Antagonist action of

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

Evaluation of quality indicators of traditional and 'Zero Lactose' probiotic yogurts

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

Viability of Lactobacillus acidophilus in whole goat milk yogurt during fermentation and storage stages: a predictive modeling study

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

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

EFEITOS DO USO DE CONDIMENTOS E ESPECIARIAS NA ELABORAÇÃO DE EMULSÕES CÁRNEAS

Autor: Ronaldo Paulo Monteiro, Carla Fabiana da Silva, Daniela Patrícia de Mendonça Andrade, Graciliane Nobre da Cruz Ximenes, Marina Maria Barbosa de Oliveira, Ana Beatriz Ferreira Silva, Wiliana Vanderley de Lima, Jenyffer Medeiros Campos Guerra, Pedro Lucas Negromonte Guerra, Márcia Monteiro dos Santos, Adriano Santos Honorato de Souza, Neila Mello dos Santos Cortez

Publikováno v: Ensino e Pesquisa no Campo da Engenharia e da Tecnologia de Alimentos

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::53c438a35edf5e51a0f8b86b26687289
https://doi.org/10.22533/at.ed.25021050113

ELABORAÇÃO DE HAMBÚRGUER DE OVINO COM FARINHA DE LINHAÇA (Linun usitatissimun L.)

Autor: Lucas Cerqueira Machado Dias, Henrique Farias de Oliveira, Graciliane Nobre da Cruz Ximenes, João Henrique Cavalcante de Góes, Natália Martins dos Santos do Vale, Almir Carlos de Souza Júnior, Marina Maria Barbosa de Oliveira, Carla Fabiana da Silva, Neila Mello dos Santos Cortez, Paulo Cezar Almeida Santos, Jenyffer Medeiros Campos Guerra, Márcia Monteiro dos Santos

Publikováno v: Investigação Científica no Campo da Engenharia e da Tecnologia de Alimentos

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8ebfa850b40ad3b5830ff86b04c2bf07
https://doi.org/10.22533/at.ed.1772025099