Search Results - "Esmerino, Erick A"

Treatment and utilization of dairy industrial waste: A review by Ahmad, Talha, Aadil, Rana Muhammad, Ahmed, Haassan, Rahman, Ubaid ur, Soares, Bruna C.V., Souza, Simone L.Q., Pimentel, Tatiana C., Scudino, Hugo, Guimarães, Jonas T., Esmerino, Erick A., Freitas, Mônica Q., Almada, Rafael B., Vendramel, Simone M.R., Silva, Marcia C., Cruz, Adriano G.

“…Demand of dairy products is increasing in different countries, which results in the development of the dairy industry and increases in the generation of…”
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Ohmic heating treatment in high-protein vanilla flavored milk: Quality, processing factors, and biological activity by Rocha, Ramon S., Silva, Ramon, Ramos, Gustavo L.P., Cabral, Louise A., Pimentel, Tatiana C., Campelo, Pedro H., Blumer Zacarchenco, Patricia, Freitas, Mônica Q., Esmerino, Erick.A., Silva, Marcia C., Cruz, Adriano G.

“…[Display omitted] •High Protein Flavoured milk submitted to Ohmic heating.•Greater microbial inactivation and bioactive compounds.•Lower energy expenditure…”
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Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages by Martins, Carolina P.C., Cavalcanti, Rodrigo N., Cardozo, Tatiana S.F., Couto, Sílvia M., Guimarães, Jonas T., Balthazar, Celso F., Rocha, Ramon S., Pimentel, Tatiana C., Freitas, Mônica Q., Raices, Renata S.L., Silva, Marcia C., Esmerino, Erick.A., Granato, Daniel, Cruz, Adriano G.

“…•Microwave heating as an effective alternative for conventional pasteurization.•Microwave heating provided higher bioactive compounds content.•Microwave…”
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Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA) by Silva, Ramon, Rocha, Ramon S., Guimarães, Jonas T., Balthazar, Celso F., Hugo Scudino, Ramos, Gustavo Luís P.A., Pimentel, Tatiana C., Silva, Marcia C., Henrique F. Silva, Paulo, Duarte, Maria Carmela K.H., Freitas, Mônica Q., Cruz, Adriano G., Esmerino, Erick. A.

“…[Display omitted] •Dulce of leche manufactured using Ohmic heating (OH).•Decreased dulce of leche aroma and sweet taste scores at low or intermediate electric…”
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Dairy processing using supercritical carbon dioxide technology: Theoretical fundamentals, quality and safety aspects by Amaral, Gabriela V., Silva, Eric Keven, Cavalcanti, Rodrigo N., Cappato, Leandro P., Guimaraes, Jonas T., Alvarenga, Verônica O., Esmerino, Erick A., Portela, Jéssica B., Sant’ Ana, Anderson S., Freitas, Mônica Q., Silva, Márcia C., Raices, Renata S.L., Meireles, M. Angela A., Cruz, Adriano G.

“…Non-thermal food processing is configured as an interesting alternative for the food industry due to the increased nutrient retention and minimal sensory…”
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Understanding perceptions and beliefs about different types of fermented milks through the application of projective techniques: A case study using Haire's shopping list and free word association by Pinto, Letícia de Paula F., Silva, Hugo L. A., Kuriya, Shigeno P., Maçaira, Paula M., Cyrino Oliveira, Fernando L., Cruz, Adriano G., Esmerino, Erick A., Freitas, Mônica Q.

“…The food industry has been exploring the fermented milk due to its technological and functional potential, creating different formulations and fulfilling the…”
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Thermosonication as a pretreatment of raw milk for Minas frescal cheese production by Scudino, Hugo, Guimarães, Jonas T., Silva Moura, Rafaella, Luis P. A. Ramos, Gustavo, Pimentel, Tatiana C., Cavalcanti, Rodrigo N., Sobral, Louise A., Cristina Silva, Marcia, Mársico, Eliane T., Esmerino, Erick A., Freitas, Monica Q., Pereira, Thiago C., M. M. Flores, Erico, Cruz, Adriano G.

“…[Display omitted] •Thermosonication treatment showed a higher heating rate than conventional pasteurization.•Thermosonication using 20 kHz induced higher…”
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Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties by Moura, Rafaella S., Guimarães, Jonas T., Scudino, Hugo, Freitas, Monica Q., Mársico, Eliane T., Esmerino, Erick.A., Sant'Anna, Celso, Henrique Campelo Félix, Pedro, Pimentel, Tatiana C., Paulino, Bruno N., Cauduro, Vitoria H., Flores, Erico M.M., Ricardo H. Lopes, José, Cruz, Adriano G.

“…[Display omitted] •Thermosonication is presented as an alternative for Brazilian cheese spread processing.•Ultrasound did not affect the gross composition of…”
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Positive effects of thermosonication in Jamun fruit dairy dessert processing by Lino, Débora L., Guimarães, Jonas T., Ramos, Gustavo Luis P.A., Sobral, Louise A., Souto, Felipe, Neto, Roberto P.C., Tavares, Maria Inês B., Celso Sant'Anna, Esmerino, Erick A., Mársico, Eliane T., Freitas, Mônica Q., Flores, Erico M.M., Raices, Renata S.L., Campelo, Pedro H., Pimentel, Tatiana C., Cristina Silva, Marcia, Cruz, Adriano G.

“…•Thermosonication (TS) improved microbial inactivation and stability during storage.•TS increased antioxidant, anti-hypertensive and anti-diabetic…”
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Ohmic heating technology in dulce de leche: Physical and thermal profile, microstructure, and modeling of crystal size growth by Silva, Ramon, Rocha, Ramon S., Guimarães, Jonas T., Balthazar, Celso F., Ramos, Gustavo Luís P.A., Scudino, Hugo, Pimentel, Tatiana C., Azevedo, Erica M., Silva, Marcia C., Cavalcanti, Rodrigo N., Alvarenga, Verônica O., Duarte, Maria Carmela K.H., Esmerino, Erick. A., Freitas, Mônica Q., Cruz, Adriano G.

“…[Display omitted] •Ohmic heating was used in the processing of dulce de leche.•Low optical parameters values were obtained in ohmic heating-treated…”
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High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products by Guimarães, Jonas T., Balthazar, Celso F., Scudino, Hugo, Pimentel, Tatiana C., Esmerino, Erick A., Ashokkumar, Muthupandian, Freitas, Monica Q., Cruz, Adriano G.

“…•An overview about probiotics, prebiotics, paraprobiotics and postbiotics was presented.•The effects of HIUS on probiotics and prebiotics dairy products were…”
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The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream by Balthazar, Celso F., Silva, Hugo L.A., Esmerino, Erick A., Rocha, Ramon S., Moraes, Jeremias, Carmo, Mariana A.V., Azevedo, Luciana, Camps, Ihosvany, K.D Abud, Yuri, Sant'Anna, Celso, Franco, Robson M., Freitas, Mônica Q., Silva, Marcia C., Raices, Renata S.L., Escher, Graziela B., Granato, Daniel, Senaka Ranadheera, C., Nazarro, Filomena, Cruz, Adriano G.

“…•Inulin and L. casei addition in sheep milk ice cream formulation.•Inulin addition did not improve probiotic counts and CaCo-2 adhesion.•Inulin improved the…”
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Adding lysine and yeast extract improves sensory properties of low sodium salted meat by Vidal, Vitor A.S., Santana, Jaqueline B., Paglarini, Camila S., da Silva, Maria A.A.P., Freitas, Mônica Q., Esmerino, Erick A., Cruz, Adriano G., Pollonio, Marise A.R.

“…The partial reduction of Sodium Chloride (NaCl) and the use of lysine, yeast extract and substitute salts Potassium Chloride (KCl) and Calcium Chloride (CaCl2)…”
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Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes by Ranadheera, C. S., Evans, C. A., Baines, S. K., Balthazar, Celso F., Cruz, Adriano G., Esmerino, Erick A., Freitas, Mônica Q., Pimentel, Tatiana C., Wittwer, A. E., Naumovski, N., Graça, Juliana S., Sant'Ana, Anderson S., Ajlouni, S., Vasiljevic, T.

“…Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential…”
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Synbiotic sheep milk ice cream reduces chemically induced mouse colon carcinogenesis by Balthazar, Celso F, de Moura, Nelci A, Romualdo, Guilherme R, Rocha, Ramon S, Pimentel, Tatiana C, Esmerino, Erick A, Freitas, Mônica Q, Santillo, Antonella, Silva, Marcia Cristina, Barbisan, Luis F, Cruz, Adriano G, Albenzio, Marzia

“…Sheep dairy products containing prebiotic and probiotic ingredients may have health-promoting properties. Thus, this study evaluated the effects of sheep milk…”
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Paraprobiotics and postbiotics: concepts and potential applications in dairy products by Barros, Cássia P, Guimarães, Jonas T, Esmerino, Erick A, Duarte, Maria Carmela KH, Silva, Márcia C, Silva, Ramon, Ferreira, Beatriz M, Sant’Ana, Anderson S, Freitas, Monica Q, Cruz, Adriano G

“…[Display omitted] •The term ‘psychobiotics’ indicates the probiotics with benefits to mental health.•Inactivated probiotics and microbial metabolites may…”
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Consumers' perceptions toward 3 different fermented dairy products: Insights from focus groups, word association, and projective mapping by Esmerino, Erick A, Ferraz, Juliana P, Filho, Elson R Tavares, Pinto, Letícia P F, Freitas, Mônica Q, Cruz, Adriano G, Bolini, Helena M A

“…Yogurts, fermented milk beverages, and fermented milks have great similarity and are widely accepted by Brazilian population, but the factors that influence…”
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Ultrasound processing of fresh and frozen semi-skimmed sheep milk and its effects on microbiological and physical-chemical quality by Balthazar, Celso F., Santillo, Antonella, Guimarães, Jonas T., Bevilacqua, Antonio, Corbo, Maria Rosaria, Caroprese, Mariangela, Marino, Rosaria, Esmerino, Erick A., Silva, Marcia Cristina, Raices, Renata S.L., Freitas, Mônica Q., Cruz, Adriano G., Albenzio, Marzia

“…•Ultrasound processing of fresh and frozen semi-skimmed sheep milk.•Acceptable microbiological quality.•Inactivation of contaminant bacteria.•Preservation of…”
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Consumers’ attitudes of high-intensity ultrasound in Minas Frescal cheese processing: An innovative approach with text highlighting technique by Scudino, Hugo, Tavares-Filho, Elson R., Guimarães, Jonas T., Mársico, Eliane T., Silva, Marcia C., Freitas, Mônica Q., Pimentel, Tatiana C., Esmerino, Erick A., Cruz, Adriano G.

“…[Display omitted] Due to the intense competition in the sector, the dairy market maintains a constant search for innovations. Thus, new technologies are…”
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The addition of xyloligoosaccharide in strawberry-flavored whey beverage by Souza, Fernanda P., Balthazar, Celso F., Guimarães, Jonas T., Pimentel, Tatiana C., Esmerino, Erick A., Freitas, Mônica Q., Raices, Renata S.L., Silva, Márcia C., Cruz, Adriano G.

“…This study aimed to evaluate the effect of the addition of xylooligosaccharide (XOS, 1.25 g/100 mL) on the pH, physicochemical composition, functional…”
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