{"id":10,"date":"2012-04-25T16:45:21","date_gmt":"2012-04-25T16:45:21","guid":{"rendered":"http:\/\/r1.ufrrj.br\/wp\/ppgcta\/"},"modified":"2026-02-07T21:23:34","modified_gmt":"2026-02-07T21:23:34","slug":"convenios-e-intercambios","status":"publish","type":"page","link":"https:\/\/cursos.ufrrj.br\/posgraduacao\/ppgcta\/convenios-e-intercambios\/","title":{"rendered":""},"content":{"rendered":"\n

Produ\u00e7\u00e3o intelectual – 2025<\/strong><\/h2>\n\n\n\n
\n\n\n\n

Artigos com autoria de discente e\/ou egresso do Programa.<\/strong><\/p>\n\n\n\n

T\u00edtulo<\/strong><\/td>Autores<\/strong><\/td>Peri\u00f3dico<\/strong><\/td>Acesso<\/strong><\/td><\/tr>
Sodium alginate\/soy protein isolate microcapsules enriched with iron sulphate for fortifying cookies<\/td>Marina Stogm\u00fcller Ferreira da Silva, Bruno S\u00e9rgio Toledo Barbosa, Edwin Elard Garcia-Rojas<\/td>International Journal of Food Science and Technology<\/td>\"\"<\/a><\/td><\/tr>
Improving microbiological safety and quality of apple juice through lactic acid sanitization and Lacticaseibacillus casei<\/em> biopreservation<\/td>Cristina Barbosa Pereira, Felipe Honorato da Silva, Wilson Jos\u00e9 Fernandes Lemos Junior, Amauri Rosenthal, Elisa Helena da Rocha Ferreira<\/td>Food Science and Technology International<\/td>\"\"<\/a><\/td><\/tr>

Effects of Purple-Fleshed Sweet Potato Lyophilized Powder on the Physicochemical Properties, Lactic Acid Bacteria Viability, Microstructure, and Textural Properties of Stirred Yogurt<\/td>		Paulo Cezar da Cunha J\u00fanior, Carlos Alberto Cruz Pinto, Jorge Manuel Alexandre Saraiva, Elisa Helena da Rocha Ferreira<\/td>Foods<\/td>\"\"<\/a><\/td><\/tr>
Impact of the Covalent Interaction Between Ferulic Acid and Ovalbumin on the Structure and Functional Properties of the Protein<\/td>Bruno S\u00e9rgio Toledo Barbosa,
Sanclayver Corr\u00eaa Ara\u00fajo,
Yraima Cordeiro, Edwin Elard Garcia-Rojas<\/td>
Food Biophysics<\/td>		\"\"<\/a><\/td><\/tr>
Sustainable Bites: Can Health Goal Framing and Perceived Sustainability Reduce the Impact of Food Neophobia on the Intention to Purchase Insect\u2010Based Products?<\/td>Karen Rodrigues Romano,\u00a0Rosires Deliza,\u00a0Marija Banovic<\/td>Journal of Sensory Studies<\/td>\"\"<\/a><\/td><\/tr>
Nutritious corn extrudates enriched with Andean Lupin and pecan nut: Physicochemical, textural, nutraceutical and sensory properties<\/td>Katerin Huam\u00e1n-Meza, Sandra Gonzales-P\u00e9rez, Ronald Rimari-Barzola, Davy William Hidalgo Ch\u00e1ves, Carlos W.P. Carvalho, Reynaldo J. Silva-Paz, Carlos El\u00edas-Pe\u00f1afiel, Sandra Casimiro-Gonzales, Ra\u00fal Comettant-Rabanal<\/td>LWT<\/td>\"\"<\/a><\/td><\/tr>
Exploring the Role of Baking Process on Technological, Functional, and \u03b1-Amylase Inhibition Properties of Pearl Millet Bread<\/td>Lorrany M. Marinho. Monique S. Barreto, Maria Eugenia A. S. Oliveira, Renata M. Ferreira, Mariana S. L. Ferreira, Carlos W. P. Carvalho, Cristina Y. Takeit<\/td>ACS Food Science & Technology<\/td>\"\"<\/a><\/td><\/tr>
Characterization of the rheological and technological properties of the plant-based ice cream of the a\u00e7a\u00ed and jabuticaba peel flour with faba bean protein<\/td>N\u00e1tali Silva Teixeira, Davy William Hidalgo Ch\u00e1vez, Ana Carolina Sampaio Doria Chaves, Rosires Deliza, Amauri Rosenthal <\/td>Food Science and Technology International<\/td>\"\"<\/a><\/td><\/tr>
Bread composite by wheat and novel Andean purple corn: dough rheology and physical and bioactive characteristics<\/td>Ra\u00fal Comettant-Rabanal, Roxanna T. Ch\u00e1vez-Llerena, Davy William Hidalgo Chav\u00e9z, B\u00e1rbara Amorim Silva,
Ronald Rimari-Barzola, Christian R. Encina-Zelada, Victor Delgado-Soriano, Carlos W. P. Carvalho<\/td>		International Journal of Food Science and Technology<\/td>\"\"<\/a><\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"

Produ\u00e7\u00e3o intelectual – 2025 Artigos com autoria de discente e\/ou egresso do Programa. T\u00edtulo Autores Peri\u00f3dico Acesso Sodium alginate\/soy protein … <\/i><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"templates\/wpmm-page-template.php","meta":{"_acf_changed":false,"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"class_list":["post-10","page","type-page","status-publish","hentry"],"yoast_head":"\n- PPGCTA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cursos.ufrrj.br\/posgraduacao\/ppgcta\/convenios-e-intercambios\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"- PPGCTA\" \/>\n<meta property=\"og:description\" content=\"Produ\u00e7\u00e3o intelectual – 2025 Artigos com autoria de discente e\/ou egresso do Programa. 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