Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Bruna A. Kamimura"'
Autor:
Wynand Alkema, Herwig Bachmann, Adriano G. Cruz, Verônica O. Alvarenga, Marjo J. C. Starrenburg, Alp Sabri Cebeci, Patrick W. M. Janssen, Ramon Peres Brexó, Reshtrie S. Sheombarsing, Annereinou R. Dijkstra, Anderson S. Sant'Ana, Bruna A. Kamimura, Larissa P. Margalho
Publikováno v:
Margalho, L P, Kamimura, B A, Brexó, R P, Alvarenga, V O, Cebeci, A S, Janssen, P W M, Dijkstra, A, Starrenburg, M J C, Sheombarsing, R S, Cruz, A G, Alkema, W, Bachmann, H & Sant'Ana, A S 2021, ' High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses ', Food microbiology, vol. 100, 103872, pp. 1-13 . https://doi.org/10.1016/j.fm.2021.103872
Food microbiology, 100:103872, 1-13. Elsevier
Food microbiology, 100:103872, 1-13. Elsevier
This study aimed to evaluate technological (acidification, proteolysis, lipolysis, resistance to low pH, NaCl, and bile salts) and biopreservation (antimicrobial activity against foodborne pathogens) features of 1002 LAB by high throughput screening
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6782d4e41b5f47d7b42ae815010c6e66
https://hdl.handle.net/1871.1/4f2dd722-4dce-4ff2-928d-ccf30adad0ab
https://hdl.handle.net/1871.1/4f2dd722-4dce-4ff2-928d-ccf30adad0ab
Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects
Autor:
Bruna A. Kamimura, Fernanda B. Campagnollo, Marciane Magnani, Adriano G. Cruz, Verônica O. Alvarenga, Anderson S. Sant'Ana, Beatriz O. Pelegrino, Winnie Alencar Luciano, Tatiana Colombo Pimentel
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 18:1636-1657
A large variety of cheeses exist in Brazil, reflecting historical and cultural aspects. Brazilian artisanal cheeses present differences in the processing, ripening time (when applied), type of milk used, texture, size, shape, color, moisture content,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de06ea9fedbde2b2782531af8357439a
https://doi.org/10.1111/1541-4337.12486
https://doi.org/10.1111/1541-4337.12486
Autor:
Barbara M. de Andrade, Larissa P. Margalho, Diego B. Batista, Izylla O. Lucena, Bruna A. Kamimura, Celso F. Balthazar, Ramon Peres Brexó, Arthur K.R. Pia, Ramon A.S. Costa, Adriano G. Cruz, Daniel Granato, Anderson S. Sant’Ana, Aderval S. Luna, Jefferson S. de Gois
Publikováno v:
Journal of Food Composition and Analysis. 109:104519
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b63762ceca2da52f5135f3869d69a53
https://doi.org/10.1016/j.jfca.2022.104519
https://doi.org/10.1016/j.jfca.2022.104519
Autor:
Fernanda B. Campagnollo, Geany T.S. Pedrosa, Bruna A. Kamimura, Marianna M. Furtado, Rafaela C. Baptista, Henry M. Nascimento, Verônica O. Alvarenga, Marciane Magnani, Anderson S. Sant’Ana
Publikováno v:
LWT. 158:113169
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cd90fe25e4df7fba2cb3194874a73c6
https://doi.org/10.1016/j.lwt.2022.113169
https://doi.org/10.1016/j.lwt.2022.113169
Autor:
Letícia S. Lopes, Vasco Cadavez, Anderson S. Sant'Ana, Larissa P. Margalho, Donald W. Schaffner, Bruna A. Kamimura, Ursula Gonzales-Barron, Luísa Freire, Verônica O. Alvarenga, Marcelo D'Elia Feliciano, Fernanda B. Campagnollo
Publikováno v:
Food Microbiology. 76:572-574
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38433cde6f7b32737cfc9fb3cd67167a
https://doi.org/10.1016/j.fm.2018.03.005
https://doi.org/10.1016/j.fm.2018.03.005
Autor:
Tatiana Colombo Pimentel, Anderson S. Sant'Ana, Carlos Adam Conte-Junior, Larissa P. Margalho, Celso F. Balthazar, Jasmim Valéria Arcanjo Araujo, Bruna A. Kamimura, Adriano G. Cruz, Renata S.L. Raices, Ramon Silva
Publikováno v:
Journal of Food Composition and Analysis. 101:103955
A broad survey on fatty acid profile and gross composition of different types of Brazilian artisanal cheeses (BAC; n = 402) produced in North, South, Northeast, Central-West, and Southeast regions of the country was performed. Results suggested that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a85d1ff6d79481c9a264393c86494c13
https://doi.org/10.1016/j.jfca.2021.103955
https://doi.org/10.1016/j.jfca.2021.103955
Autor:
Anderson S. Sant'Ana, Rafaela C. Baptista, Melline F. Noronha, Bruna A. Kamimura, Henry M. Nascimento, Lucélia Cabral
Publikováno v:
Food microbiology. 89
In this work, the amplicon sequencing of the 16 S rRNA gene was employed to investigate the bacterial diversity in ingredients, processing environment, and ripened cheeses collected from three farms producing Serra da Canastra artisanal cheese. The d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8dcdf59f548f104c53afbb440716590
https://pubmed.ncbi.nlm.nih.gov/32138999
https://pubmed.ncbi.nlm.nih.gov/32138999
Autor:
Nascimento, Bruna Akie Kamimura, 1987, Bovo, Fernanda Campagnollo, 1985, Alvarenga, Veronica Ortiz 1983, Sant'Ana, Anderson de Souza, 1979
Publikováno v:
Repositório da Produção Científica e Intelectual da Unicamp
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Agradecimentos: This work was supported by São Paulo Research Foundation (FAPESP) (Grants: #2013/20456-9 and #2014/14891-7), National Council for Scientific and Technological Development (CNPq) (Grants: #403865/2013-1, #302763/2014-7 and #305804/201
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::28dee5d2e2d61e51404f06a5dfbbf071
Autor:
Bruna A. Kamimura, Anderson S. Sant'Ana, Ana Laura Tibério de Jesus, Leonardo do Prado-Silva, Ramon Silva, Meg da Silva Fernandes, Erick A. Esmerino, Adriano G. Cruz
Publikováno v:
Food Research International. 81:180-187
In this study the growth potential (δ) of Listeria monocytogenes in six formulations of probiotic (Lactobacillus acidophilus and Bifidobacterium lactis) reduced-sodium cottage cheese containing or not NaCl, combined with KCl and/or MgCl2 stored unde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::763d08c4918b5bd10169062b3e6dcff2
https://doi.org/10.1016/j.foodres.2015.12.030
https://doi.org/10.1016/j.foodres.2015.12.030