Zobrazeno 1 - 10
of 49
pro vyhledávání: '"José Guilherme Prado Martin"'
Autor:
Liam H. Walsh, Samuel Breselge, José Guilherme Prado Martin, Mairéad Coakley, Eimear Ferguson, Aimee Stapleton, Fiona Crispie, Paul W. O'Toole, Paul D. Cotter
Publikováno v:
Journal of Microbiology & Biology Education, Vol 25, Iss 1 (2024)
ABSTRACTMicroorganisms are ubiquitous in nature and are central to human, animal, environmental, and planetary health. They play a particularly important role in the food chain and the production of high-quality, safe, and health-promoting foods, esp
Externí odkaz:
https://doaj.org/article/b1838dc1e71c43ee8bff4fbb3b976c4e
Autor:
Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Dalila Luzia de Oliveira Soares, Neverton José Silva Ferreira, Walmar Oliveira Leite, Flaviana Coelho Pacheco, Solimar Gonçalves Machado, José Guilherme Prado Martin
Publikováno v:
Revista Brasileira de Extensão Universitária, Vol 14, Iss 3 (2023)
Minas Gerais é um estado relevante para a produção de queijos artesanais, com regiões tradicionais reconhecidas; porém, em determinadas localidades, a atividade é relativamente restrita. O objetivo deste trabalho foi avaliar a atividade queijei
Externí odkaz:
https://doaj.org/article/7d08baee6e2b4e80867e40d6709aeca0
Autor:
Thamylles Thuany Mayrink Lima, Bianca de Oliveira Hosken, Bárbara Côgo Venturim, Isabelle Lima Lopes, José Guilherme Prado Martin
Publikováno v:
Journal of Ethnic Foods, Vol 9, Iss 1, Pp 1-15 (2022)
Abstract Fermented foods production started thousands of years ago and comprised a wide variety of products from different cultures and countries. The discovery of fermented foods is considered an empirical process based on human observation and expe
Externí odkaz:
https://doaj.org/article/09df5ed0ef1045158d69a53159e83fb8
Publikováno v:
Heliyon, Vol 9, Iss 4, Pp e15110- (2023)
The microbial diversity of artisanal cheeses has been ever more extensively explored over recent years. Many new studies have been particularly focused on the detection and identification of fungi associated with cheese rinds. This is not surprising
Externí odkaz:
https://doaj.org/article/6cc58b8d397e433abf67ecf3418ef06a
Autor:
José Guilherme Prado Martin, João Marcos Maia Silva, Isabel Cristina da Rocha César, Meiriele da Silva, Samara Aparecida Santana, Tomás Gomes Reis Veloso, Jonas Guimarães e Silva, Celia Lucia de Luces Fortes Ferreira, John Leech, Paul D. Cotter
Publikováno v:
Frontiers in Microbiology, Vol 13 (2023)
Canastra cheese is the most well-known artisanal cheese produced in Brazil. Although its production includes a step to remove fungi from the cheese surface, in recent years some cheesemakers have preserved the autochthonous fungi grown during ripenin
Externí odkaz:
https://doaj.org/article/e57afa26e5424c198ea8c50dfda85f44
Autor:
Alexander da Silva Vale, Bárbara Côgo Venturim, André Ricardo Ferreira da Silva Rocha, José Guilherme Prado Martin, Bruna Leal Maske, Gabriel Balla, Juliano De Dea Lindner, Carlos Ricardo Soccol, Gilberto Vinícius de Melo Pereira
Publikováno v:
Fermentation, Vol 9, Iss 6, p 496 (2023)
In recent years, the development of non-dairy probiotic beverages has been stimulated due to the increase in the number of people with milk protein allergies, lactose intolerance, and those that are vegetarian and vegan eating. These functional foods
Externí odkaz:
https://doaj.org/article/9112df1b087e4d8985f81f7b8be84164
Autor:
Bianca de Oliveira Hosken, Gilberto Vinícius Melo Pereira, Thamylles Thuany Mayrink Lima, João Batista Ribeiro, Walter Coelho Pereira de Magalhães Júnior, José Guilherme Prado Martin
Publikováno v:
Fermentation, Vol 9, Iss 5, p 409 (2023)
Artisanal cheeses are prepared using traditional methods with territorial, regional and cultural linkages. In Brazil, there is a great diversity of artisanal cheeses (BAC), which have historical, socioeconomic and cultural importance. The diversity o
Externí odkaz:
https://doaj.org/article/ded8213a4f6c4aa0b55c567f62433bd7
Autor:
Gilberto Vinícius de Melo Pereira, Bruna Leal Maske, Dão Pedro de Carvalho Neto, Susan Grace Karp, Juliano De Dea Lindner, José Guilherme Prado Martin, Bianca de Oliveira Hosken, Carlos Ricardo Soccol
Publikováno v:
Microorganisms, Vol 10, Iss 9, p 1855 (2022)
The use of yeasts as starter cultures was boosted with the emergence of large-scale fermentations in the 20th century. Since then, Saccharomyces cerevisiae has been the most common and widely used microorganism in the food industry. However, Candida
Externí odkaz:
https://doaj.org/article/eb7fb7a1eb394293b516b06911d4b6a7
Autor:
Paulo Prates Junior, Marliane de Cássia Soares da Silva, Rita de Cássia Cerqueira Melo, Lorena Azevedo de Lima, Kaliane Sírio Araújo, Isabelle Gonçalves de Oliveira Prado, Cleonice Aparecida Salgado, José Guilherme Prado Martin
Publikováno v:
Revista Brasileira de Extensão Universitária, Vol 9, Iss 2 (2018)
Resumo: A extensão universitária tem por objetivo instituir práticas cidadãs de pesquisa e ensino. Nesse contexto, o Núcleo de Estudos em Microbiologia Agrícola (NEMA), da Universidade Federal de Viçosa (UFV), tem desenvolvido atividades de ex
Externí odkaz:
https://doaj.org/article/64062443e4f34e3091a9ec8bc3a49a6a
Autor:
Carlos Dornelles Ferreira Soares, José Guilherme Prado Martin, Natalia Dallocca Berno, Ricardo Alfredo Kluge
Publikováno v:
Horticulturae, Vol 5, Iss 4, p 75 (2019)
This study evaluated the effect of antioxidant application on quality and physiological aspects of minimally-processed escarole (Cichorium endivia var. latifolia L.) stored at 0 °C and 90−95% relative humidity for 21 d. After minimal processing, l
Externí odkaz:
https://doaj.org/article/39737e459d694e2195706b309ff60c96