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Green Coffee Extract Microencapsulated: Physicochemical Characteristics, Stability, Bioaccessibility, and Sensory Acceptability through Dairy Beverage Consumption.

Autor: do Carmo LB; Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre 29500-000, ES, Brazil., Benincá DB; Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre 29500-000, ES, Brazil., Grancieri M; Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre 29500-000, ES, Brazil.; Centre of Exact, Natural and Health Sciences, Department of Pharmacy and Nutrition, Federal University of Espirito Santo, Alto Universitário, Guararema, Alegre 29500-000, ES, Brazil.; Department of Nutrition and Health, Federal University of Viçosa, Viçosa 36570-900, MG, Brazil., Pereira LV; Centre of Exact, Natural and Health Sciences, Department of Pharmacy and Nutrition, Federal University of Espirito Santo, Alto Universitário, Guararema, Alegre 29500-000, ES, Brazil., Lima Filho T; Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre 29500-000, ES, Brazil.; Department of Food Engineering, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre 29500-000, ES, Brazil., Saraiva SH; Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre 29500-000, ES, Brazil.; Department of Food Engineering, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre 29500-000, ES, Brazil., Silva PI; Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre 29500-000, ES, Brazil.; Department of Food Engineering, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre 29500-000, ES, Brazil., Oliveira DDS; Centre of Exact, Natural and Health Sciences, Department of Pharmacy and Nutrition, Federal University of Espirito Santo, Alto Universitário, Guararema, Alegre 29500-000, ES, Brazil., Costa AGV; Postgraduate Program in Food Science and Technology, Centre of Agricultural and Engineering Sciences, Federal University of Espirito Santo, Alegre 29500-000, ES, Brazil.; Centre of Exact, Natural and Health Sciences, Department of Pharmacy and Nutrition, Federal University of Espirito Santo, Alto Universitário, Guararema, Alegre 29500-000, ES, Brazil.

Publikováno v: International journal of environmental research and public health [Int J Environ Res Public Health] 2022 Oct 14; Vol. 19 (20). Date of Electronic Publication: 2022 Oct 14.

Determination of hedonic thresholds by varying three stimuli.

Autor: Araújo CIA; Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O.Box 16, 29500-000 Alegre, ES, Brazil., Sant'Anna LJ; Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O.Box 16, 29500-000 Alegre, ES, Brazil., Moreira EDS; Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O.Box 16, 29500-000 Alegre, ES, Brazil., Cornejo LL; Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O.Box 16, 29500-000 Alegre, ES, Brazil., Della Lucia SM; Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O.Box 16, 29500-000 Alegre, ES, Brazil., Carvalho RV; Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O.Box 16, 29500-000 Alegre, ES, Brazil., Saraiva SH; Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O.Box 16, 29500-000 Alegre, ES, Brazil., Lima Filho T; Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O.Box 16, 29500-000 Alegre, ES, Brazil. Electronic address: tarcisio.lima@ufes.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2022 Jan; Vol. 151, pp. 110844. Date of Electronic Publication: 2021 Dec 02.

Determination of pH and acidity in green coffee using near-infrared spectroscopy and multivariate regression.

Autor: Araújo CDS; Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil., Macedo LL; Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil., Vimercati WC; Postgraduate Program in Food Science and Technology, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil., Ferreira A; Department of Agronomy, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil., Prezotti LC; Capixaba Institute of Research, Technical Assistance and Rural Extension, Vitória, Brazil., Saraiva SH; Department of Food Engineering, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Brazil.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2020 Apr; Vol. 100 (6), pp. 2488-2493. Date of Electronic Publication: 2020 Feb 12.

Spray-dried microcapsules of anthocyanin-rich extracts from Euterpe edulis M. as an alternative for maintaining color and bioactive compounds in dairy beverages.

Autor: Lima EMF; Department of Food Engineering, Center for Agricultural Sciences and Engineering, Alto Universitário, Federal University of Espírito Santo, Caixa Postal 16, Guararema, Alegre, Espírito Santo 29500-000 Brazil., Madalão MCM; Department of Food Engineering, Center for Agricultural Sciences and Engineering, Alto Universitário, Federal University of Espírito Santo, Caixa Postal 16, Guararema, Alegre, Espírito Santo 29500-000 Brazil., Dos Santos WC Jr; Department of Food Engineering, Center for Agricultural Sciences and Engineering, Alto Universitário, Federal University of Espírito Santo, Caixa Postal 16, Guararema, Alegre, Espírito Santo 29500-000 Brazil., Bernardes PC; Department of Food Engineering, Center for Agricultural Sciences and Engineering, Alto Universitário, Federal University of Espírito Santo, Caixa Postal 16, Guararema, Alegre, Espírito Santo 29500-000 Brazil., Saraiva SH; Department of Food Engineering, Center for Agricultural Sciences and Engineering, Alto Universitário, Federal University of Espírito Santo, Caixa Postal 16, Guararema, Alegre, Espírito Santo 29500-000 Brazil., Silva PI; Department of Food Engineering, Center for Agricultural Sciences and Engineering, Alto Universitário, Federal University of Espírito Santo, Caixa Postal 16, Guararema, Alegre, Espírito Santo 29500-000 Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2019 Sep; Vol. 56 (9), pp. 4147-4157. Date of Electronic Publication: 2019 Jun 24.