M. A. Vieira, G. Kuhn, M. Marquezi, L. Senter, E. M. Michielin, Ieda Rottava, Franciele Pozzebon Pivetta, Ana Caroline Perotti Albani
Abstract The production and consumption of dulce de leche is one of the most important sweets in the Mercosul Region. However, recent studies have shown consumers’ interest for healthier food and no lactose products, hence creating a demand for this study aims to develop a more nutritional lactose-free dulce de leche with less calories and higher yielding by adding green banana biomass. Five lactose-free dulce de leche formulas have been elaborated in which four were added 5%, 10%, 15% and 20% of green banana biomass and one of them received a standard 0.5% of commercial starch addition. The samples were evaluated regarding its microbiological, physicochemical and sensorial quality. The different lactose-free dulce de leche formulas attended the microbiological standards and demonstrated an increased yield of the green banana biomass concentration. The results indicated that the rise of the green banana biomass concentration has increased moisture and decreased protein, lipids and calories levels. In regards of acceptance, all samples evaluated received grades between 7.23 to 8.72, that is, above 6 which is the minimum value accepted to all the evaluated attributes hence demonstrating the acceptance on behalf of evaluators. All samples presented high ratios of intent to purchase therefore confirming the acceptance results found. It has been observed that the use of green banana biomass aggregated positive characteristics to the product and did not influence the sensorial quality of the sweets, seeing that all of them could improve their yield and thus demonstrating to be a good option to the development of healthier products.
{"title":"Lactose-free dulce de leche with different concentrations of green banana biomass","authors":"M. A. Vieira, G. Kuhn, M. Marquezi, L. Senter, E. M. Michielin, Ieda Rottava, Franciele Pozzebon Pivetta, Ana Caroline Perotti Albani","doi":"10.1590/1981-6723.15720","DOIUrl":"https://doi.org/10.1590/1981-6723.15720","url":null,"abstract":"Abstract The production and consumption of dulce de leche is one of the most important sweets in the Mercosul Region. However, recent studies have shown consumers’ interest for healthier food and no lactose products, hence creating a demand for this study aims to develop a more nutritional lactose-free dulce de leche with less calories and higher yielding by adding green banana biomass. Five lactose-free dulce de leche formulas have been elaborated in which four were added 5%, 10%, 15% and 20% of green banana biomass and one of them received a standard 0.5% of commercial starch addition. The samples were evaluated regarding its microbiological, physicochemical and sensorial quality. The different lactose-free dulce de leche formulas attended the microbiological standards and demonstrated an increased yield of the green banana biomass concentration. The results indicated that the rise of the green banana biomass concentration has increased moisture and decreased protein, lipids and calories levels. In regards of acceptance, all samples evaluated received grades between 7.23 to 8.72, that is, above 6 which is the minimum value accepted to all the evaluated attributes hence demonstrating the acceptance on behalf of evaluators. All samples presented high ratios of intent to purchase therefore confirming the acceptance results found. It has been observed that the use of green banana biomass aggregated positive characteristics to the product and did not influence the sensorial quality of the sweets, seeing that all of them could improve their yield and thus demonstrating to be a good option to the development of healthier products.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67144054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Estefany Deyhanyra Rengifo Silvano, Rafael Segundo Vela Paredes, Alenguer Gerónimo Alva Arévalo, Jessy Patricia Vásquez Chumbe, Roger Ruíz Paredes, Thony Arce Saavedra, Fernando Tello Célis
Abstract This study aimed to produce pectin and alginate microparticles by ionic gelation coated with different concentrations of bovine blood and egg white protein in their natural state. The coated microparticles were characterized, and their physical resistance and morphology were evaluated, as well as the released protein during in vitro gastrointestinal simulation. The highest protein adsorption (65.47%) was shown by pectin microparticles coated with bovine blood (10%), regardless of the protein type and concentration used. Likewise, higher amounts of adsorbed protein resulted as protein concentration increased, regardless of the type of microparticle. Nevertheless, the physical resistance of coated microparticles was affected more by the type of polysaccharide, being alginate microparticles more resistant. Adsorbed proteins on microparticles surface showed higher solubility values in vitro gastrointestinal simulation regardless of protein type. Bovine blood and egg white proteins in their natural state can be used as alternative coating materials for microparticles.
{"title":"Microparticles coated with proteins in their natural state and in vitro gastrointestinal simulation","authors":"Estefany Deyhanyra Rengifo Silvano, Rafael Segundo Vela Paredes, Alenguer Gerónimo Alva Arévalo, Jessy Patricia Vásquez Chumbe, Roger Ruíz Paredes, Thony Arce Saavedra, Fernando Tello Célis","doi":"10.1590/1981-6723.16721","DOIUrl":"https://doi.org/10.1590/1981-6723.16721","url":null,"abstract":"Abstract This study aimed to produce pectin and alginate microparticles by ionic gelation coated with different concentrations of bovine blood and egg white protein in their natural state. The coated microparticles were characterized, and their physical resistance and morphology were evaluated, as well as the released protein during in vitro gastrointestinal simulation. The highest protein adsorption (65.47%) was shown by pectin microparticles coated with bovine blood (10%), regardless of the protein type and concentration used. Likewise, higher amounts of adsorbed protein resulted as protein concentration increased, regardless of the type of microparticle. Nevertheless, the physical resistance of coated microparticles was affected more by the type of polysaccharide, being alginate microparticles more resistant. Adsorbed proteins on microparticles surface showed higher solubility values in vitro gastrointestinal simulation regardless of protein type. Bovine blood and egg white proteins in their natural state can be used as alternative coating materials for microparticles.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67144650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Paula Aparecida Costa, Douglas Delgado de Souza, P. C. Ossani, Marcelo Henrique Avelar Mendes, M. L. S. Silva, E. E. Carvalho, L. V. Resende
Abstract The use of unconventional edible plants in human food has grown more widespread in recent years, driven mainly by gourmet dishes. Evidence of the food properties of these species is still scarce. Aiming to obtain more in-depth knowledge of dahlia plants, this study aimed to evaluate the nutritional, bioactive, and antinutritional properties of the edible parts of purple dahlia (tuberous root and flower) to elucidate their value and safety as foods. The percent composition, caloric value, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TTA), ratio of TSS to TTA, anthocyanins, carotenoids, vitamin C, total phenolics, tannins, nitrates, and minerals of the roots and flowers were analyzed. The inulin content in the root and the color of the flower were also evaluated. The results were reported as mean and standard deviation, and exploratory factor analysis was performed. Both parts of the dahlia had constituents that contribute to a good diet at concentrations like those in conventional vegetables, whereas the antinutritional components were also compatible with those of commonly consumed foods, with acceptable dietary values. Thus, it is evident that purple dahlia flowers and roots have potential for use in human food and can be considered good options to improve and diversify a healthy diet.
{"title":"Nutritional and functional compounds in dahlia flowers and roots","authors":"Paula Aparecida Costa, Douglas Delgado de Souza, P. C. Ossani, Marcelo Henrique Avelar Mendes, M. L. S. Silva, E. E. Carvalho, L. V. Resende","doi":"10.1590/1981-6723.02922","DOIUrl":"https://doi.org/10.1590/1981-6723.02922","url":null,"abstract":"Abstract The use of unconventional edible plants in human food has grown more widespread in recent years, driven mainly by gourmet dishes. Evidence of the food properties of these species is still scarce. Aiming to obtain more in-depth knowledge of dahlia plants, this study aimed to evaluate the nutritional, bioactive, and antinutritional properties of the edible parts of purple dahlia (tuberous root and flower) to elucidate their value and safety as foods. The percent composition, caloric value, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TTA), ratio of TSS to TTA, anthocyanins, carotenoids, vitamin C, total phenolics, tannins, nitrates, and minerals of the roots and flowers were analyzed. The inulin content in the root and the color of the flower were also evaluated. The results were reported as mean and standard deviation, and exploratory factor analysis was performed. Both parts of the dahlia had constituents that contribute to a good diet at concentrations like those in conventional vegetables, whereas the antinutritional components were also compatible with those of commonly consumed foods, with acceptable dietary values. Thus, it is evident that purple dahlia flowers and roots have potential for use in human food and can be considered good options to improve and diversify a healthy diet.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67139488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Bruna Samara S Rekowsky, M. Monteiro, Thadeu Mariniello Silva, C. Conte‐Junior, M. P. D. Costa
{"title":"Semi-hard buffalo cheese: how cow's milk affects sensory acceptance?","authors":"Bruna Samara S Rekowsky, M. Monteiro, Thadeu Mariniello Silva, C. Conte‐Junior, M. P. D. Costa","doi":"10.1590/1981-6723.03022","DOIUrl":"https://doi.org/10.1590/1981-6723.03022","url":null,"abstract":"","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67139710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. N. Ulya, H. R. Devara, D. H. Wardhani, Aulia Chusnullita, D. Purwati, N. Aryanti
Abstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz’s model fitted to describe the release profile of iron in all samples (R2>0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution.
{"title":"Physicochemical properties of heterogeneously acetylated glucomannan of A. oncophyllus and its performance for iron encapsulation","authors":"H. N. Ulya, H. R. Devara, D. H. Wardhani, Aulia Chusnullita, D. Purwati, N. Aryanti","doi":"10.1590/1981-6723.03622","DOIUrl":"https://doi.org/10.1590/1981-6723.03622","url":null,"abstract":"Abstract Well-known as a food additive, glucomannan has excellent biocompatibility and biodegradability properties. However, glucomannan is easily gelled, which limited its use in high concentration. To reduce the gel formation ability of glucomannan, acetylation was conducted. This work aims to study the effect of acetylation on physicochemical properties of glucomannan. Acetylation was performed in heterogeneous system which glucomannan was immersed in ethanol (96%) with various concentrations of glucomannan (5-25%) and acetic acid (5-99%). This modified glucomannan was subsequently used as an encapsulation matrix for producing iron beads. The results showed that higher concentration of acetic acid in acetylation impacted on higher solubility and viscosity of glucomannan. The transmittance intensity of Infrared (IR) spectra and morphology of glucomannan were changed due to the acetylation and encapsulation process. The highest viscosity of the matrix (484.33 cP) led to the highest Encapsulation Yield (EY) (53.3%). Gompertz’s model fitted to describe the release profile of iron in all samples (R2>0.92) that showed the burst phenomena in the initial release. This work found that acetylated glucomannan had higher solubility and has a potency to protect the iron taste during oral consumption as it releases slower in neutral pH solution.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67139729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lilian de Fátima Ferreira da Silva, K. F. Rodrigues, E. Ethur, L. Hoehne, C. F. V. D. Souza, D. H. Bonemann, A. S. Ribeiro, E. Freitas
Abstract Non-conventional food plants have a variety of bioactive compounds with nutritional value. Vasconcellea quercifolia A. St.-Hil., belonging to the Caricaceae family, is a dietary alternative with excellent nutritional composition. This study aimed at characterizing the nutritional composition of mountain papaya (V. quercifolia) green fruit flour, in order to incorporate it in a functional food. For that purpose, the flour was characterized regarding its macro and micronutrients, anti-nutritional factors, pH, water activity, and color. This flour showed contents of carbohydrate of 22.31%; protein of 9.65%; dietary fiber of 32.80%; lipids of 14.95%, 63.56% of which are unsaturated fatty acids, especially oleic acid; and ash of 9.10%, with higher concentrations for potassium, calcium and magnesium. Therefore, V. quercifolia flour had good nutritional characteristics and might be used as supplementary food.
{"title":"Nutritional potential of Vasconcellea quercifolia A. St.-Hil. green fruit flour","authors":"Lilian de Fátima Ferreira da Silva, K. F. Rodrigues, E. Ethur, L. Hoehne, C. F. V. D. Souza, D. H. Bonemann, A. S. Ribeiro, E. Freitas","doi":"10.1590/1981-6723.08021","DOIUrl":"https://doi.org/10.1590/1981-6723.08021","url":null,"abstract":"Abstract Non-conventional food plants have a variety of bioactive compounds with nutritional value. Vasconcellea quercifolia A. St.-Hil., belonging to the Caricaceae family, is a dietary alternative with excellent nutritional composition. This study aimed at characterizing the nutritional composition of mountain papaya (V. quercifolia) green fruit flour, in order to incorporate it in a functional food. For that purpose, the flour was characterized regarding its macro and micronutrients, anti-nutritional factors, pH, water activity, and color. This flour showed contents of carbohydrate of 22.31%; protein of 9.65%; dietary fiber of 32.80%; lipids of 14.95%, 63.56% of which are unsaturated fatty acids, especially oleic acid; and ash of 9.10%, with higher concentrations for potassium, calcium and magnesium. Therefore, V. quercifolia flour had good nutritional characteristics and might be used as supplementary food.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67141058","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Erick Huarancca-Huarcaya, Luis Ricardo Paredes-Quiroz, Nivia Marisol Paredes Estrada, Melquiades Barragán-Condori, V. J. Huamaní-Meléndez
Resumo As frutas são fontes naturais de antioxidantes, em especial antocianinas; no entanto, de acordo com a literatura, esses compostos têm sensibilidade a certos fatores ambientais, encontrando-se relatos na literatura científica de que a temperatura tem influência na degradação das antocianinas. Nesse sentido, duas frutas nativas da região de Apurímac, Peru, conhecidas como alabilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer) foram estudadas como fontes de antocianinas e a cinética de degradação foi investigada. Extratos antociânicos com concentrações de 148 e 224 mg L-1 (mg cianidina 3-glucosídeo/L), a partir de frutos de alaybilí e macha-macha, respectivamente, foram obtidos por extração etanólica e, posteriormente, foi avaliada a cinética de degradação nas temperaturas de 30 °C a 60 °C. Constatou-se que os extratos de macha-macha apresentaram maior degradação em relação aos extratos de alaybilí. Foi confirmado que a cinética de primeira ordem representa melhor a degradação das antocianinas, com constantes de velocidade variando de 7,07·10-4 a 5,96·10-3 h-1 para alaybilí e de 1,62·10-3 a 1,71·10-2 h-1 para macha-macha, com energias de ativação de 60,2 e 70,4 kJ mol-1, respectivamente. Ambos os frutos são fontes de antocianinas, sendo que as antocianinas presentes no fruto de alaybilí apresentam maior estabilidade à temperatura.
{"title":"Cinética da degradação térmica de antocianinas de alaybilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer)","authors":"Erick Huarancca-Huarcaya, Luis Ricardo Paredes-Quiroz, Nivia Marisol Paredes Estrada, Melquiades Barragán-Condori, V. J. Huamaní-Meléndez","doi":"10.1590/1981-6723.10621","DOIUrl":"https://doi.org/10.1590/1981-6723.10621","url":null,"abstract":"Resumo As frutas são fontes naturais de antioxidantes, em especial antocianinas; no entanto, de acordo com a literatura, esses compostos têm sensibilidade a certos fatores ambientais, encontrando-se relatos na literatura científica de que a temperatura tem influência na degradação das antocianinas. Nesse sentido, duas frutas nativas da região de Apurímac, Peru, conhecidas como alabilí (Vaccinium floribundum Kunth) e macha-macha (Gaultheria glomerata (Cav.) Sleumer) foram estudadas como fontes de antocianinas e a cinética de degradação foi investigada. Extratos antociânicos com concentrações de 148 e 224 mg L-1 (mg cianidina 3-glucosídeo/L), a partir de frutos de alaybilí e macha-macha, respectivamente, foram obtidos por extração etanólica e, posteriormente, foi avaliada a cinética de degradação nas temperaturas de 30 °C a 60 °C. Constatou-se que os extratos de macha-macha apresentaram maior degradação em relação aos extratos de alaybilí. Foi confirmado que a cinética de primeira ordem representa melhor a degradação das antocianinas, com constantes de velocidade variando de 7,07·10-4 a 5,96·10-3 h-1 para alaybilí e de 1,62·10-3 a 1,71·10-2 h-1 para macha-macha, com energias de ativação de 60,2 e 70,4 kJ mol-1, respectivamente. Ambos os frutos são fontes de antocianinas, sendo que as antocianinas presentes no fruto de alaybilí apresentam maior estabilidade à temperatura.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67141860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Thais Lomonaco Teodoro da Silva, G. D. Fernandes, D. Arellano
Abstract This study aimed to develop multicomponent oleogels to achieve desirable technological properties, affordability, and enhanced sensory acceptance for future food applications. Two Central Composite Rotatable Designs (CCRD) were performed with three independent variables, monoacylglycerols (MG), candelilla wax (CLX), and hardfat (HF). One design used soybean oil oleogels (SB) and the other used high oleic sunflower oil oleogels (SF). The variable responses evaluated were hardness (N), oil loss (%), thermal stability, and visual strength. For SB oleogels, CLX was related to the variable that was superior concerning all technological properties as >2 N in hardness, no oil loss, and higher stability to thermal treatment. For SF oleogels, the MG and the interactions of MG, CLX, and HF showed significant technological properties, indicating that the three oleogelators can co-crystallize better together in this oil, thus obtaining the same results as CLX alone in higher amounts.
{"title":"The combination of monoglycerides, wax and hardfat on oleogels structuration","authors":"Thais Lomonaco Teodoro da Silva, G. D. Fernandes, D. Arellano","doi":"10.1590/1981-6723.13721","DOIUrl":"https://doi.org/10.1590/1981-6723.13721","url":null,"abstract":"Abstract This study aimed to develop multicomponent oleogels to achieve desirable technological properties, affordability, and enhanced sensory acceptance for future food applications. Two Central Composite Rotatable Designs (CCRD) were performed with three independent variables, monoacylglycerols (MG), candelilla wax (CLX), and hardfat (HF). One design used soybean oil oleogels (SB) and the other used high oleic sunflower oil oleogels (SF). The variable responses evaluated were hardness (N), oil loss (%), thermal stability, and visual strength. For SB oleogels, CLX was related to the variable that was superior concerning all technological properties as >2 N in hardness, no oil loss, and higher stability to thermal treatment. For SF oleogels, the MG and the interactions of MG, CLX, and HF showed significant technological properties, indicating that the three oleogelators can co-crystallize better together in this oil, thus obtaining the same results as CLX alone in higher amounts.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67143410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Anny Bejarano Torres, Kihomara Valencia Bedoya, Juan David Guerra, C. N. Montoya-Estrada, K. Castro-Ríos
{"title":"Ultraviolet radiation and generally recognized as safe (GRAS) preservatives for inactivation of Aspergillus niger in vitro and corn dough","authors":"Anny Bejarano Torres, Kihomara Valencia Bedoya, Juan David Guerra, C. N. Montoya-Estrada, K. Castro-Ríos","doi":"10.1590/1981-6723.13321","DOIUrl":"https://doi.org/10.1590/1981-6723.13321","url":null,"abstract":"","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67143768","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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