Background The development of statistical software has enabled food scientists to perform a
wide variety of mathematical/statistical analyses and solve problems. Therefore, not only …

The aim was to evaluate antioxidants from berries as replacement food additives for
inhibition of lipid and protein oxidation in meat and meat products, since meats are highly …

In recent years, food frauds and adulterations have increased significantly. This practice is
motivated by fast economical gains and has an enormous impact on public health …

Aiming to standardize the experimental protocols to assess the ability to chelate Fe 2+ and
Cu 2+ using 96-well microplates, we analyzed Brazilian coffees (n= 20) as a study-case in …

Folin‐Ciocalteu colorimetric assay (FC) is the most widely used assay to estimate the total
phenolic content in foods, beverages, herbs and other plant extracts, but many chemical …

A method for rapid determination of phenolic compounds by reversed-phase high-
performance liquid chromatography (RP-HPLC), using a new column of faster resolution …

Consumers have sought for functional foods aiming to decrease the risk of various non-
communicable diseases, such as diabetes, hypertension, overweight/obesity and principal …

The circular economy is an umbrella concept that applies different mechanisms aiming to
minimize waste generation, thus decoupling economic growth from natural resources. Each …

The phenolic profile and antioxidant activity (AOX) of “organic vs. conventional” Brazilian
wines and grape juices were analyzed. A simple method for the determination of minerals …

Camu-camu (Myrciaria dubia) pulp, seeds, and skin are widely known because of their
nutritional properties. However, the seed coat has never been studied as a source of …