived from Stevia rebaudiana Bertoni) in black tea drinks (Fernanda Lopes da Silva, Vinicius Rodrigues Arruda Pinto, Louise Bergamin Athayde de Souza, Rodrigo Stephani, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho)

Natural bioactives in perspective: The future of active packaging based on essential oils and plant extracts themselves and those complexed by cyclodextrins (Tarsila Rodrigues Arruda, Patrícia Campos Bernardes, Allan Robledo Fialho e Moraes, Nilda de Fátima Ferreira Soares)