Açaí Flan, A Functional Food with Lacticaseibacillus rhamnosus HN001 Probiotic: Physicochemical Characteristics, Probiotic Survival, Sensory Acceptance and Consumer Perception.

Autor: Anselmo PT; Universidade Pitágoras Unopar, Programa de Mestrado em Ciência e Tecnologia de Leite e Derivados, Marselha street, 183, Zip code: 86041-140 Londrina, PR, Brazil., Sabino BC; Universidade Pitágoras Unopar, Programa de Mestrado em Ciência e Tecnologia de Leite e Derivados, Marselha street, 183, Zip code: 86041-140 Londrina, PR, Brazil., Rosolém CP; Universidade Pitágoras Unopar, Programa de Mestrado em Ciência e Tecnologia de Leite e Derivados, Marselha street, 183, Zip code: 86041-140 Londrina, PR, Brazil., de Melo Rodrigues MS; Universidade Pitágoras Unopar, Programa de Mestrado em Ciência e Tecnologia de Leite e Derivados, Marselha street, 183, Zip code: 86041-140 Londrina, PR, Brazil., Silva JR; Universidade Pitágoras Unopar, Programa de Mestrado em Ciência e Tecnologia de Leite e Derivados, Marselha street, 183, Zip code: 86041-140 Londrina, PR, Brazil., Guergoletto KB; Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, Celso Garcia Cid Road, PR 445, 86057-970 Londrina, PR, Brazil., Pimentel TC; Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, Celso Garcia Cid Road, PR 445, 86057-970 Londrina, PR, Brazil.; Instituto Federal do Paraná, Campus Paranavaí, Paranavaí, PR, Brazil., Benis CM; Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, Celso Garcia Cid Road, PR 445, 86057-970 Londrina, PR, Brazil., Spinosa WA; Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, Celso Garcia Cid Road, PR 445, 86057-970 Londrina, PR, Brazil., Costa GN; Universidade Pitágoras Unopar, Programa de Mestrado em Ciência e Tecnologia de Leite e Derivados, Marselha street, 183, Zip code: 86041-140 Londrina, PR, Brazil.; Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, Celso Garcia Cid Road, PR 445, 86057-970 Londrina, PR, Brazil.

Publikováno v: Food technology and biotechnology [Food Technol Biotechnol] 2024 Mar; Vol. 62 (1), pp. 72-77.

Maturation of honey from Uruçú-Amarela ( Melipona mondury ): Metagenomics, metabolomics by NMR ¹ H, physicochemical and antioxidant properties.

Autor: Silva JR; Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Londrina-PR 86057-970, Brazil., Henrique-Bana FC; Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Londrina-PR 86057-970, Brazil., Villas-Bôas JK; Reenvolver, Ribeirão Preto-SP 14095-190, Brazil., Colombo Pimentel T; Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Londrina-PR 86057-970, Brazil.; Federal Institute of Paraná, Campus Paranavaí, Paranavaí-PR, Brazil., Spinosa WA; Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Londrina-PR 86057-970, Brazil., Prudencio SH; Department of Food Science and Technology, Center of Agricultural Sciences, State University of Londrina, Londrina-PR 86057-970, Brazil.

Publikováno v: Food chemistry. Molecular sciences [Food Chem (Oxf)] 2022 Dec 13; Vol. 6, pp. 100157. Date of Electronic Publication: 2022 Dec 13 (Print Publication: 2023).

Effects of adding spices with antioxidants compounds in red ale style craft beer: A simplex-centroid mixture design approach.

Autor: Nunes Filho RC; Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil., Galvan D; Chemistry Department, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil. Electronic address: diegogalvann@gmail.com., Effting L; Chemistry Department, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil., Terhaag MM; Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil., Yamashita F; Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil., Benassi MT; Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil., Spinosa WA; Department of Food Science and Technology, State University of Londrina (UEL), Londrina, PR 86057-970, Brazil.

Publikováno v: Food chemistry [Food Chem] 2021 Dec 15; Vol. 365, pp. 130478. Date of Electronic Publication: 2021 Jun 27.

Vinegar from Anacardium othonianum Rizzini using submerged fermentation.

Autor: da Rocha Neves GA; Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil., Machado AR; Departamento de Pesquisa, Collaborative Laboratory Towards Circular Economy, Oliveira do Hospital, Portugal., Santana JF; Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil., da Costa DC; Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil., Antoniosi Filho NR; Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil., Viana LF; Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil., Silva FG; Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil., Spinosa WA; Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, Brazil., Soares Junior MS; Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil., Caliari M; Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2021 May; Vol. 101 (7), pp. 2855-2862. Date of Electronic Publication: 2020 Nov 19.

In vitro effects of Bifidobacterium lactis-based synbiotics on human faecal bacteria.

Autor: Henrique-Bana FC; Department of Food and Nutritional Sciences, The University of Reading, Reading RG6 6AP, UK; Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid Road, Km 380, 86051-970 Londrina, PR, Brazil. Electronic address: ferchenrique@gmail.com., Wang X; Department of Food and Nutritional Sciences, The University of Reading, Reading RG6 6AP, UK., Costa GN; Program of Master in Dairy Science and Technology, University Pitágoras Unopar, Rua Marselha, 591, 86041-140 Londrina, PR, Brazil., Spinosa WA; Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid Road, Km 380, 86051-970 Londrina, PR, Brazil., Miglioranza LHS; Department of Food Science and Technology, State University of Londrina, Celso Garcia Cid Road, Km 380, 86051-970 Londrina, PR, Brazil., Scorletti E; Nutrition and Metabolism, Human Development and Health, Faculty of Medicine, University of Southampton, Southampton SO16 6YD, UK; National Institute for Health Research Southampton Biomedical Research Centre, University of Southampton and University Hospital Southampton National Health Service (NHS) Foundation Trust, Southampton SO16 6YD, UK; Department of Gastroenterology, University of Pennsylvania, Perelman School of Medicine, Philadelphia, PA, USA., Calder PC; Nutrition and Metabolism, Human Development and Health, Faculty of Medicine, University of Southampton, Southampton SO16 6YD, UK; National Institute for Health Research Southampton Biomedical Research Centre, University of Southampton and University Hospital Southampton National Health Service (NHS) Foundation Trust, Southampton SO16 6YD, UK., Byrne CD; Nutrition and Metabolism, Human Development and Health, Faculty of Medicine, University of Southampton, Southampton SO16 6YD, UK; National Institute for Health Research Southampton Biomedical Research Centre, University of Southampton and University Hospital Southampton National Health Service (NHS) Foundation Trust, Southampton SO16 6YD, UK., Gibson GR; Department of Food and Nutritional Sciences, The University of Reading, Reading RG6 6AP, UK.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Feb; Vol. 128, pp. 108776. Date of Electronic Publication: 2019 Nov 08.