Mestrado Acadêmico em Ciência e Tecnologia de Alimentos

Stabilization of β-D-galactosidase in solution containing chitosan-based membrane: Central composite rotatable design

Discentes: Larissa Fernanda da Cruz e Amanda Gentil Polizeli

Periódico: International Journal of Biological Macromolecules

https://doi.org/10.1016/j.ijbiomac.2024.132992

 

 

Chitosan-co-GLU/eucalyptus residue composite membrane for the stabilization of β-d-galactosidase in aqueous solutions

Discentes: Larissa Fernanda da Cruz e Amanda Gentil Polizeli

Periódico:  Polymer Bulletin

https://doi.org/10.1007/s00289-023-05008-9

 

 

Roasted yerba mate (Ilex paraguariensis) infusions in bovine milk model before and after in vitro digestion: Bioaccessibility of phenolic compounds, antioxidant activity, protein–polyphenol interactions and bioactive peptides

Discente: Charles Kautzmann

Periódico: Food Research International

https://doi.org/10.1016/j.foodres.2024.114206

 

Vinegars from fruits of Myrciaria cauliflora (Mart.) O.Berg and Myrciaria jaboticaba (Vell.) Berg: Phytochemical, volatile, and sensory profiles, antioxidant activity and chemical characteristics

Discente: Cesar Pagliarini

Periódico: JSFA Reports

https://doi.org/10.1002/jsf2.146

 

Hydroalcoholic extracts of Psidium cattleianum Afzel. ex Sabine for liqueur production: influence of different fruit harvesting points on phytochemical, volatile, and sensory profiles, antioxidant activity and physical characteristics

Discente: Mateus Alcides Pagliarini 

Periódico: European Food Research Technology

https://doi.org/10.1007/s00217-023-04296-9

 

Non-covalent binding of phenolic compounds from leaves of Campomanesia xanthocarpa (Mart.) O. Berg with ovalbumin: Effect on protein structure, amino acids involved in the complexation and antioxidant activity

Discente: Renata Lariz Kavalek

Periódico: Food Chemistry Advances

https://doi.org/10.1016/j.focha.2023.100303

 

Biosynthesis of the acid protease produced by Lacticaseibacillus casei LBC 237 and Limosilactobacillus fermentum LBF 433 and their potential application in the bovine milk clotting

Discente: Samantha Emanuella Sghedoni Artifon

Periódico: Food Bioscience

https://doi.org/10.1016/j.fbio.2023.102879

 

Estudo da hidrólise da lactose em leites com diferentes teores de gordura utilizando enzima livre e imobilizada

Discente: Alexandra Fabíola Becker

Periódico: Revista Brasileira de Agrotecnologia (sem qualis)

https://doi.org/10.18378/REBAGRO.V12I2.8966

 

Evaluation of the combined effect of temperature and potassium sorbate on physicochemical and microbial quality of modified atmosphere packaged sliced Mozzarella cheese

Discente: Ana Carolina Baldissera

Periódico: Journal of Food Processing and Preservation (B1)

https://doi.org/10.1111/jfpp.15136

 

Feed supplementation with inulin on broiler performance and meat quality challenged with Clostridium perfringens: Infection and prebiotic impacts

Discente: Andréia Guaragni

Periódico: Microbial Pathogenesis (B3)

https://10.1016/j.micpath.2019.103889

 

Effect of acid casein freezing on the industrial production of processed cheese

Discente: Andressa Dalila Bianchi

Periódico: International Dairy Journal (A2)

https://doi.org/10.1016/j.idairyj.2021.105043

 

Viscosity of Binary Aqueous Solutions Involving Malonic, Maleic, Malic, Tartaric, and Citric Acids in the Temperature Range between 303 and 363 K: Experimental Data and Modeling

Discente: Ângela Lusa Lodi Savoldi

Periódico: Journal of Chemical & Engeniering Data

https://doi.org/10.1021/acs.jced.2c00041

 

Caracterização físico-química e modelagem das isotermas de sorção de água em amostras de cana-de-açúcar (Saccharum officinarum L.)

Discente: Angélica Inês Kaufmann

Periódico: Scientia Plena (C)

https://doi.org/10.14808/sci.plena.2021.101501

 

Cellular disruption and its influence over the drying kinetics of brewer’s spent yeast biomass

Discente: Angélica Patrícia Bertolo

Periódico: Acta Scientiarum (Technology) (B2)

https://doi.org/10.4025/actascitechnol.v42i1.48792

 

Incorporation of natural and mechanically ruptured brewing yeast cells in beef burger to replace textured soy protein

Discente: Angélica Patrícia Bertolo

Periódico: Journal of Food Science and Technology (A2)

https://doi.org/10.1007/s13197-021-05095-4

 

Yeast (Saccharomyces cerevisiae): evaluation of cellular disruption processes, chemical composition, functional properties and digestibility

Discente: Angélica Patrícia Bertolo

Periódico: Journal of Food Science and Technology (A2)

https://doi.org/10.1007/s13197-019-03833-3

 

Treatment with nitric oxide preserves the quality of cold stored ‘Cripps Pink’ apples

Discente: Cláudia Kraus Pagotto Demari

Periódico: Bragantia (B1)

https://doi.org/10.1590/1678-4499.20200494

 

Effect of permanent aromatization with dehydrated and in natura garlic on the physicochemical characteristics, antioxidant activity and thermal stability of olive oil

Discente: Clédina de Oliveira Stiegemayer dos Santos

Periódico: Research, Society and Development (sem qualis)

https://doi.org/10.33448/rsd-v10i15.22945

 

Effects of heat treatments and edible shell coatings on egg quality after storage at room temperature

Discente: Cristina Henrique de Oliveira

Periódico: Food Science and Technology (B1)

https://doi.org/10.1590/fst.13019

 

Swine plasma peptides obtained using pepsin: In silico and in vitro properties and biological activities

Discente: Cristine Vogel

Periódico: Biocatalysis and Biotransformation (B4)

https://doi.org/10.1080/10242422.2021.1981880

 

Impact of the preservation methods of sheep milk on the characteristics of Requeijão cremoso processed cheese

Discente: Danielle Specht Malta

Periódico: International Dairy Journal (A2)

https://doi.org/10.1016/j.idairyj.2021.105101

 

Anchoring lactase in pectin-based hydrogels for lactose hydrolysis reactions

Discente: Dauana Ceciliane Hanauer

Periódico: Process Biochemistry (A1)

https://doi.org/10.1016/j.procbio.2022.08.026

 

Pectin-based biohydrogels reinforced with eucalyptus sawdust: Synthesis, characterization, β-D-Galactosidase immobilization and activity

Discente: Duana Ceciliane Hanauer

Periódico: Journal of Industrial and Engineering Chemistry (A1)

https://doi.org/10.1016/j.jiec.2021.02.022

 

Screening and evaluation of filamentous fungi potential for protease production in swine plasma and red blood cells-based media: qualitative and quantitative methods

Discente: Fabiane Paula Werlang Schuster

Periódico: Biocatalysis and Agricultural Biotechnology (A2)

https://doi.org/10.1016/j.bcab.2019.101313

 

Eugenia uniflora L. seed and pulp extracts: phytochemical profile, cytotoxic potential, antitumoral activity, and α-amylase and α-glucosidase inhibition capacity

Discente: Felipe Tecchio Borsoi

Periódico: Natural Product Research (A3)

https://doi.org/10.1080/14786419.2022.2153128

 

 

Capítulo de livro 

COPATTI, F. ; TRENTIN, M. M. ; PAGANI, T. ; Bampi, M.; DINON, Andréia Zilio; MORES, F. . "CARACTERÍSTICAS FÍSICOS-QUÍMICAS DA FARINHA DE TRIGO BRANCA ADICIONADA DE ORA-PRO-NÓBIS. In: Carla Cristina Bauermann Brasil. (Org.). Alimentos, Nutrição e Saúde 3. 1 ed. v.1. Ponta Grossa - PR: Atena Editora, 2021. 

DOI: 10.22533/at.ed.075211308 

ISBN: 978-65-5983-407-5 

 

Infrared or ultrasonic milk analysis can affect its results?

Discente: Guilherme Augusto Manske

Periódico: Ciência Rural (B2)

https://doi.org/10.1590/0103-8478cr20180510 

 

Occurrence of unstable non-acid milk (UNAM) on commercial farms in the extreme west of Santa Catarina

Discente: Guilherme Augusto Manske

Periódico: Research, Society and Development (sem qualis)

https://doi.org/10.33448/rsd-v9i7.4654

 

Xylitol solubility in DMF + ethylene glycol or 1,2-propylene glycol: Measurement and modeling with PC-SAFT and CPA equations of state and UNIFAC activity coefficient model

Discente: Fabiele Bernardi

Periódico: Fluid Phase Equilibria (A2)

https://doi.org/10.1016/j.fluid.2020.112651

 

Ethanol vapor, initial low O2, and high CO2 stresses in the storage of Laetitia Plums

Discente: Grez Roberta Oliveira Santana

Periódico: Journal of Food Processing and Preservation (B1)

https://doi.org/10.1111/jfpp.15525

 

Treatment with nitric oxide in controlled atmosphere storage to preserve the quality of Laetitia plums

Discente: Grez Roberta Oliveira Santana

Periódico: LWT – Food Science and Technology (A1)

https://doi.org/10.1016/j.lwt.2021.113033

 

Bacteriocin-like inhibitory substances (BLIS) synthesized by Lactococcus lactis LLH20: Antilisterial activity and application for biopreservation of minimally processed lettuce (Lactuca sativa L.)

Discente: Ivan de Marco

Periódico: Biocatalysis and Agricultural Biotechnology (A2)

https://doi.org/10.1016/j.bcab.2022.102355

 

Development and characterization of a new adsorbent based on Jerivá coconut (Syagrus romanzoffiana) applied for removing toxic metals from water

Discente: Joceane Pigatto

Periódico: Desalination and Water Treatment (A2)

https://doi.org/10.5004/dwt.2020.25893

 

Aqueous viscosity of carbohydrates: Experimental data, activity coefficient modeling, and prediction with artificial neural network-molecular descriptors

Discente: Karine Varnier

Periódico: Journal of Molecular Liquids (B3)

https://doi.org/10.1016/j.molliq.2020.114932

 

Capítulo de livro 

Canonica, Liana Renata ; DINON, Andréia Zilio . AVALIAÇÃO DA QUALIDADE DO AZEITE DE OLIVA EXTRAVIRGEM CONDIMENTADO COM GENGIBRE: ANÁLISES FÍSICO-QUÍMICAS. Avanços Científicos e Tecnológicos nas Ciências Agrárias. 1ed.: Atena Editora, 2020, v. , p. 41-49. 

Capítulo 6 no livro http://educapes.capes.gov.br/handle/capes/566143 

ISBN 978-65-86002-61-4/DOI 10.22533/at.ed.614201903

 

Evaluating and predicting egg quality indicators through principal component analysis and artificial neural networks

Discente: Luciano Heusser Malfatti

Periódico: LWT – Food Science and Technology (A1)

https://doi.org/10.1016/j.lwt.2021.111720

 

Influence of extracts of different Feijoa (Acca sellowiana) leaf genotypes on the lactic fermentation performed by a mixed culture

Discente: Luniele Beilke

Periódico: Emirates Journal of Food and Agriculture (B1)

https://doi.org/10.9755/ejfa.2021.v33.i4.2687

 

Hydrolysis of lactose using β-D-galactosidase immobilized in pectin-based hydrogels: Modeling and optimization by factorial design

Discente: Mariana Aguiar Cargnin

Periódico: LWT – Food Science and Technology (A1)

https://doi.org/10.1016/j.lwt.2020.109836

 

Performance of lactase encapsulated in pectin-based hydrogels during lactose hydrolysis reactions

Discente: Mariana Aguiar Cargnin

Periódico: LWT – Food Science and Technology (A1)

https://doi.org/10.1016/j.lwt.2021.111863

 

Pinus residue/pectin-based composite hydrogels for the immobilization of β-D-galactosidase

Discente: Mariana Aguiar Cargnin

Periódico: International Journal of Biological Macromolecules (A1)

https://doi.org/10.1016/j.ijbiomac.2020.01.280

 

Full-factorial central composite rotational design for the immobilization of lactase in natural polysaccharide-based hydrogels and hydrolysis of lactose

Discente: Mariane Wolf

Periódico: International Journal of Biological Macromolecules (A1)

https://doi.org/10.1016/j.ijbiomac.2019.06.032

 

Hydrolysis of lactose using β-d-galactosidase immobilized in a modified Arabic gum-based hydrogel for the production of lactose-free/low-lactose milk

Discente: Mariane Wolf

Periódico: International Journal of Biological Macromolecules (A1)

https://doi.org/ 10.1016/j.ijbiomac.2018.04.058

 

Polysaccharide-based hydrogels for the immobilization and controlled release of bovine serum albumin

Discente: Mariane Wolf

Periódico: International Journal of Biological Macromolecules (A1)

https://doi.org/10.1016/j.ijbiomac.2018.08.133

 

Production of low-dosage lactose milk using lactase immobilised in hydrogel

Discente: Mariane Wolf

Periódico: International Dairy Journal (A2)

https://doi.org/10.1016/j.idairyj.2018.12.004

 

Stability of β-D-galactosidase immobilized in polysaccharide-based hydrogels

Discente: Mariane Wolf

Periódico: Colloids and Surfaces A: Physicochemical and Engineering Applications (A1)

https://doi.org/10.1016/j.colsurfa.2020.125679

 

Antioxidant, antimicrobial and allelopathic activities and surface disinfection of the extract of Psidium cattleianum sabine leaves

Discente: Marina Volpato Dacoreggio

Periódico: Biocatalysis and Agricultural Biotechnology (A2)

https://doi.org/10.1016/j.bcab.2019.101295

 

Nutritional and rheological evaluation of blends based on ora-pro-nóbis (Pereskia aculeata Miller) and wheat flour

Discente: Michele Mayara Trentin

Periódico: Research, Society and Development (sem qualis)

https://doi.org/10.33448/rsd-v9i11.9728

 

β-galactosidase from Kluyveromyces lactis in genipin-activated chitosan: An investigation on immobilization, stability, and application in diluted UHT milk

Discente: Pâmela Cristina Lima

Periódico: Food Chemistry (A1)

https://doi.org/10.1016/j.foodchem.2021.129050

 

Phase Equilibrium Involving Xylose, Water, and Ethylene Glycol or 1,2-Propylene Glycol at Different Temperatures

Discente: Patrícia Gotardo Machado

Periódico: Journal of Chemical & Engineering Data (A2)

https://doi.org/10.1021/acs.jced.8b01128

 

Phase equilibrium involving xylitol, water and ethylene glycol or 1,2-propylene glycol: experimental data, activity coefficient modeling and prediction with artificial neural network-molecular descriptors

Discente: Patrícia Gotardo Machado

Periódico: Industrial & Engineering Chemistry Research (A1)

https://doi.org/10.1021/acs.iecr.8b02480

 

Capacity of solutions involving organic acids in the extraction of the anthocyanins present in jabuticaba skins (Myrciaria cauliflora) and red cabbage leaves (Brassica oleracea)

Discente: Priscila Pereira de Souza

Periódico: Journal of Food Science and Technology (A2)

https://doi.org/ 10.1007/s13197-020-04430-5

 

Thermal degradation of the anthocyanins extracts from jabuticaba peels and red cabbage leaves

Discente: Priscila Pereira de Souza

Periódico: Scientia Plena (C)

https://doi.org/10.14808/sci.plena.2020.064201

 

The use of white striped chicken breasts on the quality of nuggets and hamburgers

Discente: Sinara Bordignon

Periódico: Ciência e Tecnologia de Alimentos (B1)

https://doi.org/10.1590/fst.16320

 

Identifying adulteration of raw bovine milk with urea through electrochemical impedance spectroscopy coupled with chemometric techniques

Discente: Taiz Alana Minetto

Periódico: Food Chemistry (A1)

https://doi.org/10.1016/j.foodchem.2022.132678

 

Development of a general model to describe Salmonella spp. growth in chicken meat subjected to different temperature profiles

Discente: Tatiane Milkievicz

Periódico: Food Control (A1)

https://doi.org/10.1016/j.foodcont.2020.107151

 

Modeling Salmonella spp. inactivation in chicken meat subjected to isothermal and non-isothermal temperature profiles

Discente: Tatiane Milkievicz

Periódico: International Journal of Food Microbiology (A1)

https://doi.org/10.1016/j.ijfoodmicro.2021.109110

 

Effect of the addition of antimicrobial oregano (Origanum vulgare) and rosemary (Rosmarinus officinalis) essential oils on lactic acid bacteria growth in refrigerated vacuum-packed Tuscan sausage

Discente: Vinícius Badia

Periódico: Brazilian Journal of Microbiology (B1)

https://doi.org/10.1007/s42770-019-00146-7

 

Phytochemical profiling, antidiabetic, antitumoral and cytotoxic potential of Psidium cattleianum Afzel. ex Sabine leaves of red variety

Discente: Yasmine de Melo Barradas

Periódico: Natural Product Research (A3)

https://doi.org/10.1080/14786419.2022.2065484