A5022519198- Agricultural and Food Sciences
- Probiotics and Fermented Foods
- Microbial Metabolites in Food Biotechnology
- Enzyme Production and Characterization
- Food and Agricultural Sciences
- Food Safety and Hygiene
- Sensory Analysis and Statistical Methods
- Agriculture Sustainability and Environmental Impact
- GABA and Rice Research
- Food composition and properties
Universidade de São Paulo
2023-2025
Maria College
2021
Fundação de Estudo e Pesquisa em Medicina Veterinária e Zootecnia
2017
The production of plant-based fermented beverages has been currently focused on providing a functional alternative to vegan and/or vegetarian consumers. This study primarily targeted the development and characterization made up hydrosoluble extracts oats, almonds, soybeans, Brazil nuts, rice. fermentation was carried out by lactic cultures Bifidobacterium BB-12, Lactobacillus acidophilus LA-5, Streptococcus thermophilus. Plant were at 37 °C for 12 h, with without sucrose supplementation....
Mead is a fermented alcoholic beverage obtained by diluting honey in water and adding yeast. However, the addition of fruit to this gives rise melomel. In study we are proposing an interesting novelty which consists developing cupuaçu (Theobroma grandiflorum) melomel fermenting Saccharomyces cerevisiae var. boulardii. The aim was develop produced S. boulardii evaluate its physicochemical microbiological characteristics after refrigerated storage at 4 °C. To do this, central composite design...
Fermented lactic beverages have high sensory acceptance and may present probiotic microorganisms that are able to promote well-being. Milk is the primary substrate for this type of fermentation. However, more more, consumers been requesting alternative formulations with lower (or absent) milk content. Two nutritional components can allow reduction in formulations: cheese whey (CW) fruit pulps. Thus, study aimed investigate, aid experimental design tool analysis, best between mango pulp (MP),...