Zobrazeno 1 - 10
of 50
pro vyhledávání: '"C. Senaka Ranadheera"'
Publikováno v:
Journal of Functional Foods, Vol 8, Iss , Pp 18-25 (2014)
Gastrointestinal tolerance, adhesion to intestinal epithelium and immunomodulation are critical factors in maintaining probiotic efficacy. Seven different types of fermented milk were made from goat's milk using various culture compositions of three
Externí odkaz:
https://doaj.org/article/1a2b5548775e42008dcdb3c74bc97e1b
Autor:
Deshani C. Mudannayake, Dinesh D. Jayasena, Kuruppu M. S. Wimalasiri, C. Senaka Ranadheera, Said Ajlouni
Publikováno v:
International Journal of Food Science & Technology. 57:5764-5780
Akademický článek
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Autor:
Celso F. Balthazar, Jonas F. Guimarães, Nathália M. Coutinho, Tatiana C. Pimentel, C. Senaka Ranadheera, Antonella Santillo, Marzia Albenzio, Adriano G. Cruz, Anderson S. Sant'Ana
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 21(3)
This review was the first to gather literature about the effect of emerging technologies on probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic products can increase probiotic survival and improve probiotic prop
Autor:
Celso F. Balthazar, Ismail Eş, Anderson S. Sant'Ana, C. Senaka Ranadheera, Ramon Silva, Rodrigo B.A. Oliveira, Mohammad Rezaei, Amin Mousavi Khaneghah, Adriano G. Cruz, Khadijeh Abhari, Hedayat Hosseini, Mariana B. Soares
Publikováno v:
Trends in Food Science & Technology. 95:205-218
Background Foodborne diseases can be highlighted as one of the most significant health concerns among the last decades. Probiotic food products can be considered as the promising approaches for modulating of gastrointestinal (GIT) microbiota due to t
Milk is one of the most important agricultural products, primarily because it is the main food product and source of valuable nutrients in the daily diet of human; however, the future of the dairy sector is uncertain, more than in the past. The facto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b4b5c24e2809fe6b9fbfed5272876e2
https://doi.org/10.1016/b978-0-12-820478-8.00006-7
https://doi.org/10.1016/b978-0-12-820478-8.00006-7
Autor:
Shruti Mishra, S. Mithul Aravind, Pratiksha Charpe, Said Ajlouni, C. Senaka Ranadheera, S. Chakkaravarthi
Publikováno v:
Food Bioscience. 50:102082
Autor:
Mônica Q. Freitas, Micheli da Silva Ferreira, Jonas T. Guimarães, C. Senaka Ranadheera, Eric Keven Silva, Jeremias Moraes, Adriano G. Cruz, Marcia C. Silva, M. Angela A. Meireles, Renata S.L. Raices
Publikováno v:
Ultrasonics Sonochemistry. 55:157-164
This study evaluated the nutritional profile and volatile compounds present in a novel prebiotic (inulin) soursop whey beverage, due to the effects of high-intensity ultrasound (HIUS). The prebiotic soursop whey beverage was produced and processed by
Autor:
Marcello R. Silveira, Filomena Nazzaro, Sueli Rodrigues, Nathalia M. Coutinho, Thatyane Vidal Fonteles, Adriano G. Cruz, Jeremias Moraes, Marcia C. Silva, C. Senaka Ranadheera, Renata S.L. Raices, Mônica Q. Freitas, Maria Inês Bruno Tavares, Fabiano A.N. Fernandes, F.O. Borges, Leonardo M. Fernandes, Tatiana Colombo Pimentel, Roberto P.C. Neto
Publikováno v:
Food chemistry 278 (2019): 276–283. doi:10.1016/j.foodchem.2018.11.061
info:cnr-pdr/source/autori:Coutinho N.M.; Silveira M.R.; Fernandes L.M.; Moraes J.; Pimentel T.C.; Freitas M.Q.; Silva M.C.; Raices R.S.L.; Ranadheera C.S.; Borges F.O.; Neto R.P.C.; Tavares M.I.B.; Fernandes F.A.N.; Fonteles T.V.; Nazzaro F.; Rodrigues S.; Cruz A.G./titolo:Processing chocolate milk drink by low-pressure cold plasma technology/doi:10.1016%2Fj.foodchem.2018.11.061/rivista:Food chemistry/anno:2019/pagina_da:276/pagina_a:283/intervallo_pagine:276–283/volume:278
info:cnr-pdr/source/autori:Coutinho N.M.; Silveira M.R.; Fernandes L.M.; Moraes J.; Pimentel T.C.; Freitas M.Q.; Silva M.C.; Raices R.S.L.; Ranadheera C.S.; Borges F.O.; Neto R.P.C.; Tavares M.I.B.; Fernandes F.A.N.; Fonteles T.V.; Nazzaro F.; Rodrigues S.; Cruz A.G./titolo:Processing chocolate milk drink by low-pressure cold plasma technology/doi:10.1016%2Fj.foodchem.2018.11.061/rivista:Food chemistry/anno:2019/pagina_da:276/pagina_a:283/intervallo_pagine:276–283/volume:278
This study aimed to evaluate the effect of the process time (5, 10, and 15 min) and flow rate (10, 20, and 30 mL/min) of cold plasma technology on physio-chemical characteristics (pH), bioactive compounds (DPPD, Total Phenolic Compounds, ACE-inhibito
Autor:
Roberto P.C. Neto, C. Senaka Ranadheera, Leonardo M. Fernandes, Jeremias Moraes, Nathalia M. Coutinho, Filomena Nazzaro, Renata S.L. Raices, Marcello R. Silveira, Tatiana Colombo Pimentel, Mônica Q. Freitas, Adriano G. Cruz, Marcia C. Silva, Sueli Rodrigues, F.O. Borges, Fabiano A.N. Fernandes, Maria Inês Bruno Tavares
Publikováno v:
Lebensmittel-Wissenschaft + Technologie 102 (2019): 324–329. doi:10.1016/j.lwt.2018.12.055
info:cnr-pdr/source/autori:Coutinho, Nathalia M.; Silveira, Marcello R.; Pimentel, Tatiana C.; Freitas, Monica Q.; Moraes, Jeremias; Fernandes, Leonardo M.; Silva, Marcia C.; Raices, Renata S. L.; Ranadheera, C. Senaka; Borges, Fabio O.; Neto, Roberto P. C.; Tavares, Maria Ines B.; Fernandes, Fabiano A. N.; Nazzaro, Filomena; Rodrigues, Sueli; Cruz, Adriano G./titolo:Chocolate milk drink processed by cold plasma technology: Physical characteristics, thermal behavior and microstructure/doi:10.1016%2Fj.lwt.2018.12.055/rivista:Lebensmittel-Wissenschaft + Technologie/anno:2019/pagina_da:324/pagina_a:329/intervallo_pagine:324–329/volume:102
info:cnr-pdr/source/autori:Coutinho, Nathalia M.; Silveira, Marcello R.; Pimentel, Tatiana C.; Freitas, Monica Q.; Moraes, Jeremias; Fernandes, Leonardo M.; Silva, Marcia C.; Raices, Renata S. L.; Ranadheera, C. Senaka; Borges, Fabio O.; Neto, Roberto P. C.; Tavares, Maria Ines B.; Fernandes, Fabiano A. N.; Nazzaro, Filomena; Rodrigues, Sueli; Cruz, Adriano G./titolo:Chocolate milk drink processed by cold plasma technology: Physical characteristics, thermal behavior and microstructure/doi:10.1016%2Fj.lwt.2018.12.055/rivista:Lebensmittel-Wissenschaft + Technologie/anno:2019/pagina_da:324/pagina_a:329/intervallo_pagine:324–329/volume:102
The present study aimed to evaluate the effect of cold plasma processing parameters (time and flow rate) on the physical (rheological parameters and particle size), microstructure (optical microscopy) and thermal properties (differential scanning cal