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View article: Chemical composition and sensory diversity of colourless cachaças from Paraíba: influence of geographic origin and production practices
Chemical composition and sensory diversity of colourless cachaças from Paraíba: influence of geographic origin and production practices Open
Why was the work done: This study considers how geography, soil and climate (edaphoclimatic) conditions, field practices, and industrial processes, influence the chemical composition and aroma of colourless cachaça from the state of Paraíb…
View article: Perfil epidemiológico dos acidentes escorpiônicos no Ceará
Perfil epidemiológico dos acidentes escorpiônicos no Ceará Open
Objetivo: Caracterizar o perfil epidemiológico dos acidentes escorpiônicos no estado do Ceará, referentes ao período de 2015 a 2024. Métodos: Este é um estudo transversal, descritivo, retrospectivo e quantitativo com base em dados extraído…
View article: Upcycled Beverage From Roasted Açaí (<i>Euterpe oleracea</i>) Seeds: Antioxidant Capacity and Cytoprotection Through Gastrointestinal Simulation
Upcycled Beverage From Roasted Açaí (<i>Euterpe oleracea</i>) Seeds: Antioxidant Capacity and Cytoprotection Through Gastrointestinal Simulation Open
Acai seeds have been used in roasting processes, resulting in a percolated beverage similar to coffee. This upcycled product has gained market share, offering consumers a caffeine‐free beverage with functional appeal. However, information …
View article: Probiotics and Prebiotics in Foodborne Illness: Mechanisms, Applications, and Future Directions
Probiotics and Prebiotics in Foodborne Illness: Mechanisms, Applications, and Future Directions Open
Foodborne diseases (FBDs) represent a global public health concern, with millions of reported annual cases resulting in significant outbreaks, hospitalizations, and deaths. In this context, probiotics and prebiotics emerge among the promis…
View article: Cachaça production: from sugar cane to spirit
Cachaça production: from sugar cane to spirit Open
Why was the work done: Cachaça, the oldest distilled beverage in the Americas, has great historical and cultural significance. A review of cachaça production is important to preserve tradition, standardise industry processes, promote innov…
View article: Effect of thermal processing and enzymatic hydrolysis on the formation of a new industrial flavoring agent from goat bones
Effect of thermal processing and enzymatic hydrolysis on the formation of a new industrial flavoring agent from goat bones Open
Consumers are more aware of looking for healthier products. The food industry has been looking for alternatives to produce natural ingredients, such as aromatics. Using byproducts to prepare flavoring becomes a sustainable and innovative a…
View article: Unveiling the bioactivity and bioaccessibility of phenolic compounds from organic coffee husks using an <i>in vitro</i> digestion model
Unveiling the bioactivity and bioaccessibility of phenolic compounds from organic coffee husks using an <i>in vitro</i> digestion model Open
BACKGROUND The large quantities of by‐products generated in the coffee industry are a problem. Studies related to the biological potential of organic coffee husks are still limited. The aim of this work was to investigate the occurrence of…
View article: Biochemical changes and peroxidase activity during development of acerola Okinawa
Biochemical changes and peroxidase activity during development of acerola Okinawa Open
In this study, chemical changes during the development of acerola, cultivar Okinawa, were evaluated. The biochemical alterations during the development of the acerola cultivar Okinawa were evaluated, to determine the peroxidase activity (P…
View article: Unveiling the Bioactivities and Bioaccessibility of Phenolic Compounds from Organic Coffee Husks Using an in Vitro Digestion Model
Unveiling the Bioactivities and Bioaccessibility of Phenolic Compounds from Organic Coffee Husks Using an in Vitro Digestion Model Open
View article: Volatilomic evaluation of protein hydrolysates from free-range chicken bones treated with hot-pressure process
Volatilomic evaluation of protein hydrolysates from free-range chicken bones treated with hot-pressure process Open
The aim of this study was to develop flavoring agents that can be used in the food industry using protein hydrolysates from free-range chicken bones. The chemical composition of chicken bones was determined and showed high protein and lipi…
View article: Valuation of Goat and Sheep By-Products: Challenges and Opportunities for Their Use
Valuation of Goat and Sheep By-Products: Challenges and Opportunities for Their Use Open
Goat and sheep meat production is a challenge for the meat industry as well as for environmental management. Yet within cultures, certain by-products, such as liver, the lungs, heart, brain, spleen, blood, tail and ears, are traditionally …
View article: Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound
Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound Open
Wooden breast (WB) is a recurrent myopathy in fast‐growing birds, which alters the appearance, functionality, and the texture of the breast muscle. The objectives of this study were (i) to evaluate the effect of a combined use of papain en…
View article: Effect of adding byproducts of chicken slaughter on the quality of sausage over storage
Effect of adding byproducts of chicken slaughter on the quality of sausage over storage Open
View article: Efeito do tratamento térmico e adição do Lactobacillus acidophilus no processamento do queijo tipo brie
Efeito do tratamento térmico e adição do Lactobacillus acidophilus no processamento do queijo tipo brie Open
O queijo tipo brie é um produto com boa aceitação no Brasil, a estimativa é que esta classe de queijo represente cerca de 3% da produção mundial de queijos. O presente trabalho teve como objetivo desenvolver queijos tipo brie com leite cru…
View article: The effect of feed restriction on the fat profile of Santa Inês lamb meat
The effect of feed restriction on the fat profile of Santa Inês lamb meat Open
Consumers today are increasingly more demanding regarding their food, seeking healthier and better quality products, and in this context animal nutrition plays a key role. The meat composition can be altered by animal feed itself, being th…
View article: Physicochemical and sensory characterization of meat from lambs subjected to feeding restrictions
Physicochemical and sensory characterization of meat from lambs subjected to feeding restrictions Open
This study aimed to evaluate the physicochemical and sensory properties of the meat of Santa Ines lambs subjected to quantitative nutrient restrictions. Twenty-four confined animals received diets with 30% and 60% feeding restriction level…
View article: Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods
Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods Open
Coffee husks (Coffea arabica L.) are characterized by exhibiting secondary metabolites such as phenolic compounds, which can be used as raw material for obtaining bioactive compounds of interest in food. The objective of this study is to e…
View article: Technological properties of protein hydrolysate from the cutting byproduct of serra spanish mackerel (Scomberomorus brasiliensis)
Technological properties of protein hydrolysate from the cutting byproduct of serra spanish mackerel (Scomberomorus brasiliensis) Open
View article: Chicken Combs and Wattles as Sources of Bioactive Peptides: Optimization of Hydrolysis, Identification by LC-ESI-MS2 and Bioactivity Assessment
Chicken Combs and Wattles as Sources of Bioactive Peptides: Optimization of Hydrolysis, Identification by LC-ESI-MS2 and Bioactivity Assessment Open
The production of bioactive peptides from organic by-waste materials is in line with current trends devoted to guaranteeing environmental protection and a circular economy. The objectives of this study were i) to optimize the conditions fo…
View article: The effect of feed restriction on the fat profile of Santa Inês lamb meat
The effect of feed restriction on the fat profile of Santa Inês lamb meat Open
Consumers today are increasingly more demanding regarding their food, seeking healthier and better quality products, and in this context animal nutrition plays a key role. The meat composition can be altered by animal feed itself, being th…
View article: Physicochemical and sensory characterization of meat from lambs subjected to feeding restrictions
Physicochemical and sensory characterization of meat from lambs subjected to feeding restrictions Open
This study aimed to evaluate the physicochemical and sensory properties of the meat of Santa Ines lambs subjected to quantitative nutrient restrictions. Twenty-four confined animals received diets with 30% and 60% feeding restriction level…
View article: EFEITO DA ALIMENTAÇÃO ORGANICA NA QUALIDADE DE PRESUNTO CRU
EFEITO DA ALIMENTAÇÃO ORGANICA NA QUALIDADE DE PRESUNTO CRU Open
ResumoProdutos cárneos processados de alta qualidade, especialmente o presunto cru, tem origem na Europa onde são mais consumidos.Entretanto, o mercado brasileiro está adotando esse produto devido as suas características sensoriais muito a…
View article: Aplicação do espectro marginal de Hilbert na análise de desvios vocais
Aplicação do espectro marginal de Hilbert na análise de desvios vocais Open
View article: Collagen production from chicken keel bone using acid and enzymatic treatment at a temperature of 30 °C
Collagen production from chicken keel bone using acid and enzymatic treatment at a temperature of 30 °C Open
The aim of this study was to investigate the effect of acid pretreatment, temperature and enzyme concentration on the acid-enzymatic extraction of soluble collagen from chicken keel bone cartilage. A chemical composition analysis and prote…
View article: Collagen production from chicken keel bone using acid and enzymatic treatment at a temperature of 30 °C
Collagen production from chicken keel bone using acid and enzymatic treatment at a temperature of 30 °C Open
The aim of this study was to investigate the effect of acid pretreatment, temperature and enzyme concentration on the
\nacid-enzymatic extraction of soluble collagen from chicken keel bone cartilage. A chemical composition analysis and pro…
View article: Identification of Angiotensin I-Converting Enzyme-Inhibitory and Anticoagulant Peptides from Enzymatic Hydrolysates of Chicken Combs and Wattles
Identification of Angiotensin I-Converting Enzyme-Inhibitory and Anticoagulant Peptides from Enzymatic Hydrolysates of Chicken Combs and Wattles Open
Peptides from protein hydrolysate of a mixture of chicken combs and wattles (CCWs) were obtained through enzymatic hydrolysis, and their anticoagulant and inhibitory effects on angiotensin I-converting enzyme (ACE) were investigated. The p…
View article: Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage
Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage Open
View article: Optimal conditions for obtaining collagen from chicken feet and its characterization
Optimal conditions for obtaining collagen from chicken feet and its characterization Open
The objective of this study was to extract collagen from chicken feet, determining optimal extraction conditions according to acetic acid concentration, pepsin content and time of enzymatic hydrolysis. A factorial design 23 was used, with …
View article: Collagen production from chicken keel bone using acid and enzymatic treatment at a temperature of 30 °C
Collagen production from chicken keel bone using acid and enzymatic treatment at a temperature of 30 °C Open
The aim of this study was to investigate the effect of acid pretreatment, temperature and enzyme concentration on the acid-enzymatic extraction of soluble collagen from chicken keel bone cartilage. A chemical composition analysis and prote…
View article: Optimization of the spray drying process conditions for acerola and seriguela juice mix
Optimization of the spray drying process conditions for acerola and seriguela juice mix Open
The spray drying process of a mixed juice of acerola and seriguela was optimized using a 2 4 full factorial design with 16 factorial points and 3 central points. The independent variables were different levels of inlet temperature (110°, 1…