Author

F. C. Pacheco

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Open access Oct 2026

Cold Atmospheric Plasma-Induced Modifications in the Structural and Techno-Functional Properties of Pequi Almond (Caryocar brasiliense Camb.) Proteins

This study investigated the effects of cold atmospheric plasma (CAP) treatment (2–10 min) on the structural properties and functional performance of pequi almond protein (PAP). Structural changes were evaluated through spectroscopic and chemical analyses, including free sulfhydryl and carbonyl contents, as well as seco...

Fábio Ribeiro dos Santos, Jeferson Silva Cunha, F. C. Pacheco et al. · Food and Bioprocess Technolo... · 0 citations

Review Open access Sep 2026

Starches in Extruded and Processed Foods

This review aims to provide a comprehensive and critical analysis of extrusion as a sustainable technology for starch modification. Specifically, it addresses how extrusion processing alters the structural, physicochemical, and functional properties of starch from different botanical sources, and how processing paramet...

F. C. Pacheco, A. F. C. Pacheco, P. H. C. Paiva · Current Food Science and Tec... · 0 citations

#protein folding Open access Sep 2026

Ultrasound-assisted processing improves germination and mashing efficiency and the functional quality of pumpkin seed-based fermented beverages.

This study evaluated the combined effects of ultrasound-assisted hydration (25 kHz, 38 W/L, 20 min, 25 °C), followed by germination (72 h at 25 °C), and ultrasound-assisted mashing performed under 0 %, 50 %, or 100 % ultrasound application during each isothermal resting stage (25 kHz, 38 W/L, 25 °C). The effects of the...

F. C. Pacheco, Irene Andressa, Fabiana Nascimento de Carvalho et al. · Ultrasonics sonochemistry · 0 citations