Výsledky vyhledávání - "Elainy Virginia dos Santos Pereira"

Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses

Autor: Mykaell Yan Muniz de Souza, Flávia Carolina Alonso Buriti, Elainy Virginia dos Santos Pereira, Eliane Rolim Florentino, Felipe Barbosa Cavalcanti

Publikováno v: Heliyon, Vol 7, Iss 11, Pp e08408-(2021)
Heliyon

Ricotta cream though an emerging product sold in Brazil, by 2021 it has no fixed quality standards, a condition that can result in products with variable composition and properties. Additionally, there are no methods of sampling or analysis for its o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aea62c35c22375103ecf52967304bab0
http://www.sciencedirect.com/science/article/pii/S2405844021025111

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Goat milk authentication by one-class classification of digital image-based fingerprint signatures: Detection of adulteration with cow milk

Autor: Elainy Virginia dos Santos Pereira, David Douglas de Sousa Fernandes, Luciano Farias de Almeida, Maria Inês Sucupira Maciel, Paulo Henrique Gonçalves Dias Diniz

Publikováno v: Microchemical Journal. 180:107640

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5bd52ad715bee182b99201a26d259caf
https://doi.org/10.1016/j.microc.2022.107640

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Aqueous extract of Gracilaria birdiae (Plastino & Oliveira) as a texture modifier in fermented milks

Autor: Ana Lúcia Figueiredo Porto, Flávia Carolina Alonso Buriti, Adriana Carneiro Tavares Estevam, Eliane Rolim Florentino, Elainy Virginia dos Santos Pereira, Tiago Almeida de Oliveira

Publikováno v: LWT. 90:418-423

This study evaluated the physicochemical characteristics of Gracilaria birdiae and the effects of aqueous extract of this seaweed on the physicochemical, microbiological and textural features of milk fermented with a mixed culture of Streptococcus th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e8d770ad5fc0d5acde0de036ab9aa682
https://doi.org/10.1016/j.lwt.2017.12.052

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In-situ authentication of goat milk in terms of its adulteration with cow milk using a low-cost portable NIR spectrophotometer

Autor: Elainy Virginia dos Santos Pereira, Paulo Henrique Gonçalves Dias Diniz, Maria Inês Sucupira Maciel, Mário César Ugulino de Araújo, David Douglas de Sousa Fernandes

Publikováno v: Microchemical Journal. 163:105885

This work aimed at the use of a miniaturized near-infrared (NIR) spectrophotometer for the in-situ goat milk authentication in terms of its adulteration by adding cow milk. For this, One-Class Partial Least Squares (OC-PLS), PLS for Discriminant Anal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::aff16e8086e712b3998c40d508f82b83
https://doi.org/10.1016/j.microc.2020.105885

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Effect of Aqueous Extract of the SeaweedGracilaria domingensison the Physicochemical, Microbiological, and Textural Features of Fermented Milks

Autor: Eliane Rolim Florentino, Flávia Carolina Alonso Buriti, Tiago Almeida de Oliveira, Adriana Carneiro Tavares Estevam, Elainy Virginia dos Santos Pereira, Ana Lúcia Figueiredo Porto

Publikováno v: Journal of Food Science. 81:C874-C880

The effects of the Gracilaria domingensis seaweed aqueous extract in comparison with gelatin on the physicochemical, microbial, and textural characteristics of fermented milks processed with the mixed culture SAB 440 A, composed of Streptococcus ther

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a9bb463066c6b54f01569b58d008770e
https://doi.org/10.1111/1750-3841.13264

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Simultaneous determination of goat milk adulteration with cow milk and their fat and protein contents using NIR spectroscopy and PLS algorithms

Autor: David Douglas de Sousa Fernandes, Elainy Virginia dos Santos Pereira, Paulo Henrique Gonçalves Dias Diniz, Maria Inês Sucupira Maciel, Mário César Ugulino de Araújo

Publikováno v: LWT. 127:109427

This work employed NIR spectroscopy and PLS algorithms for the identification and quantification of goat milk adulteration by adding cow milk, besides the determination of their fat and protein contents. Since cow milk can represent a health risk to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::694635fd904bbd242997cb47f499dc06
https://doi.org/10.1016/j.lwt.2020.109427

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Akademický článek

β-Glucosidase activity and antimicrobial properties of potentially probiotic autochthonous lactic cultures

Autor: Isadora Kaline Camelo Pires de Oliveira Galdino, Miqueas Oliveira Morais da Silva, Ana Paula Albuquerque da Silva, Vanderlania Nascimento Santos, Raísa Laura Pereira Feitosa, Laura Cecília Nascimento Ferreira, Giordanni Cabral Dantas, Elainy Virgínia dos Santos Pereira, Tiago Almeida de Oliveira, Karina Maria Olbrich dos Santos, Antonio Silvio Egito, Flávia Carolina Alonso Buriti, Haíssa Roberta Cardarelli

Publikováno v: PeerJ, Vol 11, p e16094 (2023)

Background The demand for lactic acid bacteria products, especially probiotics, has increased. Bacteria that increase polyphenol bioavailability and act as bio preservatives are sought after. This study aims to identify autochthonous lactic acid cult

Externí odkaz: https://doaj.org/article/2514aade4f4a4153a47aa60089e69508

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