A5005076868- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Gut microbiota and health
- Digestive system and related health
- Food composition and properties
- Sensory Analysis and Statistical Methods
- Diet and metabolism studies
- Protein Hydrolysis and Bioactive Peptides
- Crystallization and Solubility Studies
- Obesity, Physical Activity, Diet
- Synthesis and biological activity
- X-ray Diffraction in Crystallography
- Salmonella and Campylobacter epidemiology
- Meat and Animal Product Quality
- Food Quality and Safety Studies
- Muscle metabolism and nutrition
- Enzyme Production and Characterization
- Enzyme Catalysis and Immobilization
- Tea Polyphenols and Effects
- Seed and Plant Biochemistry
- Fermentation and Sensory Analysis
- Food Safety and Hygiene
- Bee Products Chemical Analysis
- Infant Health and Development
- Organic Chemistry Synthesis Methods
Universidade Estadual de Londrina
2011-2024
Instituto Butantan
2024
Universidade de Ribeirão Preto
2024
Universidade de São Paulo
2024
Departamento de Ciência e Tecnologia
2013-2024
Universidade Norte do Paraná
2012-2023
Universidad Abierta Para Adultos
2019-2022
Universidade Federal da Paraíba
2021
Universidade Federal da Bahia
2007-2009
Hospital Ana Nery
2007
Abstract This study aimed to compare the preferred attribute elicitation—PAE methodology ( n = 20 consumers) with conventional descriptive analysis—DA 15 trained judges) determine sensory profile of probiotic yogurts L. casei ) sweetened xylitol, sucrose, or sucralose and added prebiotic components (oligofructose polydextrose). The acceptance obtained using PAE 20) general 65) consumers was compared. majority elicited attributes (color, brightness, sweet taste, acid bitter consistency,...
Abstract Beneficial effects of probiotics have been reported on body weight, lipid and carbohydrate metabolism, inflammatory state oxidative stress in healthy subjects many metabolic diseases. The aim this study was to evaluate the Bifidobacterium lactis HN019 nitro-oxidative patients with without syndrome (MetS). usual diets thirty-three were supplemented probiotic milk for 90 d. Inflammatory markers measurements performed. In relation baseline values, both groups showed a decrease...
Lactobacillus plantarum has been used in human clinical trials to promote beneficial effects the immune system, alleviate intestinal disorders, and reduce risk of cardiovascular disease. It is also involved many fermentation processes food industry. However, information on fate ingested L. limited. In this study, 61 subjects received daily doses fermented milk containing 2 × 10(11) cells Lp115 for different periods time. The target microorganism was monitored fecal microbiota via...
This research paper aimed to evaluate the role of inulin as a fat replacer on quality Frescal sheep milk cheese. Sheep and its derivatives are promising niche in dairy industry, mainly due increasing interest consumers diversified products. Three cheese formulations, namely whole (WMC), semi-skimmed (SSC) with 5 g/100 g (SSCI) were prepared. Their composition was evaluated feasibility using substitute investigated. SSC SSCI considered 'reduced fat' or calorie' The addition cheeses yielded...
Abstract This research communication addresses the impact of addition Lactobacillus casei and/or carbonation (CO 2 ) on chemical composition, physicochemical characteristics, probiotic survival, and sensory acceptance passion-fruit flavored whey dairy beverages (70% milk/30% whey) during storage (30 d/4°C). The did not pH values, (flavor overall impression) products, but increased acidity, decreased aroma acceptance. process affect survival acidity products storage. It can be concluded that...
Abstract In this research communication we evaluate the impact of addition prebiotic components (inulin, polydextrose, and modified starch, 40 g/l) as fat substitutes on physicochemical characteristics, probiotic survival, sensory acceptance ( Lacticaseibacillus casei 01, 10 8 CFU/ml) Greek yogurts during storage (7 °C, 28 d). All formulations had counts higher than 7 CFU/ml simulated gastrointestinal conditions (SGIC). The increased survival to enteric phase SGIC, with inulin producing most...
Lactobacilli and bifidobacteria have a long history of safe use in foods. These bacteria biotechnological characteristics interest such as the inhibition pathogens. In this work, two lactobacilli strain bifidobacterium isolated from human gut were evaluated concerning to their ability inhibit pathogenic microorganisms foods by diffusion agar tests. Moreover, we assessed metabolites produced culture broth under static shaking growth simulate anaerobiosis aerobiosis conditions, respectively....
This study developed a fermented milk with Lactobacillus plantarum and evaluated its microbiological, physical-chemical sensory characteristics during 70 days of storage at 10ºC. The analyzed the counts total viable cells, thermotolerant coliforms, yeast mold; acidity, pH, ash, fat solids; evaluation purchase intention final product by consumers. Nutrition information was compared seven commercial brands dairy products. formula contained 10% sugar, 6% powder 4% microbial inoculum. fat-free....
Do extrato em diclorometano do tronco de Kielmeyera cuspidata Saddi, Clusiaceae, foram isoladas cinco xantonas, 1,6-diidroxi-3,5-dimetoxixantona, 2-hidroxi-1-metoxixantona, 2,3-metilenodioxixantona, 4-hidroxi-2,3-metilenodioxixantona e 3-hidroxi-2,4-dimetoxixantona dois triterpenos, α-amirina β-amirina. O exibiu toxicidade para Artemia salina atividade antibacteriana Micrococcus luteus, Bacillus subitilis, Staphylococcus aureus Streptococcus mutans, não sendo ativo Escherichia coli,...
Abstract: A dried tomato‐flavored probiotic cream cheese (P) containing Lactobacillus paracasei Lpc‐37 was developed for the purpose of this study. The same product, but without addition (C) used as control. Lactococcus lactis subsp. and cremoris were lactic starter cultures. Chemical composition analyses sensory tests performed on days 1 7, respectively. Titratable acidity, pH value L. population determined every 7 d during refrigerated storage (21 d) cheeses. experiment in triplicate,...
Thiosemicarbazones were employed for the first time as electrophiles in guanylation reaction promoted by HgCl2, affording polysubstituted guanylhydrazones, with regioselective introduction of each nitrogen substituent. The antibacterial and antifungal activities guanylhydrazones evaluated determination minimal inhibitory concentrations. Some them exhibited very low concentrations (MIC) broad-spectrum activities. configurations two assigned X-ray analysis that also revealed intramolecular...
The demand for functional foods has increased in recent years, following a market trend which the consumer values associated with health improvements.Skim milk yogurts were produced yeast β-glucan (YBG, 0.5 and 1.0 %) isolated from Saccharomyces cerevisiae compared full fat (FFY) skim (SMY) yogurt as controls.The samples analyzed physical, chemical, color, syneresis, culture starter count, textural, microstructure sensory attributes.Yeast was not able to retain serum of during cold...
Gummy candies are nutritionally poor foods; however, they have a large consumer market. Enhancing these products with nourishing and/or functional matrices is challenge. This study aimed to develop the features of gummy candy probiotic, containing Bifidobacterium lactis HN019, and evaluate its effectiveness in inhibiting Streptococcus mutans UA159. The was suitable for probiotic development, whose viable bacterial count 8.54 Log CFU/g ready-to-eat product; high viability maintained during...
Research background. Açaí berry is rich in antioxidant compounds and therefore closely associated with beneficial health effects. In this study, we aim to investigate the potential of using Lacticaseibacillus rhamnosus HN001 as a probiotic culture on açaí flan. Experimental approach. The chemical composition, physicochemical icrobiological characteristics, sensory acceptance during refrigerated storage (5 °C for 42 days) flan were investigated. addition, consumer perception product was...
By-products generated in the winemaking industry contain compounds with health-promoting properties, which can be reintroduced into food production chain. This study evaluated use of a by-product from industrial processing grapes as an ingredient manufacture Petit Suisse cheese, made A2A2 milk and addition probiotic Bifidobacterium animalis subsp. lactis HN019. Two formulations were three independent batches: control formulation without (F0) containing 10% (F1). The proximate composition...
Protein-enriched yogurts have experienced a growth in marketability recent years, being demanded especially by consumers interested increasing their daily apportion of proteins. In this study, the objective was to develop protein-enriched yogurt and compare it with non-enriched terms physicochemical characteristics, texture, sensory acceptance after different storage periods effects on lean body weight gain electrical activity skeletal muscle physically active individuals. The supplemented...