Search Results - "Costa, Renata G.B."

Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time by Silva, Hugo L.A., Balthazar, Celso F., Esmerino, Erick A., Neto, Roberto P.C., Rocha, Ramon S., Moraes, Jeremias, Cavalcanti, Rodrigo N., Franco, Robson M., Tavares, Maria Inês B., Santos, Jânio S., Granato, Daniel, Costa, Renata G.B., Freitas, Mônica Q., Silva, Márcia C., Raices, Renata S.L., Senaka Ranadheera, C., Nazzaro, Filomena, Mortazavian, Amir M., Cruz, Adriano G.

“…•Sodium and flavor enhancers addition probiotic Prato Cheese processing.•No effect on the probiotic count and gastrointestinal resistance.•Increased…”
Get full text

Effect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of Gorgonzola-type cheese by Moreira, Gisela M.M., Costa, Renata G.B., Teodoro, Vanessa A.M., Paula, Junio C.J., Sobral, Denise, Fernandes, Christian, Gloria, Maria Beatriz A.

“…The effect of ripening time on Gorgonzola-type cheeses at 12 ± 2 °C was investigated. Proteolysis indexes, free amino acids and bioactive amines increased…”
Get full text

Consumer acceptance and sensory drivers of liking of Minas Frescal Minas cheese manufactured using milk subjected to ohmic heating: Performance of machine learning methods by Rocha, Ramon S., Calvalcanti, Rodrigo N., Silva, Ramon, Guimarães, Jonas T., Balthazar, Celso F., Pimentel, Tatiana C., Esmerino, Erick A., Freitas, Mônica Q., Granato, Daniel, Costa, Renata G.B., Silva, Marcia C., Cruz, Adriano G.

“…The consumer acceptance (n = 100) and the sensory drivers of liking of Minas frescal cheese manufactured with milk subjected to ohmic heating (0, 4, 8, and…”
Get full text

Yogurt and whey beverages available in Brazilian market: Mineral and trace contents, daily intake and statistical differentiation by Souza, Thaisa S.P., Luna, Aderval S., Barros, Diego B., Pimentel, Tatiana C., Pereira, Eliene P.R., Guimarães, Jonas T., Esmerino, Erick A., Freitas, Mônica Q., Costa, Renata G.B., Silva, Márcia C., Quitério, Simone L., Raices, Renata S.L., Cruz, Adriano G.

“…Mineral and trace elements (Ca, Fe, K, Mg, Na, Pb, Cd, Cr, Cu, and Mn) in commercial strawberry-flavored yogurts and fermented whey beverages in Brazil were…”
Get full text