Recent Submissions
Due to the great global economic importance of coffee, the international market has increasingly focused on the safety and quality of coffee compounds, such as acrylamide, which forms during the roasting process. The importance of acrylamide lies in its health risks, including its ...
Food can be contaminated by physical, chemical, biological, and radiological hazards. Industry and regulatory agencies have developed the Food Safety Management System, based on the principles of Hazard Analysis and Critical Control Points, to be effective against unintentional food safety risks....
Neste trabalho, que faz parte de um diagnóstico da situação atual de uma agroindústria de açaí, visando a implementação das BPF, teve-se como objetivo avaliar a qualidade microbiológica dos produtos envolvidos nas diferentes etapas de produção de um mix de açaí (polpa de açaí ...
As frutas apresentam grande importância na nutrição humana devido aos seus constituintes. Elas contêm água, açúcares, fibras, sais minerais e componentes antioxidantes, como os compostos fenólicos e vitaminas. Devido à alta perecibilidade dos produtos vegetais frente à ação do calor, das enz...
O artigo aborda a questão de governança cooperativa observada à luz da crescente diversidade dos cooperados na agricultura familiar do estado do Rio de Janeiro. Refletindo mudanças observadas em termos de tendências no setor agropecuário mundial, brasileiro e fluminense bem como baseado ...
This study aimed to investigate the bioaccessibility of phenolic compounds of a red fruit ice cream added of powdered juçara pulp as a natural colorant after simulated digestion using the INFOGEST 2.0 static digestion protocol. Phenolic compounds and anthocyanins were determined by HPLC...
Persimmon has been associated to potential health benefits due to its high levels of bioactive compounds like polyphenols, carotenoids and fibers. Its production and consumption has been expanding in Brazil, making it the focus of a great deal of researches. These studies have been...
Red rice (Venetian rice or rice-da-terra) was first introduced to Brazil by Portuguese colonizers in the 17th century. Its cultivation is now limited to small areas in the Northeast, particularly in Paraíba, Rio Grande do Norte, and Pernambuco. This study aimed to develop an e...