Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Aline Galvão Tavares Menezes"'
Autor:
Iara Ferreira, Dirceu de Sousa Melo, Aline Galvão Tavares Menezes, Hugo Calixto Fonseca, Bianca Beatriz Torres de Assis, Cíntia Lacerda Ramos, Marciane Magnani, Disney Ribeiro Dias, Rosane Freitas Schwan
Publikováno v:
Food Research International. 160:111697
This work aimed to evaluate the performance of co-cultivation of potential probiotic yeast and lactic acid bacteria (LAB) in producing plant-based fermented beverages. The co-culture comprised LAB Lactiplantibacillus plantarum CCMA0743 with the yeast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66b27452d5378f9cd3ac134f718dae52
https://doi.org/10.1016/j.foodres.2022.111697
https://doi.org/10.1016/j.foodres.2022.111697
Autor:
Disney Ribeiro Dias, Gisele Cenzi, Cíntia Lacerda Ramos, Aline Galvão Tavares Menezes, Rosane Freitas Schwan, Dirceu de Sousa Melo
Publikováno v:
Probiotics and Antimicrobial Proteins. 12:280-288
While many bacteria have been used as probiotics by industries, only two yeasts, Saccharomyces cerevisiae var. boulardii and Kluyveromyces fragilis (B0399), have been used for this purpose. In the present work, a total of 116 yeasts isolated from Bra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffc49c0c11380b8efc1da289cf446849
https://doi.org/10.1007/s12602-019-9518-z
https://doi.org/10.1007/s12602-019-9518-z
Autor:
Rosane Freitas Schwan, Hugo Calixto Fonseca, Cíntia Lacerda Ramos, Aline Galvão Tavares Menezes, Dirceu de Sousa Melo, Disney Ribeiro Dias
Publikováno v:
Food Research International. 152:110710
Several non-dairy probiotic beverages are already available to consumers and have been considered suitable carriers for probiotic bacteria. This study aimed to investigate the effect of Lactiplantibacillus plantarum CCMA 0743 in single and co-culture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0919bf1a1b05ffa78e3264fba95d2f7
https://doi.org/10.1016/j.foodres.2021.110710
https://doi.org/10.1016/j.foodres.2021.110710
Autor:
Cíntia Lacerda Ramos, Rosane Freitas Schwan, Disney Ribeiro Dias, Aline Galvão Tavares Menezes
Publikováno v:
Food Research International. 111:187-197
Cereal-based fermented beverages are non-dairy products which are considered possible carriers for probiotic strains and alternatives for use by vegans and lactose-intolerant consumers. In the present work, the commercial probiotic, Lactobacillus par
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82de01ba95c52c202fb9273abfb57baa
https://doi.org/10.1016/j.foodres.2018.04.065
https://doi.org/10.1016/j.foodres.2018.04.065
Autor:
Adriana Reis de Andrade Silva, Cíntia Lacerda Ramos, Ana Carla Marques Pinheiro, Rosane Freitas Schwan, Nádia Nara Batista, Priscila Efraim, Aline Galvão Tavares Menezes
Publikováno v:
Food Research International. 81:83-90
Properly conducted cocoa fermentation is an important step for the production of high-quality chocolate. The aim of this work was to investigate the effect of four cocoa varieties (CCN51, PS1030, FA13, and CEPEC 2004) inoculated with Saccharomyces ce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7899b0fc096eae924f18f17ba869a807
https://doi.org/10.1016/j.foodres.2015.12.036
https://doi.org/10.1016/j.foodres.2015.12.036
Autor:
Aline Galvão Tavares Menezes, Rosane Freitas Schwan, Cíntia Lacerda Ramos, Dirceu de Sousa Melo, Eduardo Alves, Silvino Intra Moreira
Publikováno v:
Microbial Pathogenesis. 140:103969
The consumption of probiotics has increased due to the reported health benefits, mainly in preventing or treating gastrointestinal pathology. This study investigated the antimicrobial capacity of yeasts, Saccharomyces cerevisiae and Pichia kluyveri,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a47d5f7ef7ee3dd12050951409ba0a59
https://doi.org/10.1016/j.micpath.2020.103969
https://doi.org/10.1016/j.micpath.2020.103969
Autor:
Carlos José Pimenta, Fabiana Queiroz, José Guilherme Lembi Ferreira Alves, Evandro Galvão Tavares Menezes, Juliana Ribeiro do Carmo, Aline Galvão Tavares Menezes
Publikováno v:
Applied Biochemistry and Biotechnology. 169:673-687
Coffee is one of the most important agricultural products in Brazil. More than 50 % of the coffee fruit is not used for the production of commercial green coffee and is therefore discarded, usually ending up in the environment. The goal of this work
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b36f97fd09d1da45b518661eb4dfadff
https://doi.org/10.1007/s12010-012-0030-0
https://doi.org/10.1007/s12010-012-0030-0
Autor:
Aline Galvão Tavares Menezes, Evandro Galvão Tavares Menezes, José Guilherme Lembi Ferreira Alves
Publikováno v:
Anais do XX Congresso Brasileiro de Engenharia Química.
RESUMO – A batata (Solanum tuberosum L.) contem cerca de 70 a 80% de amido em base seca. Pelo alto teor de amido, ela pode ser utilizada em processos fermentativos, para producao de vodca, sendo necessario, entretanto, hidrolisar o amido. O objetiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db077140222d1b7da74fa88109004610
https://doi.org/10.5151/chemeng-cobeq2014-0927-22379-178259
https://doi.org/10.5151/chemeng-cobeq2014-0927-22379-178259
Autor:
Juliana Ribeiro do Carmo, Evandro Galvão Tavares Menezes, Isabela Costa Guimarães, Carlos José Pimenta, Aline Galvão Tavares Menezes, Fabiana Queiroz, José Guilherme Lembi Ferreira Alves
Publikováno v:
Biotechnology progress. 30(2)
The use of lignocellulosic raw materials in bioethanol production has been intensively investigated in recent years. However, for efficient conversion to ethanol, many pretreatment steps are required prior to hydrolysis and fermentation. Coffee stand
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbd61c18fa78872cc31acecba9aa5290
https://pubmed.ncbi.nlm.nih.gov/24376222
https://pubmed.ncbi.nlm.nih.gov/24376222