Climate change: a challenge for postharvest management, food loss, food quality Nicolle Christina Silvester Vieira Campanini, Cláudia Moreira Santa Catharina Weis, Giovana Camile Vaz Gonçalves, Élide Rebechi Wolff, Luciano Tormen, et al. Climate Change and Agricultural Ecosystems Current Challenges and Adaptation, 2025
Upcycling of Non-Standard Cakes by Manufacturing Ring-Shaped Cookies Nicolle Christina Silvester Vieira Campanini, Cláudia Moreira Santa Catharina Weis, Elizabeth Harumi Nabeshima, Luciana Camargo Temoczko, Larissa Canhadas Bertan, et al. Foods, 2024 A creative approach to reducing food waste by reusing industrial cake waste can result in the development of a worldwide favorite snack. This study aimed to evaluate the potential of industrial cake wastes—basic mini cake (BMC), filled mini cake (FMC), and traditional mini cake (TMC)—as sustainable alternatives to wheat flour in producing ring-shaped cookies. After initial screening, FMC was upcycled at 10%, 15%, 20%, 30%, and 50% of wheat flour replacement for ring-shaped cookie processing. Only the formulations containing 10, 15, and 20% FMC waste showed good moldability and similar rheological parameters between each other (p < 0.05). After baking, the cookies made with FMC waste showed greater volume expansion (p < 0.05) compared to the standard formulation. All cookies had water activity below 0.6 and remained stable during the 150 days of storage. Furthermore, after 150 days of storage, the hardness of the standard (T1) formulation was 40.02 N, while formulations with FMC waste (10%—T2, 15%—T3, and 20%—T4) resulted in softer cookies, with hardness values of 26.9 N, 27.9 N, and 27.61 N, respectively. The ring-shaped cookies containing 15% FMC waste showed the best technological performance, considering manufacture, physicochemical, and hardness traits, with no nutritional differences compared to the control.
Effect of Adding Winemaking By-Product on the Characteristics of Petit Suisse Cheese Made with A2A2 Milk and Probiotic Cláudia Moreira Santa Catharina Weis, Márcia Miss Gomes, Bárbara Geremia Vicenzi, Giovanna Alexandre Fabiano, Jean de Oliveira Lopes, et al. Fermentation, 2024 By-products generated in the winemaking industry contain compounds with health-promoting properties, which can be reintroduced into the food production chain. This study evaluated the use of a by-product from the industrial processing of grapes as an ingredient in the manufacture of Petit Suisse cheese, made with A2A2 milk and the addition of the probiotic Bifidobacterium animalis subsp. lactis HN019. Two Petit Suisse formulations were made in three independent batches: a control formulation without the addition of the by-product (F0) and a formulation containing 10% of the by-product (F1). The proximate composition of the cheeses was characterized on the first day after manufacturing them. The addition of the by-product led to an increase in ash, lipids, and carbohydrates and a reduction in moisture and protein contents. The physicochemical characterization and the texture profile analysis showed no changes throughout the product’s shelf life. The probiotic counts remained abundant (~eight log CFU/g) in both formulations with no changes seen throughout the shelf life period. Scanning electron microscopy images showed the added bacteria had typical structures. No differences were observed in the fatty acid profiles of the formulations, and both exhibited a total of 18 fatty acids, including saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs). Additionally, the by-product conferred antioxidant activity to the F1 formulation. The addition of the by-product in fresh cheese may be an interesting approach in regards to the processing technology used, its microbiological safety, and its nutritional value. The use of A2A2 milk and a probiotic culture thus enhanced the Petit Suisse cheese, resulting in a healthier product.
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Climate change: a challenge for postharvest management, food loss, food quality NCSV Campanini, CMSC Weis, GCV Gonçalves, ÉR Wolff, L Tormen, ... Climate Change and Agricultural Ecosystems, 87-98 , 2025 2025
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Upcycling of Non-Standard Cakes by Manufacturing Ring-Shaped Cookies NCSV Campanini, CMSC Weis, EH Nabeshima, LC Temoczko, LC Bertan, ... Foods 13 (24), 4041 , 2024 2024
Effect of Adding Winemaking By-Product on the Characteristics of Petit Suisse Cheese Made with A2A2 Milk and Probiotic CMSC Weis, MM Gomes, BG Vicenzi, GA Fabiano, JO Lopes, ... Fermentation 10 (11), 570 , 2024 2024
Water-soluble vegetable extract of cashew nut (Anacardium occidentale L.) fermented with water kefir: development and characterization CMSC Weis, GCV Gonçalves, FL Sanches, MC Retcheski, AF Camargo, ... Food and Humanity 2, 100307 , 2024 2024 Citations: 10
Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains FL Sanches, CMSC Weis, GCV Gonçalves, GS Andrade, LGT Diniz, ... World Journal of Microbiology and Biotechnology 40 (4), 118 , 2024 2024 Citations: 11
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Estudo da qualidade do trigo e da farinha de trigo destinada a panificação em um moinho no sul do Brasil  Broca, LC Bertan, CT dos Passos Francisco Research, Society and Development 10 (4), e20710414021-e20710414021 , 2021 2021 Citations: 2
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MOST CITED SCHOLAR PUBLICATIONS
Effect of fatty acids and ‘Brazilian elemi’on composite films based on gelatin LC Bertan, PS Tanada-Palmu, AC Siani, CRF Grosso Food hydrocolloids 19 (1), 73-82 , 2005 2005 Citations: 301
Edible films made from blends of manioc starch and gelatin–Influence of different types of plasticizer and different levels of macromolecules on their properties FM Fakhouri, SM Martelli, LC Bertan, F Yamashita, LHI Mei, FPC Queiroz Lwt 49 (1), 149-154 , 2012 2012 Citations: 251
Development and characterization of soy protein isolate emulsion-based edible films with added coconut oil for olive oil packaging: Barrier, mechanical, and thermal properties D Carpiné, JLA Dagostin, LC Bertan, MR Mafra Food and bioprocess technology 8 (8), 1811-1823 , 2015 2015 Citations: 108
Effect of grilling and baking on physicochemical and textural properties of tilapia ( Oreochromis niloticus ) fish burger EM Bainy, LC Bertan, ML Corazza, MK Lenzi Journal of Food Science and Technology 52 (8), 5111-5119 , 2015 2015 Citations: 92
Corn starch and gelatin-based films added with guabiroba pulp for application in food packaging NM Malherbi, AC Schmitz, RC Grando, AP Bilck, F Yamashita, L Tormen, ... Food Packaging and Shelf Life 19, 140-146 , 2019 2019 Citations: 84
Development of fermented beverage with water kefir in water-soluble coconut extract (Cocos nucifera L.) with inulin addition V Alves, T Scapini, AF Camargo, C Bonatto, FS Stefanski, EP de Jesus, ... Lwt 145, 111364 , 2021 2021 Citations: 76
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Effect of the natural surfactant Yucca schidigera extract on the properties of biodegradable emulsified films produced from soy protein isolate and coconut oil D Carpiné, JLA Dagostin, EF de Andrade, LC Bertan, MR Mafra Industrial Crops and Products 83, 364-371 , 2016 2016 Citations: 58
Partial substitution of wheat flour with taro (Colocasia esculenta) flour on cookie quality TA Alflen, E Quast, LC Bertan, EM Bainy RECEN 18 (2), 202-212 , 2016 2016 Citations: 31
Desenvolvimento e caracterização de filmes simples e compostos a base de gelatina, ácidos graxos e breu branco LC Bertan [sn] , 2003 2003 Citations: 24
A reinvenção da identidade indígena no médio Solimões e no Japurá PF Barbosa Anuário Antropológico 21 (1), 83-102 , 1997 1997 Citations: 17
Physicochemical characterization and acceptance of honey from stingless bees RC Grando, CMSC Weis, LC Bertan, L Tormen, C Bonatto, AJ Mossi, ... Food and Humanity 1, 71-77 , 2023 2023 Citations: 14
Physical changes of tilapia fish burger during frozen storage EM Bainy, LC Bertan, ML Corazza, MK Lenzi Boletim Centro de Pesquisa de Processamento de Alimentos 33 (2), 113-120 , 2015 2015 Citations: 14
Effect of the addition of Euterpe oleracea Mart. extract on the properties of starch-based sachets and the impact on the shelf-life of olive oil NM Malherbi, RC Grando, FM Fakhouri, JI Velasco, L Tormen, ... Food chemistry 394, 133503 , 2022 2022 Citations: 12
Effect of the use of guabiroba bark and functional ingredients on the characteristics of Nile Tilapia burger CJ Cristofel, RC Grando, L Tormen, CTP Francisco, LC Bertan Journal of food processing and preservation 45 (1), e15040 , 2021 2021 Citations: 12
Desenvolvimento e caracterização de biofilmes ativos à base de polímeros de fontes renováveis e sua aplicação no acondicionamento de pães de forma LC Bertan Campinas: Universidade Estadual de Campinas , 2008 2008 Citations: 12
Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains FL Sanches, CMSC Weis, GCV Gonçalves, GS Andrade, LGT Diniz, ... World Journal of Microbiology and Biotechnology 40 (4), 118 , 2024 2024 Citations: 11
From nut to Dulce de leche: Development of a vegan alternative–Physicochemical characterization, microbiological evaluation and sensory analysis EP de Jesus, LGT Diniz, V Alves, YP da Silva, AC Schmitz, LB Quast, ... Food and Humanity 1, 581-588 , 2023 2023 Citations: 11
Desenvolvimento e caracterização de filmes simples e compostos a base de gelatina, ácidos graxos e breu branco. 2003. 148 f LC BERTAN Dissertação (Mestrado em Alimentos e Nutrição)-Faculdade de Engenharia de … , 2003 2003 Citations: 11
Water-soluble vegetable extract of cashew nut (Anacardium occidentale L.) fermented with water kefir: development and characterization CMSC Weis, GCV Gonçalves, FL Sanches, MC Retcheski, AF Camargo, ... Food and Humanity 2, 100307 , 2024 2024 Citations: 10
