Instituto de Tecnologia de Alimentos

Recent papers from Instituto de Tecnologia de Alimentos

1. The relationship between interfacial tension of emulsion O/W stabilized by rice protein hydrolysates and surface chemical composition of spray-dried powderDrying Technology · 2026
2. From soil to market: Microbiome dynamics and food safety implications along Brazilian black pepper production chainFood Research International · 2026
3. Molecular and metabolic drivers of oil quality and bioenergy potential in Jatropha curcasPlanta · 2026
4. Leucine-enriched chocolate supplementation in patients undergoing assessment for liver transplant: a randomized, double-masked, multicenter clinical trialNutrition · 2026
5. Multivariate analysis of the interactive effects of thermosonication and coagulant type on tofu quality characteristics and yieldFrontiers in Soft Matter · 2026
6. Germination Time and Temperature Modulate Bioactive Compound Accumulation in Black Rice (Oryza sativa L.) and Optimize Functional Water-Soluble Extract ProductionPlants · 2026
7. Influence of the Extraction Method on the Technological and Structural Properties of Andean Fava Bean StarchLegume Science · 2026
8. Characterization of Powdered Roasted Açaí Seeds ( Euterpe oleracea Mart.): Impact on Bioactive Compounds and Nutritional PotentialFood Science & Nutrition · 2026
9. Latin America's First Active and Intelligent Packaging for Organ TransportationPackaging Technology and Science · 2026
10. Structure–property relationships in carnauba wax-based coatings for water-resistant Kraft paperJournal of Coatings Technology and Research · 2026
11. Bioactive secondary metabolites of Streptomyces spp. in the control of Asian soybean rust (Phakopsora pachyrhizi)Physiological and Molecular Plant Pathology · 2026
12. Effect of food thickener on the structural and rheological properties of fermented milk and soy beverage powders and rehydrated beveragesPowder Technology · 2026
13. Development and characterization of red propolis powders obtained by complex coacervation and spray drying: application in isomalt-based hard candyJournal of Food Measurement & Characterization · 2026
14. Effect of Monomaterial and Multimaterial Packaging on the Stability of Bioactive Compounds and Lipid Oxidation in Roasted Arabica CoffeeProcesses · 2026
15. Post-processing dynamics of acrylamide in food: a comprehensive review on the influence of storage conditionsFood Additives & Contaminants Part A · 2026
16. The technological aspects of D-allulose and its use as a sucrose replacement in strawberry topping productionCyTA - Journal of Food · 2026
17. Buckwheat ( Fagopyrum spp. ): Building Healthy Diets and Resilient Agrifood SystemsJournal of Agricultural and Food Chemistry · 2026
18. Valorization of Peanut Meal Through Solid-State Fermentation: Enhancing Protein Functionality and Reducing Aflatoxins, Allergenic and Anti-Nutritional FactorsFood Chemistry Advances · 2026
19. Unveiling the Role of Furanic Compounds in Coffee QualityACS Omega · 2026
20. Nanoemulsions and Nanostructured Lipid Carriers Containing Polyunsaturated Fatty Acids and Peptides from Mullet ( Mugil liza )ACS Omega · 2026