Books and Book Chapters – 2021
ID Title (Translated) Main Author 1 Anthocyanins Thais Caroline Buttow Rigolon 2 Regulatory and Safety Aspects Victor de Souza Tavares 3 Evaluation of the Effect of Plasticizers Glycerol and Triethyl Citrate on the Chromatic Change of Colorimetric Indicators Produced with Açaí Extract (Euterpe oleracea Mart) in Cellulose Acetate Samiris Cocco Teixeira 4 Chapter 116 – Bioactive Peptides: Production and Biological Properties Jeferson Silva Cunha 5 Chapter 117 – Pereskia aculeata Miller (Ora-pro-nóbis): Health Benefits and Potential for Use in Food Products Alecia Daila Barros Guimarães 6 Chapter 13 – Plant-Based Products: Demand, Challenges, and Trends Bruno Ricardo de Castro Leite Junior 7 Chapter 32 – Production of Natural Aromas from Milk Fat Hydrolysis Assisted by Ultrasound Arthur Pompilio da Capela 8 Chapter 42 – Goat Milk: Characteristics, Challenges and Potentialities Alecia Daila Barros Guimarães 9 Chapter 43 – Hydrolysis of Plant Proteins Ana Flavia Coelho Pacheco 10 Chapter 44 – Use of Ultrasound to Enhance Enzymatic Hydrolysis Alecia Daila Barros Guimarães 11 Chapter 50 – Milk Proteins: Source of Bioactive Peptides and Protein Hydrolysates with Attractive Properties Alecia Daila Barros Guimarães 12 Chapter 82 – Effect of Ultrasound on Yogurt Processing: A Review Alecia Daila Barros Guimarães 13 Chapter 86 – Insects in Human Nutrition Heloisa de Fátima Mendes Justino 14 Chapter 93 – Goat Whey: Importance for Small Producers Fabio Ribeiro dos Santos 15 Chapter 94 – Whey: Nutritional Quality, Techno-Functionality, and Biological Potential Lorena Soares Xavier 16 Cochineal Carmine Juliana de Cássia Gomes Rocha 17 Chapter 7 – Applications of Enzymes in Food Processing Bruno Ricardo de Castro Leite Junior 18 Cyclodextrins: Applications in Food Packaging Tarsila Rodrigues Arruda 19 Complexation of Goji Berry (Lycium barbarum L.) Phenolic Extract in Hydroxypropyl-Beta-Cyclodextrin (HPβCD) Alane Rafaela Costa Ribeiro 20 Natural Colorants as Bioactive Compounds Katiuchia Pereira Takeuchi 21 Natural Colorants: From Nature’s Diversity to Applications and Benefits Paulo Cesar Stringheta 22 Natural Colorants: From Laboratory to Market Paulo Cesar Stringheta 23 Synthetic Organic Colorants, Nature-Identical Organic Colorants, Ammonia Caramel, Copper Chlorophyll Complex, and Chlorophyllin Paulo Cesar Stringheta 24 Curcumin and Curcuminoids from Curcuma longa Michele Correa Bertoldi 25 Effect of Processing on Mineral Composition of Green Banana Flour Genilson de Paiva 26 High-Pressure Homogenization on Food Enzymes Bruno Ricardo de Castro Leite Junior 27 Lycopene Pedro Augusto Vieira de Freitas 28 Microorganisms Involved in Mead Must Fermentation and Preservation Additives Mayara Salgado Silva 29 Modeling and Simulation of Evaporators Using Open-Source Software Scilab Mariana Pereira Barbosa 30 Kinetic Profile of Pigments Produced by Monascus ruber in Effluent from Cassava Processing Daniele Silva Ribeiro 31 Prediction of Total Anthocyanins, Total Phenolics, and Antioxidant Capacity Using Colorimetric Parameters in Strawberry, Raspberry, and Juçara Thais Caroline Buttow Rigolon 32 Production Process of Porungo Cheese – Valorization of a Traditional and Artisanal Product from Southwestern São Paulo Isabelle Cristina Oliveira Neves 33 Sorghum for Human Consumption Valéria Aparecida Vieira Queiroz 34 Food Drying Technology – A Teaching Practice Proposal: Dehydrated Apple Thais Caroline Buttow Rigolon 35 Annatto: Bixin and Norbixin Andressa Ladeira Bernardes
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