Zobrazeno 1 - 10
of 85
pro vyhledávání: '"Flávia Carolina Alonso Buriti"'
Autor:
Beatriz Patricio Rocha, Pedro Luan de Brito Lopes, Miqueas Oliveira Morais da Silva, Ana Catarina Guimarães Gomes, Flávia Carolina Alonso Buriti, Isanna Menezes Florêncio, Eliane Rolim Florentino
Publikováno v:
PeerJ, Vol 12, p e17502 (2024)
Background Desserts with vegetable ingredients are a constantly expanding global market due to the search for alternatives to cow’s milk. Fermentation of these matrices by lactic acid bacteria can add greater functionality to the product, improving
Externí odkaz:
https://doaj.org/article/2425ae6df3a44ffc864453705998699e
Autor:
Dôrian Cordeiro Lima Júnior, Viviane Maria da Silva Quirino, Alícia Santos de Moura, Joyceana Oliveira Correia, João Ricardo Furtado, Isanna Menezes Florêncio, Márcia Maria Cândido da Silva, Hévila Oliveira Salles, Karina Maria Olbrich dos Santos, Antonio Silvio do Egito, Flávia Carolina Alonso Buriti
Publikováno v:
Foods, Vol 13, Iss 18, p 2905 (2024)
The microbiological and biochemical properties of a goat cheese produced using Helianthus annuus (sunflower) seed extract as a coagulant and the potentially probiotic autochthonous culture Limosilactobacillus mucosae CNPC007 were examined in comparis
Externí odkaz:
https://doaj.org/article/885064ea684140de862b11ecfc392e08
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
Autor:
Mykaell Yan Muniz de Souza, Felipe Barbosa Cavalcanti, Elainy Virgínia dos Santos Pereira, Flávia Carolina Alonso Buriti, Eliane Rolim Florentino
Publikováno v:
Heliyon, Vol 7, Iss 11, Pp e08408- (2021)
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://doaj.org/article/ef2281fdc82f4c7c8b69b4e99a54a192
Autor:
Isadora Kaline Camelo Pires de Oliveira Galdino, Hévila Oliveira Salles, Karina Maria Olbrich dos Santos, Germano Veras, Flávia Carolina Alonso Buriti
Publikováno v:
PeerJ, Vol 8, p e8619 (2020)
Background In Brazil, over the last few years there has been an increase in the production and consumption of goat cheeses. In addition, there was also a demand to create options to use the whey extracted during the production of cheeses. Whey can be
Externí odkaz:
https://doaj.org/article/3c66f654f3be4c6d9f0d5daaf01da78a
Autor:
Jéssika Lorena Parente Linhares, Jorge Luís Pereira Cavalcante, Alexandre Barros Sales, Flávia Carolina Alonso Buriti
Publikováno v:
O Mundo da Saúde, Vol 42, Iss 2, Pp 434-458 (2018)
Data regarding the food consumption habits of children from small municipalities in the Northeast Region of Brazil are still limited. Knowledge of the eating habits of school-age children is important in the creation of nutritional education strategi
Externí odkaz:
https://doaj.org/article/03d55f605f304977b4d5905539353223
Autor:
Áurea Marcela de Souza Pereira, Girlênia dos Santos Silva, Renata Duarte Almeida, Hévila Oliveira Salles, Karina Maria Olbrich dos Santos, Eliane Rolim Florentino, Flávia Carolina Alonso Buriti
Publikováno v:
Mljekarstvo, Vol 68, Iss 1, Pp 21-29 (2018)
The effects of Lactobacillus casei BGP93 used as adjunct culture on the physicochemical, textural and sensory characteristics of a dairy beverage processed with goat Coalho cheese whey powder and Streptococcus thermophilus TA-40 as starter (ST-LC bev
Externí odkaz:
https://doaj.org/article/ec957e7f010942cf9f7432866484aa81
Publikováno v:
Plants, Vol 10, Iss 8, p 1683 (2021)
Abelmoschus esculentus has fruit popularly known as okra and belongs to the Malvaceae family. It is commonly used in cooking but also in traditional medicine in the treatment of worms, dysentery, inflammation, and also irritation of the stomach, inte
Externí odkaz:
https://doaj.org/article/1ae2dfd465b64d058e4df60c9b987883
Autor:
Áurea Marcela de Souza Pereira, Larissa Caroline de Almeida Sousa Lima, Laisa Wanessa Santos Lima, Tamires Meira Menezes, Ângela Magalhães Vieira, Eryvelton de Souza Franco, Silvânia Tavares Paz, Carina Scanoni Maia, Antônio Sílvio do Egito, Karina Maria Olbrich dos Santos, Flávia Carolina Alonso Buriti, Maria Bernadete de Sousa Maia
Publikováno v:
Probiotics and Antimicrobial Proteins. 15:716-727
Despite functional goat milk products having emerged due to their importance for human nutrition and health, few studies have assessed the safety of consumption of goat dairy products containing potentially probiotic autochthonous lactic acid bacteri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f91a7597163138e97409ceba2c2083af
https://doi.org/10.1007/s12602-021-09898-x
https://doi.org/10.1007/s12602-021-09898-x
Autor:
Layla Maria N. Soares, Flávia Carolina Alonso Buriti, Harley da Silva Alves, Gabriel Monteiro da Silva
Publikováno v:
Plant Foods for Human Nutrition. 76:170-178
Aiming the valorisation of the fruit of Cereus jamacaru D.C. (mandacaru), from the Caatinga biome, the physicochemical and nutritional parameters, total phenolic content and antioxidant capacity of its raw pulp and skin were evaluated. Extracts of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae8198869440ed77d2ed7961d24de49e
https://doi.org/10.1007/s11130-021-00885-9
https://doi.org/10.1007/s11130-021-00885-9