Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Débora Parra Baptista"'
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100107- (2022)
This study evaluated the effect of the activation of Lactobacillus helveticus LH-B02 (40°C/18h), before its addition to Prato cheese manufacturing vat as an adjunct culture, on the cheese peptide profile. 62 peaks were detected in the cheese's pepti
Externí odkaz:
https://doaj.org/article/dda0fb266d5d47f2939fe5291d772e3f
Autor:
Eduardo Adilson Orlando, José Luan da Paixão Teixeira, Mirna Lúcia Gigante, Juliana Azevedo Lima Pallone, Débora Parra Baptista
Publikováno v:
Repositório Institucional da Unicamp
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Repositório da Produção Científica e Intelectual da Unicamp
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Repositório da Produção Científica e Intelectual da Unicamp
Agradecimentos: The authors would like to thank the São Paulo Research Foundation (FAPESP) for the scholarship grant provided to PhD student José Teixeira; and for funding the research project (scholarship n. 2018/08864-8 and financial support –
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe455df89d77772e0abd5cb51a34118e
Autor:
Flávia Giacometti Cavalheiro, Fernanda Negrão, Marcos N. Eberlin, Débora Parra Baptista, Mirna Lúcia Gigante, Bruno Domingues Galli
Publikováno v:
Food Research International. 123:393-402
Several factors might impact the proteolysis during cheese manufacture and ripening and, therefore, the release of bioactive peptides. These factors include the heat treatment of the milk, the type of starter and secondary culture used and the ripeni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e41d5372de80e31702280aa07574837a
https://doi.org/10.1016/j.foodres.2019.05.009
https://doi.org/10.1016/j.foodres.2019.05.009
Autor:
Flávia Giacometti Cavalheiro, Mirna Lúcia Gigante, Débora Parra Baptista, Bruno Domingues Galli
Publikováno v:
LWT. 107:72-78
Camembert is a white-mould ripened cheese in which intense proteolysis, caused mainly by the fungus Penicillium candidum, among other factors, leads to a substantial production of aromatic and flavor compounds. The aim of this study was to evaluate t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fce0ce2b1e2aadb92ba9887313820d00
https://doi.org/10.1016/j.lwt.2019.02.077
https://doi.org/10.1016/j.lwt.2019.02.077
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 101(10)
Milk proteins are recognized as the main source of biologically active peptides. Casein's primary structure contains several bioactive amino acid sequences on its latent inactive form. These potential active sequences can be released during cheese ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89dc742df28a3f004589f4c9d64c44e1
https://pubmed.ncbi.nlm.nih.gov/33543505
https://pubmed.ncbi.nlm.nih.gov/33543505
Autor:
José Luan da Paixão Teixeira, Elem Tamirys dos Santos Caramês, Mirna Lúcia Gigante, Juliana Azevedo Lima Pallone, Débora Parra Baptista
Publikováno v:
Repositório Institucional da Unicamp
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Repositório da Produção Científica e Intelectual da Unicamp
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Repositório da Produção Científica e Intelectual da Unicamp
Bovine cheese whey presents physico-chemical similarity with goat cheese whey, making the occurrence of adulteration of goat dairy beverage by addition of bovine whey possible. This study aimed to develop a green analytical method, using NIR spectros
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::011baf775d69c9cd9c59acfff0ede054
Autor:
Débora Parra Baptista, Oya Berkay Karaca, Karina S. Chaves, Maria Cecília E. Ribeiro, Mayara Souza Queirós
Publikováno v:
Current Developments in Food and Nutrition Research
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82bdb62b432a7f11e4bfa65cca6014ab
https://doi.org/10.2174/9789811432361120010006
https://doi.org/10.2174/9789811432361120010006
Autor:
Débora Parra Baptista, Marcos N. Eberlin, Flávia Giacometti Cavalheiro, Mirna Lúcia Gigante, Bruno Domingues Galli, Fernanda Negrão
Publikováno v:
International Dairy Journal. 87:75-83
Adjunct cultures are traditionally used in cheesemaking with the aim of improving the flavour development of ripened cheeses. Additionally, different adjunct cultures are recognised for the ability to produce enzymes with specificity to hydrolyse cas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c67707a6d6f3adb7e462bbc8295d8009
https://doi.org/10.1016/j.idairyj.2018.08.001
https://doi.org/10.1016/j.idairyj.2018.08.001
Autor:
Marcos N. Eberlin, Mirna Lúcia Gigante, Francisca Diana da Silva Araújo, Débora Parra Baptista
Publikováno v:
International Dairy Journal. 75:101-110
The effect of salt reduction (25% and 50%) on proteolysis, firmness, and sensory acceptance of Prato cheese was investigated throughout 60 days of ripening. Proteolysis was assessed by nitrogen fractionation, degradation of caseins by capillary elect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1625fed2656fa16dd3ab9498e251cf89
https://doi.org/10.1016/j.idairyj.2017.08.001
https://doi.org/10.1016/j.idairyj.2017.08.001
Autor:
Francisca Diana da Silva Araújo, Marcos N. Eberlin, Mirna Lúcia Gigante, Débora Parra Baptista
Publikováno v:
Journal of Food Science. 82:386-393
In this study, we describe the characterization of the peptide profile in commercial Prato cheese by matrix-assisted laser desorption ionization mass spectrometry (MALDI-MS) and capillary electrophoresis (CE). Ten commercial Prato cheese brands were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48c4b2925ef4bb5c23cfc4a89fbceef0
https://doi.org/10.1111/1750-3841.13618
https://doi.org/10.1111/1750-3841.13618