The peach palm (Bactris gasipaes Kunth) is a palm tree native to the Amazon region, with
plantations expanding to the Brazilian Southwest and South regions. This work is a critical …

The rapid growth of the world population has increased the demand for new food sources,
constituting a major challenge concerning the maximum use of existing food resources. The …

Gallic acid (GA) and epigallocatechin gallate (EGCG), cooperated at varied ratios (1: 0, 3: 1,
1: 1, 1: 3, and 0: 1), were employed to modify gel properties of calcium induced-whey protein …

There are several reports of the potential benefits of phenolic compound (PC) in food
products, due to their antioxidant activities (AC). However, in recent years, new research …

When looking for new ingredients to process red meat, poultry, and fish products, it is
essential to consider using vegetable resources that can replace traditional ingredients such …

Abstract Background and Objectives Global hunger and the prevalence of severe food
malnutrition have increased worldwide, underlining the need to develop new nutritive food …

Polybutylene adipate terephthalic acid (PBAT) is an emerging biodegradable material in
food packaging. However, concerns have been raised regarding the potential hazards it …

Alternative milk products such as A2 milk are gaining popular stand within consumer market,
for their healthy profile and expected greater digestibility characteristics. However, total …

The peach palm fruit (Bactris gasipaes) peel is a byproduct after fruit consumption. The peel
flour of two varieties (yellow and red) was separately obtained by hot air drying and was …

In this study, the moderation–excess interaction of epigallocatechin gallate (EGCG) and
calcium ions (Ca 2+) to the gelation performance of transparent egg white protein (EWP) gel …