Produção intelectual – 2023

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

 
TítuloAutoresPeriódicoAcessar
Attitudes and conceptions of brazilian consumers toward ice
cream and protein addition		Nátali Silva Teixeira, Marcela de Alcantara, 
Inayara Beatriz Araujo Martins, Davy William Hidalgo Chávez, Amauri Rosenthal, Ana Carolina Sampaio Doria Chaves, Rosires Deliza.		Food Quality and Preference
Chemical characterization of white lupin (Lupinus albus) flour
treated by extrusion cooking and aqueous debittering processes		Meiry Ellen Ramos Chamone, José Luis Ramírez Ascheri, Jhony Willian Vargas Solórzano, Marília Penteado Stephan, Carlos Wanderlei Piler Carvalho. Plant Foods for Human Nutrition
Correlation between natural microbial load and formation of
ropy slime affecting the superficial color of vacuum-packaged cooked
sausage		Carlos Alberto Guerra, Lucas Marques Costa, Vanessa Sales de Oliveira, 
Breno Pereira de Paula, Wilson José Fernandes Lemos Júnior, Rosa Helena Luchese, Viviana Corich, Alessio Giacomini, André Fioravante Guerra		Meat Science
Desafios e estratégias da aplicação de farinhas fermentadas
na fortificação de massas alimentícias: uma revisão		Amanda Fulgoni da Cunha Estanech, Paulo Cezar da Cunha Júnior, Aline Soares Cascaes Teles, José Lucena Barbosa Júnior, Maria Ivone Martins Jacintho Barbosa.
 		Observatório de la Economía Latinoamericana
Desenvolvimento de filme inteligente e biodegradável a partir
de batata-doce de polpa roxa para avaliação qualitativa de alimentos		Mariá Toledo de Carvalho Silva, Paulo Cezar da Cunha Júnior, Caio Silva de Farias, Mariana Teixeira da Costa Machado, Elisa Helena da Rocha Ferreira.
 		Observatório de la Economía Latinoamericana
Determination of pitaya quality using portable nir
spectroscopy and innovative low-cost electronic nose		Marcus Vinicius da Silva Ferreira, Ingrid Alves de Moraes, Rafael Valsani Leme Passos, Douglas Fernandes Barbin, José Lucena Barbosa Júnior.Scientia Horticulturae
 
Efeitos da adição de pós liofilizados de diferentes colorações
oriundos de batata-doce de polpa roxa nas propriedades físico-químicas
e texturais do iogurte tipo grego		Paulo Cezar da Cunha Júnior, Mariá Toledo de Carvalho Silva, Maria Ivone Martins Jacintho Barbosa, Elisa Helena da Rocha Ferreira.
 		Observatório de la Economía Latinoamericana
Efficiency of domestic hygienization of fertirrigated lettuces with wastewater from dairy cattle farmingPaulo Cezar da Cunha Júnior, Lais Figueira Gebara Cabral, Marcos Filgueiras Jorge, Leonardo Duarte Batista da Silva, Rosane da Silva Rodrigues, Elisa Helena da Rocha Ferreira.Environmental Management and Sustainable Development
Elaboration, characterization, and probiotic viability of
synbiotic non-dairy drink based on coconut		Paulo Cezar da Cunha Júnior, Lorena de Sá de Oliveira, Jaqueline Costa Blanco, Mariá Toledo de Carvalho Silva, Sandra Guadalupe Lagunes Gálvez, Amauri Rosenthal, Elisa Helena da Rocha Ferreira.
 		Ciência Rural
Fermented soy-coffee pudding dessert containing
probiotics: Product formulation and evaluation of
compositional changes during fermentation		Giselle Duarte, Ilana Felberg, Veronica Calado, Juliana DePaula, Monalisa Santana Coelho de Jesus, Rosires Deliza, Marco Antonio L. Miguel, Adriana FarahJournal of Food and Nutrition Research
Functionality of pre-cooked whole-grain corn, rice and sorghum flours for gluten-free breadRaúl Comettant-Rabanal, Davy William Hidalgo Chávez, José Luis Ramírez Ascheri, Carlos Elías-Peñafiel, Carlos Wanderlei Piler de Carvalho.International Journal of Food Science and Technology
Geochemical and environmental assessment of potential effects of
trace elements in soils, water, and sediments around abandoned
mining sites in the northern Iberian Peninsula (NW Spain)		Claudia Araceli Vasquez Ugaz, Noemí León-Roque, Juan L. Nunez-León, Davy W. Hidalgo Chávez, Jimy Oblitas.Heliyon
High pressure homogenization applied to fruit juices: Effects on microbial inactivation and on maintenance of bioactive componentsMariah Almeida Lima, Amauri Rosenthal. Food Science and Technology International
Identification of flavonoids by HPLC-MS in fruit waste of Latin America: A systematic reviewNoemí León-Roque, Blanca Margarita Romero Guzmán,Jimy Oblitas, Davy W. Hidalgo Chávez.Scientia Agropecuaria
 
       
Impact of whole millet extruded flour on the physicochemical
properties and antihyperglycemic activity of gluten free pasta		Kênia Letícia Ferreira Pessanha, Monique Barreto Santos, Daniela de Grandi Castro Freitas-Sá, Cristina Yoshie Takeiti, Carlos Wanderlei Piler Carvalho.Journal of Food Science and Technology 
 
Ingrediente natural obtido de batata-doce roxa proveniente da
agricultura familiar (Seropédica/RJ): elaboração e caracterização		Paulo Cezar da Cunha Júnior, Mariá Toledo de Carvalho Silva, Maria Ivone Martins Jacintho Barbosa, Elisa Helena da Rocha Ferreira.Observatório de la Economía Latinoamericana
Investigation of the effect of particle size of corn fiber, as
potential raw material, on techno-functional and physicochemical
properties		Ronel Joel Bazán-Colque, José Luis Ramirez Ascheri, Fiorella Ivette Ruiz-Barreto, Diego Palmiro Ramirez Ascheri.Journal of Cereal Science
In vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudatesThaís Barbosa dos Santos, Davy William Hidalgo Chávez, Caroline Grassi Mellinger, Carlos Wanderlei Piler de Carvalho.Journal of Food Process Engineering
Low-cost electronic-nose (LC-e-nose) systems for the evaluation of plantation and fruit crops: recent advances and future trendsMarcus Vinicius da Silva Ferreira, Jose Lucena Barbosa Júnior, Mohammed Kamruzzamam,  Douglas Fernandes Barbin.Analytical Methods
Microencapsulation of beta-carotene by complex coacervation
using amaranth carboxymethyl starch and lactoferrin for application
in gummy candies		Augusto Bene Tomé Constantino, Edwin Elard Garcia Rojas.
 
Food Hydrocolloids
 
Natural antioxidants as strategy to minimize the presence of
lipid oxidation products in canned fish: research progress, current
trends and future perspectives		Fernanda de Jorge Gouvêa, Vanessa Sales de Oliveira, Barbara Jardim Mariano, Nayara Ayumi Rocha Takenaka, Ormindo Domingues Gamallo, Micheli da Silva Ferreira, Tatiana Saldanha .Food Research International
Nutritional and consumer acceptance evaluation of soymilk
from specialty and conventional soybean cultivars		Ilana Felberg, Mercedes Concórdia Carrão-Panizzi, Rosires Deliza, Sidinéa Cordeiro de Freitas, Elizabeth Borges Gonçalves, Sidney Pacheco, Manuela Cristina Pessanha de Araújo Santiago, Rosemar Antoniassi.Brazilian Journal of Food Technology 
 
Optimization of the ultrasonic treatment for tara gum using
response surface methodology		Bárbara da Silva Soares, Carlos Wanderlei Piler de Carvalho, Edwin Elard Garcia Rojas.Polímeros
 
Optimization of total polyphenol extraction and flavonoid screening by mass spectrometry in mango (Mangifera indica L.) waste from PeruNoemí León-Roque, Blanca Margarita Romero Guzmán, Jimy Oblitas, Davy William Hidalgo Chávez. Food Science and Technology
Ovalbumin and sodium alginate complex coacervates as
delivery system of -carotene: formation, characterization, and cookies
fortification		Alan Marques Farias, Augusto Bene Tomé Constantino, Edwin Elard Garcia Rojas.Food Hydrocolloids for Health
Ozonização de grãos de milheto pérola (Pennisetum
Glaucum) com foco na segurança do alimento		Grazielly Aparecida Ferreira Carvalho, Clarissa Anne Gonçalves, Bianca Rocha da Silva, Evelin Lessa Barboza, Amanda Mattos Dias-Martins, Nádia Nardely Lacerda Durães Parrella, Carlos Wanderlei Piler de Carvalho, Felipe Machado Trombete.
 		Brazilian Journal of Development
Phenolic composition and insights into the use of pink pepper
(Schinus terebentifolius Raddi) fruit against lipid oxidation in food
systems		Jônathas de Souza Vieira, Vanessa Sales de Oliveira, Mara Junqueira Carneiro, Tatiana Labre da Silva, Ivanilda Maria Augusta, Mario Geraldo de Carvalho, Alexandra Christine Helena Frankland Sawaya, Tatiana Saldanha.Food Bioscience
Physicochemical properties of extrudate-based flakes from whole banana flour and rice flour blendsRonel Joel Bazán-Colque, Fiorella Ivette Ruiz-Barreto, Jhony Willian Vargas-Solórzano, Arturo Meléndez-Arévalo, José Luis Ramírez AscheriBraziliand Journal of Food Technology
Physical and techno-functional properties of a common bean
protein concentrate compared to commercial legume ingredients for
the plant-based market		Lucas de Paiva Gouvêa, Rodrigo Caldeira, Tatiana de Lima Azevedo, Melicia Cintia Galdeano, Ilana Felberg, Janice Ribeiro Lima, Caroline Grassi Mellinger.Food Hydrocolloids
Potential application of high hydrostatic pressure on the
production of hydrolyzed proteins with antioxidant and
antihypertensive properties and low allergenicity: a review		Ana Paula Miguel Landim, Julia Hauck Tiburski, Caroline Grassi Mellinger, Pablo Juliano, Amauri Rosenthal.Foods
Red wine processing-derived Brazilian Alicante bouschet grape skin as a promising ingredient for cereal bars productionAllien Monique Rosa Machado, Melicia Cintia Galdeano, Daniela de Grandi Castro Freitas, Erika Fraga de Souza, Marcela de Alcântara, Sidinea Cordeiro de Freitas, Renata Tonon.Food Science and Technology International
Resistance of Escherichia coli, Salmonella spp., and Listeria
monocytogenes in high and low-acidity juices processed by high		Fabiola Santos Gouvea, Tatiana Koutchma, 
Elisa Helena da Rocha Ferreira, Eduardo Henrique M. Walter, Amauri Rosenthal.		International Journal of Food Microbiology
Separation Process characteristics of phenolic compounds
from organic purple-fleshed sweet potatoes (Ipomoea batatas L.)  leaves using
macroporous resins		Nathália da Rocha Rodrigues, Siraj Salman Mohammad, Chi Gao, Maria Ivone Martins Jacintho Barbosa, Liwei Gu, José Lucena Barbosa Júnior.Journal of Food Process Engineering
Streamlined approaches for image classification using principal component analysis and hierarchical clustering of extrudates from coffee and sorghum blendsDavy William Hidalgo Cháves, Felipe Leite Coelho Da Silva, Renan Vicente Pinto, Carlos Wanderley Piler De Carvalho, Otniel Freitas Silva.Cyta – Journal of Food
The impacts of pink pepper (Schinus terebinthifolius Raddi) on
fatty acids and cholesterol oxides formation in canned sardines during
thermal processing		Carla Fernanda Targueta Barreira, Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Ormindo Domingues Gamallo, Rosane Nora Castro, Pedro Côrrea Damasceno Júnior, 
Alexandra Christine Helena Frankland Sawaya, Micheli da Silva Ferreira, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha. 		Food Chemistry
The production of bioactive peptides by optimization of
enzymatic hydrolysis process of protein from tilapia fish skin waste
(Oreochromis niloticus, linnaeus 1758) using alcalase 2.4.l		Siraj Salman Mohammad, Maria Ivone Martins Jacintho Barbosa, Ormindo Domingues Gamallo, José Lucena Barbosa Júnior.Current Bioactive Compounds
Utilização de suco de maçã prensado a frio bioconservado por probiótico em blends vegetaisCristina Barbosa Pereira, Paulo Cezar da Cunha Júnior, Mariá Toledo de Carvalho Silva, Milena Lima de Paula, Felipe Honorato da Silva, Elisa Helena da Rocha Ferreira.Observatório de la Economía Latinoamericana
Yeast cells-xanthan gum coacervation for hydrosoluble bioactive encapsulationClitor Júnior Fernandes de Souza, Caroline Santos da Silva, Andresa Viana Ramos, Edwin Elard Garcia Rojas, Anna Paola Trindade Rocha Pierucci.International Journal of Biological Macromolecules
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