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O CCH News é um boletim eletrônico de publicação trimestral, que traz aos leitores informações importantes a respeito das discussões atuais de pesquisa, desenvolvimento e inovação nos setores de chocolates, balas, confeitos, produtos de cereais e de panificação.


Brasil Bakery &
Confectionery Trends 2020



  • 2018
  • SADAHIRA, M. S.; RODRIGUES, M. I.; AKHTAR, M.; MURRAY, B. S.; NETTO, F. M. Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose. LWT - Food Science and Technology, v.89, p.350-357, 2018.

  • MOURA, S. C. S. R.; BERLING, C. L.; GERMER, S. P. M.; ALVIM, I. D.; HUBINGER, M. D. Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles. Food Chemistry, v.241, p.317-327, 2018.

  • Fadini, A.L.; Alvim, I.D.; Ribeiro, I.P., Ruzene, L.G.; Silva, L.B. da; Queiroz, M.B., Miguel, A.M.R. de O.; Chaves, F.C.M.; Rodrigues, R.A.F. Innovative strategy based on combined microencapsulation technologies for food application and the influence of wall material composition. LWT - Food Science and Technology, v.91, p.345-352, 2018.

  • Stefanello, R.F.; Machado, A.A R.; Cavalheiro, C.P.; Santos, M.L.B.; Nabeshima, E.H.; Copetti, M.V.; Fries, L.L.M. Trehalose as a cryoprotectant in freeze-dried wheat sourdough production. LWT - Food Science and Technology, v.89, p.510-517, 2018.

  • Marfil, P. H. M.; Paulo, B. B.; Alvim, I. D.; Nicoletti, V. R. Production and characterization of palm oil microcapsules obtained by complex coacervation in gelatin/gum Arabic. Journal of Food Process Engineering, 2018. DOI: 10.1111/jfpe.12673.

  • Amorim, M.; Pereira, J.O.; Silva, L.B.; Ormenese, R.C.S.C.; Pacheco, M.T.B.; Pintado, M. Use of whey peptide fraction in coated cashew nut as functional ingredient and salt replacer. LWT - Food Science and Technology, 2018. DOI: 10.1016/j.lwt.2017.12.075.

  • 2017
  • GERMER, S. P. M; LUZ, G. M.; SILVA, L. B.; SILVA, M. G.; MORGANO, M. A.; SILVEIRA, N. F. A. Fruit dragée formulated with reused solution from pineapple osmotic dehydration. Pesquisa Agropecuária Brasileira, v.52, p.806-813, 2017.

  • AKAMINE, E. H.; Alvim, I. D.; MIGUEL, A. M. R. O.; CIPOLLI, K. M. V. A. B.; CRUZ, C. L. C. V. Composição lipídica, características físicas e sensoriais de recheios de morango em biscoitos. Brazilian Journal of Food and Technology, v.21, p.1-11, 2017.

  • SILVA, A. R. A.; BIOTO, A. S.; EFRAIM, P.; QUEIROZ, G. C. Impact of sustainability labeling in the perception of sensory quality and purchase intention of chocolate consumers. Journal of Cleaner Production, v.141, p.11-21, 2017.

  • SILVA, M. P.; TULINI, F. L.; MARINHO, J. F. U.; MAZZOCATO, M. C.; DE MARTINIS, E. C. P.; LUCCAS, V.; FAVARO-TRINDADE, C. S. Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1: Evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions. LWT - Food Science and Technology, v.75, p.640-647, 2017.

  • AZEVEDO, B. M.; MORAIS-FERREIRA, J. M.; LUCCAS, V.; BOLINI, H. M. A. Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time-intensity analysis and physicochemical characteristics. International Journal of Food Science and Technology, v.117, p.1-8, 2017.

  • MORAIS-FERREIRA, J. M.; AZEVEDO, B. M.; LUCCAS, V.; BOLINI, H. M. A. Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry ( Lycium barbarum ). Journal of Food Science, v.82, p.818-824, 2017.

  • 2016
  • SILVA, L. B.; ANNETTA, F. E.; ALVES, A. B.; QUEIROZ, M. B.; FADINI, A. L.; SILVA, M. G.; EFRAIM, P. Effect of differently processed açai (Euterpe oleracea Mart.) on the retention of phenolics and anthocyanins in chewy candies. International Journal of Food Science and Technology, v.51, p.2603-2612, 2016.

  • SILVA, L. B., QUEIROZ, M. B., FADINI, A. L., FONSECA, R. C. C., GERMER, S. P. M., & EFRAIM, P. Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties. LWT - Food Science and Technology, v.65, p.268-274, 2016.

  • SADAHIRA, M. S.; RODRIGUES, M. I.; AKHTAR, M.; MURRAY, B. S.; NETTO, F. M. Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties. Food Hydrocolloids, v.58, p.1-10, 2016.

  • MORAIS-FERREIRA, J. M.; AZEVEDO, B. M.; SILVA, F. G. D. E.; BOLINI, H. M. A.; LUCCAS, V. Isosweetness concentrations of sucrose and high-intensity sweeteners and antioxidant activity in white chocolate with functional properties. International Journal of Food Science & Technology, v.51, p.2114-2122, 2016.

  • AZEVEDO, B. M.; FERREIRA, J. M. M.; LUCCAS, V.; BOLINI, H. M. A. The influence of the rebaudioside a content of stevia (Stevia rebaudiana Bertoni) on the determination of sweetness equivalence in bittersweet chocolates, using the time-intensity analysis. Journal of Food Science, v.81, p.S3006-S3014, 2016.

  • MIYASAKI, E. K.; LUCCAS, V.; KIECKBUSCH, T. G. Modified soybean lecithins as inducers of the acceleration of cocoa butter crystallization. European Journal of Lipid Science and Technology, v.118, p.1539-1549, 2016.

  • 2015

  • SADAHIRA, M. S.; LOPES, F. C. R.; RODRIGUES, M. I.; YAMADA, A. T.; CUNHA, R. L.; NETTO, F. M. Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties. Carbohydrate Polymers, v.125, p.26-34, 2015.

  • 2014
  • OLIVEIRA, M. E.; NABESHIMA, E. H.; CLERICI, M. T. P. S. Avaliação sensorial e tecnológica de cookies desenvolvidos com farinha desengordurada de gergelim e amido resistente. Revista Agrotecnologia, v.5, n.1, p.115-128, 2014.

  • LUCCAS, V.; BONOMI, E. C., KIECKBUSCH, T. G. Caracterização comparativa entre chocolates ao leite formulados com gordura de leite anidra e com estearina de gordura de leite. Brazilian Journal of Food Technology (Online), v.17, n.2, p.130-138, 2014.

  • VISSOTTO, F. Z.; GIAROLA, R. C.; JORGE, L. C.; MAKITA, G. T.; CARDOZO, G. M. B. Q.; RODRIGUES, M. I.; MENEGALLI, F. C. Morphological characterization with image analysis of cocoa beverage powder agglomerated with steam. Food Sci. Technol., v.34, n.4, p.649-656, 2014.

  • SCHEUER, P. M.; MATTIONI, B.; BARRETO, P. L. M.; MONTENEGRO, F. M.; GOMES-RUFFI, C. R.; S. B.; KILPP, M.; FRANCISCO, A. Effects of fat replacement on properties of whole wheat bread. Brazilian Journal of Pharmaceutical Sciences, v.50, n.4, p.703-712, 2014.

  • LUCCAS, V.; BONOMI, E. C.; KIECKBUSCH, T. G. Caracterização comparativa entre chocolates ao leite formulados com gordura de leite anidra e com estearina de gordura de leite. Brazilian Journal of Food Technology, v.17, p.130-138, 2014.

  • Queiroz, G.C.; Rego, R.A.; Jardim, D.C.P. Brasil Bakery & Confectionery Trends 2020. 1ª ed. Campinas: ITAL, 2014. 324p.

  • REZENDE, N. V.; BENASSI, M. T.; VISSOTTO, F. Z.; AUGUSTO, P. P. C.; GROSSMANN, M. V. E. Mixture design applied for the partial replacement of fat with fiber in sucrose-free chocolates. LWT - Food Science and Technology, v.5, n.1, p.115-128, 2014.

  • SADAHIRA, M. S.; LOPES, F. C. R.; RODRIGUES, M. I.; NETTO, F. M. Influence of protein-pectin electrostatic interaction on the foam stability mechanism. Carbohydrate Polymers, v.103, p.55-61, 2014.

  • 2013
  • QUEIROZ, G. C. ABNT NBR 15792:2010 Embalagem, índice de reciclagem, definições e método de cálculo. Saneamento Ambiental, v.168, p.31-33, 2013.

  • CLERICI, M. T. P. S.; OLIVEIRA, M. E.; NABESHIMA, E. H. Qualidade física, química e sensorial de biscoitos tipo cookies elaborados com a substituição parcial da farinha de trigo por farinha desengordurada de gergelim. Brazilian Journal of Food Technology (Online), v.16, p.139-146, 2013.

  • CARVALHO-SILVA, L. B.; VISSOTTO, F. Z.; AMAYA-FARFAN, J. Physico-Chemical Properties of Milk Whey Protein Agglomerates for Use in Oral Nutritional Therapy. Food and Nutrition Sciences, v.04, p.69-78, 2013.

  • NATHALIA DA SILVA RODRIGUES MENDES, CRISTIANE RODRIGUES GOMES-RUFFI, MOACIR EVANDRO LAGE, FERNANDA SALAMONI BECKER, ADRIANE ALEXANDRE MACHADO DE MELO, FLÁVIO ALVES DA SILVA, CLARISSA DAMIANI. Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging. Food Sci. Technol, Campinas, v.33, n.4, p.730-736, 2013.

  • C. R. GOMES-RUFFI; E. H. NBESHIMA; I. D. ALVIM; F. P. COLLARES-QUEIROZ. Effect of The Addition of Soy Products on Technological Quality of Cracker Biscuits. Congress AACCI - 2013. AACCI International Annual Meeting 2013, Albuquerque - NM, U.S.A. September 29 - October 02, 2013.

  • QUAST, L. B.; LUCCAS, V.; RIBEIRO, A. P. B.; CARDOSO, L. P.; KIECKBUSCH, T. G. Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats. International Journal of Food Science & Technology, v.48, p.1579-1588, 2013.

  • EFRAIM, P.; PIRES, J. L.; GARCIA, A. O.; GRIMALDI, R.; LUCCAS, V.; PEZOA-GARCIA, N. H. Characteristics of cocoa butter and chocolates obtained from cocoa varieties grown in Bahia, Brazil. European Food Research & Technology, v.237, p.419-428, 2013.

  • FADINI, A. L.; ROCHA, F. S.; ALVIM, I. D.; SADAHIRA, M. S., QUEIROZ, M. B.; ALVES, R. M. V.; SILVA, L. B. Mechanical properties and water vapour permeability of hydrolysed collagen-cocoa butter edible films plasticised with sucrose. Food Hydrocolloids, v.30, p.625-631, 2013.

  • 2012
  • QUEIROZ, M. B.; KIECKBUSCH, T. G. Otimização do processo de cristalização em cristalizador contínuo para fondant. Brazilian Journal of Food Technology, v.15, n.4, p.271-279, 2012.

  • KUROISHI, A. M.; QUEIROZ, M. B.; ALMEIDA, M. M.; QUAST, L. B. Avaliação da cristalização de mel utilizando parâmetros de cor e atividade de água. Brazilian Journal of Food Technology. Preprint Serie, v.15, p.1- 8, 2012.

  • CRISTIANE RODRIGUES GOMES-RUFFI, ROBISON HENRIQUE DA CUNHA, EVELINE LOPES ALMEIDA, YOON KIL CHANG, CAROLINE JOY STEEL. Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage. LWT - Food Science and Technology, v.49, n.1, p.96-101, 2012.

  • 2009
  • TORRIANI, I.; SILVA, J.; PLIVELIC, T.; HERRERA, M.; RUSCHEINSKY, N.; KIECBUSCH, T. G.; LUCCAS, V. Polymorphic phases of natural fat from Cupuassu (Theobroma grandiflorum) beans: a WAXS, SAXS/DSC study. Crystal Growth & Design, v.1, p.1-32, 2009.