3 publications
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Acrylamide in deep-frying versus air frying foods and mitigation treatments: a reviewBy Juliana de Oliveira, Márcia Filgueiras Rebelo de Matos, Neuza Maria Miranda dos Santos, Laise Cedraz Pinto
Abstract: Frying can contribute to intensifying oxidative reactions and the formation of acrylamide (AA), which is a compound derived from the Maillard Reaction, potentially toxic. Even so, fried foods are one of the most consumed foods worldwide. Innovative technologies such as air frying (AF) have been developed to this end. Thus, the objectives of this review were to systematize data on AA content in foods, compare the AF technique with immersion …
Published in Journal of Modern Chemistry & Chemical Technology · Vol. 14, Issue 1, 2023 · pp. 1–8 Read article →
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Effect of heat treatment on nutritional value and bioactive compounds of banana heart (Musa acuminata Colla)By Amanda de Jesus Silva, Larissa Almeida Alves, Alex Sander Lopes da Silva, Abdon Luis Ornelas Latif, Laise Cedraz Pinto, Clícia Maria de Jesus Benevides
Abstract: The banana heart is considered an unconventional food plant and is rich in nutrients and bioactive compounds. The aim of this study was to evaluate the effect of Heat Treatment (HT) on the proximate composition and phenolic content in flours obtained from different parts of the banana heart: bracts, Mangará and Flowers, with a part submitted to HT (bleaching for 3 min). Samples with and without HT were dehydrated (45°C/24h) …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 15–26 Read article →
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Nondairy desserts: Potential ingredients for the development of innovative formulationsBy Tainá Pinheiro de Oliveira, Beatriz Santos de Almeida, Clícia Maria de Jesus Benevides, Laise Cedraz Pinto
Abstract: With a growing demand for lactose-free foods, the food industry faces a challenge in identifying new food ingredients to replace equivalent chemical constituents of milk, achieve similar rheological properties, and preserve texture stability and sensory properties in milk-free food preparations. This study aimed to systematize data on potential innovative ingredients for the production of nondairy desserts, with a focus on different types of texturizing agents. Cactus mucilages, cereal and legume …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 1–9 Read article →