A5045104272- Probiotics and Fermented Foods
- Agricultural and Food Sciences
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Microencapsulation and Drying Processes
- Microbial Inactivation Methods
- Consumer Attitudes and Food Labeling
- Phytochemistry Medicinal Plant Applications
- Food and Agricultural Sciences
- Proteins in Food Systems
- Coconut Research and Applications
- Health, Nursing, Elderly Care
- Psychology and Mental Health
- Food, Nutrition, and Cultural Practices
- Botanical Research and Applications
- Digestive system and related health
- GABA and Rice Research
- Environmental Sustainability and Education
- Piperaceae Chemical and Biological Studies
- Food Drying and Modeling
- Gut microbiota and health
- Animal Ecology and Behavior Studies
- Complementary and Alternative Medicine Studies
- Essential Oils and Antimicrobial Activity
- Medicinal Plants and Neuroprotection
Universidade Federal de Viçosa
2018-2025
Instituto Federal de Educação, Ciência e Tecnologia de Minas Gerais
2024-2025
Instituto Federal do Sudeste de Minas Gerais
2018
Abstract The objective was to develop cereal bars enriched with Bacillus clausii and coagulans evaluate the bromatological characteristics, microbiological quality, viability of probiotics. acceptability resistance gastrointestinal tract (GIT) in vitro B. were evaluated. Regarding there no difference pH, protein, lipids, carbohydrates, ash between they safe for consumption. showed greater maintained your count > 6.5 log CFU/g during 60 days. sensory attributes presented scores 8 9....
This study focused on improving the extraction of anthocyanins from medicinal plants using green solvents, which is important for food, pharmaceuticals, and cosmetics industries. The goal was to optimize time (15-50 min), temperature (40-80 °C), petal/solvent ratio (2.5/7%) ultrasound-assisted Butterfly Pea (Clitoria ternatea), a natural deep eutectic solvent (choline chloride/glycerol, ChCl:Gly). compared with simple water extraction. To assess stability, we analyzed anthocyanin content,...
Probiotic microorganisms of the genus Bacillus spp. are attractive due to their inherent stability spore-forming bacteria. Among them, coagulans has demonstrated great prospects as a probiotic for food production. This review explores impacts processing and storage on viability B. how this influences its applicability different matrices. In addition, resistance gastrointestinal tract, which is clearly crucial factor probiotics, approached. parallel, paraprobiotic potential also discussed....
In this research was developed Prato cheese added with Lactobacillus acidophilus L10, Lactocaseibacillus casei L26 or Bifidobacterium lactis B94. The cooled storage influenced (p<0.05) the maturation extension index of cheeses containing and L10 showed mean counts these bacteria above 8.26 CFU g-1 for 100 days. Cheeses were considered probiotic up to 40 days since 106 bacterium resisted gastrointestinal tract simulated in vitro when considering a 30 g portion cheese. addition altered sensory...
A demanda pela pimenta-biquinho Capsicum chinense Jacq. é crescente sendo um dos problemas na sua cadeia produtiva a perda de massa e características típicas do fruto. Assim, o estudo alternativas sobre conservação pós-colheita tem grande importância para produtores, processadores consumidores. Desta forma, objetivou-se avaliar uso coberturas comestíveis frutos pimenta-biquinho. Frutos lavados sanitizados foram imersos em à base cera carnaúba, fécula mandioca, gelatina pectina cítrica...