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Patógenos em alimentos: por que higienizar e recoletar nem sempre resolve?

porPortal e-food

21/10/2026

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3 minute read

A alga Kappaphycus Alvarezii

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porAline dos SantoseporEliana de Souza MarqueseporVanessa Tavares

20/10/2026

22 views

5 minute read

Novas fontes de amido para inovação em alimentos

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porAna Cláudia Goulart de Oliveira MaltaeporIsabela Campelo de QueirozeporJaderson Jose Ivanir LopeseporJaqueline Milagres de AlmeidaeporMylena Caroline Barros de PaulaeporVanessa R. Olmi Silva

15/10/2026

58 views

7 minute read

Lubrificantes food grade: benefícios e a conformidade regulatória

porPortal e-food

14/10/2026

46 views

3 minute read

Charles Antonio Pontes da Silva

2 posts

Mestrando em Ciência e Tecnologia de Alimentos | Estagiário IF-Campus Rio Pomba |

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10 minute read

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Antocianinas: uma nova fronteira em alimentos funcionais

1. INTRODUÇÃO As antocianinas são pigmentos fenólicos naturais responsáveis pelas cores vermelha, roxa e azul em muitos vegetais,…

porAugusto Aloísio Benevenuto JunioreporCharles Antonio Pontes da SilvaeporIsabela Campelo de QueirozeporVanessa R. Olmi SilvaeporVitor Lucas de Souza Pinto

24/09/2026

98 views

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8 minute read

Influência da microbiota do leite cru na qualidade do leite UHT

1. INTRODUÇÃO O leite cru possui alto valor nutricional, pH próximo a neutralidade e elevada atividade de água,…

porCharles Antonio Pontes da SilvaeporMaurilio Lopes MartinseporNataly de Almeida CostaeporVanessa R. Olmi Silva

17/09/2025

332 views

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