Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Elaine Berger Ceresino"'
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Lipases are used for the synthesis of different compounds in the chemical, pharmaceutical, and food industries. Most of the reactions are carried out in non-aqueous media and often at elevated temperature, requiring the use of organic solvent-toleran
Externí odkaz:
https://doaj.org/article/bf0c29fbfd854e61bfd4db8a4f2d601d
Autor:
Oana Lelia Pop, Ramona Suharoschi, Sonia Ancuța Socaci, Elaine Berger Ceresino, Achim Weber, Carmen Gruber-Traub, Dan Cristian Vodnar, Anca Corina Fărcaș, Eva Johansson
Publikováno v:
Antioxidants, Vol 12, Iss 4, p 865 (2023)
Polyphenols are plant-based compounds famous for their positive impact on both human health and the quality of food products. The benefits of polyphenols are related to reducing cardiovascular diseases, cholesterol management, cancers, and neurologic
Externí odkaz:
https://doaj.org/article/2fcd8849603e43a3851b4314551a8c86
Autor:
Elaine Berger Ceresino, Eva Johansson, Hélia Harumi Sato, Tomás S. Plivelic, Stephen A. Hall, Jürgen Bez, Ramune Kuktaite
Publikováno v:
Molecules, Vol 26, Iss 6, p 1717 (2021)
This study addresses an innovative approach to generate aerated foods with appealing texture through the utilization of lupin protein isolate (LPI) in combination with edible fats. We show the impact of transglutaminases (TGs; SB6 and commercial), gl
Externí odkaz:
https://doaj.org/article/72288ab551a8453b9101afd07e3d4bac
Autor:
Luis Antonio Minim, Renata Carolina Carneiro, Elaine Berger Ceresino, Valéria Paula Rodrigues Minim, Milene Moreira Ribeiro Loures
Publikováno v:
Semina: Ciências Agrárias, Vol 31, Iss 3, Pp 661-668 (2010)
This study evaluated the sensory characteristics of diet strawberry flavored yogurt enriched with whey protein concentrate (WPC). Three formulations containing 0,5%, 1% and 1.5% of WPC (F2, F3 and F4 in order of increasing concentration) and a contro
Externí odkaz:
https://doaj.org/article/8db4d1bd4fe84b4c8b2905b0678a2e27
Autor:
Milene Moreira Ribeiro, Valéria Paula Rodrigues Minim, Luis Antônio Minim, Aline Cristina Arruda, Elaine Berger Ceresino, Helena Cristina Ferrer Carneiro, Paula de Aguiar Cipriano
Publikováno v:
Revista Ceres, Vol 57, Iss 2, Pp 151-156 (2010)
O estudo do perfil dos consumidores e dos fatores envolvidos no processo de compra do iogurte é uma ferramenta importante na identificação dos diferentes segmentos desse mercado e de suas potencialidades. Assim, neste trabalho entrevistaram-se 387
Externí odkaz:
https://doaj.org/article/cc13bc37edd94389b2121763d0f9f3af
Autor:
Mikael S. Hedenqvist, Eva Johansson, Hélia Harumi Sato, Elaine Berger Ceresino, Ramune Kuktaite
Publikováno v:
Food Hydrocolloids. 87:661-669
This study evaluated the effect of the wheat gluten (WG) separation process and transglutaminase (TG) microbial source on WG dough quality, and opportunities to use these factors to tailor dough quality. Two types of gluten (harshly and mildly separa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ed8cfbba180ee7db0aeb7573c4e6f28
https://doi.org/10.1016/j.foodhyd.2018.08.035
https://doi.org/10.1016/j.foodhyd.2018.08.035
Autor:
Elaine Berger Ceresino, Grazina Juodeikiene, Susanne Miescher Schwenninger, João Miguel Ferreira da Rocha
Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, fl
Autor:
Mikael S. Hedenqvist, Tiago Domingues Zucchi, Hélia Harumi Sato, Ramune Kuktaite, Ricardo Rodrigues de Melo, Eva Johansson, Elaine Berger Ceresino
Publikováno v:
Food Chemistry. 241:403-410
The popularity of transglutaminase (TG) by the food industry and the variation in functionality of this enzyme from different origins, prompted us to isolate and evaluate a high-yielding TG strain. Through the statistical approaches, Plackett-Burman
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::204dd27ad6441df0722f7e87e810e86b
https://doi.org/10.1016/j.foodchem.2017.09.010
https://doi.org/10.1016/j.foodchem.2017.09.010
Autor:
Eva Johansson, Hélia Harumi Sato, Stephen Hall, Tomás S. Plivelic, Elaine Berger Ceresino, Ramune Kuktaite
Publikováno v:
Food Hydrocolloids. 108:105995
We show in this study the impact of transglutaminase (SB6), glycerol (Gly) and linoleic acid (LA) on the development of gliadin (Glia) solid edible foams. Two concentrations of SB6 were tested, 0.58 U/g and 1.17 U/g, and sufficiently high concentrati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2abe54199875440888fb51ad50816e96
https://doi.org/10.1016/j.foodhyd.2020.105995
https://doi.org/10.1016/j.foodhyd.2020.105995
Autor:
Hélia Harumi Sato, Ramune Kuktaite, Mikael S. Hedenqvist, Elaine Berger Ceresino, Eva Johansson
Publikováno v:
Innovative Food Science & Emerging Technologies. 65:102439
Gluten proteins are highly impacting the quality of various gluten-based products, and transglutaminases (TGs) are used to influence the protein cross-linking. In this study we monitored the interplay of “harsh” and “mild” gluten processing f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5bac1b00f6ad536634f2b1c8d0170b5
https://doi.org/10.1016/j.ifset.2020.102439
https://doi.org/10.1016/j.ifset.2020.102439