Fermented sausage production using E. faecium as starter culture: Physicochemical and microbiological profile, sensorial acceptance and cellular viability

Autor: Catharina Calochi Pires de Carvalho, Vidiany Aparecida Queiroz Santos, Raquel Gutierres Gomes, Fernando Leite Hoffmann

Publikováno v: Acta Scientiarum: Technology, Vol 39, Iss 4, Pp 395-402 (2017)

Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process. Starter culture and ripening process may affect the qu

Externí odkaz: https://doaj.org/article/39e0d7609a974ac4bce8c3f76ab0acbb

AVALIAÇÃO DO EFEITO DA SECAGEM NA VIABILIDADE DE MICRORGANISMOS PROBIÓTICOS MICROENCAPSULADOS EM ALGINATO

Autor: LAURA ADRIANE DE MORAES PINTO, GUSTAVO AFFONSO PISANO MATEUS, FERNANDA DE OLIVEIRA TAVARES, ALINE TAKAOKA ALVES BAPTISTA, ALCEU KAZUO HIRATA, MARIANA OLIVEIRA SILVA, RAQUEL GUTIERRES GOMES, RITA DE CÁSSIA BERGAMASCO

Publikováno v: UNINGÁ Review, Vol 23, Iss 1 (2015)

O presente estudo teve como objetivo avaliar o efeito de diferentes condições de secagem na viabilidade de microrganismos probióticos encapsulados em alginato de cálcio, para posterior adição em alimento pet. A encapsulação da cultura probió

Externí odkaz: https://doaj.org/article/465d1b69752a463a9abcfb1b9e27cc50

Yogurt production added ultrafiltered seed extract of Moringa oleifera Lam

Autor: Guilherme Eike Ogusku Quintanilha, Raquel Gutierres Gomes, Angélica Marquetotti Salcedo Vieira, Aline Takaoka Alves Baptista

Publikováno v: Biocatalysis and Agricultural Biotechnology. 37:102159

Currently, costumers seek foods that contain natural ingredients in their composition. Moringa oleifera is seen with potential for food use, making it an attractive alternative for healthy consumption. The main objective of this study was to evaluate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::637b3cc34464276069249374d99e0371
https://doi.org/10.1016/j.bcab.2021.102159

Grape peel (Syrah var.) jam as a polyphenol-enriched functional food ingredient

Autor: Carolina Oliveira de Souza, Janice Izabel Druzian, Raquel Gutierres Gomes, Mariana Barros de Cerqueira e Silva, Bruna Aparecida Souza Machado, Frederico Lopes Amorim, Ederlan de Souza Ferreira, Roseane Santos Oliveira, Marcelo Andrés Umsza-Guez, Marina Gonçalves Cirqueira

Publikováno v: Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Food Science & Nutrition, 7(5):1584-1594
Food Science & Nutrition
Food Science & Nutrition, Vol 7, Iss 5, Pp 1584-1594 (2019)

Made available in DSpace on 2019-10-06T15:43:49Z (GMT). No. of bitstreams: 0 Previous issue date: 2019-05-01 Fundação de Amparo à Pesquisa do Estado da Bahia In this study, we evaluated the effects of the storage time on the physicochemical proper

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::071a0fa18793893ba3a4e14507193bee

In vitro resistance of enterococcus faecium and lactobacillus helveticus against stress conditions, sodium chloride and curing salts: preliminary study aimed application as starter culture in fermented sausage

Autor: Fernando Leitte Hoffmann, Vidiany Aparecida Queiroz Santos, Catierine Hirsch Werle, Raquel Gutierres Gomes, Catharina Calochi Pires de Carvalho

Publikováno v: Brazilian Journal of Food Research. 9:55

The objective of this study was to evaluate the Enterococcus faecium (ATCC 8459) and Lactobacillus helveticus (ATCC 15009) in vitro resistance against stress conditions (acidity and bile salts); curing salts (sodium nitrate and nitrite) and sodium ch

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1cfe46cfe93cc146bcd2fb74d995c5ad
https://doi.org/10.3895/rebrapa.v9n1.4861