Books and Book Chapters – 2023
ID Title Main Author 1 Principal Component Analysis (PCA) Joel Camilo Souza Carneiro 2 Factor Analysis Joel Camilo Souza Carneiro 3 Descriptive Analysis by Ordination Valeria Paula Rodrigues Minim 4 Descriptive Sensory Analysis Valeria Paula Rodrigues Minim 5 Descriptive Sensory Analysis: Concepts and Applications Valeria Paula Rodrigues Minim 6 Anthocyanins as a Functional Ingredient: Technological Application Using Microencapsulation Nataly de Almeida Costa 7 Anthocyanins and Phenolic Compounds from Butterfly Pea Flowers (Clitoria ternatea): Literature Review of the Phytotherapeutic Potential Nicole Marina Almeida Maia 8 Applicability of Whey in Non-Dairy Foods Irene Andressa 9 Book – Effect of High-Pressure Technologies on Enzymes: Science and Applications Bruno Ricardo de Castro Leite Junior 10 Chapter 10 – Development and Characterization of a Vegan Mousse-Type Dessert from Red Pitaya (Hylocereus polyrhizus) Vanessa Caroline de Oliveira 11 Chapter 17 – Extraction of Bioactive Compounds from Orange Peel: Processing Technologies and Future Perspectives Fabio Ribeiro dos Santos 12 Chapter 35 – Development and Characterization of Guava Jam (Psidium guajava L.) Gabriella Bigonha Lucarelli 13 Chapter 40 – Fermentation of Cashew Nut-Based Plant Beverage (Anacardium occidentale L.): Effect of Glucose Concentration Isabela Soares Magalhães 14 Chapter 77 – Avocado Seed: A Promising Source for Value-Added Products Flaviana Coelho Pacheco 15 Chapter 43 – Ion Chromatography as a Tool for Nutrient Evaluation in Powdered Milk Jhonatan Faria da Costa 16 Chapter 7 – Liquid–Liquid Extraction in Aqueous Two-Phase Systems Jane Sélia dos Reis Coimbra 17 Chemical Characterization and Antioxidant Activity of Ficus mathewsii and Ficus benjamina Fruits Pedro Henrique Campelo Felix 18 Chapter 1 – Use of High-Pressure Technologies on Enzymes Isabela Soares Magalhães 19 Chapter 10 – Effect of High-Pressure Homogenization on Enzyme Activity in Juices Alline Artigiani Lima Tribst 20 Chapter 10 – Prospects and Applications of Nanotechnology for Boosting the Efficacy and Stability of Green Products in the Food System Igor José Boggione Santos 21 Chapter 15 – Future Challenges of Using High-Pressure Technologies on Enzymes Bruno Ricardo de Castro Leite Junior 22 Chapter 2 – Emerging Techniques for Extraction and Characterization of Natural Compounds Tarsila Rodrigues Arruda 23 Chapter 7 – Effects of High-Pressure Processing on Enzyme Activity in Milk and Dairy Products Luma Rossi Ribeiro 24 Bioactive Compounds in the Myrciaria Genus: Recent Studies Pedro Henrique Campelo Felix 25 Sensory Dysfunctions Caused by COVID-19 and Research in Food Science Camila Aparecida Lessa Soares 26 Exotic Amazonian Fruits: A Source of Bioactive Compounds Pedro Henrique Campelo Felix 27 Hibiscus spp.: Source of Unconventional Edible Flowers Pedro Henrique Campelo Felix 28 Preference Mapping Joel Camilo Souza Carneiro 29 Descriptive Methods with Consumers Ludmylla Tamara Crepalde 30 Conventional Profiling Valeria Paula Rodrigues Minim 31 Optimized Descriptive Profile Aline Iamin Gomide 32 Chemical Profile and Antioxidant Capacity of the Hydromethanolic Extract from Wild Passion Fruit Pulp Pedro Henrique Campelo Felix 33 Chemical Profiles and Antioxidant Capacity of Tapirira guianensis Fruits Subjected to High-Power Ultrasonic Treatment Pedro Henrique Campelo Felix 34 PANC Salad: A Nutritious and Low-Cost Food Alternative Pedro Henrique Campelo Felix 35 Spray Drying Encapsulation of Flavor Compounds and Essential Oils Pedro Henrique Campelo Felix 36 Partial Replacement of Soybean Oil with Baru Oil in Mayonnaise: Physicochemical and Sensory Evaluation Malu de Andrade Marques 37 Thermal Treatment of Bunchosia armeniaca (Cav.) DC. Juices Pedro Henrique Campelo Felix
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