Publicações Científicas
Nesta página, você encontrará uma lista completa das publicações científicas do Laboratório de Biomateriais Alimentícios (LBMA), refletindo nosso compromisso com a produção e disseminação do conhecimento científico de alta qualidade.
Os artigos, capítulos e livros aqui apresentados resultam de pesquisas conduzidas de forma independente ou em colaboração com instituições e grupos de pesquisa parceiros, abordando temas inovadores nas áreas de biomateriais, alimentos funcionais e sustentabilidade.
| Ano | Tipo | Revista/Livro | Título |
| 2025 | Artigo Científico | International Journal of Refrigeration | Cryoprotective Potential of Vegetable Powders and Polydextrose in Frozen Bread Doughs |
| 2024 | Capítulo de Livro | The Chemistry Inside Spices & Herbs: Research and Development | Chemical, Functional, and Nutritional Properties of Coriander (Coriandrum Sativum) |
| 2024 | Capítulo de Livro | Sustainable Green Nanotechnology | Nanostructure in Foods |
| 2024 | Capítulo de Livro | Agro-Wastes for Packaging Applications | Coconut Husk Valorization for Packaging Applications |
| 2024 | Capítulo de Livro | Methods and Protocols in Food Science | Importance of Starch Characterization |
| 2024 | Capítulo de Livro | Drinking Water Disinfection By-products: Sources, Fate and Remediation | Various Disinfection Processes and Formation of Disinfection by-Products in Drinking Water |
| 2024 | Capítulo de Livro | Fluorescent Carbon Nanoparticles | Fluorescent Carbon Nanoparticles for Food Analysis Applications |
| 2024 | Artigo Científico | Journal of Nutraceutics and Health | Health-promoting properties of Plectranthus amboinicus: a comprehensive review |
| 2024 | Artigo Científico | Cereal Chemistry | Assessing the impact of Plectranthus amboinicus (Lour) Spreng leaf extract on bread quality |
| 2023 | Artigo Científico | Food Chemistry | Use of Calotropis procera cysteine peptidases (CpCPs) immobilized on glyoxyl-agarose for cheesemaking |
| 2022 | Capítulo de Livro | Non-Thermal Food Processing Operations | Principles of ozonation and its equipment |
| 2022 | Artigo Científico | Food Chemistry | Latex peptidases produce peptides capable of delaying fungal growth in bread |
| 2022 | Artigo Científico | International Journal of Agricultural Science and Food Technology | Molecular Techniques for identification applied to food: A review |
| 2021 | Artigo Científico | Journal of Photochemistry and Photobiology-A Chemistry | Highly sensitive sensing of food additives based on fluorescent carbon quantum dots |
| 2020 | Artigo Científico | Research, Society and Development | Encapsulation technology in the food area: A review |
| 2020 | Artigo Científico | Food Chemistry | Biotechnological potential of a cysteine protease (CpCP3) from Calotropis procera latex for cheesemaking |
| 2020 | Artigo Científico | Food Packaging and Shelf Life | Packaging with cashew gum/gelatin/essential oil for bread: release potential of the citral |
| 2019 | Artigo Científico | Journal of Engineering & Processing Management | Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology |
| 2019 | Artigo Científico | Revista Brasileira de Ciências Agrárias | Salted crackers added with surimi fish and powdered tomato: Acceptability in school feeding |
| 2018 | Artigo Científico | Revista do IEEE América Latina | The Challenges in Frozen Dough: High Resolution Analysis Collaboration |
| 2018 | Artigo Científico | Food Science and Technology Research | Effect of Different Levels of Acetic, Citric and Lactic Acid in the Cassava Starch Modification on Physical, Rheological, Thermal and Microstructural Properties |
| 2018 | Artigo Científico | Food Packaging and Shelf Life | Coating development with modified starch and tomato powder for application in frozen dough |
| 2018 | Artigo Científico | LWT – Food Science and Technology | Edible coating based on modified corn starch/tomato powder: Effect on the quality of dough bread |
