Zobrazeno 1 - 10
of 90
pro vyhledávání: '"Adriano Gomes Da, Cruz"'
Autor:
Rogério Cury Pires, Julia da Costa Calumby, Roice Eliana Rosim, Rogério D’Antonio Pires, Aline Moreira Borowsky, Sher Ali, Esther Lima de Paiva, Ramon Silva, Tatiana Colombo Pimentel, Adriano Gomes da Cruz, Carlos Augusto Fernandes de Oliveira, Carlos Humberto Corassin
Publikováno v:
Foods, Vol 13, Iss 20, p 3299 (2024)
Biological decontamination strategies using microorganisms to adsorb aflatoxins have shown promising results for reducing the dietary exposure to these contaminants. In this study, the ability of inactivated biomasses of Lacticaseibacillus rhamnosus
Externí odkaz:
https://doaj.org/article/ac60c4c193b64ab28ec7557bb484d004
Publikováno v:
Ultrasonics Sonochemistry, Vol 106, Iss , Pp 106880- (2024)
Externí odkaz:
https://doaj.org/article/581f2ab4d959427584688c5f94ab8d02
Autor:
Handray Fernandes de Souza, Eduardo Novais Souza Freire, Giovana Felício Monteiro, Lorena Teixeira Bogáz, Ricardo Donizete Teixeira, Fabiano Vaquero Silva Junior, Felipe Donizete Teixeira, João Vitor dos Santos, Marina Vieira de Carvalho, Ramon da Silva Rocha, Adriano Gomes da Cruz, Juliana Maria Leite Nobrega de Moura Bell, Igor Viana Brandi, Eliana Setsuko Kamimura
Publikováno v:
Fermentation, Vol 10, Iss 9, p 482 (2024)
Mead is a fermented alcoholic beverage produced from a diluted solution of honey and yeast activity. The objectives of this study were to produce a potentially probiotic mead through mixed fermentation by Saccharomyces cerevisiae var. boulardii and k
Externí odkaz:
https://doaj.org/article/ba9fba84db0d49eba5de7feb15a3e24c
Autor:
Handray Fernandes de Souza, Fabio Ribeiro dos Santos, Jeferson Silva Cunha, Flaviana Coelho Pacheco, Ana Flávia Coelho Pacheco, Maria Eduarda Marques Soutelino, Caio Cesar Nemer Martins, Irene Andressa, Ramon da Silva Rocha, Adriano Gomes da Cruz, Paulo Henrique Costa Paiva, Igor Viana Brandi, Eliana Setsuko Kamimura
Publikováno v:
Foods, Vol 13, Iss 14, p 2197 (2024)
This literature review explores cutting-edge microencapsulation techniques designed to enhance the antimicrobial efficacy of essential oils in dairy products. As consumer demand for natural preservatives rises, understanding the latest advancements i
Externí odkaz:
https://doaj.org/article/d2db32fbc4a849ab8a832c4c17a7223e
Autor:
Mirian Pateiro, Márcio Vargas-Ramella, Daniel Franco, Adriano Gomes da Cruz, Gökhan Zengin, Manoj Kumar, Kuldeep Dhama, José M. Lorenzo
Publikováno v:
Food Chemistry: X, Vol 16, Iss , Pp 100465- (2022)
Berries are among the fruits with the highest nutritional and commercial value. This paper reviews the conventional and emerging dehydration methods most commonly used as postharvest treatment and discusses their efficacy in maintaining and/or improv
Externí odkaz:
https://doaj.org/article/d9ad9bc80fb5455c809e6076032e20f3
Autor:
Isabela Maria de Moura Silva, Adriano Gomes da Cruz, Sher Ali, Lucas Gabriel Dionisio Freire, Luzianna Macedo Fonseca, Roice Eliana Rosim, Carlos Humberto Corassin, Rodrigo Barbosa Acioli de Oliveira, Carlos Augusto Fernandes de Oliveira
Publikováno v:
Toxins, Vol 15, Iss 3, p 182 (2023)
Cheese is one of the most susceptible dairy foods to accumulating aflatoxins due to their high affinity to caseins. The consumption of cheese contaminated with high levels of aflatoxin M1 (AFM1) can be highly harmful to humans. The present work, base
Externí odkaz:
https://doaj.org/article/321379a95ae94bf4b16279c8e473b4f7
Autor:
Callebe Camelo Silva, Silvani Verruck, Marco Di Luccio, Tatiana C. Pimentel, Marcia Cristina Silva, Erick Almeida Esmerino, Adriano Gomes da Cruz
Publikováno v:
Microbes in the Food Industry. :139-215
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebf3d6729e457a0c9c01053a147e18ce
https://doi.org/10.1002/9781119776406.ch4
https://doi.org/10.1002/9781119776406.ch4
Autor:
Rodrigo Nunes Cavalcanti, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Monica Queiroz de Freitas, Silvani Verruck, Marcia Cristina Silva, Adriano Gomes da Cruz
Publikováno v:
Novel Technologies in Food Science. :109-169
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84b02ee54900cb7a168e510ff150635a
https://doi.org/10.1002/9781119776376.ch4
https://doi.org/10.1002/9781119776376.ch4
Autor:
Cassia Pereira Barros, Jonas Toledo Guimarães, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Socorro Josefina Villanueva‐Rodríguez, Adriano Gomes da Cruz
Publikováno v:
Novel Technologies in Food Science. :405-449
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c89159c10b7b81e151dfa72e049089b
https://doi.org/10.1002/9781119776376.ch11
https://doi.org/10.1002/9781119776376.ch11
Autor:
Hugo Scudino, Jonas Toledo Guimarães, Angela Suárez‐Jacobo, Hilda María Hernández‐Hernández, Tatiana Colombo Pimentel, Socorro Josefina Villanueva Rodríguez, Vitoria Hagemann Cauduro, Erick Almeida Esmerino, Erico Marlon Moraes Flores, Adriano Gomes da Cruz
Publikováno v:
Novel Technologies in Food Science. :1-38
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::180a3b38b398aa34517efcb34176789b
https://doi.org/10.1002/9781119776376.ch1
https://doi.org/10.1002/9781119776376.ch1