Acsa Santos Batista
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View article: Use of Ora-Pro-Nobis (Pereskia aculeata miller) mucilage as a substitute for commercial pectin in jaboticaba jelly production
Use of Ora-Pro-Nobis (Pereskia aculeata miller) mucilage as a substitute for commercial pectin in jaboticaba jelly production Open
Ora-pro-nobis mucilage (MOPN) (Pereskia aculeata Miller) is rich in proteins and possesses emulsifying, thickening, and gelling properties, capable of influencing the viscosity of colloidal systems. Its use as an alternative to commercial …
View article: The Influence of the time and Temperature Binomium in the Process of Extraction of Bioactive Compounds from Guaraná (Paullinia cupana)
The Influence of the time and Temperature Binomium in the Process of Extraction of Bioactive Compounds from Guaraná (Paullinia cupana) Open
View article: Evaluation of phenolic constituents and antioxidant potential of green coffee beans from Planalto de Conquista (Bahia) by Multivariate Analysis
Evaluation of phenolic constituents and antioxidant potential of green coffee beans from Planalto de Conquista (Bahia) by Multivariate Analysis Open
The chemical composition and bioactivity of green coffee is influenced by both intrinsic and extrinsic factors, and it is a rich source of bioactive compounds, including phenolic compounds, alkaloids, and many compounds with antioxidant an…
View article: Non-destructive detection of soybean oil addition in babassu oil by MIR spectroscopy and chemometrics
Non-destructive detection of soybean oil addition in babassu oil by MIR spectroscopy and chemometrics Open
This study aimed to develop a method to detect adulteration in babassu oil, through the addition of soybean oil using mid-infrared spectroscopy associated with chemometric techniques. For this, five different brands of soybean oil were use…
View article: Identification of cocoa bean quality by near infrared spectroscopy and multivariate modeling
Identification of cocoa bean quality by near infrared spectroscopy and multivariate modeling Open
Cocoa is a commodity responsible for the income of millions of people and the manufacture of several important products for the food, pharmaceutical, and cosmetic industries. Its quality is associated with several factors involved in the p…
View article: Desenvolvimento e caracterização físico-química de polpa de fruta mista com diferentes concentrações de cacau e açaí / Development and physicochemical characterization of mixed fruit pulp with different concentrations of cocoa and açaí
Desenvolvimento e caracterização físico-química de polpa de fruta mista com diferentes concentrações de cacau e açaí / Development and physicochemical characterization of mixed fruit pulp with different concentrations of cocoa and açaí Open
A polpa de fruta mista tem sido tendência no mercado por desenvolver novos sabores e melhorar as características nutricionais com a complementação de nutrientes através da combinação de diferentes frutas. Neste sentido, objetivou-se com es…