Zobrazeno 1 - 10
of 77
pro vyhledávání: '"Voltaire Sant'Anna"'
Autor:
Leda Noele Burdzaki, Gabriela Müller, Roger Wagner, Junior Mendes Furlan, Voltaire Sant’Anna, Lilian Hickert
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract Gluten-free products and non-alcoholic beverages have become popular global trends. This study assessed strategies for producing low-alcoholic and low or gluten-free beers. Barley malts were fermented by Saccharomyces cerevisiae or Saccharom
Externí odkaz:
https://doaj.org/article/60a0bbbca6044747a70b90501e0b3c3b
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 77, Iss 2, Pp 68-79 (2023)
The Free Word Association technique was used with the objective of knowing the perception of consumers about inspected and non-inspected cheeses and their main drivers. Participants residing in the State of Rio Grande do Sul, Brazil, were recruited o
Externí odkaz:
https://doaj.org/article/dd2ffc4a4e234e68b39511789a743381
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 78, Iss 2, Pp 46-53 (2023)
Unpasteurized cheese commercialization remains a big discussion nowadays due to safety concerns, although consumers prefer them over industrialized ones. Extrinsic attributes of raw milk cheeses such as proximity to producers, being artisanal and tra
Externí odkaz:
https://doaj.org/article/fb2a69868aa149138c7c877e2618cdca
Autor:
Keli Cristina Graciola, Bruna Roos Costa, Voltaire Sant’Anna, Manuela Poletto Klein, Kelly de Moraes
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 58 (2023)
Abstract The objective of this work was to evaluate the use of cellulase and pectinase as pretreatments for the drying of beetroot (Beta vulgaris). The experiment consisted of slices of beetroots subjected to four different treatments before the dryi
Externí odkaz:
https://doaj.org/article/69f1fe99c6da4fc2b108164175d37eef
Autor:
Jeferson Aloísio Ströher, Voltaire Sant'Anna, Wemerson de Castro Oliveira, Rosiele Lappe Padilha
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 66 (2023)
Abstract The serrano artisanal cheese (SAC) is a traditional raw milk dairy produced in southern Brazil. The maturation temperature plays a crucial role regarding the cheeses’ microbiological and physicochemical features and has been underexplored
Externí odkaz:
https://doaj.org/article/8e0cd79189dd4ef9b495352bc1ba119c
Autor:
Nataís Fleck, Wemerson Castro de Oliveira, Rosiele Lappe Padilha, Adriano Brandelli, Voltaire Sant’Anna
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract Jaboticaba peels are an important source of health-benefit and antimicrobial compounds. The present work aims to evaluate concentration of polyphenolics and the mode of action of aqueous extract from jaboticaba peels against Staphylococcus a
Externí odkaz:
https://doaj.org/article/2893e3f8915940d1ae99969ea06faafa
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 58 (2023)
Abstract The objective of this work was to develop a drying process using the foam-layer method to obtain the powder from butiá (Butia spp.) pulp, as well as to characterize this powder according to its yield and physicochemical and technological ch
Externí odkaz:
https://doaj.org/article/4ffb3fef935244dca2469ebd0ba0b67a
Autor:
Larissa Santos Pereira, Bruna Klein Borges de Moraes, Elizandro Max Borba, Bruna Bresolin Roldan, Rosiele Lappe Padilha, Voltaire Sant’Anna
Publikováno v:
Foods, Vol 12, Iss 20, p 3805 (2023)
Food labeling serves as a crucial medium for industries to communicate product qualities to consumers. Sanitary inspection and artisanal seals are significant markers for traditional cheeses, yet current information on this topic is limited. Therefor
Externí odkaz:
https://doaj.org/article/eb5468fe993d4cf3aa4b10f15ce38f5b
Autor:
Caroline Baldissera, Alexia Hoppe, Nataly Roberta Bezerra Santana Carlini, Voltaire Sant'Anna
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100103- (2022)
Grape pomace powder added to food is a trend in current literature, although there is still little data on consumers’ attitudes towards this ingredient. Thus, this study aimed to evaluate consumers’ behavior regarding the consumption of grape pom
Externí odkaz:
https://doaj.org/article/34e76eccfd6348948bf15684e3819f22
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 3, Pp 168-177 (2021)
The production of artisanal cheeses, especially those made with raw milk, still remains a problem worldwide. The analysis and understanding of the production and market functioning of these products in countries where they are traditional can be an i
Externí odkaz:
https://doaj.org/article/485409994e2c48a7abad36e54743f67f