Use of ultrasound to improve the activity of cyclodextrin glycosyltransferase in the producing of β-cyclodextrins: Impact on enzyme activity, stability and insights into changes on enzyme macrostructure.

Autor: Cunha JS; Department of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, S/n, University Campus, 36570-900 Viçosa, MG, Brazil., Pacheco FC; Department of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, S/n, University Campus, 36570-900 Viçosa, MG, Brazil., Martins CCN; Department of Forest Science, Federal University of Viçosa, Av. Peter Henry Rolfs, S/n, University Campus, 36570-900 Viçosa, MG, Brazil., Pacheco AFC; Cândido Tostes Dairy Institute, Agricultural Company of Minas Gerais (EPAMIG), 11 Lieutenant Luiz de Freitas, 116, 36045-560 Juiz de Fora, MG, Brazil., Tribst AAL; Núcleo de Estudos e Pesquisas em Alimentação (NEPA), Coordenadoria de Centros e Núcleos Interdisciplinares de Pesquisa (COCEN), Universidade Estadual de Campinas (UNICAMP), Albert Einstein, 291, 13083-852 Campinas, SP, Brazil., Leite Júnior BRC; Department of Food Technology, Federal University of Viçosa, Av. Peter Henry Rolfs, S/n, University Campus, 36570-900 Viçosa, MG, Brazil. Electronic address: bruno.leitejr@ufv.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Sep; Vol. 191, pp. 114662. Date of Electronic Publication: 2024 Jun 27.

Impact of ultrasound and protease addition on the fermentation profile and final characteristics of fermented goat and sheep cheese whey.

Autor: Dos Santos FR; Department of Food Technology (DTA), Federal University of Viçosa (UFV), University Campus, Viçosa, MG 36570-900 Brazil.; Center for Food Studies and Research (NEPA), University of Campinas (UNICAMP), Albert Einstein, 291, Campinas, SP 13083-852 Brazil., Leite Junior BRC; Department of Food Technology (DTA), Federal University of Viçosa (UFV), University Campus, Viçosa, MG 36570-900 Brazil., Tribst AAL; Center for Food Studies and Research (NEPA), University of Campinas (UNICAMP), Albert Einstein, 291, Campinas, SP 13083-852 Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2023 Sep; Vol. 60 (9), pp. 2444-2453. Date of Electronic Publication: 2023 May 25.

Use of physical processes to maximize goat milk cream hydrolysis: Impact on structure and enzymatic hydrolysis.

Autor: Capela APD; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil., Tribst AAL; Center for Food Studies and Research (NEPA). University of Campinas (UNICAMP), Albert Einstein, 291, 13083-852 Campinas, SP Brazil., Augusto PED; Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil; Food and Nutrition Research Center (NAPAN), University of São Paulo (USP), São Paulo, SP, Brazil., Leite Júnior BRC; Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil. Electronic address: bruno.leitejr@ufv.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2022 Jun; Vol. 156, pp. 111343. Date of Electronic Publication: 2022 May 07.

Factors associated with diet changes during the COVID-19 pandemic period in Brazilian adults: Time, skills, habits, feelings and beliefs.

Autor: Tribst AAL; Center for Food Studies and Research at University of Campinas. R. Albert Einstein 291, Campinas, SP, 13083-852, Brazil. Electronic address: tribst@unicamp.br., Tramontt CR; Center for Food Studies and Research at University of Campinas. R. Albert Einstein 291, Campinas, SP, 13083-852, Brazil. Electronic address: claudiartramontt@gmail.com., Baraldi LG; Center for Food Studies and Research at University of Campinas. R. Albert Einstein 291, Campinas, SP, 13083-852, Brazil. Electronic address: lbaraldi@unicamp.br.

Publikováno v: Appetite [Appetite] 2021 Aug 01; Vol. 163, pp. 105220. Date of Electronic Publication: 2021 Mar 27.

Application of high-pressure homogenization on gums.

Autor: Belmiro RH; Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil., Tribst AAL; Center of Studies and Researches in Food (NEPA), University of Campinas (UNICAMP), Campinas, Brazil., Cristianini M; Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil.; Center of Studies and Researches in Food (NEPA), University of Campinas (UNICAMP), Campinas, Brazil.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2018 Apr; Vol. 98 (6), pp. 2060-2069. Date of Electronic Publication: 2017 Nov 08.