Lara Aguiar Borges

Lara Aguiar Borges
State University of Campinas (UNICAMP) | UNICAMP · Departamento de Tecnologia de Alimentos (DTA)

Master in Food Technology
PhD Student at State University of Campinas

About

15
Publications
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Introduction
I graduated in Food Engineering at Federal University of Minas Gerais (UFMG) – Campus Montes Claros, Brazil (2020). Also, I obtained my Master in Food Technology at State University of Campinas (UNICAMP). Currently, PhD student in Food Technology (UNICAMP), where has worked on native fruits and bioprocesses applied to food, focusing on the use of its underutilized parts.

Publications

Publications (15)
Article
This study aimed to develop food bars incorporating macauba kernel cake, a coproduct derived from macauba oil production. The formulations included 10%, 20%, and 30% macauba kernel cake. Subsequent analyses were conducted on the proximate composition, fatty acids profile, color, texture, and sensory properties of the bars. The inclusion of macauba...
Article
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Salmonella outbreaks associated with chocolate consumption are periodically reported. To address this issue, essential oils (EOs) have been proposed to be effective against foodborne pathogens. In addition, EOs constituents appear to modify the lipid phase of the product, leading to an improvement in quality. This study aimed to investigate the ant...
Article
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This study aimed to investigate the chemical composition, rheological behavior, and photostability of Cerrado passion fruit seed oil during 225 days of storage. To this end, the quality indices, fatty acid composition, rheological behavior, and photostability were evaluated. The findings revealed that the oil is notably rich in unsaturated fatty ac...
Article
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The aim of this study was to evaluate the nutritional profile and the physicochemical characteristics during storage of newly developed formulations of fermented milk drinks with added pineapple, mango and passion fruit pulp. The fermented drinks showed a high content of protein, iron, and calcium. The passion fruit milk drink had the lowest pH (4....
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Babassu mesocarp is a product generated during the processing of babassu fruit. That material is a valuable source of starch, which exhibits distinct properties. This review addresses the extraction methods, chemical composition, structure, morphology, properties, and potential uses of babassu mesocarp starch (BMS). In addition, comparisons with ot...
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Puçá fruits are native to the Cerrado biome yet little explored, presenting different varieties with distinct fruit peel colors. Although puçá fruits have been known to exhibit a good source of bioactive compounds, the phenolic profile of some varieties remains unknown. Based on this context, our research aimed to evaluate the chemical composition...
Article
The microbial production of enzymes has been gaining prominence in the industry, because, in addition to presenting specificity and acting in mild reaction conditions, they can also be considered eco-friendly. An example with growing importance for the food industry is xylanases, which are prominent in beverage processing, bakery products and the p...
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The social concern with sustainable development encourages the study of new sources of starch; among these sources, the cultivation of macroalgae is a strategy for the development of a sustainable bioeconomy. This mini‐review aims to present the main aspects related to the current seaweed market, the extraction, composition, and properties of starc...
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This study investigated baru oil and partially defatted baru flour from the northwest region of Minas Gerais, Brazil. The physicochemical characterization of the oil was made by determining the fatty acid profile using gas chromatography, lutein, and α- and β- carotenes by means of high-performance liquid chromatography, and total carotenoids by sp...
Article
The aim of this work was to carry out the physicochemical characterization of the partially defatted buriti bran (PDBB) and to investigate the effects of the replacement of 10%, 20% and 30% of wheat flour by PDBB on the technological and sensory properties of chocolate cakes. PDBB presented high percentages of nutrients, especially lipids (7.92%),...
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O buriti (Mauritia flexuosa L.) é uma palmeira da família Arecaceae, que ocorre no Cerrado, sendo encontrado notadamente nas veredas. O fruto do buriti se destaca por possuir uma composição química complexa, com destaque para sua fração lipídica. Entretanto, dependendo da região de ocorrência dos frutos, este óleo vegetal pode apresentar caracterís...
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Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its...
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The generation of large volumes of waste by industrial processes has become an object of study because of the necessity to characterize the composition of residues in order to suggest appropriate treatments and to minimize adverse environmental impacts. We performed analyses of total fixed and volatile solids, moisture, and chemical oxygen demand (...

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