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 Author(s): LUIZ, D. B.; JOSÉ, H. J.; MOREIRA, R. F. P. M. There are many studies and reviews on advanced processes to treat secondary wastewater from industries which also address the challenges and limitations to water reuse and the hygienic concerns especi... ... |
 Author(s): NASCIMENTO, R. Q.; RIBEIRO, C. V. D. M.; COLAUTO, N. B.; SILVA, L. da; LEMOS, P. V. F.; FERREIRA, E. de S.; LINDE, G. A.; MACHADO, B. A. S.; TAVARES, P. P. L. G.; BIASOTO, A. C. T.; GUEZ, M. A. U.; CARVALHO, N.; ASSIS, D. de J.; SILVA, J. B. A. da; SOUZA, C. O. de Abstrcat: Edible insects are a potential alternative food source of high feed conversion efficiency and protein content. Zophobas atratus is an edible insect that adapts to different diets, enabling s... ... |
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 Author(s): LUDWIG, L. J.; CARPENTIERI-PIPOLO, V.; LOPES, K. B. A.; MINELLA, E.; BELEIA, A. D. P.; GROSSMANN, M. V. Barley has a wide range of end uses. However, the technological characteristics expected from barley present different standards according to the destination of the cereal. Grain β-glucan content... ... |
 Author(s): SILVA, A. C. da; BARBOSA, M. de F.; SILVA, P. B. da; OLIVEIRA, J. P. de; SILVA, T. L. da; TEIXEIRA JÚNIOR, D. L.; ROCHA, M. de M. Cowpea (Vigna unguiculata) is among the pulse?s species of greatest economic and social importance. This legume is strategic for the food security and health of millions of people in the world. Cowpea... ... |
 Author(s): MENDES, T. D.; PACHECO, T. F.; BRAGA, S. C.; NAKAI, D. K.; MIDORIKAWA, G. E. O.; GONCALVES, S. B.; SALUM, T. F. C.; FAVARO, L. C. de L.; DAMASO, M. C. T. Citric acid (CA) is one of the most valuable organic acids in the market as it can be used in diverse biotechnological applications, such as in the food industry, as flavoring agent and as food preser... ... |
 Author(s): VASCONCELOS, K. M. C. S. G.; COSTA, J. G. da; PAVÃO, J. M. S. J.; FONSECA, S. A.; MIRANDA, P. R. B.; ROCHA, T. J. M.; FREITAS, J. D.; SOUSA, J. S.; MELO, I. S. V.; SANTOS, A. F. Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutrit... ... |
 Author(s): SCHOENINGER, V.; COELHO, S. R. M.; BASSINELLO, P. Z.; PRADO, N. V. do; SOARES, T. Z. B.; SIQUEIRA, V. C. A current alternative for meeting the modern consumer?s beans food demands is the industrial processing. This study evaluated the adaptability of eight Brazilian beans cultivars to industrial canning... ... |
 Author(s): CAYRES, C. A.; ASCHERI, J. L. R.; COUTO, M. A. P. G. Gluten-free bakery products are usually deficient in dietary fiber and inferior sources of protein. Studies that have assessed sensory characterization of products prepared with orange pomace are scar... ... |
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