A5080853640- Probiotics and Fermented Foods
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Botanical Research and Applications
- Phytochemistry Medicinal Plant Applications
- Seed and Plant Biochemistry
- Microbial Metabolites in Food Biotechnology
- Phytochemicals and Antioxidant Activities
- Gut microbiota and health
- Food composition and properties
- Fermentation and Sensory Analysis
- Agricultural and Food Sciences
- Hops Chemistry and Applications
- Nanocomposite Films for Food Packaging
- Listeria monocytogenes in Food Safety
- Mycotoxins in Agriculture and Food
- Ginger and Zingiberaceae research
- Sensory Analysis and Statistical Methods
- Proteins in Food Systems
- Postharvest Quality and Shelf Life Management
- Microencapsulation and Drying Processes
- Essential Oils and Antimicrobial Activity
- Microbial Inactivation Methods
- Milk Quality and Mastitis in Dairy Cows
- Cassava research and cyanide
Universidade Federal da Paraíba
2013-2024
This study aimed to evaluate the impact of adding Lacticaseibacillus casei (0.2 g/L) and xique-xique jam (10 g/100 g) goat milk yogurt during storage (1, 14, 28 days). The yogurts were characterized regarding sugar profiles, organic acids, volatile compounds, sensory attributes using Preferred Attribute Elicitation (PAE) methodology. Three formulations prepared: (CY) control (with sucrose), (XY) with jam, (PY) L. casei. Results showed that XY exhibited higher content, but acid compound...
The objective of this study was the production innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% wheat monitoring impact these enrichments on nutritional, physicochemical, texture characteristics consumer acceptance. physicochemical sensorial properties were evaluated in a pursuit to identify an bakery ingredient high nutritional value potential function that could be exploited food industry. water activity moisture...
Xique-xique (Pilosocereus gounellei) considered an unconventional species, is a cactus popularly consumed by local populations of Semiarid Brazilian and the cladodes are used in food preparations. The objective this study was to elaborate juice with xique-xique characterize its nutritional composition, determine bioaccessibility phenolic compounds, antioxidant activity. presented relevant soluble fibers (0.55 g/100 ml) minerals contents. Nineteen phenolics compounds were identified juice....
Consumers are more aware of looking for healthier products. The food industry has been alternatives to produce natural ingredients, such as aromatics. Using byproducts prepare flavoring becomes a sustainable and innovative alternative due reducing environmental impact sustainability. study consists using goat bones, by obtaining protein hydrolysates producing with potential industrial application. chemical composition bones was performed, followed enzymatic hydrolysis. used in the first...