Search Results - "Cruz, A.G"

Cold plasma processing of milk and dairy products by Coutinho, Nathalia M., Silveira, Marcelo R., Rocha, Ramon S., Moraes, Jeremias, Ferreira, Marcus Vinicius S., Pimentel, Tatiana C., Freitas, Monica Q., Silva, Marcia C., Raices, Renata S.L., Ranadheera, C. Senaka, Borges, Fábio O., Mathias, Simone P., Fernandes, Fabiano A.N., Rodrigues, Sueli, Cruz, A.G.

“…Thermal pasteurization and sterilization are predominantly used in the dairy industry due to their efficacy in improving the product safety and shelf life…”
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Processing chocolate milk drink by low-pressure cold plasma technology by Coutinho, Nathalia M., Silveira, Marcello R., Fernandes, Leonardo M., Moraes, Jeremias, Pimentel, Tatiana C., Freitas, Monica Q., Silva, Marcia C., Raices, Renata S.L., Ranadheera, C. Senaka, Borges, Fábio O., Neto, Roberto P.C., Tavares, Maria Inês B., Fernandes, Fabiano A.N., Fonteles, Thatyane V., Nazzaro, Filomena, Rodrigues, Sueli, Cruz, A.G.

“…•Chocolate milk drink manufactured using cold plasma technology.•All the operational conditions improved pH values.•Milder and more severe operational…”
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Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour by Batista, A.L.D., Silva, R., Cappato, L.P., Ferreira, M.V.S., Nascimento, K.O., Schmiele, M., Esmerino, E.A., Balthazar, C.F., Silva, H.L.A., Moraes, J., Pimentel, T.C., Freitas, M.Q., Raices, R.S.L., Silva, M.C., Cruz, A.G.

“…•Synbiotic fermented milk with probiotics and organic green banana flour (GBF).•1% or 3% GBF increased proteolysis, post-acidification and probiotic…”
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Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine by Felicio, T.L., Esmerino, E.A., Vidal, V.A.S., Cappato, L.P., Garcia, R.K.A., Cavalcanti, R.N., Freitas, M.Q., Conte Junior, C.A., Padilha, M.C., Silva, M.C., Raices, R.S.L., Arellano, D.B., Bollini, H.M.A., Pollonio, M.A.R., Cruz, A.G.

“…•Low sodium probiotic Minas cheese added with arginine.•Suitable probiotic survival and gastrointestinal resistance.•Elevated short and medium chain fatty…”
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Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt by Pimentel, T C, Cruz, A G, Prudencio, S H

“…The objectives of this study were to evaluate the influence of the addition of long-chain inulin as a fat replacer and prebiotic agent (20g/L) and (or)…”
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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…”
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Effect of peracetic acid on biofilms formed by Staphylococcus aureus and Listeria monocytogenes isolated from dairy plants by Lee, S H I, Cappato, L P, Corassin, C H, Cruz, A G, Oliveira, C A F

“…This research investigated the removal of adherent cells of 4 strains of Staphylococcus aureus and 1 Listeria monocytogenes strain (previously isolated from…”
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Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping by Cadena, R S, Cruz, A G, Faria, J A F, Bolini, H M A

“…The aims of this study were (1) to map sensory attributes of vanilla ice cream with reduced fat and sugar, and (2) to determine drivers of liking by applying…”
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Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study by Balthazar, C.F., Silva, H.L.A., Cavalcanti, R.N., Esmerino, E.A., Cappato, L.P., Abud, Y.K.D., Moraes, J., Andrade, M.M., Freitas, M.Q., Sant'Anna, C., Raices, R.S.L., Silva, M.C., Cruz, A.G.

“…•Prebiotics addition in sheep milk ice cream.•Decreased caloric value, fat content and diameter of lipid droplets.•No effect on the rheological characteristics…”
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Prebiotic gluten-free bread: Sensory profiling and drivers of liking by Morais, E.C., Cruz, A.G., Faria, J.A.F., Bolini, H.M.A.

“…The wide prevalence of celiac disease and wheat allergy has led to a growing demand for gluten-free foods that present a suitable sensory acceptance. This…”
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Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics by Ferrão, L.L., Silva, E.B., Silva, H.L.A., Silva, R., Mollakhalili, N., Granato, Daniel, Freitas, M.Q., Silva, M.C., Raices, R.S.L., Padilha, M.C., Zacarchenco, P.B., Barbosa, M.I.M.J., Mortazavian, A.M., Cruz, A.G.

“…Dairy industry has sought strategies for obtaining products that meet new market demands, focusing on foods of higher nutritional quality to be better options…”
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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…”
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Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide by Belsito, P.C., Ferreira, M.V.S., Cappato, L.P., Cavalcanti, R.N., Vidal, V.A.S., Pimentel, T.C., Esmerino, E.A., Balthazar, C.F., Neto, R.P.C., Tavares, M.I.B., Zacarchenco, P.B., Freitas, M.Q., Silva, M.C., Raices, R.S.L., Pastore, G.M., Pollonio, M.A.R., Cruz, A.G.

“…•Requeijão cremoso processed cheese manufactured with galactooligossacharide.•Absence of effect at pH values and gross composition.•Increased the consistency…”
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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…”
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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…”
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The influence of sweeteners in probiotic Petit Suisse cheese in concentrations equivalent to that of sucrose by Esmerino, E A, Cruz, A G, Pereira, E P R, Rodrigues, J B, Faria, J A F, Bolini, H M A

“…As in the case of probiotic functional foods in recent years, demand has increased notably for light or diet foods with added sweeteners. However, little is…”
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Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts by Cruz, A.G., Cadena, R.S., Alvaro, M.B.V.B., Sant'Ana, A.S., Oliveira, C.A.F., Faria, J.A.F., Bolini, H.M.A., Ferreira, M.M.C.

“…This study proposes a new approach to discriminate low and full-fat yogurts using instrumental analysis and chemometric techniques. One hundred twenty six…”
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Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas by Santos, B.A., Pollonio, M.A.R., Cruz, A.G., Messias, V.C., Monteiro, R.A., Oliveira, T.L.C., Faria, J.A.F., Freitas, M.Q., Bolini, H.M.A.

“…Projective mapping and ultra-flash profiling were used to assess the sensory profiles of prebiotic and low-fat mortadellas. Both methodologies were able to…”
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Discrimination of Brazilian artisanal and inspected pork sausages: Application of unsupervised, linear and non-linear supervised chemometric methods by Matera, J.A., Cruz, A.G., Raices, R.S.L., Silva, M.C., Nogueira, L.C., Quitério, S.L., Cavalcanti, R.N., Freiras, M.Q., Conte Júnior, C.A.

“…The performance of different chemometric approaches to discriminate artisanal and industrial pork sausages using traditional physicochemical parameters was…”
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Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses by Gomes, A A, Braga, S P, Cruz, A G, Cadena, R S, Lollo, P C B, Carvalho, C, Amaya-Farfán, J, Faria, J A F, Bolini, H M A

“…The complex metabolism of probiotic bacteria requires several technological options to guarantee the functionally of probiotic dairy foods during the shelf…”
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