The structuring of liquid oils has become an attractive area of research in recent years, especially due to pressures to reduce saturated fat intake and eliminate trans fats from our diets. However, the replacement of fats ...

Gabiroba (Campomanesia xanthocarpa) is a fruit of the Myrtaceae family, native to the Atlantic Forest and Brazilian cerrado. It is widely used in folk medicine and consumed fresh in the form of liquors and juices. This ...

Staphylococcus aureus is an opportunistic pathogen of great relevance, since it is often associated with outbreaks of food poisoning. When submitter to some type of cell stress, certain microorganisms tend to cluster in ...

Porungo cheese is a product traditionally present in the southwest region of São Paulo with its own characteristics of mozzarella cheese. During the manufacture of Porungo cheese, a microbiota naturally present in milk, ...

The world population and demand for food are expected to have considerable growth in the next 30 years. In such case, the food could not be sufficiently supplied with sustainability. Therefore, edible insect proteins have ...

The search for a healthy lifestyle leads to a situation where several people start to take care of their health. From then on, they seek products of higher quality, preferably with health benefits, rich in vitamins, bioactive ...

Cheese whey are the main by-product of the dairy industry, characterized as an alternative substrate rich in nutrients and applicable in bioprocess. It has a high biochemical oxygen demand (BOD) and when associated ...

Atemoya is a hybrid derived from cherimoya (Annona cherimola Mill) and custard apple (Annona squamosa L.), classified as a climacteric fruit (in which the ripening process is maintained after harvest), which makes it very ...

Since banana is a food of high energy value, has low production technological indexes and has great socioeconomic importance for Brazil, the increase in shelf life is desired. Drying is one of the most used processes in ...

Considering the increase in the number of allergy cases related to products originating from milk, it is necessary to develop products with rheological and sensory characteristics similar to conventional products, replacing ...