Evandro Martins
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View article: Faba bean: sustainable potential in Brazilian agriculture and biorefineries as a rich source of proteins, starch, and fibers, along with its antinutrient challenges
Faba bean: sustainable potential in Brazilian agriculture and biorefineries as a rich source of proteins, starch, and fibers, along with its antinutrient challenges Open
This review provides a comprehensive analysis of the sustainable potential of faba beans ( Vicia faba ) as an emerging ingredient in food and biorefinery applications.
View article: Cerrado fruits as sources of bioactive extracts: functional food applications and emerging technologies for sustainable extraction
Cerrado fruits as sources of bioactive extracts: functional food applications and emerging technologies for sustainable extraction Open
Cerrado fruits, adapted to dry/rainy seasons and nutrient-poor soils, are rich sources of diverse bioactive phytochemicals, including phenolics, carotenoids, and alkaloids.
View article: Tailoring whey protein isolate properties through controlled cold plasma processing: excitation frequency, voltage and time as key variables
Tailoring whey protein isolate properties through controlled cold plasma processing: excitation frequency, voltage and time as key variables Open
BACKGROUND Cold plasma (CP) is a promising nonthermal technology for tailoring protein structure and functionality. Its ability to induce conformational rearrangements makes it a potential tool for improving the techno‐functional performan…
View article: From peel to health: jaboticaba’s phenolics counteract oxidative stress and liver fat buildup
From peel to health: jaboticaba’s phenolics counteract oxidative stress and liver fat buildup Open
The effect of the administration of different doses of jaboticaba peel phenolic extract (JPPE) on serum biomarkers of hepatic, pancreatic, renal, and oxidative stress and the development of hepatic steatosis in rabbits was evaluated. In th…
View article: Strategies for Improving the Techno-Functional and Sensory Properties of Bean Protein
Strategies for Improving the Techno-Functional and Sensory Properties of Bean Protein Open
This review aims to understand the techno-functional and structural properties of bean proteins, highlighting their strengths and weaknesses while presenting them as a robust alternative protein source with high potential to become a compe…
View article: Techno-Functionalities of White Bean Protein Concentrate: A Comparative Study with Soy and Pea Proteins
Techno-Functionalities of White Bean Protein Concentrate: A Comparative Study with Soy and Pea Proteins Open
The study of the techno-functional properties of novel plant-based proteins has gained importance due to their as alternatives to conventional proteins in food systems. This work evaluated the techno-functional and structural properties of…
View article: Techno‐functionality of jack bean (<scp><i>Canavalia ensiformis</i></scp>) protein concentrate: a comparative study with soy and pea proteins
Techno‐functionality of jack bean (<span><i>Canavalia ensiformis</i></span>) protein concentrate: a comparative study with soy and pea proteins Open
BACKGROUND With the growing human awareness of the environmental and animal stress caused by the meat industry, the consumption of plant‐based products has expanded. Plant proteins have gained market prominence due to their sustainable ori…
View article: Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry
Nut Proteins as Plant-Based Ingredients: Emerging Ingredients for the Food Industry Open
This review explores the growing interest in and potential applications of proteins extracted from nuts in the food industry. With an increasing shift toward plant-based diets and sustainable food sources, the nutritional value and functio…
View article: Immobilization of the β-galactosidase enzyme by encapsulation in polymeric matrices for application in the dairy industry
Immobilization of the β-galactosidase enzyme by encapsulation in polymeric matrices for application in the dairy industry Open
Lactose intolerance affects ∼65% of the global adult population, leading to the demand for lactose-free products. The enzyme β-galactosidase (βG) is commonly used in the industry to produce such products, but its recovery after lactose hyd…
View article: Analysis of fruit bars elaborated with flour from the residue of acerola processing
Analysis of fruit bars elaborated with flour from the residue of acerola processing Open
The generation of agro-industrial residues has increased considerably in recent times, including those from acerola processing. These residues can provide several nutrients necessary for health, such as vitamins, minerals, fibers, carbohyd…
View article: Ultrasound effects on fruit juice enzymes: a meta-analytic study for the polyphenol oxidase
Ultrasound effects on fruit juice enzymes: a meta-analytic study for the polyphenol oxidase Open
This review aims to investigate and analyze the effect of ultrasound process variables on polyphenol oxidase (PPO) enzymatic activity. The data obtained from Portuguese published articles found on Web of Science, PubMed and Wiley in the pe…
View article: Exploring anthocyanins-polysaccharide synergies in microcapsule wall materials via spray drying: Interaction characterization and evaluation of particle stability
Exploring anthocyanins-polysaccharide synergies in microcapsule wall materials via spray drying: Interaction characterization and evaluation of particle stability Open
Anthocyanins are unstable under processing and storage conditions. In this sense, microencapsulation using polysaccharides as wall materials has been used as a viable alternative to improve stability. On the other hand, there are no studie…
View article: Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits?
Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits? Open
In the context of a diet transition from animal protein to plant protein, both for sustainable and healthy scopes, innovative plant-based foods are being developing. A combination with milk proteins has been proposed as a strategy to overc…
View article: Evaluation of antifungal activity of lactic acid bacteria against fungi in simulated cheese matrix
Evaluation of antifungal activity of lactic acid bacteria against fungi in simulated cheese matrix Open
This study aimed to investigate the antagonist activity of lactic acid bacteria (LAB) isolated from Brazilian artisanal cheese and dairy environments against filamentous fungi commonly found in dairy products. In the in vitro test, a total…
View article: Diversity of Filamentous Fungi Associated with Dairy Processing Environments and Spoiled Products in Brazil
Diversity of Filamentous Fungi Associated with Dairy Processing Environments and Spoiled Products in Brazil Open
Few studies have investigated the diversity of spoilage fungi from the dairy production chain in Brazil, despite their importance as spoilage microorganisms. In the present study, 109 filamentous fungi were isolated from various spoiled da…
View article: Strategies for the Development of Bioprotective Cultures in Food Preservation
Strategies for the Development of Bioprotective Cultures in Food Preservation Open
Consumers worldwide are increasingly demanding food with fewer ingredients, preferably without chemical additives. The trend called “Clean Label” has stimulated the development and commercialization of new types of bioprotective bacterial …
View article: Assessment of the development of Staphylococcus aureus during the production of soro on a laboratory scale
Assessment of the development of Staphylococcus aureus during the production of soro on a laboratory scale Open
The aim of this study was to evaluate the multiplication of S. aureus during whey powder production in laboratory scale. Whey was inoculated with 106 CFU∙ mL-1 of the S. aureus mixed culture at the beginning of the processing and the persi…
View article: Peptidases used in dairy technology: Current knowledge and relevant applications
Peptidases used in dairy technology: Current knowledge and relevant applications Open
The dairy sector is one of the most important industrial segments in peptidase applications These enzymes can hydrolyze milk proteins into medium/short peptides and amino acids, as well as modulate their nutritional and functional properti…
View article: Universal Set of Reversible Quaternary Logic Gates
Universal Set of Reversible Quaternary Logic Gates Open
Reversible computing is of great interest due to the fact that the next generation of high performance computers must decrease heat dissipation in order to be practical, and irreversible gates dissipate energy into the environment because …
View article: PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION
PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION Open
Besides increasing shelf life of fluid milk, milk powder has physical and functional properties that allow it to be used as ingredient. The rehydration process is complex and happens in four steps: wettability, sinkability, dispersibility …
View article: How the heat treatment affects the constituents of infant formulas: a review
How the heat treatment affects the constituents of infant formulas: a review Open
Breast milk as the children’s primary source of nutrition fulfills the babies’ needs and can also provide immune protection. In some cases, when mothers are not able to breastfeed, an equivalent substitute is required. Nowadays, the best s…
View article: How the heat treatment affects the constituents of infant formulas: a review
How the heat treatment affects the constituents of infant formulas: a review Open
Breast milk as the children’s primary source of nutrition fulfills the babies’ needs and can also provide immune protection. In some cases, when mothers are not able to breastfeed, an equivalent substitute is required. Nowadays, the best s…
View article: PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION
PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION Open
Besides increasing shelf life of fluid milk, milk powder has physical and functional properties that allow it to be used as ingredient. The rehydration process is complex and happens in four steps: wettability, sinkability, dispersibility …
View article: Short communication: Effect of lactose on the spray drying of Lactococcus lactis in dairy matrices
Short communication: Effect of lactose on the spray drying of Lactococcus lactis in dairy matrices Open
The effects of unfavorable conditions responsible for the viability loss of Lactococcus cells during spray drying can be minimized by the application of dairy matrices as encapsulating materials. This study aimed to evaluate the use of dai…
View article: The Maillard Reaction in Powdered Infant Formula
The Maillard Reaction in Powdered Infant Formula Open
Powdered infant formulas are manufactured by dissolving dried ingredients in water or skimmed milk, which is then followed by pasteurization, homogenization, concentration in a vacuum evaporator and drying in spray dryer. Due to this large…
View article: Determination of ideal water activity and powder temperature after spray drying to reduce Lactococcus lactis cell viability loss
Determination of ideal water activity and powder temperature after spray drying to reduce Lactococcus lactis cell viability loss Open
Spray drying presents a promising technology for preserving bacteria despite a low survival rate of heat-sensitive cultures when subjected to the drying process. The aim of this study was to determine the ideal powder parameters [water act…
View article: Thermodynamic characterization of single-stage spray dryers: Mass and energy balances for milk drying
Thermodynamic characterization of single-stage spray dryers: Mass and energy balances for milk drying Open
Spray drying is an efficient unit operation applied in food drying that demands a high amount of energy compared to vacuum evaporation and membrane filtration. The objective of this work was to present a mathematical model-like basis for t…