Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Marion P, Costa"'
Autor:
Rodrigo V. Moreira, Carla P. Vieira, Diego Galvan, Vinicius S. Castro, Rayssa S. Lima, Yhan S. Mutz, Karina F. Delgado, Anisio Iuri L. Rosario, Sérgio B. Mano, Marion P. Costa, Carlos A. Conte-Junior
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The growth of spoilage and pathogenic bacteria during storage represents significant losses in marketing raw milk cheeses. Thus, reducing NaCl in these products is challenging, as sodium has a critical antimicrobial role. Despite advances in non-ther
Externí odkaz:
https://doaj.org/article/11689685d8b84d7784c15e03316741dd
Autor:
Cristine Couto Almeida, Bianca Figueiredo Mendonça Pereira, Katia Christina Leandro, Marion Pereira Costa, Bernardete Ferraz Spisso, Carlos Adam Conte-Junior
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
Infant formulas are an alternative to replace or supplement human milk when breastfeeding is not possible. The knowledge of human milk’s bioactive compounds and their beneficial effects has attracted the interest of researchers in the field of infa
Externí odkaz:
https://doaj.org/article/ef59382f726c44858faf9e7bfb7429bf
Autor:
Rodrigo V, Moreira, Carla P, Vieira, Diego, Galvan, Vinicius S, Castro, Rayssa S, Lima, Yhan S, Mutz, Karina F, Delgado, Anisio Iuri L, Rosario, Sérgio B, Mano, Marion P, Costa, Carlos A, Conte-Junior
Publikováno v:
Frontiers in nutrition. 9
The growth of spoilage and pathogenic bacteria during storage represents significant losses in marketing raw milk cheeses. Thus, reducing NaCl in these products is challenging, as sodium has a critical antimicrobial role. Despite advances in non-ther
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::8b558367496afb221203473006a283f6
https://pubmed.ncbi.nlm.nih.gov/35464018
https://pubmed.ncbi.nlm.nih.gov/35464018
Autor:
Padma Ambalam, Elif Arici, Levent Bat, María J. Beriain, Eleftherios Bonos, Anil K. Chauhan, Efterpi Christaki, Carlos A. Conte-Junior, Marion P. Costa, Fabien De Meester, Stelios G. Deligeorgis, Irene Dini, Mukesh Doble, Anna Fabisiak, Jan Fedacko, Panagiota Florou-Paneri, Beatriz S. Frasao, Ilias Giannenas, Inmaculada Gómez, Anna Gvozdjakova, Imen Hamed, Krasimira Hristova, Francisco C. Ibáñez, Arunporn Itharat, Kamsiah Jaarin, Mariusz Jaworski, Indrani Kalkan, Yusof Kamisah, Elżbieta Kompanowska-Jezierska, Norliana Masbah, Sanjay Mishra, Pavlos Nisianakis, Krzysztof H. Olszyński, Ekasit Onsaard, Ana I. Ordóñez, Fatih Özogul, Enzo Perri, Maya Raman, Bruna L. Rodrigues, Domenico Rongai, Nadia Sabatini, Ioannis Sarakatsianos, M. Victoria Sarriés, Panagiotis E. Simitzis, Meenakshi Singh, Ram B. Singh, Ravi P. Singh, Ayşe Sonay Türkmen, Toru Takahashi, Gopalan Viswanathan, Douglas W. Wilson
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::443cbe2fa5909bbd897fbc0f250b939f
https://doi.org/10.1016/b978-0-12-811442-1.00019-5
https://doi.org/10.1016/b978-0-12-811442-1.00019-5
Autor:
Felipe Santana Vianna, Anna Carolina Vilhena da Cruz Silva Canto, Bruno Costa-Lima, Ana Paula Salim, Celso Fasura Balthazar, Marion Pereira Costa, Pedro Panzenhagen, Rachel Rachid, Robson Maia Franco, Carlos Adam Conte-Junior, Adriana Cristina de Oliveira Silva
Publikováno v:
Ciência Rural, Vol 49, Iss 6
ABSTRACT: The aim of the present research was to evaluate differences in chemical properties and physical structure of yoghurt produced with milk from different species (sheep, cow, and goat). For each trial, whole raw sheep (S), cow (C), and goat (G
Externí odkaz:
https://doaj.org/article/be2ae46ca34d4380ad2b7c4018e059c4