Suzana Caetano da Silva Lannes

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Recebido para publicação em 23/1/2010 Aceito para publicação em 8/1/2011 (004637) 1 Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo – USP, Av. Professor Lineu Prestes, 580, Bloco 16, CEP 05508-900, Cidade Universitária, São Paulo SP, Brazil, E-mail: scslan@usp.br 2 Instituto de Química,(More)
The adaptation of Escherichia coli O157:H7 cells to acid conditions has been reported. This study showed the behavior of three strains of E. coli O157:H7 in two different physiological stages (acid shocked and control cells), inoculated in five fruit pulps stored at 4 degrees C for up to 30 days. The three strains of E. coli O157:H7 inoculated in grape pulp(More)
We estimated the genetic diversity of 49 accessions of the hot pepper species Capsicum chinensis through analyses of 12 physicochemical traits of the fruit, eight multi-categorical variables, and with 32 RAPD primers. Data from the physicochemical traits were submitted to analysis of variance to estimate the genetic parameters, and their means were(More)
Usually lipids are defined as a heterogeneous group of biological compounds almost insoluble in water but soluble in fats, hydrocarbon type and other fat solvents. Fats and oils are example of lipids and are composed largely of triglycerides with great importance in food systems, and they are formed by esters of a molecule of glycerol and three fatty acid(More)
Recebido para publicação em 20/12/2008 Aceito para publicação em 21/8/2009 (003128) 1 Laboratório de Química, Bioquímica e Biologia Molecular de Alimentos, Departamento de Alimentos e Nutrição Experimental, E-mail: genovese@usp.br 2 Laboratório de Física Industrial, Faculdade de Ciências Farmacêuticas – USP, Av. Prof. Lineu Prestes 580, Bloco 16, CEP(More)
Chocolate spread has a fat-based formulation and the application of gelatin as a fat replacement is related to the demand for healthier foods. The aim of this study was to evaluate the influence of gelatin as a by-product from the poultry industry in the fat replacement of chocolate spread. Vegetable fat was replaced (15, 25, 50, 75, and 100%) with gelatin(More)
Cocoa (Theobroma cacao L.) belongs to the Malvaceae family, a species native to South and Central America (Ross, 2001). According to data on the 2009/2010 crops, released by the International Cocoa Organization (International Cocoa Organization, 2011/12), the world’s largest cocoa producers are: The Ivory Coast, with 1242 thousand tons, followed by Ghana(More)
The characteristic flavor of chocolate has to be developed in several processing steps. During processing, the components are mixed, refined, and conched to attain desired rheological properties for a final defined product texture and melting characteristics. A conche is a scraped-surface mixer that optimizes flavor development and turns chocolate mass into(More)
729 Recebido para publicação em 6/11/2006 Aceito para publicação em 11/5/2007 (002038) 1 Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêutica, Universidade de São Paulo – USP, Av. Prof. Lineu Prestes, 580, Cidade Universitária, CEP 05508-900, São Paulo SP, Brazil, E-mail: scslan@usp.br *A quem a correspondência deve ser(More)
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