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Akademický článek

Fraud-proof methylcellulose-based fish freshness indicator: Reversibility in halochromic sensing of basic volatiles is tailored by ionic strength.

Autor: Silva RRA; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil. Electronic address: rafaelras@estudante.ufscar.br., de Freitas PAV; Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Valencia, Spain., de Oliveira TV; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Teixeira SC; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Rigolon TCB; Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Valencia, Spain., Stringheta PC; Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Valencia, Spain., Otoni CG; Graduate Program in Materials Science and Engineering (PPGCEM), Federal University of São Carlos (UFSCar), São Carlos, Brazil; Institute of Chemistry, University of Campinas (UNICAMP), Campinas, Brazil. Electronic address: cgotoni@unicamp.br., Soares NFF; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Oct; Vol. 277 (Pt 4), pp. 134486. Date of Electronic Publication: 2024 Aug 03.

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Akademický článek

Development of inclusion complexes of 2-hydroxypropyl-β-cyclodextrin with Psidium guajava L. essential oil by freeze-drying and kneading methods for application as Aedes aegypti L. larvicide.

Autor: Mendes LA; Departament of Chemistry, Universidade Federal de Viçosa, Viçosa, Brazil., Silva RRA; Departament of Food Technology, Universidade Federal de Viçosa, Viçosa, Brazil., Soares NFF; Departament of Food Technology, Universidade Federal de Viçosa, Viçosa, Brazil., Martins GF; Departament of General Biology, Universidade Federal de Viçosa, Viçosa, Brazil., Teixeira RR; Departament of Chemistry, Universidade Federal de Viçosa, Viçosa, Brazil., da Silva Ferreira MF; Departament of Agronomy, Universidade Federal do Espírito Santo, Alegre, Brazil., Moreira RPL; Departament of Chemistry, Universidade Federal de Viçosa, Viçosa, Brazil.

Publikováno v: Natural product research [Nat Prod Res] 2023 Jun; Vol. 37 (12), pp. 2013-2017. Date of Electronic Publication: 2022 Aug 18.

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Akademický článek

Beyond brewing: β-acid rich hop extract in the development of a multifunctional polylactic acid-based food packaging.

Autor: Arruda TR; Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil. Electronic address: tarsilaarruda@gmail.com., Bernardes PC; Department of Food Engineering, Center of Agrarian Sciences and Engineering, Federal University of Espírito Santo, Alegre, Espírito Santo, Brazil., Moraes ARFE; Agricultural Science Institute, Federal University of Viçosa, Rio Paranaiba, Minas Gerais, Brazil., Marques CS; Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil., Pinheiro PF; Department of Chemistry, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil., de Oliveira TV; Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil., Ferreira SO; Department of Physics, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil., Naves EAA; Department of Food Engineering, Federal University of Triângulo Mineiro, Uberaba, Minas Gerais, Brazil., Soares NFF; Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2023 Feb 15; Vol. 228, pp. 23-39. Date of Electronic Publication: 2022 Dec 21.

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Akademický článek

Stabilization of oil-water emulsions with protein concentrates from the microalga Tetradesmus obliquus .

Autor: Lima VS; Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil., de Oliveira DRB; Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil., da Silva CAS; Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil., Santana RC; Departamento de Química (DEQ), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil., Soares NFF; Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil., de Oliveira EB; Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil., Martins MA; Departamento de Engenharia Agrícola (DEA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil., Coimbra JSDR; Departamento de Tecnologia de Alimentos (DTA), Universidade Federal de Viçosa (UFV), Campus Universitário S/N, Viçosa, MG CEP 36570-900 Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2023 Feb; Vol. 60 (2), pp. 797-808. Date of Electronic Publication: 2023 Jan 13.

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Akademický článek

Exposure to cellulose acetate films incorporated with garlic essential oil does not lead to homologous resistance in Listeria innocua ATCC 33090.

Autor: Marques CS; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil. Electronic address: supraniclara@gmail.com., Arruda TR; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Silva RRA; Materials Science and Engineering Program, Federal University of São Carlos, São Carlos, Brazil., Ferreira ALV; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Oliveira WLA; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Rocha F; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Mendes LA; Chemistry Department, Federal University of Viçosa, Viçosa, Brazil., de Oliveira TV; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil., Vanetti MCD; Department of Microbiology, Federal University of Viçosa, Viçosa, Brazil., Soares NFF; Department of Food Technology, Federal University of Viçosa, Viçosa, Brazil.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2022 Oct; Vol. 160, pp. 111676. Date of Electronic Publication: 2022 Jul 11.

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