Agroindustry is one of the sectors that most produces organic waste, which is usually
discarded in the environment incorrectly, leading to environmental pollution. Therefore, the …

The present article aims to apply two conservation techniques (convective drying and
lyophilization) to the jabuticaba peels and to characterize the powders obtained regarding …

Passion fruit has the peel (albedo and flavedo) as its major component and it can be used in
the production of flour as source of nutrients and enrichment of food products. Thus, this …

This study aimed to evaluate the effect of the addition of different concentrations of turmeric
powder to a dairy product with plantain syrup. The dairy product was supplemented with …

The aim of this work was to evaluate the bioactive compounds in a drink‐type infusion
prepared from the powder of the jaboticaba peels (Myrciaria cauliflora). The powder …

Non-conventional food plants have bioactive compounds and a high nutritional value.
Among these, Vasconcellea quercifolia has nutritional benefits, but it is also easy to cultivate …

Mango (Mangifer indica L.) is a tropical fruit much appreciated for its sensory characteristics,
however, it is an extremely perishable food, and part of its production is destined to the …

O objetivo do presente trabalho foi desenvolver um iogurte desnatado com potencial
funcional, saborizado com geleia de figo da índia. Foram analisadas as características físico …

The present work aims to determine the physical-chemical composition and bioactive
compounds of the fresh jabuticaba bark, perform its drying kinetics at three different drying …

A busca por alimentos saudáveis e nutritivos tem estimulado o setor de laticínios a
desenvolver diferentes sabores de iogurtes, para atender as demandas de consumo da …