Search Results - "Brazilian Journal of Food Technology"

Evaluating the chemical composition and antioxidant activity of three Egyptian seaweeds: Dictyota dichotoma, Turbinaria decurrens, and Laurencia obtusa by Rania A. El-Shenody, Mohamed Ashour, Mohamed Mahmoud Essam Ghobara

“…Abstract Seaweeds have a growing number of successful applications in the food industry, medicine and in the cosmetic industry, which increases the importance…”
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Production of spray-dried enzyme-liquefied papaya (Carica papaya L.) powder by Lee Sin Chang, Yuit Ling Tan, Liew Phing Pui

“…Abstract Water removal during drying process consumes energy and lead to high production cost. Hence, enzymatic mash treatment was proposed to reduce the usage…”
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Color measurements in annatto (Bixa orellana L.) seeds by Paulo Roberto Nogueira Carvalho, Mariana Aparecida Almeida da Silva, João Victor Silva de Oliveira, Eliane Gomes Fabri, Marta Gomes da Silva

“…Abstract Brazil has emerged as the world's largest producer of annatto seeds (Bixa orellana L.). Fortunately, the increase in national production has been…”
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Feasibility of bay leaf (Syzygium polyanthum (Wight) Walp.) as a natural preservative for meatball by Ibdal Satar, Novita Hidayati

“…Abstract Meatball is a processed food product that can be produced from the basic ingredients of beef, chicken, or fish. High nutrient contents cause the…”
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Perception of functional food consumption by adults: Is there any difference between generations? by Giovana Flores Safraid, Cristine Zanquetta Portes, Roseana Machado Dantas, Ângela Giovana Batista

“…Abstract This study aimed to understand the perception of young adults and middle-aged adults about functional foods and to relate it to socioeconomic, health,…”
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Physicochemical characterization and determination of pesticides in Apis mellifera honey from southern Brazil by Sandra Mattos da Silva, Lucas Cavagnoli Marcolin, Verônica Simões de Borba, Jean Lucas de Oliveira Arias, Larine Kupski, Sergiane Caldas Barbosa, Ednei Gilberto Primel

“…Abstract Honey is a natural food derived from nectar and other natural plant secretions, collected, and processed by bees. To be safely consumed, it must be…”
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Dietary fiber, polyphenols and sensory and technological acceptability in sliced bread made with mango peel flour by Cesar Moreno-Rojo, Luz Maria Paucar-Menacho, Saúl Ricardo Chuqui-Diestra, Victor Castro-Zavaleta

“…Abstract The use of mango peel, an agro-industrial byproduct rich in bioactive compounds, was the subject of this study, seeking an innovative application in…”
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Chocolate: An overview of functional potential and recent trends in fortification by Pushpak Kumar Singh, Renu Deepak Khedkar, Suresh Chandra

“…Abstract Chocolate is a delectable sweet enjoyed all over the world. Made from dried cocoa beans, through the process of roasting, grinding, and conching,…”
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Characteristics and processing of canned Amazon River prawn (Macrobrachium amazonicum) in Amazon sauce by Keber Santos Costa Junior, Francisco Alex Lima Barros, Natalino da Costa Souza, Peterson Emmanuel Guimarães Paixão, Leiliane Cristina Cardoso Araújo, Bruno Baltazar, Jhulie Carolline Sousa Ferreira, Deiviane de Cássia Fernandes Carvalho, Cristiana Ramalho Maciel, Marileide Moraes Alves

“…Abstract The canned Amazon River prawn with sauce (tucupi and jambu) was thermally prepared (121 ºC) at three different times (T1: 15 T2: 20 and T3: 25…”
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Geographical demarcation of the manufacturing territory of the new varieties of traditional artisanal Canastra cheese by Sonia de Oliveira Duque Paciulli, Mariana Teran-Silva, Vladimir Antônio Silva, Ariane Flávia do Nascimento, Gaby Patricia Terán-Ortiz, Thayane Sabino Nogueira

“…Abstract In the microregion of the Canastra/MG/Brazil, with the growth and recognition of artisanal cheeses, producers have gradually inserted in the market…”
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Food safety: Cleanliness and disinfection of food contact surfaces in gastronomy laboratories at a university in Colombia by Juliana Tobón Ospina, Mayra Alejandra Fuentes Vanegas, Daniela Cuervo Montoya, Samantha Roldán Pérez, Mónica María Durango Zuleta

“…Abstract The implementation of effective cleaning and disinfection procedures is crucial to ensure quality control and food safety in food services. This study…”
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Fruits of the Brazilian Cerrado are a potential alternative for food tourism and regional development by Bárbara Catarina Bastos de Freitas, Dianine Censon, Gabriela Fonsêca Leal, Romilda Ramos da Silva, Alex Fernando de Almeida, Claudia Cristina Auler do Amaral Santos, Thiago Lucas de Abreu-Lima, Rômulo Alves Morais, Glêndara Aparecida de Souza Martins

“…Abstract The Cerrado biome has tremendous social, heritage, and income-generating importance for traditional communities from this Brazilian region. Although…”
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Food packaging and the new coronavirus: challenges and opportunities for the packaging industry post-Covid-19 by Gustavo Henrique Moraes, Leda Coltro

“…Abstract Health authorities such as the World Health Organization and the US Centers for Disease Control and Prevention state that while SARS-CoV-2…”
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Nutritional evaluation and palatability of pet biscuits for dogs by Amanda Camila de Oliveira Poppi, Gislaine Gonçalves Oliveira, Jaisa Casetta, Elenice Souza dos Reis Goes, Eliane Gasparino, Diogo de Oliveira Marques, Carla Cristina Alves Nogueira, Sabrina Campos Sbaraini, Sabrina Martins dos Santos, Angelica Khatlab, Ricardo Souza Vasconcellos, Jucilene Cavali, Jerônimo Vieira Dantas Filho, Maria Luiza Rodrigues de Souza

“…Abstract The study's aim was to evaluate the microbiological, nutritional, textural quality and palatability of pet biscuits made with the inclusion of three…”
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Physicochemical composition and functional properties of bee pollen produced in different locations by Brena Karisa Campos de Melo, Jackeline Alves da Silva, Rhaabe Dayane da Silva Gomes, Patrícia Peixoto Custódio, Gunthineia Alves de Lira, Adriana Margarida Zanbotto Ramalho, Mônica Correia Gonçalves, Sthelio Braga da Fonseca, Adriano Henrique do Nascimento Rangel, Maria de Fátima Bezerra

“…Abstract This work aimed to investigate the physicochemical and functional composition of bee pollen produced in different municipalities in the state of Rio…”
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Ultrasound-Assisted Extraction (UAE) of sappan wood (Caesalpinia sappan L.): Effect of solvent concentration and kinetic studies by Laeli Kurniasari, Mohammad Djaeni, Andri Cahyo Kumoro

“…Abstract Sappan wood (Caesalpinia sappan L.) is a plant that contains many phytochemical constituents such as antioxidant, antimicrobial, antifungal and…”
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Physicochemical changes during controlled laboratory fermentation of cocoa (CCN-51) with the inclusion of fruits and on-farm inoculation by María Alicia Peña González, Jennifer Pamela Ortiz Urgiles, Fernanda Alegría Santander Pérez, Marco Antonio Lazo Vélez, Rodrigo Sebastián Caroca Cáceres

“…Abstract Fermentation is key to developing the organoleptic characteristics of cocoa beans, as dynamic changes in metabolites have a significant impact on…”
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Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products by Ana Ferreira da Vinha, Carla Sousa e Silva, Gonçalo de Magalhães e Sousa, Carla Guimarães Moutinho, João Brenha, Ricardo Sampaio

“…Abstract Portuguese wine industry by-products are often undervalued but constitute a potential source of bioactive phenolic compounds that can be applied as a…”
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Allspice (Pimenta Dioica Lindl) leaves essential oil as a potential antioxidant and antimicrobial source for use in mechanically deboned poultry meat by Bruna Fernandes Andrade, Vanuzia Rodrigues Fernandes Ferreira, Giselle Pereira Cardoso, Monalisa Pereira Dutra Andrade, Alcinéia de Lemos Souza Ramos, Maria das Graças Cardoso, Eduardo Mendes Ramos

“…Abstract This work aimed to characterize the allspice leaves essential oil (EO) and evaluate its antimicrobial activity against specific food-borne pathogenic…”
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Effect of different processing conditions to obtain expanded extruded based on cowpea by Izabel Cristina Veras Silva, Kaesel Jackson Damasceno-Silva, Jorge Minoru Hashimoto, Carlos Wanderlei Piler de Carvalho, José Luis Ramirez Ascheri, Melicia Cintia Galdeano, Maurisrael de Moura Rocha

“…Abstract Cowpea is grown mainly in regions with a hot semi-arid climate, where other pulses do not develop satisfactorily. It is the 4th most produced pulse in…”
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