Produção intelectual – 2025

Artigos com autoria de discente e/ou egresso do Programa.

TítuloAutoresPeriódicoAcesso
Sodium alginate/soy protein isolate microcapsules enriched with iron sulphate for fortifying cookiesMarina Stogmüller Ferreira da Silva, Bruno Sérgio Toledo Barbosa, Edwin Elard Garcia-RojasInternational Journal of Food Science and Technology
Improving microbiological safety and quality of apple juice through lactic acid sanitization and Lacticaseibacillus casei biopreservationCristina Barbosa Pereira, Felipe Honorato da Silva, Wilson José Fernandes Lemos Junior, Amauri Rosenthal, Elisa Helena da Rocha FerreiraFood Science and Technology International

Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt		Paulo Cezar da Cunha Júnior, Carlos Alberto Cruz Pinto, Jorge Manuel Alexandre Saraiva, Elisa Helena da Rocha FerreiraFoods
Impact of the Covalent Interaction Between Ferulic Acid and Ovalbumin on the Structure and Functional Properties of the ProteinBruno Sérgio Toledo Barbosa,
Sanclayver Corrêa Araújo,
Yraima Cordeiro, Edwin Elard Garcia-Rojas
Food Biophysics
Sustainable Bites: Can Health Goal Framing and Perceived Sustainability Reduce the Impact of Food Neophobia on the Intention to Purchase Insect‐Based Products?Karen Rodrigues Romano, Rosires Deliza, Marija BanovicJournal of Sensory Studies
Nutritious corn extrudates enriched with Andean Lupin and pecan nut: Physicochemical, textural, nutraceutical and sensory propertiesKaterin Huamán-Meza, Sandra Gonzales-Pérez, Ronald Rimari-Barzola, Davy William Hidalgo Cháves, Carlos W.P. Carvalho, Reynaldo J. Silva-Paz, Carlos Elías-Peñafiel, Sandra Casimiro-Gonzales, Raúl Comettant-RabanalLWT
Exploring the Role of Baking Process on Technological, Functional, and α-Amylase Inhibition Properties of Pearl Millet BreadLorrany M. Marinho. Monique S. Barreto, Maria Eugenia A. S. Oliveira, Renata M. Ferreira, Mariana S. L. Ferreira, Carlos W. P. Carvalho, Cristina Y. TakeitACS Food Science & Technology
Characterization of the rheological and technological properties of the plant-based ice cream of the açaí and jabuticaba peel flour with faba bean proteinNátali Silva Teixeira, Davy William Hidalgo Chávez, Ana Carolina Sampaio Doria Chaves, Rosires Deliza, Amauri Rosenthal Food Science and Technology International
Bread composite by wheat and novel Andean purple corn: dough rheology and physical and bioactive characteristicsRaúl Comettant-Rabanal, Roxanna T. Chávez-Llerena, Davy William Hidalgo Chavéz, Bárbara Amorim Silva,
Ronald Rimari-Barzola, Christian R. Encina-Zelada, Victor Delgado-Soriano, Carlos W. P. Carvalho		International Journal of Food Science and Technology
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