Search Results - "Castro, W.F."

Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale by Cruz, A.G., Cadena, R.S., Castro, W.F., Esmerino, E.A., Rodrigues, J.B., Gaze, L., Faria, J.A.F., Freitas, M.Q., Deliza, R., Bolini, H.M.A.

“…The performance of check-all-that-apply (CATA), projective mapping, sorting and intensity scales was assessed for determining consumer perception of probiotic…”
Get full text

Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluation by Castro, W F, Cruz, A G, Bisinotto, M S, Guerreiro, L M R, Faria, J A F, Bolini, H M A, Cunha, R L, Deliza, R

“…Strawberry-flavored probiotic dairy beverages (2% vol/vol Lactobacillus acidophilus) were produced using 0, 20, 35, 50, 65, and 80% (vol/vol) whey in their…”
Get more information

Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage by Cruz, A.G., Castro, W.F., Faria, J.A.F., Bolini, H.M.A., Celeghini, R.M.S., Raices, R.S.L., Oliveira, C.A.F., Freitas, M.Q., Conte Júnior, C.A., Mársico, E.T.

“…The stability of probiotic yogurts added with glucose oxidase and packaged in different plastic packaging systems that present different oxygen permeability…”
Get full text

Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds by Cruz, A G, Castro, W F, Faria, J A F, Lollo, P C B, Amaya-Farfán, J, Freitas, M Q, Rodrigues, D, Oliveira, C A F, Godoy, H T

“…We investigated the effect of increased glucose oxidase concentration as a technological option to decrease oxidative stress during the processing of probiotic…”
Get more information

The effects of colorifico on lipid oxidation, colour and vitamin E in raw and grilled chicken patties during frozen storage by Castro, W.F., Mariutti, L.R.B., Bragagnolo, N.

“…Colorifico is a spice consisting essentially of a mixture of annatto ( Bixa orellana) and corn flour. The effects of colorifico addition (0.4 g/100 g) to…”
Get full text

Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics by Castro, W F, Cruz, A G, Rodrigues, D, Ghiselli, G, Oliveira, C A F, Faria, J A F, Godoy, H T

“…Fermented dairy beverages supplemented with the probiotics Lactobacillus acidophilus and Bifidobacterium lactis containing different concentrations of whey in…”
Get more information

Sensory evaluation of ice cream with hydrosoluble soy extract by Bueno, M.M., Antunes, V.C., Castro, W.F.

“…Ice cream is a nutritious food because it contains ingredients responsible for supplying energy to the body. Soy has a high nutritional value and functional…”
Get full text

Corrigendum to “Probiotic yogurt offers higher immune-protection than probiotic whey beverage”[Food Research International 54 (2013) 118–124] by Lollo, P.C.B., de Moura, C.S., Morato, P.N., Cruz, A.G., Castro, W.F., Betim, C.B., Nisishima, L., Oliveira, C.A.F., Faria, J.A.F., Maróstica, M., Amaya-Farfan, J.

Get full text