Search Results - "Rodrigo Stephani"

Recent patent applications in beverages enriched with plant proteins by Arbach, Clara Takayama, Alves, Izabel Almeida, Serafini, Mairim Russo, Stephani, Rodrigo, Perrone, Ítalo Tuler, de Carvalho da Costa, Juliana

“…Recently, many consumers have been adding plant-based beverages to their diets, due to different reasons. The addition of plant proteins to enrich these…”
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Determination of amylose content in starch using Raman spectroscopy and multivariate calibration analysis by Almeida, Mariana R., Alves, Rafael S., Nascimbem, Laura B. L. R., Stephani, Rodrigo, Poppi, Ronei J., de Oliveira, Luiz Fernando C.

“…Fourier transform Raman spectroscopy and chemometric tools have been used for exploratory analysis of pure corn and cassava starch samples and mixtures of both…”
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Edible insect as an alternative protein source: a review on the chemistry and functionalities of proteins under different processing methods by Queiroz, Lucas Sales, Nogueira Silva, Naaman Francisco, Jessen, Flemming, Mohammadifar, Mohammad Amin, Stephani, Rodrigo, Fernandes de Carvalho, Antonio, Perrone, Ítalo Tuler, Casanova, Federico

“…The consumption of edible insects can be anadvantageous alternative to the conventional food supply chain, which involves global water waste, land deficit,…”
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PHYSICOCHEMICAL ASPECTS OF INDUSTRIAL PLANT-BASED BEVERAGES by Francisquini, Júlia, Altivo, Ramon, Diaz, Cristian, da Costa, Juliana, Kharfan, Daniela, Stephani, Rodrigo, Perrone, Ítalo

“…The variety of vegetables available for plant-based beverage production is associated with a lack of specific regulatory aspects and difficult standardization…”
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DEVELOPMENT AND VALIDATION OF A METHODOLOGY FOR QUANTIFICATION OF WHEY PROTEIN FRACTIONS IN MICROPARTICULATE INGREDIENTS by de Paula, Igor, Cunha, Carolina, Pinto, Caroline, Vitral, Júlia, Lazzarini, Paola, da Costa, Juliana, Tavares, Guilherme, Perrone, Ítalo, de Oliveira, Luiz Fernando, Stephani, Rodrigo

“…Microparticulated whey protein can be used as a fat substitute in foods to enhance their nutritional value and improve their sensory and rheological…”
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DETERMINATION OF MAILLARD REACTION MARKERS IN DOCE DE LEITE BY HPLC-PDA by Pinto, Caroline, Cunha, Carolina, Mesa, Natalia, Sad, Maria Esther, Stephani, Rodrigo, Perrone, Ítalo, da Costa, Juliana

“…This study was carried out as a preliminary mapping of Maillard reaction (MR) compounds in doce de leite (DL), as possible indicators for the intermediate…”
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Plant-based proteins: A review of factors modifying the protein structure and affecting emulsifying properties by Lima, Raquel Reis, Stephani, Rodrigo, Perrone, Ítalo Tuler, de Carvalho, Antônio Fernandes

“…•Changes in the structure and interfacial properties of plant proteins were studied.•Modified proteins have a better emulsifying capacity than native…”
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Synergism Interactions of Plant-Based Proteins: Their Effect on Emulsifying Properties in Oil/Water-Type Model Emulsions by Lima, Raquel Reis, Vieira, Maria Eduarda Martins, Campos, Nathalia da Silva, Perrone, Ítalo Tuler, Stephani, Rodrigo, Casanova, Federico, de Carvalho, Antônio Fernandes

“…This study investigated the synergistic effects of three protein concentrates from legumes (pea, lentil, and lima bean) as emulsifiers and stabilizers of…”
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PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION by Francisquini, Júlia, Martins, Evandro, Renhe, Isis, Oliveira, Luiz Fernando, Stephani, Rodrigo, Perrone, Ítalo, Carvalho, Antônio

“…Besides increasing shelf life of fluid milk, milk powder has physical and functional properties that allow it to be used as ingredient. The rehydration process…”
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WATER VERSUS LACTOSE SOLUTION AS A DISPERSION MEDIUM FOR PARTICLE ANALYSIS IN SWEETENED CONDENSED MILK BY LASER DIFFRACTION by João Pablo F. Pereira, Igor L. de Paula, Rodrigo Stephani, Ítalo T. Perrone, Luiz Fernando C. de Oliveira, Antonio F. de Carvalho

“…Sweetened condensed milk contains various dispersed particles, such as proteins, fats, and lactose, all of which make it highly viscous. During sweetened…”
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Fat in the milk powder surface by Louise Bergamin Athayde de Souza, Gabriel Gama Netto, Karina Coelho Moreira da Silva, Rodrigo Stephani, Antônio Fernandes Carvalho, Ítalo Tuler Perrone

“…Milk powder is a highly versatile product produced by spray drying, which consists of removing water by exposing the product to a flow of dry and hot air. This…”
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Classification of frankfurters by FT-Raman spectroscopy and chemometric methods by Campos, Náira da Silva, Oliveira, Kamila Sá, Almeida, Mariana Ramos, Stephani, Rodrigo, de Oliveira, Luiz Fernando Cappa

“…Frankfurters are widely consumed all over the world, and the production requires a wide range of meat and non-meat ingredients. Due to these characteristics,…”
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Influence of milk solids content on the microstructure of fermented milks by Elisângela Ramieres Gomes, Mariana Braga de Oliveira, Paulo Henrique Fonseca da Silva, Ítalo Tuler Perrone, Luiz Fernando Cappa de Oliveira, Rodrigo Stephani

“…Fermented milks are dairy products, obtained by coagulation by lowering the pH of fluid or reconstituted milk added or not by other dairy products, by lactic…”
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Study of the melting point and solubility of lactose crystals in sweetened condensed milk using optical microscopy and Raman spectroscopy by Natália Maria Germano Alves, Elisângela Ramieres Gomes, João Pablo Fortes Pereira, Ítalo Tuler Perrone, Luiz Fernando Cappa de Oliveira, Rodrigo Stephani

“…The study of physical-chemical parameters such as the melting point and lactose crystals solubility in sweetened condensed milk is justified by process stage…”
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How the heat treatment affects the constituents of infant formulas: a review by Francisquini, Júlia d'Almeida, Nunes, Lauane, Martins, Evandro, Stephani, Rodrigo, Perrone, Ítalo Tuler, de Carvalho, Antônio Fernandes

“…O primeiro alimento do bebe é o leite materno, que deve, entre outras funçöes, atender, principalmente, as necessidades nutricionais e fornecer proteçao…”
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Lactose determination in relation to contemporary methodologies by Karina Coelho Moreira da Silva, Gabriel Gama Netto, Louise Bergamin Athayde de Souza, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone

“…Lactose is the most abundant sugar of milk and dairy products, and with the progress of studies, it is known that this saccharide is badly digested by a…”
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Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance by Carolina Rodrigues Alves Guerra, Sabrina Domingues Graça Assis Marinho, Rodrigo Stephani, Isis Rodrigues Toledo Renhe, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone

“…Whey is allowed as an ingredient for dulce de leche production since the final composition of the product fits the standards of Legislation. In this…”
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Characterization of the particles surface of dried dairy products by Paulo Henrique de Melo Toledo, João Pablo Fortes Pereira, Ítalo Tuler Perrone, Antônio Fernandes Carvalho, Luiz Fernando Cappa Oliveira, Rodrigo Stephani

“…During production or storage of dehydrated dairy products, milk constituents may undergo redistribution, resulting in heterogeneity between the surface and its…”
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Lactose-free dairy products: Challenges in the processing and quantification of lactose by Virgínia Nardy Paiva, Elisângela Ramieres Gomes, Valéria Maria dos Santos, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone

“…Lactose is the main sugar in milk, being hydrolyzed in glucose and galactose through the action of the enzyme lactase. Some individuals are deficient of this…”
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Lactose hydrolyzed whey: drying challenges by Valéria Maria dos Santos, Elisângela Ramieres Gomes, Virgínia Nardy Paiva, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone

“…The industry has diversified its range of products over the years to meet the demand of consumers for lactose-free or low-lactose products. Several lactose…”
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