Recent Submissions
Background: Starch-based breads can closely mimic wheat bread in texture and appearance; however, their nutritional value must be improved while maintaining their inherent bread-like characteristics. The objective of this study was to incorporate whole-grain pearl millet flour (PMF) into a starch...
The development of gluten-free products entails substantial technological and formulation challenges, primarily due to the difficulty of reproducing the structural, sensory, and nutritional attributes of gluten-containing analogues. The absence of gluten—responsible for the viscoelastic network that confers ext...
This study aimed to verify the stability of cinnamon essential oil (CEO) nanoemulsions after their incorporation into polymer-based coatings for the control of anthracnose in mangoes. A 0.75% CEO emulsion with Tween 80 was produced via ultrasonication and incorporated into sodium alginate&#x...
Soy-based fermented probiotic drinks are an option in the beverage market. For the food industry to meet the challenge of the demand for new products, the technological simplification of the production process is one factor that facilitates market insertion. The objective of this w...
Mato Grosso State, Brazil, is the main producing region of native farmed round fish. This study aimed to investigate the occurrence of Salmonella spp. in fish farms located in the Pantanal and Cerrado biomes, across eight municipalities, focusing on the hybrid species tambatinga (C...
The global fish industry faces persistent challenges related to product quality, safety, and authenticity, driven by complex supply chains, increasing demand, and the perishable nature of aquatic products. Traditional analytical methods often fall short in providing rapid, comprehensive, and non-destr...
O presente estudo teve como objetivo avaliar diferentes protocolos de extração de DNA em amostras de café, tanto verde quanto torrado, visando estabelecer um método capaz de garantir maior eficiência nas reações de qPCR utilizadas para genotipagem de espécies de café com elevado gr...
The introduction of a new food group represents a significant challenge, both from a technical and cultural perspective. The consumption of insects itself is quite complex when exploring new protein sources in nutrition. From a tech- nical standpoint, considering the suggestion of using...
The objective of this work was to evaluate the quality and shelf life of buriti oil and its coproduct, defatted cake, as high value-added food ingredients. The derivatives of buriti fruits were processed by a cooperative of family farmers in the north of the state of ...
The present study investigated composites prepared from banana pseudostem fibres (BF) and gum arabic (GA), in different for- mulations (0, 5, 10, 15, 20, 25 and 30 wt% GA), as an innovative material for fruit packaging. Experimentally, the fibres were ex- tracted using a therm...