Cristiane Martins Veloso
Overview
Explore the profile of Cristiane Martins Veloso including associated specialties, affiliations and a list of published articles.
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Articles
13
Citations
39
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Recent Articles
1.
Mendes B, Almeida M, Silva G, Amparo Dos Anjos D, Fontan G, Reboucas Sao Jose A, et al.
J Food Sci
. 2024 Oct;
89(11):7437-7451.
PMID: 39390631
Gluten-free diets are characterized by lower nutritional quality. The use of green plantain flour in gluten-free formulations appears as an alternative to overcome this deficiency, considering that green plantains have...
2.
Almeida M, Silva G, Gondim G, Alves C, Silva M, Mendes B, et al.
Int J Biol Macromol
. 2024 Aug;
277(Pt 4):134323.
PMID: 39094871
This study aimed to evaluate the effect of applying oxidized cassava starch-based edible coatings with addition of lemongrass essential oil emulsion on 'Palmer' mangoes stored under refrigeration. A completely randomized...
3.
Goncalves M, Tavares I, Sampaio I, Dos Santos M, Ambrosio H, Araujo S, et al.
3 Biotech
. 2024 Aug;
14(8):189.
PMID: 39091407
This study presents a novel approach to producing activated carbon from agro-industrial residues, specifically cocoa fruit peel, using solid-state fermentation (SSF) with . The process effectively degrades lignin, a major...
4.
Santos M, de Souza Junior E, Villadoniga C, Valles D, Castro-Sowinski S, Bonomo R, et al.
BioTech (Basel)
. 2024 May;
13(2).
PMID: 38804295
Although enzymes have been used for thousands of years, their application in industrial processes has gained importance since the 20th century due to technological and scientific advances in several areas,...
5.
Barbosa M, Silva G, Viana E, Bonomo R, Rodrigues L, Veloso C
J Food Sci Technol
. 2023 Oct;
60(12):2916-2926.
PMID: 37786599
Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05793-1.
6.
Bauer L, Santos L, Sampaio K, Ferrao S, da Costa Ilheu Fontan R, Minim L, et al.
Food Res Int
. 2020 Nov;
137:109474.
PMID: 33233140
Babassu oil is a raw material widely used in the pharmaceutical and biofuels industry. However, its physical-chemical and thermal characteristics are not widely described in the literature. This article describes...
7.
Silva G, Veloso C, Santos L, Melo Neto B, da Costa Ilheu Fontan R, Bonomo R
J Food Sci Technol
. 2020 Apr;
57(5):1830-1839.
PMID: 32327793
Starch is the main carbohydrate consumed by humans, obtained from many vegetable sources and known for its non-toxicity, applications and low cost. The aim of this work was the extraction...
8.
da Silva Costa R, Bonomo R, Rodrigues L, Santos L, Veloso C
J Sci Food Agric
. 2020 Feb;
100(7):3204-3211.
PMID: 32105338
Background: The incorporation of hydrocolloids into starch dispersions modifies their techno-functional properties, such as gelatinization, retrogradation, syneresis, and texture, among others. Their main function is to improve these properties and...
9.
Cordeiro M, Veloso C, Santos L, Bonomo R, Caliari M, da Costa Ilheu Fontan R
Food Technol Biotechnol
. 2019 Mar;
56(4):506-515.
PMID: 30923447
Starch stability under the processing conditions can be improved by modifying the granule structure using chemical and/or physical processes. The effect of heat-moisture treatment (HMT) on the physicochemical, morphological, pasting...
10.
Rodrigues L, Veloso C, Bonomo R, Rodrigues L, Minim L, Costa R
J Food Sci Technol
. 2018 Aug;
55(8):2974-2984.
PMID: 30065406
The aim of this work was to study the effect of adding whey protein concentrate and sucrose on the rheological and textural properties of the gels obtained from arrowroot ()...