July 2024

Physicochemical and sensory characterization of sweet potato beers with purple and yellow flesh

The use of brewing adjuncts can improve the color, aroma, and flavor of beer. Sweet potatoes (Ipomea batatas) are rich in bioactive compounds, such as phenolic compounds with antioxidant activity. Thus, this study aimed to develop and characterize physicochemical and sensorial aspects of craft beers brewed with sweet potatoes with purple and yellow flesh. Three beer formulations were prepared: 50% purple-fleshed sweet...

Author(s): Marta Oliveira de Araújo, Karolina Oliveira Gomes, Tathiane Almeida Gonçalves Corrêa, Igor Albuquerque de Souza, Rebeca Dias dos Santos, Izabel Cristina Rodrigues da Silva, Lívia Cristina Lira de Sá Barreto and Daniela Castilho Orsi

July 2024

Hygienic-sanitary conditions of school food service in Barretos/SP/Brazil

It is important to ensure the hygienic-sanitary quality at all stages of food handling for human consumption. Therefore, the study was conducted to assess the school food service hygienic-sanitary conditions of public municipal schools of Barretos-SP. The survey was conducted in 2 schools in 4 phases: (1) Application of checklist contained in CHS Ordinance No.5 from Health Surveillance Center in São Paulo, April...

Author(s): Ana Cecília Condota de Oliveira, Jean Paulo Fagundes Brunozi and Veridiana de Carvalho Antunes