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Nutritional and lipid profiles in marine fish species from Brazil.
Centesimal composition and lipid profiles were evaluated in muscle tissue of four species of Brazilian fish using the Kjeldahl and Bligh & Dyer gravimetric methods and gas chromatography,Expand
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The concentration of minerals and physicochemical contaminants in conventional and organic vegetables
Abstract In this study, we performed a comparative analysis of the physical-chemical composition and pesticide residue content of lettuce, peppers, and tomatoes that were grown in organic andExpand
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Evaluation of water and sucrose diffusion coefficients during osmotic dehydration of jenipapo (Genipa americana L.)
The apparent diffusion coefficients for sucrose and water during osmotic dehydration of jenipapos were determined. Long time experiments (up to 60 h) were carried out in order to determineExpand
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Sensory evaluation and inhibition of Listeria monocytogenes in bovine pâté added of chitosan from Mucor rouxii
Abstract This study aimed to assess the efficacy of chitosan from Mucor rouxii UCP 064 in inhibiting Listeria monocytogenes in bovine meat pâte at 4 °C. The influence of the chitosan addition onExpand
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Factors controlling nitrous oxide emissions from a full-scale activated sludge system in the tropics
Despite interest in characterizing nitrous oxide (N2O) emissions from wastewater treatment plants (WWTPs) in several parts of the globe, there are few studies in tropical zones. This study focus onExpand
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Water and sucrose diffusion coefficients during osmotic dehydration of sapodilla (Achras zapota L.)
EnglishSapodilla is an original fruit from Central America that is well adapted in all regions of the Brazilian territory. Despite its wide adaptation and acceptance in fruit markets, it is rare toExpand
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Osmotic dehydration of the Indian fig (Opuntia ficus indica) with binary and ternary solutions
Summary The objective of this work was to study osmotic dehydration (OD) of the Indian fig with two binary solutions (sucrose/water and glucose/water) and a ternary solution (sucrose/NaCl/water)Expand
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Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.)
The aim of this study was to analyze the impact that heat treatment with salts and freezing processes on the sensory, instrumental, and physico-chemical characteristics of fried potatoes of theExpand
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Development of creamy milk chocolate dessert added with fructo-oligosaccharide and Lactobacillus paracasei subsp. paracasei LBC 81
Creamy milk chocolate desserts represent new alternatives for products containing probiotics and prebiotics due to their higher consumer acceptability. This study aimed to develop a creamy milkExpand
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Processed foods aimed at children and adolescents: sodium content, adequacy according to the dietary reference intakes and label compliance
OBJETIVO: Determinar o teor de sodio em alimentos processados voltados para criancas e adolescentes, averiguar a adequacao do teor encontrado em relacao aos niveis de ingestao dietetica de referenciaExpand
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