Different Ultrasound Exposure Times Influence the Physicochemical and Microbial Quality Properties in Probiotic Goat Milk Yogurt

Autor: Karina Delgado, Carla Vieira, Ilyes Dammak, Beatriz Frasão, Ana Brígida, Marion Costa, Carlos Conte-Junior

Publikováno v: Molecules, Vol 25, Iss 20, p 4638 (2020)

Despite goat milk having health benefits over cow milk, goat milk yogurt (GY) presents low consistency and viscosity, which reduces its overall acceptability by the consumer. Thus, new innovative methods can be an alternative to improve the quality o

Externí odkaz: https://doaj.org/article/9fbaf4b45b45484599ffe2bf189ab7ff

Advances in biopolymeric active films incorporated with emulsified lipophilic compounds: a review

Autor: Luis Jaime Pérez-Córdoba, Carla Giovana Luciano, Carlos Adam Conte-Junior, Paulo José do Amaral Sobral, Ilyes Dammak, Maria Lúcia Guerra Monteiro

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

The attention towards active films has increased due to consumer demand for high-quality foods without chemical additives. Active biopolymer-based films have shown great potential for active films by impacting food safety, acting as the carriers of v

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86f21803b897ebfc272d18eea7c54164
https://doi.org/10.1039/d1ra04888k

Different ultrasound exposure times influence the physicochemical and microbial quality properties in probiotic goat milk yogurt

Autor: Ana Iraidy S. Brígida, Marion Pereira da Costa, Ilyes Dammak, Carla Paulo Vieira, Beatriz da Silva Frasao, Karina Frensel Delgado, Carlos Adam Conte-Junior

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Molecules
Volume 25
Issue 20
Molecules, Vol 25, Iss 4638, p 4638 (2020)

Despite goat milk having health benefits over cow milk, goat milk yogurt (GY) presents low consistency and viscosity, which reduces its overall acceptability by the consumer. Thus, new innovative methods can be an alternative to improve the quality o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac1533a485b4ed2ca528fda899e1b244
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1126963

Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin

Autor: Ilyes Dammak, Paulo José do Amaral Sobral

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

In this study, the possibility of producing stable O/W emulsions encapsulating rutin in oil droplets stabilized by soy lecithin and chitosan has been demonstrated. Emulsions were prepared using rotor-stator homogenization, which relied on the adsorpt

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de073269aa34238326f57f1ec4b67daa
https://doi.org/10.1016/j.jfoodeng.2017.09.022

Properties of gelatin-based films incorporated with chitosan-coated microparticles charged with rutin

Autor: Paulo José do Amaral Sobral, Rodrigo Vinicius Lourenço, Ana Mônica Quinta Barbosa Bittante, Ilyes Dammak

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP

The aim of this study was development an active film based on gelatin incorporated with antioxidant, rutin carried into microparticles. The complexation between oppositely charged lecithin and chitosan was applied to prepare the chitosan-coated micro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93ad320905ea4ebd594add8692ec54af
https://doi.org/10.1016/j.ijbiomac.2017.03.163