Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Gabriel Cicalese, Bevilaqua"'
Autor:
Marcos Ubiratam Filgueira Oliveira Menezes, Gabriel Cicalese Bevilaqua, Ítalo Ricardo da Silva Nascimento, Graciliane Nobre da Cruz Ximenes, Samara Alvachian Cardoso Andrade, Neila Mello dos Santos Cortez Barbosa
Publikováno v:
Journal of Food Science and Technology. 60:353-360
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf5da70fbdff7998e82cf4bba41327f8
https://doi.org/10.1007/s13197-022-05622-x
https://doi.org/10.1007/s13197-022-05622-x
Publikováno v:
Food and Bioprocess Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86710f991f715084cce05058af214d49
https://doi.org/10.1007/s11947-023-03101-5
https://doi.org/10.1007/s11947-023-03101-5
Autor:
Marcos Ubiratam Filgueira Oliveira, Menezes, Gabriel Cicalese, Bevilaqua, Ítalo Ricardo, da Silva Nascimento, Graciliane Nobre, da Cruz Ximenes, Samara Alvachian Cardoso, Andrade, Neila Mello, Dos Santos Cortez Barbosa
Publikováno v:
Journal of food science and technology. 60(1)
Contamination by pathogenic bacteria is the major cause of foodborne diseases, which is an international public health issue. Probiotics added to fermented milk can fight against these pathogens. This research aimed to evaluate, by mathematical model
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ef9433d4d3d4bbfd34615faf26516719
https://pubmed.ncbi.nlm.nih.gov/36618057
https://pubmed.ncbi.nlm.nih.gov/36618057
Autor:
Marcos Ubiratam Filgueira Oliveira MENEZES, Gabriel Cicalese BEVILAQUA, Graciliane Nobre da Cruz XIMENES, Samara Alvachian Cardoso ANDRADE, Maria Carmela KASNOWSKI, Neila Mello dos Santos Cortez BARBOSA
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e50922, Published: 08 JUL 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e50922, Published: 08 JUL 2022
The incorporation of probiotics into fermented milk is beneficial for the consumer's health and it is important to know the viability of these microorganisms in the product, from production to final consumption. This research carried out a predictive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::785210cc6ea0c9ae9c125b91a95f6bbc
https://doi.org/10.1590/fst.50922
https://doi.org/10.1590/fst.50922
Autor:
Gabriel Cicalese Bevilaqua, Graciliane Nobre da Cruz Ximenes, Estephane Fernanda da Silva Pereira, Neila Mello dos Santos Cortez, Ítalo Ricardo da Silva Nascimento, Marcos Ubiratam Filgueira Oliveira Menezes
Publikováno v:
Brazilian Journal of Development. 6:21214-21231
O leite de cabra, quando comparado com o leite de vaca, apresenta parâmetros nutricionais superiores. Apesar disso, esse produto e os seus respectivos derivados possuem uma menor aceitacao em relacao aos produtos de origem bovina por consumidores na
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6a520351643497cbca8ed0f73682fd6
https://doi.org/10.34117/bjdv6n4-335
https://doi.org/10.34117/bjdv6n4-335
Autor:
Gabriel Cicalese Bevilaqua, Samara Alvachian Cardoso Andrade, Graciliane Nobre da Cruz Ximenes, Caroliny Santana dos Santos, Ítalo Ricardo da Silva Nascimento, Marcos Ubiratam Filgueira Oliveira Menezes, Neila Mello dos Santos Cortez, Jenyffer Medeiros Campos Guerra
Publikováno v:
Brazilian Journal of Development. 6:28292-28304
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e2101f39d6aa5ccafa2350267d88834
https://doi.org/10.34117/bjdv6n5-323
https://doi.org/10.34117/bjdv6n5-323
Autor:
Neila Mello dos Santos Cortez, Gabriel Cicalese Bevilaqua, Fernando Moreira Vasconcelos de Oliveira, Aurian Moura de Lira
O queijo de coalho é um produto típico do Brasil, sendo bastante consumido na região Nordeste, onde é tradicionalmente produzido. Após as etapas de processamento padrão, o queijo de coalho pode ser submetido a uma etapa de maturação, processo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac79fbf6253bbca5ee4fddb0710b1c66
https://doi.org/10.31692/978-65-88970-18-8.297-312
https://doi.org/10.31692/978-65-88970-18-8.297-312
Autor:
Patrícia Moreira Azoubel, Oscar da Cunha Ferreira Neto, Gabriel Cicalese Bevilaqua, João Henrique Fernandes da Silva, Rafael Augusto Batista de Medeiros
Publikováno v:
Ciência e Tecnologia de Alimentos: pesquisa e práticas contemporâneas-Volume 2 ISBN: 9786589826941
Ciência e Tecnologia de Alimentos: pesquisa e práticas contemporâneas-Volume 2
Ciência e Tecnologia de Alimentos: pesquisa e práticas contemporâneas-Volume 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::119b1459402f255fc8d5187a4234460a
https://doi.org/10.37885/210805747
https://doi.org/10.37885/210805747
Autor:
Daniele Farias, Allan H.F. de Mélo, Marcos Fellipe da Silva, Gabriel Cicalese Bevilaqua, Danielle Garcia Ribeiro, Rosana Goldbeck, Marcus Bruno Soares Forte, Francisco Maugeri-Filho
Publikováno v:
Bioresource Technology Reports. 17:100956
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d37848d5957f33ff2d1235f3bec46520
https://doi.org/10.1016/j.biteb.2022.100956
https://doi.org/10.1016/j.biteb.2022.100956