Search Results - "Buriti, Flávia Carolina Alonso"

Probiotic cheese: Health benefits, technological and stability aspects by Gomes da Cruz, Adriano, Alonso Buriti, Flávia Carolina, Batista de Souza, Cínthia Hoch, Fonseca Faria, José Assis, Isay Saad, Susana Marta

“…This review presents the technological hurdles involved in the development and stability of probiotic cheeses. Firstly, the potential of cheese as a food…”
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β-Glucosidase activity and antimicrobial properties of potentially probiotic autochthonous lactic cultures by Pires de Oliveira Galdino, Isadora Kaline Camelo, da Silva, Miqueas Oliveira Morais, da Silva, Ana Paula Albuquerque, Santos, Vanderlania Nascimento, Feitosa, Raísa Laura Pereira, Ferreira, Laura Cecília Nascimento, Dantas, Giordanni Cabral, dos Santos Pereira, Elainy Virgínia, de Oliveira, Tiago Almeida, dos Santos, Karina Maria Olbrich, Egito, Antonio Silvio, Alonso Buriti, Flávia Carolina, Cardarelli, Haíssa Roberta

“…Background The demand for lactic acid bacteria products, especially probiotics, has increased. Bacteria that increase polyphenol bioavailability and act as bio…”
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Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba ( Myrciaria cauliflora ) and an Indigenous Culture of Lactobacillus plantarum : Composition, Microbial Viability, Antioxidant Capacity and Sensory Features by Almeida Neta, Maria Carmélia, Rocha de Queiroga, Anna Paula, Almeida, Raphael Lucas Jacinto, Caetano Soares, Anderson, Marinho Gonçalves, Jade, Soares Fernandes, Suenia, de Sousa, Marina Cínthia, Olbrich Dos Santos, Karina Maria, Alonso Buriti, Flávia Carolina, Rolim Florentino, Eliane

“…The use of agro-industrial wastes in combination with indigenous lactic acid bacteria is an interesting option to confer functional potential to food products…”
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Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS) by Galdino, Isadora Kaline Camelo Pires de Oliveira, Salles, Hévila Oliveira, Dos Santos, Karina Maria Olbrich, Veras, Germano, Alonso Buriti, Flávia Carolina

“…In Brazil, over the last few years there has been an increase in the production and consumption of goat cheeses. In addition, there was also a demand to create…”
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Okra (Abelmoschus esculentus L.) as a Potential Functional Food Source of Mucilage and Bioactive Compounds with Technological Applications and Health Benefits by Dantas, Thamires Lacerda, Alonso Buriti, Flávia Carolina, Florentino, Eliane Rolim

“…Abelmoschus esculentus has fruit popularly known as okra and belongs to the Malvaceae family. It is commonly used in cooking but also in traditional medicine…”
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Food Consumption of Schoolchildren from Public and Private Schools in Mucambo, Ceará, Brazil by Parente Linhares, Jéssika Lorena, Pereira Cavalcante, Jorge Luís, Barros Sales, Alexandre, Alonso Buriti, Flávia Carolina

“…Data regarding the food consumption habits of children from small municipalities in the Northeast Region of Brazil are still limited. Knowledge of the eating…”
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Proteolysis of reconstituted goat whey fermented by Streptococcus thermophilus in co‐culture with commercial probiotic Lactobacillus strains by Santos, Widson Michael, Nobre, Michelangela Suelleny, Cavalcanti, Mônica Tejo, dos Santos, Karina Maria Olbrich, Salles, Hévila Oliveira, Alonso Buriti, Flávia Carolina

“…Reconstituted goat whey was fermented with the starter Streptococcus thermophilus TA‐40 in co‐culture with four probiotic adjuncts (independent treatments):…”
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Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains by dos Santos, Karina Maria Olbrich, Vieira, Antônio Diogo Silva, Buriti, Flávia Carolina Alonso, do Nascimento, Jessica Catarine Frutuoso, de Melo, Maíra Espíndola Silva, Bruno, Laura Maria, de Fátima Borges, Maria, Rocha, Cíntia Renata Costa, de Souza Lopes, Ana Catarina, de Melo Franco, Bernadette Dora Gombossy, Todorov, Svetoslav Dimitrov

“…Based on screening for potential beneficial lactic acid bacteria from Coalho cheese produced in the North-East region of Brazil, eight strains belonging to…”
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Goat Cheese Produced with Sunflower ( Helianthus annuus L.) Seed Extract and a Native Culture of Limosilactobacillus mucosae : Characterization and Probiotic Survival by Lima Júnior, Dôrian Cordeiro, da Silva Quirino, Viviane Maria, de Moura, Alícia Santos, Correia, Joyceana Oliveira, Furtado, João Ricardo, Florêncio, Isanna Menezes, da Silva, Márcia Maria Cândido, Salles, Hévila Oliveira, Dos Santos, Karina Maria Olbrich, do Egito, Antonio Silvio, Buriti, Flávia Carolina Alonso

“…The microbiological and biochemical properties of a goat cheese produced using (sunflower) seed extract as a coagulant and the potentially probiotic…”
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Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses by Muniz de Souza, Mykaell Yan, Cavalcanti, Felipe Barbosa, Pereira, Elainy Virgínia dos Santos, Alonso Buriti, Flávia Carolina, Florentino, Eliane Rolim

“…Ricotta cream though an emerging product sold in Brazil, by 2021 it has no fixed quality standards, a condition that can result in products with variable…”
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Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) skeels pulp by Sabrina Laís Alves Garcia, Silva, G M, Svendsen Medeiros, Juliana Maria, Queiroga, A P R, Queiroz, B B, Farias, D R B, Joyceana Oliveira Correia, Eliane Rolim Florentino, Flávia Carolina Alonso Buriti

“…This study investigated the influence of probiotic lactobacilli in co-culture with Streptococcus thermophilus on composition, physicochemical parameters,…”
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Instrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei by de Souza Pereira, Áurea Marcela

“…The effects of Lactobacillus casei BGP93 used as adjunct culture on the physicochemical, textural and sensory characteristics of a dairy beverage processed…”
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Utilization of ripe coconut water in the development of probiotic gelatin by Patricio Rocha, Beatriz, de Brito Lopes, Pedro Luan, Oliveira Morais da Silva, Miqueas, Guimarães Gomes, Ana Catarina, Alonso Buriti, Flávia Carolina, Menezes Florêncio, Isanna, Rolim Florentino, Eliane

“…Desserts with vegetable ingredients are a constantly expanding global market due to the search for alternatives to cow's milk. Fermentation of these matrices…”
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Correction: Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp by Alves Garcia, Sabrina Laís, Monteiro da Silva, Gabriel, Svendsen Medeiros, Juliana Maria, Rocha de Queiroga, Anna Paula, Brito de Queiroz, Blenda, Bezerra de Farias, Daniely Rayane, Correia, Joyceana Oliveira, Florentino, Eliane Rolim, Alonso Buriti, Flávia Carolina

“…[This corrects the article DOI: 10.1039/C9RA08311A.]…”
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Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions by De Paula, Clara Mítia, Dos Santos, Karina Maria Obrich, Oliveira, Leandro Silva, Silva Oliveira, Jacqueline da, Buriti, Flávia Carolina Alonso, Saad, Susana Marta Isay

“…The production of a goat milk ice cream with a typical Brazilian fruit, probiotic cultures and with the fat substitution by inulin could be an opportunity of…”
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Bactérias do grupo Lactobacillus casei: caracterização, viabilidade como probióticos em alimentos e sua importância para a saúde humana by Alonso Buriti, Flávia Carolina, Isay Saad, Susana Marta

“…O grupo Lactobacillus casei compreende bactérias láticas fenotipicamente e geneticamente heterogêneas, aptas a colonizar vários ambientes naturais e criados…”
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Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora) by de Sousa, Marina Cínthia, dos Santos, Widson Michael, Orleans da Silva, Júlia Maria, Ramos, Felipe Pereira, de Freitas, Aline Souza, Almeida Neta, Maria Carmélia, dos Santos, Karina Maria Olbrich, Alonso Buriti, Flávia Carolina, Florentino, Eliane Rolim

“…The influence of two autochthonous lactobacilli strains with probiotic potential ( Lactobacillus mucosae CNPC007 and Lactobacillus plantarum CNPC020) in…”
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Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components by dos Santos, Widson Michael, Guimarães Gomes, Ana Catarina, de Caldas Nobre, Michelangela Suelleny, de Souza Pereira, Áurea Marcela, dos Santos Pereira, Elainy Virgínia, dos Santos, Karina Maria Olbrich, Florentino, Eliane Rolim, Alonso Buriti, Flávia Carolina

“…Goat milk, in addition to its nutritional characteristics, has functional properties and health-promoting benefits due to its content of biologically active…”
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Incorrect citation in “Turek, K, Wszołek, M. (2021). Comparative study of walnut and Camelina sativa oil as a functional components for the unsaturated fatty acids and conjugated linoleic acid enrichment of kefir. LWT, 147, 111681. https://doi.org/10.1016/j.lwt.2021.111681” by Alonso Buriti, Flávia Carolina, Pereira, Áurea Marcela de Souza

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Effects of adding autochthonous Lacticaseibacillus paracasei culture on the characteristics of Minas Frescal goat cheese and its survival under simulated gastrointestinal conditions by Barcelos, Samuel Carneiro de, Salles, Hévila Oliveira, Teixeira-Sá, Daniele Maria Alves, Galdino, Isadora Kaline Camelo Pires de Oliveira, Alonso Buriti, Flávia Carolina, dos Santos, Karina Maria Olbrich, Egito, Antônio Silvio do

“…A freeze-dried lactic acid culture was prepared with an autochthonous strain of Lacticaseibacillus paracasei TRA061676 (Lp-TRA061676), cultivated in skimmed…”
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