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Acesso Rápido
Linhas e Projetos de Pesquisa
- Análise e controle de qualidade de óleos e gorduras;
- Atributos de qualidade funcional de produtos cárneos;
- Estrutura e função de produtos lácteos;
- Qualidade da carne e biologia muscular;
- Controle preventivo e operacional da higiene de processos industriais;
- Desenvolvimento e aplicação de materiais de embalagem;
- Segurança e estabilidade de produtos cárneos reformulados;
- Amido e carboidratos não digeríveis;
- Ciência e Tecnologia de Leite e Produtos Lácteos;
- Ingredientes e produtos extrusados;
- Processamento e modificação de óleos e gorduras;
- Produtos de panificação e massas alimentícias;
- Tecnologia de café, cacau e outros Theobromas;
- Tecnologia de processamento de desenvolvimento de bebidas;
- Tecnologia de produtos e processos aplicados a vegetais;
- Tecnologia emergentes no processamento de alimentos;
- Tecnologia para o processamento de frutas e hortaliças e aproveitamento de subprodutos.
Teses e Dissertações
- PRODUTOS CÁRNEOS HÍBRIDOS E ANÁLOGOS À BASE DE VEGETAIS: ABORDAGENS TECNOLÓGICAS, SENSORIAIS E NUTRICIONAIS PARA UM CONSUMO SEGURO E SAUDÁVEL. MIRIAN DOS SANTOS. TESE. 30/08/2024.
- SEMENTES DE CACAU DANIFICADAS POR DOENÇAS DO CACAUEIRO (VASSOURA-DE-BRUXA E PODRIDÃO PARDA) E APODRECIMENTO: INFLUÊNCIA NO PROCESSAMENTO E QUALIDADE DOS DERIVADOS OBTIDOS. DEBORAH ARAUJO DIONIZIO DA SILVA. DISSERTAÇÃO. 29/08/2024.
- EFEITO DA ADIÇÃO DE PROTEÍNA VEGETAL NO POTENCIAL TECNOLÓGICO, NUTRICIONAL E DE DIGESTIBILIDADE DE CREAM CHEESE HÍBRIDO. KIVEA KASSIA DE PAIVA E SILVA. TESE. 11/07/2024.
- ALGA MARINHA SARGASSUM SP.: POTENCIAL NUTRICIONAL, TECNO-FUNCIONAL E APLICAÇÃO EM PRODUTOS EXTRUSADOS. BRUNA LAGO TAGLIAPIETRA. TESE. 05/07/2024.
- DESAFIOS DE MASSAS ALIMENTÍCIAS INTEGRAIS À BASE DE TRITICUM AESTIVUM PARA O BRASIL.. MICHELE SCARTON. TESE. 25/06/2024.
- DESENVOLVIMENTO DE EMULSÕES PICKERING DE ALTA FASE INTERNA (O/W) ESTABILIZADAS POR PROTEÍNAS E POLISSACARÍDEOS PARA REDUÇÃO DE ÁCIDOS GRAXOS SATURADOS: AVALIAÇÃO DE SISTEMAS BINÁRIOS E ESTUDO COMPARATIVO DE ESTABILIDADE. JONNATHAN SILVA NUNES. DISSERTAÇÃO. 21/06/2024.
- ESTUDO DE ISOTERMAS DE SORÇÃO DE UMIDADE DDI E ESTIMATIVA DE VIDA DE PRATELEIRA EM SUPLEMENTO EM PÓ POR AQUALAB-VSA. LUCIMAR GOMES OLIVEIRA DUARTE. DISSERTAÇÃO. 21/05/2024.
- DESAFIOS TECNOLÓGICOS E SENSORIAIS PARA REDUZIR TEORES DE SÓDIO EM PRODUTOS CÁRNEOS EMULSIONADOS EM ATENDIMENTO À ROTULAGEM NUTRICIONAL FRONTAL BRASILEIRA. JAMILLE DE SOUSA MONTEIRO. DISSERTAÇÃO. 25/04/2024.
- PROCESSAMENTO DO ISOLADO PROTEICO DE GERGELIM (SESAMUM INDICUM L.) POR ALTA PRESSÃO HIDROSTÁTICA COMBINADO COM MUDANÇA DE PH. BEATRIZ LEDERMAN VALENTE. DISSERTAÇÃO. 18/03/2024.
Produção Técnico Científica
- ACID RESISTANCE OF SALMONELLA TYPHIMURIUM ATCC 14028 AFTER DESICCATION STRESS DURING PEANUT STORAGE (1678-4596) CIENCIA RURAL PEREIRA, ANDRÉ AQUINO MARIANO 2023
- ADDITION OF HOP ( L.) BITTER ACIDS YIELDS MODIFICATION OF MALT PROTEIN AGGREGATE PROFILES DURING WORT BOILING (0021-8561) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY PINTO, MARIANA B. C. 2023
- ANALYTICAL DETERMINATION OF TRYPTOQUIALANINES A AND B: ENSURING THE QUALITY AND SAFETY OF ORANGE JUICES (0963-9969) FOOD RESEARCH INTERNATIONAL SOUZA JESUS, FRANCIELLY F. 2023
- BABASSU MESOCARP: A SUSTAINABLE SOURCE FOR OBTAINING STARCH AND NEW PRODUCTS (0038-9056) STARCH ‐ STÄRKE LARA AGUIAR BORGES 2023
- BIODEGRADABILITY OF BIO-BASED MATERIALS PRODUCED WITH DRY HEATING TREATMENT-MODIFIED CASSAVA STARCH (0021-8995) JOURNAL OF APPLIED POLYMER SCIENCE (PRINT) CARLA IVONNE LA FUENTE ARIAS 2023
- BREWERS’ SPENT GRAIN FROM THREE STYLES OF CRAFT BEER: CHARACTERIZATION AND THEIR RHEOLOGICAL EFFECTS ON WHEAT FLOUR DOUGH (0009-0352) CEREAL CHEMISTRY FABIO PATRIK PEREIRA DE FREITAS 2023
- BROWN ALGAE AND THEIR MULTIPLE APPLICATIONS AS FUNCTIONAL INGREDIENT IN FOOD PRODUCTION (0963-9969) FOOD RESEARCH INTERNATIONAL BRUNA LAGO TAGLIAPIETRA 2023
- CHARACTERIZATION AND STABILITY OF SOLID LIPID NANOPARTICLES PRODUCED FROM DIFFERENT FULLY HYDROGENATED OILS (0963-9969) FOOD RESEARCH INTERNATIONAL MARCELLA APARECIDA STAHL 2023
- CHARACTERIZATION OF LIPID SYSTEMS BASED ON FULLY HYDROGENATED SOYBEAN AND HIGH OLEIC SUNFLOWER OILS TO OBTAIN NANOSTRUCTURED LIPID CARRIERS (2212-4292) FOOD BIOSCIENCE FERNANDA LUISA LUDTKE 2023
- COMPARATIVE ANALYSIS OF INDUSTRIAL AND HOMEMADE STRAWBERRY JAM PROCESSING: QUALITY, DEGRADATION, AND ENERGY CONSUMPTION (1981-982X) REVISTA DE GESTÃO SOCIAL E AMBIENTAL (RGSA) BRUNA ESTER DIAS DE CARA 2023
- COMPARATIVE EVALUATION OF THE EFFECTIVENESS OF ALCOHOL-BASED SANITIZERS, UV-C RADIATION AND HOT AIR ON THREE-AGE SALMONELLA BIOFILMS (0740-0020) FOOD MICROBIOLOGY (PRINT) ALINE MORGAN VON HERTWIG 2023
- CONSUMER PERCEPTION OF THE CHALLENGES FACING LIVESTOCK PRODUCTION AND MEAT CONSUMPTION (0309-1740) MEAT SCIENCE LIU, JINGJING 2023
- CURRENT STATUS AND FUTURE PROSPECTS OF SENSORY AND CONSUMER RESEARCH APPROACHES TO GLUTEN-FREE BAKERY AND PASTA PRODUCTS (0963-9969) FOOD RESEARCH INTERNATIONAL VANESSA DIAS CAPRILES 2023
- DEVELOPMENT AND CHARACTERIZATION OF FULLY HYDROGENATED SOYBEAN OIL AND HIGH OLEIC SUNFLOWER OIL Β-CAROTENE LOADED NANOSTRUCTURED LIPID CARRIERS (1557-1858) FOOD BIOPHYSICS FERNANDA LUISA LUDTKE 2023
- DEVELOPMENT OF A HYDROTHERMAL TREATMENT TO CONTROL FRUIT FLIES (DIPTERA: TEPHRITIDAE) AND MAINTAIN THE QUALITY OF Â-FUYU PERSIMMONS (2457-0591) JOURNAL OF EXPERIMENTAL AGRICULTURE INTERNATIONAL OLIVEIRA, A. S. 2023
- EFFECT OF COMMERCIAL PLANT EXTRACTS ON THE OXIDATIVE STABILITY OF MECHANICALLY DEBONED POULTRY MEAT DURING CHILLED STORAGE (0963-9969) FOOD RESEARCH INTERNATIONAL CAMILA DE SOUZA PAGLARINI 2023
- EFFECT OF HIGH PRESSURE PROCESSING AND WATER ACTIVITY ON PRESSURE RESISTANT SPOILAGE LACTIC ACID BACTERIA (LATILACTOBACILLUS SAKEI) IN A READY-TO-EAT MEAT EMULSION MODEL (0168-1605) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY NATALIA BRUNNA MORESCO FERREIRA 2023
- EFFECT OF PROCESSING (CUTTER . CONTINUOUS EMULSIFIER) AND SODIUM REDUCTION ON THE PHYSICOCHEMICAL PROPERTIES OF BOLOGNA SAUSAGES (0022-5142) JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE RENATA DO NASCIMENTO 2023
- EFFECT OF TRANSGLUTAMINASE TREATMENT ON THE STRUCTURE AND SENSORY PROPERTIES OF RICE- OR SOY-BASED HYBRID SAUSAGES (2304-8158) FOODS MIRIAN DOS SANTOS 2023
- EVALUATING DIFFERENT LEVELS OF PAPAIN AS TEXTURE MODIFYING AGENT IN BOVINE MEAT LOAF CONTAINING TRANSGLUTAMINASE (0309-1740) MEAT SCIENCE WANESSA OLIVEIRA RIBEIRO 2023
- EVOLUTION OF THE TECHNOLOGICAL, SENSORY AND NUTRITIONAL QUALITY OF GLUTEN-FREE COOKIES: A CRITICAL REVIEW (1678-457X) CIENCIA E TECNOLOGIA DE ALIMENTOS BRUNA GUEDES DE MELO 2023
- EXPLORING THE PERCEPTION AND SENSORY ACCEPTANCE OF A PERUVIAN PURPLE MAIZE BREAKFAST CEREAL BY BRAZILIAN CONSUMERS (2077-9917) SCIENTIA AGROPECUÁRIA REBECA SALVADOR REYES 2023
- EXTRACTION OF BIOACTIVE COMPOUNDS FROM PERUVIAN PURPLE CORN COB BY HIGH ISOSTATIC PRESSURE (2077-9917) SCIENTIA AGROPECUÁRIA JHOSELINE STAYCE GUILLEN SANCHEZ 2023
- EXTRACTION OF BIOACTIVE COMPOUNDS FROM PERUVIAN PURPLE CORN COB (ZEA MAYS L.) BY DYNAMIC HIGH PRESSURE (2077-9917) SCIENTIA AGROPECUÁRIA JHOSELINE STAYCE GUILLEN SANCHEZ 2023
- FERROUS SULFATE MICROPARTICLES OBTAINED BY SPRAY CHILLING: CHARACTERIZATION, STABILITY AND IN VITRO DIGESTION SIMULATION (0022-1155) JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ANA PAULA REBELLATO 2023
- FROM ANCIENT CROP TO MODERN SUPERFOOD: EXPLORING THE HISTORY, DIVERSITY, CHARACTERISTICS, TECHNOLOGICAL APPLICATIONS, AND CULINARY USES OF PERUVIAN FAVA BEANS (0963-9969) FOOD RESEARCH INTERNATIONAL REBECA SALVADOR REYES 2023
- HIGH-INTENSITY ULTRASOUND ASSISTED-EMULSIFICATION USING IONIC LIQUIDS AS NOVEL NATURALLY-DERIVED EMULSIFIERS FOR FOOD INDUSTRY APPLICATIONS (1466-8564) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES ARIEL ANTONIO CAMPOS TOLEDO HIJO 2023
- IMPACT OF CONSERVATION PROCESSES ON THE LIPID PROFILE AND IMMUNOLOGICAL FACTORS IL-10 AND TGF-Β1 IN WHEY SEPARATED FROM DISCARDED HUMAN MILK (0103-5053) JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY (IMPRESSO) ELOIZE DA SILVA ALVES 2023
- IMPROVING THE TEXTURAL AND NUTRITIONAL PROPERTIES IN RESTRUCTURED MEAT LOAF BY ADDING FIBERS AND PAPAIN DESIGNED FOR ELDERLY (0963-9969) FOOD RESEARCH INTERNATIONAL WANESSA OLIVEIRA RIBEIRO 2023
- INFLUENCE OF COCOA VARIETIES ON CARBOHYDRATE COMPOSITION AND ENZYMATIC ACTIVITY OF COCOA PULP (0963-9969) FOOD RESEARCH INTERNATIONAL LETICIA KORIN MORETTI 2023
- INFLUENCE OF PRE AND POST RIGOR PORK MEAT ON THE PHYSICOCHEMICAL PROPERTIES OF SODIUM-REDUCED MORTADELLA (1984-3801) GLOBAL SCIENCE AND TECHNOLOGY NASCIMENTO, R. DO 2023
- INTERESTERIFIED PALM OIL PROMOTES INSULIN RESISTANCE AND ALTERED INSULIN SECRETION AND SIGNALING IN SWISS MICE (0963-9969) FOOD RESEARCH INTERNATIONAL RAISA MAGNO DE ARAUJO RAMOS DOS SANTOS 2023
- MACHINE LEARNING APPROACH TO ENHANCING DRYING EFFICIENCY OF HOP (HUMULUS LUPULUS L.) (1866-5195) BREWINGSCIENCE (NUERNBERG) PINTO, MARIANA B. C. 2023
- NEW BREAKFAST CEREAL DEVELOPED WITH SPROUTED WHOLE RYEGRASS FLOUR: EVALUATION OF TECHNOLOGICAL AND NUTRITIONAL PARAMETERS (2304-8158) FOODS CRISTIANE RODRIGUES LIMA 2023
- NON-THERMAL EMERGING TECHNOLOGIES AS ALTERNATIVES TO CHEMICAL ADDITIVES TO IMPROVE THE QUALITY OF WHEAT FLOUR FOR BREADMAKING: A REVIEW (1040-8398) CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION JEFFERSON HENRIQUE TIAGO BARROS 2023
- NOVEL BRAZILIAN HOP (HUMULUS LUPULUS L.) EXTRACTS THROUGH SUPERCRITICAL CO2 EXTRACTION: ENHANCING HOP PROCESSING FOR GREATER SUSTAINABILITY (0963-9969) FOOD RESEARCH INTERNATIONAL MARIANA BARRETO CARVALHAL PINTO 2023
- ORGANIC ACIDS IN BREAD-MAKING AFFECTING GLUTEN STRUCTURE AND DIGESTIBILITY (0963-9969) FOOD RESEARCH INTERNATIONAL ANA ELISA RAMOS MAGALHAES 2023
- PHYSICAL PROPERTIES OF COCOA BUTTER: EFFECT OF SUCROSE ESTERS ON OIL MIGRATION (0950-5423) INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY (PRINT) MARIA ALICIANE FONTENELE DOMINGUES 2023
- STUDY ON COFFEE QUALITY IMPROVEMENT BY SELF-INDUCED ANAEROBIC FERMENTATION: MICROBIAL DIVERSITY AND ENZYMATIC ACTIVITY (0963-9969) FOOD RESEARCH INTERNATIONAL ANA VALERIA ULHANO BRAGA 2023
- SUSTAINABLE PRODUCTION OF NATURALLY COLORED EXTRUDED BREAKFAST CEREALS FROM BLENDS OF BROKEN RICE AND VEGETABLE FLOURS (0963-9969) FOOD RESEARCH INTERNATIONAL VICTOR GUILHERME SEBASTIAO 2023
- TARO [COLOCASIA ESCULENTA (L.) SCHOTT]: A CRITICAL REVIEW OF ITS NUTRITIONAL VALUE AND POTENTIAL FOR FOOD APPLICATION (1678-457X) CIENCIA E TECNOLOGIA DE ALIMENTOS NATALI ALCANTARA BRANDAO 2023
- TECHNOLOGICAL AND PREBIOTIC ASPECTS OF YOUNG BAMBOO CULM FLOUR (DENDROCALAMUS LATIFLORUS) COMBINED WITH RICE FLOUR TO PRODUCE HEALTHY EXTRUDED PRODUCTS (0963-9969) FOOD RESEARCH INTERNATIONAL ULLIANA MARQUES SAMPAIO 2023
- TECNOLOGIA SOCIAL PARA O PROCESSAMENTO DE ALIMENTOS: AVALIAÇÃO, DIMENSIONAMENTO E APLICAÇÃO (2595-3443) REVISTA ENSAIOS PIONEIROS GUSTAVO COSTA DO NASCIMENTO 2023
- THERMOPLASTIC EXTRUSION TECHNOLOGY AS A TOOL FOR ADDING VALUE TO BREWER’S BY-PRODUCTS (0023-6438) LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE / FOOD SCIENCE + TECHNOLOGY ALINE DUARTE CORREA DE BRITO 2023
- VARIETAL INFLUENCE ON THE FORMATION OF BIOACTIVE AMINES DURING THE PROCESSING OF FERMENTED COCOA WITH DIFFERENT PULP CONTENTS (2304-8158) FOODS PAULO TULIO DE SOUZA SILVEIRA 2023
- WHAT ARE BRAZILIAN PLANT-BASED MEAT PRODUCTS DELIVERING TO CONSUMERS? A LOOK AT THE INGREDIENTS, ALLERGENS, LABEL CLAIMS, AND NUTRITIONAL VALUE (0889-1575) JOURNAL OF FOOD COMPOSITION AND ANALYSIS (PRINT) DYANA CARLA LIMA 2023
- YEAST BIOFILMS ON ABIOTIC SURFACES: ADHESION FACTORS AND CONTROL METHODS (0168-1605) INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY VANESSA PEREIRA PEREZ ALONSO 2023
Internacionalização
Diversos tipos de interações internacionais do PPGTA podem ser destacados, como palestras internacionais de docentes do Programa, visitas técnicas com objetivos de formalizar parcerias, recepção de pesquisadores visitantes de instituições no exterior para ministrar palestras, cursos e conteúdos de disciplinas da Pós-Graduação, estágios de doutorado sanduíche, permanência de docentes do Programa em instituições no exterior para formalização de convênios, bem como a apresentação de trabalhos na forma de pôsteres, trabalhos orais com publicação de resumos, resumos expandidos e trabalhos completos em eventos científicos internacionais.