A5023316294- Probiotics and Fermented Foods
- Agricultural and Food Sciences
- Phytochemicals and Antioxidant Activities
- Biochemical Analysis and Sensing Techniques
- Microbial Inactivation Methods
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Dyeing and Modifying Textile Fibers
- Pineapple and bromelain studies
- Protein Hydrolysis and Bioactive Peptides
- Tea Polyphenols and Effects
- Food, Nutrition, and Cultural Practices
- Nutritional Studies and Diet
- Bee Products Chemical Analysis
- Environmental Sustainability and Education
- Phytochemistry Medicinal Plant Applications
- Hibiscus Plant Research Studies
- Curcumin's Biomedical Applications
- Microencapsulation and Drying Processes
- Consumer Attitudes and Food Labeling
- Food Quality and Safety Studies
- Infant Nutrition and Health
- Sensory Analysis and Statistical Methods
- Breastfeeding Practices and Influences
- Polysaccharides and Plant Cell Walls
Universidade Estadual de Maringá
2017-2025
Consumer acceptance of milk beverages as probiotic is directly linked to their sensory qualities, such flavor, consistency, visual appearance, and mouthfeel. Overall, products that exhibit syneresis are often viewed inferior. Thus, this study was conducted investigate the effects high-intensity ultrasound on production strawberry beverages, aiming primarily stabilize beverage by reducing improving properties without compromising viability microorganisms. The processing time (2.5, 5, 7.5, 10...
Summary This study aimed to evaluate the effect of high‐intensity ultrasound (HIUS) application with different processing times (2.5, 5, 7.5 and 10 min) on physicochemical, rheological textural properties, antioxidant activity (AA) probiotic survival in strawberry‐flavoured fermented strawberry drink during storage (7°C for 28 days). The HIUS resulted products lower fermentation times, higher organic acid stability improved texture (higher firmness consistency) functional properties phenolic...
This study aimed to investigate the antimicrobial activity of kefir fermented fruit by-products against strains Alicyclobacillus spp., and determine their chemical characterization antioxidant activity. According results, extracts for a longer period (72 h) showed greater inhibition, extract acerola by-product 72 h achieved best results. For all strains, Minimal Inhibitory Concentration (MIC) was 0.78%, except A. acidocaldarius subsp. rittmannii, (1.56%). The same applies Bactericidal (MBC),...
O Kombucha é uma bebida resultante da fermentação de chá com açúcar por bactérias e leveduras presentes em membrana celulósica denominada SCOBY.O objetivo do trabalho foi desenvolver avaliar à base Hibisco.Os parâmetros processo (tempo, temperatura quantidade SCOBY) foram determinados utilizando-se um planejamento experimental.Foi avaliada a capacidade antioxidante (DPPH, compostos fenólicos, flavonoides antocianinas).Também, realizadas as análises (pH, acidez, sólidos solúveis totais cor...
Alicyclobacillus acidoterrestris is an aerobic, Gram-positive, acid-resistant, non-pathogenic and spore-forming microorganism.Due to its sporulation capacity, this microorganism often found in industrialized citrus juices because they survive thermal processing, multiply deteriorate the product.In way, it leads development of undesirable sensory
<p>O presente estudo teve como objetivo realizar uma prospecção científica e tecnológica incluindo tecnologias emergentes obtidas do ano de 2015 até o 2020 em relação às bebidas à base soro leite, utilizando busca nas bases dados ScienceDirect, Scientific Electronic Library Online (SciELO) PubMed. Os termos descritores utilizados para a pesquisa foram: processos tecnológicos aplicados leite. Ao essas combinações termos, verificou-se 57.791, 8.090 1.836 artigos publicados no SciELO...
Alicyclobacillus acidoterrestris é uma bactéria Gram-positiva, termoacidófila, formadora de esporos e deteriorante bebidas ácidas. Extratos plantas naturais vêm sendo investigados como alternativa antimicrobiano, a Stevia rebaudiana, onde estudos revelam que extratos suas folhas possuem metabólitos com potencial bioativo. Dessa forma, o objetivo desse trabalho, foi avaliar atividade antimicrobiana da rebaudiana frente ao A. acidoterrestris. O extrato etanólico das (EES) fração hexano (FHS)...