3 publications
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Deterioration of Strawberries by Gray Mold: A Minireview of Agent, Causes, Failures and Post-harvest Control StrategiesBy César Vinicius Toniciolli Rigueto, Marieli Rosseto, Raquel Aparecida Loss, Aline Dettmer, Ionara Regina Pizzutti, Marina Venturini Copetti
Abstract: This work aimed to carry out a literature review of the deterioration of strawberries by gray mold, covering the main responsible fungus, Botrytis cinerea, in addition to causes, failures, and recently studied strategies for postharvest control. It was observed that the main post-harvest control strategies with promising results were the application of essential oils, antifungal lamps, active packaging/films, emerging techniques (O3 and high-CO2), and antifungal compounds synthesized by bacteria. However, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 2, 2022 · pp. 1–9 Read article →
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Study of Osmotic Dehydration as a Pretreatment for the Conservation of araçá-boi (Eugenia stipitata Mc Vaugh-Myrtaceae), a Regional Amazonian FruitBy Caroline Venturoli Rodrigues, César Vinicius Toniciolli Rigueto, Marieli Rosseto, Ionara Regina Pizzutti, Claudineia Aparecida Queli Geraldi, Juliana Maria de Paula, Raquel Aparecida Loss, Sumaya Ferreira Guedes, Sumaria Sousa e Silva, José Wilson Pires Carvalho
Abstract: This work aimed to study the use of osmotic dehydration and drying as a conservation technique for araçá-boi, a regional fruit from the Amazon. In dehydration, solutions of sucrose and glucose syrup were used. The experimental design was based on the factorial planning 22, varying the time (6, 12, and 18 h) and concentration of the solution (50, 60, and 70%). The samples obtained in the best dehydration conditions were …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 2, 2021 · pp. 44–53 Read article →
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Food Texture Descriptors: A Compilation of the most Important Terms used in Sensory AnalysesBy César Vinicius Toniciolli Rigueto, Jaqueline da Silva Rumão, Raquel Aparecida Loss, Christian Oliveira Reinehr, Luciane Maria Colla
Abstract: The texture is essential in the quality and acceptance of food, being classified into three distinct groups: mechanical, geometrical, and compositional. The so-called “lexicons” are standardized vocabularies with the definitions and references for each attribute which aid the application of descriptive sensory analysis. The objective of this study was to raise typical texture descriptors from different types of food, relating them to the methodologies and technological processes used, besides the …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 3, 2020 · pp. 16–27 Read article →