Giovanni Aleixo Batista
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View article: Use of pitaya (Selenicereus megalanthus) peel flour as a functional ingredient in pirarucu (arapaima gigas) fish burgers from the Brazilian Amazon
Use of pitaya (Selenicereus megalanthus) peel flour as a functional ingredient in pirarucu (arapaima gigas) fish burgers from the Brazilian Amazon Open
The pirarucu (Arapaima gigas), an Amazonian fish with high protein content, is a promising raw material for burger production, although it presents low levels of fiber and bioactive compounds. In contrast, the peel of yellow pitaya (Seleni…
View article: Valorization of mulberry juice by-products: application of anthocyanin-rich flour in fermented plant-based beverage
Valorization of mulberry juice by-products: application of anthocyanin-rich flour in fermented plant-based beverage Open
Mulberry (Morus nigra L.) is a fruit rich in bioactive compounds, commonly processed into juices, pulps, and wines. These processes generate by-products rich in anthocyanins, accounting for 20% to 40% of the fruit’s weight, which are often…
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: Effect of drying methods on the production of ora-pro-nobis peel flour and its application in gluten-free cupcakes
Effect of drying methods on the production of ora-pro-nobis peel flour and its application in gluten-free cupcakes Open
The ora-pro-nobis fruit has great potential for the food industry due to its bioactive compounds and antioxidant capacity. Additionally, the fruit peels, generated as waste during mucilage extraction, can be utilized in the production of f…
View article: Enrichment of chocolate-flavored cake with the addition of minced fish flour derived from nile tilapia processing
Enrichment of chocolate-flavored cake with the addition of minced fish flour derived from nile tilapia processing Open
The use of tilapia waste for the production of minced fish (MF) meal represents a sustainable and innovative alternative, contributing to the reduction of waste in the fishing industry. The aim of this study was to develop and characterize…
View article: Ora-pro-nobis and mango jellies with reduced sugar contents: effects on physical-chemical and rheological properties
Ora-pro-nobis and mango jellies with reduced sugar contents: effects on physical-chemical and rheological properties Open
The growing consumer interest in healthier foods has driven the industry to develop products with lower sugar content without compromising their nutritional and sensory properties. In this context, the aim of this study was to develop ora-…
View article: Qualidade do queijo Minas frescal: revisão sistemática
Qualidade do queijo Minas frescal: revisão sistemática Open
O Queijo Minas Frescal (QMF) é um dos queijos mais populares e consumidos no Brasil, reconhecido por sua textura macia e sabor suave. Sua produção envolve etapas como coagulação enzimática do leite, cortes da coalhada, dessoramento, moldag…
View article: Aquaponia: uma abordagem sustentável para a produção de alimentos
Aquaponia: uma abordagem sustentável para a produção de alimentos Open
Aquaponia é um sistema integrado de produção de alimentos que combina aquicultura e hidroponia, permitindo o cultivo simultâneo de peixes e plantas em um ambiente recirculante. Nesse sistema, os resíduos provenientes da aquicultura, como f…
View article: Synergy between solvent polarity and composition for efficient extraction of bioactive compounds from pitaya
Synergy between solvent polarity and composition for efficient extraction of bioactive compounds from pitaya Open
View article: Effect of light supplementation on pitaya productivity and quality during the off-season
Effect of light supplementation on pitaya productivity and quality during the off-season Open