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Thaiza Serrano Pinheiro de Souza

Researcher at Universidade Federal do Estado do Rio de Janeiro

Publications -  14
Citations -  147

Thaiza Serrano Pinheiro de Souza is an academic researcher from Universidade Federal do Estado do Rio de Janeiro. The author has contributed to research in topics: Chemistry & Medicine. The author has an hindex of 4, co-authored 6 publications receiving 31 citations. Previous affiliations of Thaiza Serrano Pinheiro de Souza include University of California, Davis.

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Journal ArticleDOI

Aqueous and Enzymatic Extraction of Oil and Protein from Almond Cake: A Comparative Study

Thaiza Serrano Pinheiro de Souza, +3 more
TL;DR: In this article, the authors evaluated the individual and combined effects of solids-to-liquid ratio (SLR), reaction time, and enzyme use on oil and protein extraction yields from almond cake.
Journal ArticleDOI

Biological properties of almond proteins produced by aqueous and enzyme-assisted aqueous extraction processes from almond cake.

Thaiza Serrano Pinheiro de Souza, +5 more
- 02 Jul 2020 - 
TL;DR: Feedback results indicated that the digestive proteases used were efficient in hydrolyzing almond proteins, regardless of the extraction applied and that HEX-AEP presented the highest digestibility, and EAEP and AEP skim proteins have the potential to be used as a nutraceutical ingredient.
Journal ArticleDOI

Effects of enzymatic extraction of oil and protein from almond cake on the physicochemical and functional properties of protein extracts

Thaiza Serrano Pinheiro de Souza, +4 more
- 01 Jul 2020 - 
TL;DR: In this article, the effects of scaling up the aqueous and enzyme-assisted annealing of the almond cake were evaluated in regards to oil and protein extractability, cream demulsification yield, and physicochemical and functional properties of extracted proteins.
Journal ArticleDOI

COVID-19 pandemic sheds light on the importance of food safety practices: risks, global recommendations, and perspectives.

Carollyne Maragoni-Santos, +9 more
- 16 Feb 2021 - 
TL;DR: The authors in this article reviewed food safety in times of COVID-19, exploring whether the virus can be transmitted by food or water; recommendations from regulatory agencies; perceptions of food hygiene practices during the pandemic; and post-pandemic perspectives.
Journal ArticleDOI

Cellulases, Hemicellulases, and Pectinases: Applications in the Food and Beverage Industry

Thaiza Serrano Pinheiro de Souza, +1 more
- 21 Jun 2021 - 
TL;DR: The major applications of cellulases, hemicellulases, and pectinases and their cleavage characteristics, sources (mainly microbial), and features of the substrates in the food and beverage industries are discussed in this paper.