Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Rodrigo N. Cavalcanti"'
Autor:
Hugo Scudino, Jonas T. Guimarães, Rafaella Silva Moura, Gustavo Luis P. A. Ramos, Tatiana C. Pimentel, Rodrigo N. Cavalcanti, Louise A. Sobral, Marcia Cristina Silva, Eliane T. Mársico, Erick A. Esmerino, Monica Q. Freitas, Thiago C. Pereira, Erico M. M. Flores, Adriano G. Cruz
Publikováno v:
Ultrasonics Sonochemistry, Vol 92, Iss , Pp 106260- (2023)
Minas frescal cheese is extremely popular in Brazil, with high perishability and acceptability. Among emerging technologies, ultrasound stands out for its satisfactory results regarding microbiological safety and technological and sensory aspects. Th
Externí odkaz:
https://doaj.org/article/0e7994058be848e5a9db293cbbb3e1f2
Autor:
Ramon S. Rocha, Erick A. Esmerino, Carolina P.C. Martins, Mônica Q. Freitas, Adriano G. Cruz, Rodrigo N. Cavalcanti, Tatiana Colombo Pimentel, Marcia C. Silva
Publikováno v:
International Journal of Dairy Technology. 75:129-138
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7438c24ca3dfdaa49fb3dad692781c9c
https://doi.org/10.1111/1471-0307.12830
https://doi.org/10.1111/1471-0307.12830
Autor:
Mariana C. Rosa, Benjamin Mahieu, Elson Rogério Tavares Filho, Rodrigo N. Cavalcanti, Manoela Martins, Louise A. Sobral, Celso Sant'Anna, Erick A. Esmerino, Rosana Goldbeck, Tatiana C. Pimentel, Marcia Cristina Silva, Adriano G. Cruz
Publikováno v:
Food Research International. :113003
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::861ed65993641a6c75ad7b56a84ea29a
https://doi.org/10.1016/j.foodres.2023.113003
https://doi.org/10.1016/j.foodres.2023.113003
Autor:
Maria Carmela K.H. Duarte, Celso F. Balthazar, Erick A. Esmerino, Mônica Q. Freitas, Tatiana Colombo Pimentel, Adriano G. Cruz, Ramon S. Rocha, Marcia C. Silva, Gustavo Luis de Paiva Anciens Ramos, Jonas T. Guimarães, Ramon Silva, Érica de Melo Azevedo, Verônica O. Alvarenga, Rodrigo N. Cavalcanti, Hugo Scudino
Publikováno v:
Food and Bioproducts Processing. 124:278-286
The effect of ohmic heating (OH) parameters (voltage gradient, 2, 4, 6, 8, and 10 V cm−1) on the quality properties of dulce de leche (DL) was evaluated. Optical (L*, C*, and BI), rheological (flow curves and oscillatory tests) and thermal (differe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9e06cdfad295c64a3e6a894ae6e2c73
https://doi.org/10.1016/j.fbp.2020.09.001
https://doi.org/10.1016/j.fbp.2020.09.001
Autor:
Ramon S. Rocha, Rodrigo N. Cavalcanti, Erick A. Esmerino, Mônica Q. Freitas, Tatiana Colombo Pimentel, Marília França Costa, Renata S.L. Raices, Celso F. Balthazar, Jonas T. Guimarães, Adriano G. Cruz, Marcia C. Silva
Publikováno v:
LWT. 105:371-376
The objective of this study was to evaluate the effect of the addition of prebiotics (xylooligosaccharide, galactooligosaccharide, polydextrose, fructooligosaccharide, or inulin) on the quality parameters of Greek yogurt. Composition, rheological par
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53689bf7ad7c6646c6644824c95b9c14
https://doi.org/10.1016/j.lwt.2019.02.007
https://doi.org/10.1016/j.lwt.2019.02.007
Autor:
Renata S.L. Raices, Adriano G. Cruz, Carmen Cecília Tadini, Rodrigo N. Cavalcanti, Marcia C. Silva, Erick Almeida Esmerino, Jorge Andrey Wilhelms Gut, Jeremias Moraes, Carolina P.C. Martins, Hosahalli S. Ramaswamy, Silvia M. Couto
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 18:67-83
Overheating is still a major problem in the use of conventional heating for milk and various dairy products, because it leads to the lowering of quality and sensory and nutritional values. Microwave (MW) heating has been credited with providing super
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::273bf93a6490d05deea367013f183ff3
https://doi.org/10.1111/1541-4337.12409
https://doi.org/10.1111/1541-4337.12409
Autor:
Carolina P.C. Martins, Gustavo L.P.A. Ramos, Tatiana C. Pimentel, Mônica Q. Freitas, Maria Carmela K.H. Duarte, Denise P.R. Azeredo, Marcia Cristina Silva, Rodrigo N. Cavalcanti, Erick A. Esmerino, Adriano G. Cruz
Publikováno v:
Food Control. 134:108763
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f15a0959928c4f874e0225a005c74dda
https://doi.org/10.1016/j.foodcont.2021.108763
https://doi.org/10.1016/j.foodcont.2021.108763
Autor:
Renata S. Dias, Celso F. Balthazar, Rodrigo N. Cavalcanti, Louise A. Sobral, Jessica F. Rodrigues, Roberto P.C. Neto, Maria Inês B. Tavares, Ana Paula B. Ribeiro, Renato Grimaldi, Celso Sant'Anna, Erick A. Esmerino, Tatiana C. Pimentel, Marcia Cristina Silva, Adriano G. Cruz
Publikováno v:
Food Bioscience. 46:101564
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6316265e1acd4ce2e02be1f58573e416
https://doi.org/10.1016/j.fbio.2022.101564
https://doi.org/10.1016/j.fbio.2022.101564
Autor:
Adriano G. Cruz, Marcia C. Silva, Rodrigo N. Cavalcanti, Daniel Granato, Tatiana Silveira Feijó Cardozo, Erick A. Esmerino, Celso F. Balthazar, Carolina P.C. Martins, Mônica Q. Freitas, Tatiana Colombo Pimentel, Renata S.L. Raices, Jonas T. Guimarães, Silvia M. Couto, Ramon S. Rocha
Publikováno v:
Food chemistry. 345
The effect of microwave heating (MH, 65 and 75 °C for 15, 30, and 60 s) on the bioactive compounds, fatty acid profile, and volatile compounds of orange juice-milk beverage (OJMB) was evaluated during 28 days of refrigerated (4 °C) storage. Convent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52792d98d77401b3d485c4143dd1b6aa
https://pubmed.ncbi.nlm.nih.gov/33307435
https://pubmed.ncbi.nlm.nih.gov/33307435
Autor:
Verônica O. Alvarenga, Anderson S. Sant'Ana, Gabriela V. Amaral, Ana Rosa Costa, M. Angela A. Meireles, Rodrigo N. Cavalcanti, Eric Keven Silva, Erick A. Esmerino, Mônica Q. Freitas, Rosiane Lopes da Cunha, Adriano G. Cruz, Marcia C. Silva, Jeremias Moraes, Jonas T. Guimarães
Publikováno v:
LWT. 92:80-86
The effect of supercritical dioxide carbon technology (SCCD, 14, 16, and 18 MPa, 35 ± 2 °C/10 min) on the physical properties (color, particle size, rheology tests and physical stability) and sensory acceptance (consumer test) of whey grape juice d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a637718c00651f42c677f8c8ceb9a75
https://doi.org/10.1016/j.lwt.2018.02.005
https://doi.org/10.1016/j.lwt.2018.02.005