Author

P. H. C. Paiva

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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