Zobrazeno 1 - 10
of 370
pro vyhledávání: '"MARCELO RESENDE"'
Autor:
Ana Carolina Alves Vieira, Elisa Helena Paz Andrade, Carla Ferreira Soares, Leonardo Borges Acurcio, Thamiris Carolina Souza Mello, Marcelo Resende de Souza
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 77, Iss 1, Pp 32-42 (2023)
Functional foods are those that, in addition to offering nutrients, promote one or more benefits to the human body. Among them, those that carry probiotic microorganisms stand out. The artisanal Minas cheese, traditionally made with raw milk in rural
Externí odkaz:
https://doaj.org/article/e79cd38c665244f49ed76d100bc31711
Publikováno v:
Revista Brasileira de Ciências do Esporte, Vol 45 (2023)
RESUMO Este artigo objetiva discutir a conceituação do “ativo” jogador de futebol, bem como sua repercussão dentro da indústria futebolística. A investigação foi caracterizada como exploratória e bibliográfica. Como principais achados, p
Externí odkaz:
https://doaj.org/article/8e5db6a272384d46bae25bb4fd58ec44
Autor:
Jamili Maria Suhet Mussi, Guilherme Campos Tavares, Ethiene Luiza de Souza Santos, Lucas Oliveira Ferreira, Damiana Alves de Almeida Rangel, Elaine Maria Seles Dorneles, Maysa Serpa Gonçalves, Antônio Augusto Fonseca Junior, Paulo Martins Soares Filho, Patrícia Gomes de Souza, Marcelo Resende de Souza, Andrey Pereira Lage
Publikováno v:
Brazilian Journal of Veterinary Research and Animal Science, Vol 60 (2023)
This study aimed to evaluate methods for studying the in vitro antimicrobial activity of lactic acid bacteria (LAB) against Brucella abortus and to evaluate the antagonistic effect of LAB on the viability of this pathogen. A total of 18 LAB strains (
Externí odkaz:
https://doaj.org/article/1da160abd7fb43f5b7be79c70cfe3afc
Autor:
Suzana Horta Fonseca, Marcelo Resende Souza, Bruna Maria Salotti de Souza, Marco Antônio Sloboda Cortez, Leorges Moraes da Fonseca
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 77, Iss 4, Pp 227-238 (2022)
The manufacture and sale of artisanal raw milk cheeses have been growing continuously due to their variation and flavor intensity compared to pasteurized milk cheeses. The development of flavor and aroma in raw milk cheese occurs mainly due to the di
Externí odkaz:
https://doaj.org/article/e6968ab2b836424a969518c72e0334d0
Autor:
Emanuelly Gomes Alves Mariano, Marcelo Resende de Souza, Eduardo Robson Duarte, Ricardo Souza Dias
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 76, Iss 4, Pp 213-223 (2021)
The evaluation of the microbiological parameters of food represents evidence of the quality and safety of these matrices, which can offer risks and cause damage to the health of the consumer when the observed values are incompatible with the appropri
Externí odkaz:
https://doaj.org/article/f4a7021b0a76481e886c29e474f02056
Autor:
Rafael Henrique de Mello, Alice Ferreira Drummond, Bruna Maria Salotti de Souza, Cláudia Freire de Andrade Morais Penna, Marcelo Resende de Souza, Elisa Helena Paz Andrade
Publikováno v:
Pubvet, Vol 15, Iss 10, Pp 1-7 (2021)
Esta pesquisa teve por objetivo investigar as temperaturas de queijos Minas frescal, um dos derivados lácteos mais consumidos no Brasil, em estabelecimentos comercializadores, com o intuito de verificar a adequação desse parâmetro com o preconiza
Externí odkaz:
https://doaj.org/article/32eb9807f7674b62b7fb6af058395b16
Autor:
Túlio Medina Dutra Oliveira, Marcelo Resende Machado, Marco Antonio Cavalcanti Garcia, Carla Malaguti
Publikováno v:
Frontiers in Physiology, Vol 13 (2022)
Externí odkaz:
https://doaj.org/article/377fc04ce34e4d02b6e56cf1609c746a
Utilization of MALDI-TOF Mass Spectrometry for microbiological evaluation of milk and dairy products
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 74, Iss 3, Pp 207-218 (2020)
Milk and its derivatives are foods that are distinguished by their high nutritional value. This characteristic allows a wide variety of microorganisms to be found in such products, including those considered desirable and undesirable. In addition, a
Externí odkaz:
https://doaj.org/article/f4e33d958af54e8ba09d87d4574c0103
Autor:
Bernardo Fernandes Lopes, Adrienne Bretas Lanis, Priscila Araújo Lyra Guedes de Morais, Evandro Zacché Pereira, Daniel Capucho de Oliveira, Germana Marchetti da Silva, Letícia Binda Baungarten, Lousiane de Carvalho Nunes, Lenir Cardoso Porfírio, Patrícia Maria Coletto de Freitas, Marcelo Resende Luz, Fabiano Séllos Costa
Publikováno v:
Pubvet, Vol 2, Iss 11 (2022)
Externí odkaz:
https://doaj.org/article/9b0495a54eec47138f1d019b56a8f6bd
Autor:
Elisa Helena Paz Andrade, Leorges Moraes da Fonseca, Marcelo Resende de Souza, Cláudia Freire de Andrade Morais Penna, Mônica Maria Oliveira Pinho Cerqueira, Mônica de Oliveira Leite
Publikováno v:
Semina: Ciências Agrárias, Vol 43, Iss 1 (2022)
Fermented milk beverage is a product containing milk, whey and/or other ingredients, fermented by specific microorganisms and/or added with fermented milks. Fat determination in this product is important to quality control and inspection. The Gerber
Externí odkaz:
https://doaj.org/article/34c04003bf02453da259920c6b0ce6e9