Informação confiável para quem prioriza a segurança dos alimentos

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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

32 views

7 minute read

Lubrificantes food grade: benefícios e a conformidade regulatória

porPortal e-food

14/10/2026

39 views

3 minute read

Ingredientes lácteos proteicos em iogurtes: além do rótulo

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porAna PachecoeporAnderson HenriqueeporDaniel BrumeporDanielle BrumeporFlaviana PachecoeporPaulo Henrique Costa Paiva

13/10/2026

118 views

13 minute read

Bioconversão de resíduos de peixe na aquicultura sustentável

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porCristielle Nunes SoutoeporGesilene OliveiraeporGuilherme FagundeseporMariana MaramaldoeporRômulo Cardoso

09/10/2026

35 views

13 minute read

Vitor Lucas de Souza Pinto

2 posts

Bacharel em Ciência e Tecnologia de Alimentos | Mestrando |

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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

95 views

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12 minute read

Alimentos upcycled: impactos na segurança alimentar e de alimentos

Introdução O crescimento da população mundial tem agravado a pressão sobre os sistemas alimentares, aumentando de forma significativa…

porAugusto Aloísio Benevenuto JunioreporLuiza Marinho Rocha CostaeporMaurilio Lopes MartinseporVitor Lucas de Souza PintoeporWellingta Cristina BenevenutoeporÂngela Quinelato Oliveira

28/05/2026

198 views

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