Rodrigues, Angela Claudia

@utfpr.edu.br

Professor Chemistry Department/ UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ
UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ

Rodrigues, Angela Claudia


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https://researchid.co/angelac

RESEARCH, TEACHING, or OTHER INTERESTS

Analytical Chemistry, Food Science, Chemistry, Spectroscopy
21

Scopus Publications

Scopus Publications

  • Development and Characterization of Ice Cream Functionalized with guabijú (Myrcianthes pungens) and Lactobacillus Paracasei
    Elisandra Detoni, Daneysa Lahis Kalschne, Tatiane Bertoldo, Anandra Bedendo, Celeide Pereira, et al.
    Journal of Culinary Science and Technology, 2025
  • Cupcakes free of eight common allergens with brigadeiro-type topping: Elaboration, characterization, and acceptance by children and adults
    Tatiane Bertoldo, Daneysa Lahis Kalschne, Diogo Salvati, Cristiane Canan, Paulo Rodrigo Stival Bittencourt, et al.
    International Journal of Gastronomy and Food Science, 2024
  • Spectroscopic and chemometric analysis and oil stability index characterization of thermo-oxidized edible vegetable oils
    Adilson Bazachi, Nelson G. C. Astrath, Elton L. Savi, Luis C. Malacarne, Mauro L. Baesso, et al.
    European Journal of Lipid Science and Technology, 2024
    Edible vegetable oils are sources of polyunsaturated fatty acids, necessary for a balanced diet capable of providing elements that act on the energetic, structural, and hormonal composition of humans. The growing consumption of these foods has encouraged the search for techniques capable of characterizing their compositions and transformations when subjected to industrial processes or during domestic use. We propose to analyze the transformations undergone by edible vegetable oils originating from different plants due to thermal oxidation. For this, dynamic viscosity, oxidative stability index, fatty acid profile, and infrared spectra determined before and after being subjected to thermal oxidation. The results from infrared spectroscopy were improved through Principal Component Analysis (PCA). Among other results, it was possible to establish correlations between the FTIR spectra, dynamic viscosity, and the profile of fatty acids, allowing the prediction of the concentration of polyunsaturated fatty acids (PUFA) after thermal oxidation by measuring the spectrum of samples before the thermal oxidation process. Furthermore, it is observed that the dynamic viscosity is strongly altered by thermal oxidation, which is directly related to the decrease in PUFA content. The results obtained can be used to predict quality factors of edible vegetable oils, helping to choose the right type of oil for each industrial or domestic process.Practical Applications: This research holds significant practical implications, particularly in detecting adulteration and fraud of edible vegetable oils. The developed method uses physicochemical properties and infrared spectroscopy with principal component analysis to characterize oils and to determine the oil stability index.
  • Aquafaba powder, lentil protein and citric acid as egg replacer in gluten-free cake: A model approach
    Pauline Godoi Silva, Daneysa Lahis Kalschne, Diogo Salvati, Evandro Bona, Angela Claudia Rodrigues
    Applied Food Research, 2022
  • Production of a synbiotic composed of galacto-oligosaccharides and Saccharomyces boulardii using enzymatic-fermentative method
    Fernanda Rengel dos Passos, Keiti Lopes Maestre, Beatriz Florêncio da Silva, Angela Claudia Rodrigues, Carina Contini Triques, et al.
    Food Chemistry, 2021
  • Gluten-free cheese bread enriched with essential fatty acids: Characterization and acceptance
    Gluten Free Diets and Health, 2021
  • Defatted chia flour improves gluten-free bread nutritional aspects: A model approac
    Marci EWERLING, Nádia Cristiane STEINMACHER, Maristela Raupp dos SANTOS, Daneysa Lahis KALSCHNE, Nilson Evelázio de SOUZA, et al.
    Food Science and Technology Brazil, 2020
    Gluten is a complex water-insoluble proteins (gliadin and glutenin) derived from wheat, rye, and barley. Among the gluten-related disorders, the celiac disease, allergy to wheat, and sensitivity to non-celiac gluten can be mentioned. On the three disorders, the treatment includes the exclusion of gluten from the diet (Resende et al., 2017). Reports show a growing interest of Brazilians for gluten-free products. Among all functional, natural, or healthy-profile food categories, gluten-free products have the highest growth forecast in the country until 2022, with an estimated increase in sales between 35% and 40% per year (Época, 2018). Gluten-free breads (GFB) is an option for consumers with some gluten-related disorders, because it is part of daily eating habits. The development of a balanced GFB enriched with nutrients is an excellent option to avoid other diseases linked to the lack of bread in the diet. This is associated with the fact that, individuals afflicted with gluten-related disease, often present low absorption of nutrients and/or available products do not contain the necessary nutrients in the quality or quantity required to maintain a balanced diet (Alencar et al., 2012).
  • Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc
    Flora Miranda Arcanjo, Nádia Cristiane Steinmacher, Daneysa Lahis Kalschne, Anandra Bedendo, Aloisio Henrique Pereira de Souza, et al.
    Revista Chilena De Nutricion, 2020
    Este trabajo fue recibido el 27 de febrero de 2019. Aceptado con modificaciones: 11 de diciembre de 2019. Aceptado para ser publicado: 27 de diciembre de 2019. ABSTRACT This study describes the development of mixed flour added of maca for gluten-free bread (GFB) employing a Simplex Centroid Design. Four pseudo-components were evaluated in order to improve the GFB specific volume and texture profile analysis: maca (MC; 0.25 to 0.75), potato starch (PS; 0.25 to 0.75), sweet manioc flour (SEM; 0 to 0.25), and sour manioc flour (SOM; 0 to 0.25). The best GFB formulation – by desirability results was evaluated regarding physio-chemical, microbiological aspects, and sensory acceptance. The responses specific volume and hardness were adjusted with a special cubic model (R2= 0.973 and 0.913), while cohesiveness, springiness and chewiness was adjusted with a linear model. The significant contribution of maca into GFB dough was evident in the models, and the desirability results indicated an appropriate mixed flour composed by MC (0.25), PS (0.5), and SEM (0.25). The GFB elaborated with this mixed flour generated a product well accepted (acceptability index higher than 73.9%) for attributes of aroma, colour, texture, flavour, and overall acceptance. The values of physiochemical parameters obtained in the present article was in the range described for GFB in the literature. In addition, the processing method applied allowed for obtaining a GFB that was microbiologically stable.
  • Proximate Composition and Fatty Acids from Partially Defatted Chia (Salvia hispanica) Flour
    Marci Ewerling, Rubiane Bortolatto, Alex Sanches Torquato, Nádia Cristiane Steinmacher, Angela Claudia Rodrigues
    Revista Virtual De Quimica, 2018
  • Application of factorial design for optimization of the synthesis of lactulose obtained from whey permeate
    Fernanda Zimmer, Aloisio Souza, Ana Silveira, Maristela Santos, Makoto Matsushita, et al.
    Journal of the Brazilian Chemical Society, 2017
    There is a great interest in developing suitable alternatives for the utilization of whey, a by-product from cheese production that contains high concentration of lactose. These alternatives allow the transformation of whey into several products, reducing its environmental impact and providing gains to the dairy industry through the development of new products. The goal of this study was to optimize the synthesis of lactulose from the permeate of bovine whey. The response surface methodology (RSM) was used to investigate the effect of two parameters, time of reaction (90, 135 and 180 min) and isomerization type (sodium sulfite, boric acid and b-galactosidase enzyme), aiming to obtain the highest reaction yield. According to the response surface and desirability function, the best experimental conditions for lactulose synthesis (where it was obtained 50.06 g of lactulose per 100 g of whey powder) consisted of a reaction time of 180 min with the use of enzymatic isomerization.
  • Obtainment, quantification and use of lactulose as a functional food – A review
    Fernanda Caspers ZIMMER, Aline Kirie GOHARA, Aloisio Henrique Pereira de SOUZA, Makoto MATSUSHITA, Nilson Evelázio de SOUZA, et al.
    Food Science and Technology Brazil, 2017
  • Optimization conditions of samples saponification for tocopherol analysis
    Aloisio Henrique Pereira Souza, Aline Kirie Gohara, Ângela Claudia Rodrigues, Gisely Luzia Ströher, Danielle Cristina Silva, et al.
    Food Chemistry, 2014
  • Quantification of minerals and tocopherols isomers in chestnuts approach chemometrics
    Nilson Evelazio de Souza, Angela Claudia Rodrigues, Aloisio Henrique Pereira Souza, Makoto Matsushita, Mayka Reghiany Pedrão, et al.
    Semina Ciencias Agrarias, 2014
  • Sacha inchi as potential source of essential fatty acids and tocopherols: Multivariate study of nut and shell
    Aloisio Henrique Pereira de Souza, Aline Kirie Gohara, Ângela Cláudia Rodrigues, Nilson Evelázio de Souza, Jesuí Vergílio Visentainer, et al.
    Acta Scientiarum Technology, 2013
  • Study of the mineral nutrients composition of three genotypes of peanuts
    Angela Claudia Rodrigues, Gisely Luzia Ströher, Lucia Felidade Dias, Carlos Eduardo Silva, Makoto Matsushita, et al.
    Nutrition and Food Science, 2013
  • Chemometric methods applied to the mineral content increase in chocolate cakes containing chia and azuki
    Aline K. Gohara, Aloisio H. P. Souza, Ângela C. Rodrigues, Gisely L. Stroher, Sandra T. M. Gomes, et al.
    Journal of the Brazilian Chemical Society, 2013
  • Fatty acid quantification in different types of cookies with emphasis on trans fatty acids
    Gisely Luzia Stroher, Angela Cláudia Rodrigues, Aline Kirie Gohara, Jesui Vergílio Visentainer, Makoto Matsushita, et al.
    Acta Scientiarum Technology, 2012
  • The effect of genotype and roasting on the fatty acid composition of peanuts
    A.C. Rodrigues, G.L. Ströher, A.R. Freitas, J.V. Visentainer, C.C. Oliveira, et al.
    Food Research International, 2011
  • Combined electrocoagulation and TiO2 photoassisted treatment applied to wastewater effluents from pharmaceutical and cosmetic industries
    Marcela Boroski, Angela Cláudia Rodrigues, Juliana Carla Garcia, Luiz Carlos Sampaio, Jorge Nozaki, et al.
    Journal of Hazardous Materials, 2009
  • The effect of operational parameters on electrocoagulation-flotation process followed by photocatalysis applied to the decontamination of water effluents from cellulose and paper factories
    Marcela Boroski, Angela Cláudia Rodrigues, Juliana Carla Garcia, Adriana Passarella Gerola, Jorge Nozaki, et al.
    Journal of Hazardous Materials, 2008
  • Treatment of paper pulp and paper mill wastewater by coagulation-flocculation followed by heterogeneous photocatalysis
    Angela Claudia Rodrigues, Marcela Boroski, Natalia Sueme Shimada, Juliana Carla Garcia, Jorge Nozaki, et al.
    Journal of Photochemistry and Photobiology A Chemistry, 2008