This study aimed to determine the volatile profile of cashew apple fibers to verify which compounds are still present after successive washings and thus might be responsible for the undesirable remaining cashew-like aroma present in this co-product, which is used to formulate food products like vegetarian burgers and cereal bars. Fibers were obtained from cashew apple juice processing and washe...

The aim of this study was to develop methodologies obtain fish protein concentrates from tambacu filleting residues, characterize their physical-chemical composition and evaluate sensory profile. Concentrates were prepared by one three methodologies: cooking the raw material subsequent drying (FPC1); cooking, drying, lipid removal with ethanol at 70 °C final (FPC2); washing steps (FPC3). FPC2 h...

A biotrickling filter inoculated with commercial mixed microorganisms B350 was employed to treat N-containing odorous vapor - aniline. Results indicated no aniline could be detected when empty bed residence time (EBRT) was larger than 110s at inlet concentration of 0.30 g m(-3). The variation of inlet concentration did not change removal efficiencies when concentration is less than 0.21 g m(-3)...