Search Results - "De carvalho, Antonio Fernandes"

Chilled raw milk quality: a case study in Zona da Mata region, Minas Gerais State, Brazil by Lima, Luiz Paulo de, Braga, Gustavo Bastos, Perez, Ronaldo, Carvalho, Antonio Fernandes de

“…This paper aimed to analyze the evolution of the quality of raw milk produced by producers in the Zona da Mata region, in the state of Minas Gerais, between…”
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Bulk water charges in the dairy industry: A case study of interstate basins in Minas Gerais, Brazil by Lima, Luiz Paulo de, Spletozer, Aline Gonçalves, Jacovine, Laércio Antônio Gonçalves, Carvalho, Antonio Fernandes de

“…Water is an essential input for any agribusiness, used for various purposes such as hygiene procedures, heat exchangers and beverage formulation. Water…”
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Weissella: An Emerging Bacterium with Promising Health Benefits by Teixeira, Camila Gonçalves, Fusieger, Andressa, Milião, Gustavo Leite, Martins, Evandro, Drider, Djamel, Nero, Luís Augusto, de Carvalho, Antônio Fernandes

“…Weissella strains have been the subject of much research over the last 5 years because of the genus’ technological and probiotic potential. Certain strains…”
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Recent advances in spray drying relevant to the dairy industry: A comprehensive critical review by Schuck, Pierre, Jeantet, Romain, Bhandari, Bhesh, Chen, Xiao Dong, Perrone, Ítalo Tuler, de Carvalho, Antônio Fernandes, Fenelon, Mark, Kelly, Phil

“…Milk is extremely perishable, and yet it has to be preserved for later consumption. In this view, membrane filtration, vacuum concentration lactose…”
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Emulsifying salts and P2O5 content as promising strategies to control Bacillus cereus growth during storage of processed cheese by Fusieger, Andressa, Russo, Nunziatina, Nero, Luís Augusto, Carvalho, Antonio Fernandes de, Randazzo, Cinzia, Caggia, Cinzia

“…Bacillus contamination in processed cheese (PC) has been reported and can lead to substantial economic consequences. We investigated the ability of six…”
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egc characterization of enterotoxigenic Staphylococcus aureus isolates obtained from raw milk and cheese by Viçosa, Gabriela Nogueira, Le Loir, Alban, Le Loir, Yves, de Carvalho, Antônio Fernandes, Nero, Luís Augusto

“…Genes encoding staphylococcal enterotoxins (SEs) are carried by mobile genetic elements, and enterotoxin gene clusters (egc) are pathogenicity island-borne…”
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Physicochemical and microbiological characterization and antioxidant capacity of açaí pulps marketed in the states of Minas Gerais and Pará, Brazil by Coutinho, Rosemary Maria Pimentel, Fontes, Edimar Aparecida Filomeno, Vieira, Luciana Marques, Barros, Frederico Augusto Ribeiro de, Carvalho, Antonio Fernandes de, Stringheta, Paulo César

“…The frozen açaí ( Euterpe oleracea Mart.) pulp market has had acceptable development and presents great market potential due to its high nutritional level and…”
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Microbiological quality and safety of Brazilian artisanal cheeses by Camargo, Anderson Carlos, de Araújo, João Paulo Andrade, Fusieger, Andressa, de Carvalho, Antônio Fernandes, Nero, Luís Augusto

“…The establishment of norms that regulates the production and trade of Brazilian Artisanal Cheeses (BAC) has been stimulating many small farmers for this…”
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Phylogenetic characterization and biodiversity of spore-forming bacteria isolated from Brazilian UHT milk by Moreira, Isabella Maria Fernandes Botelho, da Silva Rodrigues, Rafaela, Machado, Solimar Gonçalves, de Carvalho, Antônio Fernandes

“…Among the milk contaminating microorganisms, those which are able to form heat-resistant spores are concerning, especially for dairy companies that use…”
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Influence of different culture media on the antimicrobial activity of Pediococcus pentosaceus ST65ACC against Listeria monocytogenes by Oliveira, Francielly Soares, da Silva Rodrigues, Rafaela, Cavicchioli, Valéria Quintana, de Carvalho, Antônio Fernandes, Nero, Luís Augusto

“…Pediococcus pentosaceus ST65ACC is a bacteriocinogenic lactic acid bacteria (LAB) isolated from Brazilian artisanal cheese that is capable of inhibiting…”
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Edible insect as an alternative protein source: a review on the chemistry and functionalities of proteins under different processing methods by Queiroz, Lucas Sales, Nogueira Silva, Naaman Francisco, Jessen, Flemming, Mohammadifar, Mohammad Amin, Stephani, Rodrigo, Fernandes de Carvalho, Antonio, Perrone, Ítalo Tuler, Casanova, Federico

“…The consumption of edible insects can be anadvantageous alternative to the conventional food supply chain, which involves global water waste, land deficit,…”
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Control of Microbial Adhesion as a Strategy for Food and Bioprocess Technology by Araújo, Emiliane Andrade, de Andrade, Nélio José, da Silva, Luis Henrique Mendes, de Carvalho, Antônio Fernandes, de Sá Silva, Cleuber Antônio, Ramos, Afonso Mota

“…Bacteria and other microorganisms have a natural tendency to adhere to surfaces as a survival mechanism. This can occur in many environments, including the…”
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Assessment of safety and in situ antibacterial activity of Weissella cibaria strains isolated from dairy farms in Minas Gerais State, Brazil, for their food application by Teixeira, Camila Gonçalves, Belguesmia, Yanath, da Silva Rodrigues, Rafaela, Lucau-Danila, Anca, Nero, Luís Augusto, de Carvalho, Antônio Fernandes, Drider, Djamel

“…Weissella cibaria W21, W25, and W42 strains have previously been characterized for their antagonism against a range of foodborne pathogens. However, prior to…”
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Biodiversity of dairy Propionibacterium isolated from dairy farms in Minas Gerais, Brazil by Freitas, Rosangela de, Chuat, Victoria, Madec, Marie-Noelle, Nero, Luis Augusto, Thierry, Anne, Valence, Florence, Carvalho, Antonio Fernandes de

“…Dairy propionibacteria are used as ripening cultures for the production of Swiss-type cheeses, and some strains have potential for use as probiotics. This…”
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Further culture-independent characterization of the lactic microbiota of Serro artisanal cheese by Ferreira, Letícia Rocha, de Almeida, Thaiza Teixeira, Andretta, Milimani, Perin, Luana Martins, Camargo, Anderson Carlos, de Carvalho, Antônio Fernandes, Nero, Luís Augusto

“…This study aimed to provide a further characterization of the lactic microbiota present in Minas artisanal cheese (MAC) from the Serro region by using…”
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Polydiacetylene as a Biosensor: Fundamentals and Applications in the Food Industry by Pires, Ana Clarissa dos Santos, Soares, Nilda de Fátima Ferreira, da Silva, Luis Henrique Mendes, de Andrade, Nélio José, Silveira, Miriam Fontes Araujo, de Carvalho, Antônio Fernandes

“…Biosensors offer the potential for real-time pathogen detection. Polydiacetylene (PDA) is an ideal choice for use as a sensor due to its unique optical…”
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Technological Characterization of Lactic Acid Bacteria Strains for Potential Use in Cheese Manufacture by Nicosia, Fabrizio Domenico, Pino, Alessandra, Maciel, Guilherme Lembi Ramalho, Sanfilippo, Rosamaria Roberta, Caggia, Cinzia, de Carvalho, Antonio Fernandes, Randazzo, Cinzia Lucia

“…A total of 26 lactic acid bacteria isolates from both Italian and Brazilian cheeses were tested for their use in cheesemaking. Isolates were screened for salt…”
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Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment by Odelli, Davide, Sarigiannidou, Krystalia, Soliani, Alberto, Marie, Rodolphe, Mohammadifar, Mohammad Amin, Jessen, Flemming, Spigno, Giorgia, Vall-Llosera, Mar, de Carvalho, Antonio Fernandes, Verni, Michela, Casanova, Federico

“…The interaction between fish skin gelatin (FG) and pea protein isolate (PPI) was investigated at the air-water interface (A-W) before and after a high…”
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FT-Raman and chemometric tools for rapid determination of quality parameters in milk powder: Classification of samples for the presence of lactose and fraud detection by addition of maltodextrin by Rodrigues Júnior, Paulo Henrique, de Sá Oliveira, Kamila, Almeida, Carlos Eduardo Rocha de, De Oliveira, Luiz Fernando Cappa, Stephani, Rodrigo, Pinto, Michele da Silva, Carvalho, Antônio Fernandes de, Perrone, Ítalo Tuler

“…•Whole-lactose and low-lactose milk powder was produced.•Some milk powder samples was adulterated with maltodextrin.•Raman spectra were obtained from all…”
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Thermodynamic characterization of single-stage spray dryers: Mass and energy balances for milk drying by Silva, Cleuber Raimundo da, Martins, Evandro, Silveira, Arlan Caldas Pereira, Simeão, Moisés, Mendes, Ariel Lessa, Perrone, Ítalo Tuler, Schuck, Pierre, de Carvalho, Antônio Fernandes

“…Spray drying is an efficient unit operation applied in food drying that demands a high amount of energy compared to vacuum evaporation and membrane filtration…”
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