Zobrazeno 1 - 10
of 86
pro vyhledávání: '"Celso F. Balthazar"'
Autor:
Celso F. Balthazar, Sinara Teixeira, Mirella R.V. Bertolo, Ramon Silva, Stanislau Bogusz Junior, Adriano G. Cruz, Anderson S. Sant'Ana
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 1, Pp 155-168 (2024)
ABSTRACT: Ohmic heating may improve bioactive compounds and processing, ensuring food safety of beverages, liquid and pasty food, or liquid with solid pieces. Due to those traits, this study conducted a comparison between ohmic heating technology and
Externí odkaz:
https://doaj.org/article/71782f7986a549ffa8f2d5f087016b33
Autor:
Patricia Nadelman, Amanda Monteiro, Celso F. Balthazar, Hugo L.A. Silva, Adriano G. Cruz, Aline de Almeida Neves, Andréa Fonseca-Gonçalves, Luciane C. Maia
Publikováno v:
Journal of Functional Foods, Vol 54, Iss , Pp 241-248 (2019)
The effects of probiotic fermented sheep’s milk containing Lactobacillus casei 01 on enamel demineralization and microorganism counts in a mixed biofilm model were investigated. Enamel blocks (N = 50) were fixed in polystyrene plates in which a mix
Externí odkaz:
https://doaj.org/article/82d3b9e44ed14a0fb1ac8b81828593b8
Autor:
Mariana B. Soares, Valfredo A. Santos-Junior, E. R. Tavares Filho, Pablo C. B. Lollo, Priscila N. Morato, Jaime Amaya-Farfan, Eliene P. R. Pereira, Celso F. Balthazar, Adriano G. Cruz, Rafael C. R. Martinez, Anderson S. Sant’Ana
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Dairy product consumption is a common habit in Brazil. These products present a good matrix for probiotic incorporation. Thus, in this study the feasibility of producing a probiotic “requeijão cremoso” incorporated with Bacillus coagulans GBI-30
Externí odkaz:
https://doaj.org/article/b4ea229ad49e459ea028970d6b4b4df5
Autor:
Marcella F. Sperry, Hugo L.A. Silva, Celso F. Balthazar, Erick A. Esmerino, Silvia Verruck, Elane S. Prudencio, Roberto P.C. Neto, Maria Inês B. Tavares, Jaqueline C. Peixoto, Filomena Nazzaro, Ramon S. Rocha, Jeremias Moraes, Aline S.G. Gomes, Renata S.L. Raices, Márcia C. Silva, Daniel Granato, Tatiana C. Pimentel, Mônica Q. Freitas, Adriano G. Cruz
Publikováno v:
Journal of Functional Foods, Vol 45, Iss , Pp 435-443 (2018)
This study aimed to evaluate the effects of Lactobacillus casei 01 on quality parameters of Minas Frescal cheese and to investigate the hematological and clinical effects of its regular consumption on hypertensive overweighed women (n = 30, 50 g, 28
Externí odkaz:
https://doaj.org/article/b616ecffb94149408124b026421e6f96
Autor:
Marion P. Costa, Celso F. Balthazar, Bruna L. Rodrigues, Cesar A. Lazaro, Adriana C. O. Silva, Adriano G. Cruz, Carlos A. Conte Junior
Publikováno v:
Food Science & Nutrition, Vol 3, Iss 3, Pp 172-178 (2015)
Abstract This study evaluated the presence of biogenic amines in fermented cow's and goat's milks containing probiotic bacteria, during the first 10 days of chilled storage (4 ± 2°C), when the probiotic strains are most viable. The overall acceptan
Externí odkaz:
https://doaj.org/article/1d52491060fa46d6906d46e444adc0da
Autor:
Chaminda Senaka Ranadheera, Janak K. Vidanarachchi, Anderson S. Sant'Ana, Celso F. Balthazar, Ramon S. Rocha, Dissanayake Md Rasika, Adriano G. Cruz
Publikováno v:
Current Opinion in Food Science. 38:8-20
At present, there is an increasing demand for probiotic enriched plant-based milk products. Although many varieties of plant-based milk exist, soymilk, rice-milk and coconut-milk are the major carrier matrices used in probiotic food development. In g
Autor:
Adriano G. Cruz, Marcia C. Silva, Elenilson G. Alves Filho, Erick A. Esmerino, Roberto P.C. Neto, Mônica Q. Freitas, Maria Inês Bruno Tavares, Tatiana Colombo Pimentel, Renata S.L. Raices, Jonas T. Guimarães, Daniel Granato, Celso F. Balthazar, Sueli Rodrigues, Juliana S. Graça, Ramon S. Rocha, Anderson S. Sant'Ana
Publikováno v:
Trends in Food Science & Technology. 108:84-91
Background In the last years, consumers are more conscious about nutrition, welfare, authenticity, and quality of dairy products. Nuclear magnetic resonance (NMR) technology has gained attention as a potential method for food quality and authenticity
Autor:
Maria Carmela K.H. Duarte, Celso F. Balthazar, Erick A. Esmerino, Mônica Q. Freitas, Tatiana Colombo Pimentel, Adriano G. Cruz, Ramon S. Rocha, Marcia C. Silva, Gustavo Luis de Paiva Anciens Ramos, Jonas T. Guimarães, Ramon Silva, Érica de Melo Azevedo, Verônica O. Alvarenga, Rodrigo N. Cavalcanti, Hugo Scudino
Publikováno v:
Food and Bioproducts Processing. 124:278-286
The effect of ohmic heating (OH) parameters (voltage gradient, 2, 4, 6, 8, and 10 V cm−1) on the quality properties of dulce de leche (DL) was evaluated. Optical (L*, C*, and BI), rheological (flow curves and oscillatory tests) and thermal (differe
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, Lucélia Cabral, Jonas T. Guimarães, Melline F. Noronha, Leandro P. Cappato, Adriano G. Cruz, Anderson S. Sant'Ana
Publikováno v:
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2022-04-28T19:50:41Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-03-01 This study aimed to assess the energy consumption of ohmic heating (OH) and conventional heating (CH) for pasteurization of fresh and thawed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ec553a10474e7270c680bd947d90606