Search Results - "Carvalho Bastos, Sabrina"

Information influenced consumers' attitudes toward A2 milk: An approach using text highlighting technique by Nogueira, Ana Carolina Ratti, Amorim, Katiúcia Alves, Bastos, Sabrina Carvalho, Pinheiro, Ana Carla Marques, Teixeira, Rafael Bastos, da Cruz, Adriano Gomes, Rodrigues, Jéssica Ferreira

“…Dairy products are constantly launched, mainly focusing on healthiness, especially for the public, like people with food allergies. However, raising consumer…”
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Sensory optimization of nutritionally enriched strawberry yogurt by Barbosa, Bruna Teodoro, Rodrigues, Jéssica Ferreira, Bastos, Sabrina Carvalho

“…Purpose People are increasingly concerned about food and health and are seeking enriched products. One way to add nutritional value to yogurt consists of the…”
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Sodium reduction in butter using microparticulated salt by de Oliveira, Daniela da Costa, Cristina Andrade, Amanda Cristina, Guimarães, Jéssica, Rodrigues, Jéssica Ferreira, Natividade, Mariana Mirelle Pereira, Bastos, Sabrina Carvalho

“…Purpose Excessive sodium intake is associated with several diseases. Accordingly, several measures, including microparticulate salt, have been adopted to…”
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Citric acid production and citrate synthase genes in distinct strains of Aspergillus niger by Soares Costa, Lívia Martinez Abreu, Chalfoun Souza, Sara Maria, silva de abreu, Priscilla, Carvalho Bastos, Sabrina, Neves do Nascimento, Marilza, Teixeira Mallet, Aline Cristina

“…Citric acid is an important organic acid, multifunctional with a wide array of uses. The objectives of this study were the isolation and selection strains of…”
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Heating on the volatile composition and sensory aspects of extra-virgin olive oil by Nunes, Cleiton Antônio, Souza, Vanessa Rios de, Corrêa, Síntia Carla, Silva, Marília de Cássia da Costa e, Bastos, Sabrina Carvalho, Pinheiro, Ana Carla Marques

“…The main ways by which extra-virgin olive oil is consumed include direct application on salads or as an ingredient in sauces, but it is also been used by some…”
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Microbiological Inactivation by Ultrasound in Liquid Products by Nunes, Bruna Vieira, da Silva, Cristiane Nunes, Bastos, Sabrina Carvalho, de Souza, Vanessa Rios

“…Ultrasound has been explored as a preservation technique that has great potential to extend the shelf life of foods, ensuring food safety while minimizing the…”
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Use of strawberry and vanilla natural flavors for sugar reduction: A dynamic sensory study with yogurt by Oliveira, Ana Alice Andrade, Andrade, Amanda Cristina, Bastos, Sabrina Carvalho, Condino, João Paulo Ferreira, Curzi Júnior, Arlindo, Pinheiro, Ana Carla Marques

“…[Display omitted] •It is possible to reduce 25% of the sugar content in yogurt, by adding flavor.•Vanilla flavor enhanced sweetness of the yogurt more…”
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Microencapsulation of presumptive probiotic bacteria Lactiplantibacillus plantarum CCMA 0359: Technology and potential application in cream cheese by de Andrade, Dayana Pereira, Bastos, Sabrina Carvalho, Ramos, Cíntia Lacerda, Simões, Luara Aparecida, de Andrade Teixeira Fernandes, Natalia, Botrel, Diego Alvarenga, Magnani, Marciane, Schwan, Rosane Freitas, Dias, Disney Ribeiro

“…Microencapsulation appears to be a promising technique for protecting probiotics against conditions found in gastrointestinal digestion. Therefore, the…”
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Prebiotic potential of pulp and kernel cake from Jerivá (Syagrus romanzoffiana) and Macaúba palm fruits (Acrocomia aculeata) by Andrade, Amanda Cristina, Marinho, Júlia Fernanda Urbano, de Souza, Angélica Cristina, de Sousa Tavares, Talita, Dias, Disney Ribeiro, Schwan, Rosane Freitas, Nunes, Cleiton Antônio, Bastos, Sabrina Carvalho

“…[Display omitted] •Pulp and kernel cake from Jerivá and Macaúba have high dietary fiber content.•Pulp and kernel cake from Jerivá and Macaúba have high…”
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Miracle fruit: An alternative sugar substitute in sour beverages by Rodrigues, Jéssica Ferreira, Andrade, Rafaela da Silva, Bastos, Sabrina Carvalho, Coelho, Sandra Bragança, Pinheiro, Ana Carla Marques

“…High sugar consumption has been related to several chronic diseases and thus, many alternative sweeteners have been extensively researched. However, there is…”
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Effect of temperature, water activity, and pH on growth and production of ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian grapes by Passamani, Fabiana Reinis Franca, Hernandes, Thais, Lopes, Noelly Alves, Bastos, Sabrina Carvalho, Santiago, Wilder Douglas, Cardoso, Maria das Graças, Batista, Luís Roberto

“…The growth of ochratoxigenic fungus and the presence of ochratoxin A (OTA) in grapes and their derivatives can be caused by a wide range of physical, chemical,…”
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Effect of different quantities of miracle fruit on sour and bitter beverages by Andrade, Amanda Cristina, Martins, Marina Böhme, Rodrigues, Jéssica Ferreira, Coelho, Sandra Bragança, Pinheiro, Ana Carla Marques, Bastos, Sabrina Carvalho

“…Currently, there is a great demand for natural sweeteners. Miracle fruit has become a good alternative for a sweetener. However, it is important to optimize…”
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Lipid quality of fried and scrambled eggs prepared in different frying medium by Sâmia, Rafaella Ribeiro, Lorenzo, Natasha Dantas, Lessa Barbosa, Bárbara Viana, Ferreira Fonseca, Ana Luísa, Nunes, Cleiton Antônio, Bastos, Sabrina Carvalho

“…The heating of oils and fats at high temperatures can lead to an oxidation process that involves a series of complex reactions producing a great diversity of…”
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Fish filleting residues for enrichment of wheat bread: chemical and sensory characteristics by Bastos, Sabrina Carvalho, Tavares, Tássia, de Sousa Gomes Pimenta, Maria Emília, Leal, Renato, Fabrício, Luís Felipe, Pimenta, Carlos José, Nunes, Cleiton Antônio, Pinheiro, Ana Carla Marques

“…The fish processing industry generates a large amount of materials discarded as residue. It is known that fish and its residue are a source of essential…”
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