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Maria Manuela Camino Feltes

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PROFESSOR

Universidade Federal de Santa Catarina

Brazil

Research Interests

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Professors in Food Science

Recent Grants

Grant: Close

Sustainable obtention of innovative foods with bioactive properties aiming at strengthening Brazil nut cooperatives

Open Date: 2022-11-01

Close Date: 2025-03-01

Grant: Close

Identification of opportunities and development of innovative food products in a cooperative of Brazil nut: an oleaginous feedstock grown in Brazil

Open Date: 2018-09-01

Close Date: 2021-09-01

Articles (14)

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2026

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Collaborators (8)

Ana Paula Gines Geraldo

Professor

Universidade Federal de Santa Catarina

BRAZIL

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Afonso Bainy

Full Professor

Universidade Federal de Santa Catarina

BRAZIL

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António Jordão

Professor Coordenador

Instituto Politécnico de Leiria

PORTUGAL

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Claudia Sayer

Professor

Universidade Federal de Santa Catarina

BRAZIL

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Valdir Stefenon

Professor

Universidade Federal de Santa Catarina

BRAZIL

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Ariadne Cruz

Professor

Universidade Federal de Santa Catarina

BRAZIL

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Juliano De Dea Lindner

Full Professor

Universidade Federal de Santa Catarina

BRAZIL

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Camila Michels

Professor

Universidade Federal de Santa Catarina

BRAZIL

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Maria Manuela Camino Feltes

Research Interests

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Recent Grants

Articles (14)

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced-Sugar Gluten-Free Cookies

Chemical Profile of Gluten-Free Cookies Enriched with Cracked Brazil Nut (Bertholletia excelsa HBK) as a Source of Functional Compounds

Correction: Enzyme–Substrate Dynamics Drive the Hydrolysis Efficiency of Chicken Gizzard Collagen: Ultrasound as a Secondary Factor Affecting Microstructure and Peptide Dispersion (Food and Bioprocess Technology, (2026), 19, 1, (49), 10.1007/s11947-025-04122-y)

Enzyme–Substrate Dynamics Drive the Hydrolysis Efficiency of Chicken Gizzard Collagen: Ultrasound as a Secondary Factor Affecting Microstructure and Peptide Dispersion

Brazil nut press cake-enriched spread: unveiling in vitro gastrointestinal digestion behavior and its effects on nutrient release

Exploring the nutritional and functional properties of Brazil nut (Bertholletia excelsa): A scientific prospection of nut-derived food products

Linoleic Acid Production Platform via Mortierellaceae Strains: Bioprospection, Molecular Characterization, Cultivation Optimization, and Respirometric Analysis

Turning nuts and peanuts into functional spreads with bioactive compounds as an opportunity for innovation

UFSC Biotech Network: a transdisciplinary platform for biotechnology innovation in Brazil

Upcycling Brazil nut press cake as an ingredient of an innovative spread and evaluation of its nutritional, functional, and sensory properties

High-dietary fibers cereal bars containing malt bagasse by-product from the brewing industry

Plant-based protein sources applied as ingredients in meat analogues sustainable production,Fontes de proteína vegetal aplicadas como ingredientes na produção sustentável de análogos de carne

Formulation of nutritious gluten‐free cookies with upcycled pecan nut cake flour

CENTESIMAL, PHYSICO-CHEMICAL, BIOACTIVE AND MICROBIOLOGICAL CHARACTERIZATION OF PILSEN-TYPE MALT BAGASSE,CARACTERIZAÇÃO CENTESIMAL, FÍSICO-QUÍMICA, BIOATIVA E MICROBIOLÓGICA DO BAGAÇO DE MALTE TIPO PILSEN

Collaborators (8)

Ana Paula Gines Geraldo

Afonso Bainy

António Jordão

Claudia Sayer

Valdir Stefenon

Ariadne Cruz

Juliano De Dea Lindner

Camila Michels

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