Search Results - "FARIA, JOSÉ A.F"

Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products by Granato, Daniel, Branco, Gabriel F., Nazzaro, Filomena, Cruz, Adriano G., Faria, José A.F.

“…Recently, the focus of scientific investigations has moved from the primary role of food as the source of energy and body‐forming substances to the more subtle…”
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Ice-cream as a probiotic food carrier by Cruz, Adriano G., Antunes, Adriane E.C., Sousa, Ana Lúcia O.P., Faria, José A.F., Saad, Susana M.I.

“…Ice-creams are food products showing potential for use as probiotic vehicles, with the added advantage of being appreciated by people belonging to all age…”
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PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt by Cruz, Adriano G., Cadena, Rafael S., Faria, José A.F., Bolini, Helena M.A., Dantas, Clecio, Ferreira, Márcia M.C., Deliza, Rosires

“…The feasibility of the parallel factors model (PARAFAC) as a modeling tool for consumer sensory acceptance data of complex food matrices was investigated. The…”
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Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt by Cruz, Adriano G., Walter, Eduardo H.M., Cadena, Rafael Silva, Faria, José A.F., Bolini, Helena M.A., Pinheiro, Hidelte P., Sant’Ana, Anderson S.

“…The feasibility of survival analysis methodology was used to determine the shelf-life of probiotic strawberry flavored yogurt supplemented with Bifidobacteirum…”
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Bacillus cereus in refrigerated milk submitted to different heat treatments by Aires, Georgiana S B, Walter, Eduardo H M, Junqueira, Valéria C A, Roig, Salvador M, Faria, José A F

“…The possibility of the survival, germination, and multiplication of Bacillus cereus in extended-shelf-life milk prompted research into the occurrence of the…”
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Monitoring the authenticity of Brazilian UHT milk: A chemometric approach by Souza, Simone S., Cruz, Adriano G., Walter, Eduardo H.M., Faria, Jose A.F., Celeghini, Renata M.S., Ferreira, Márcia M.C., Granato, Daniel, Sant’Ana, Anderson de S.

“…In this work, chemometric methods are reported as potential tools for monitoring the authenticity of Brazilian ultra-high temperature (UHT) milk processed in…”
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Restrictions to the use of cleanrooms for packaging pasteurised milk by AIRES, GEORGIANA S.B, WALTER, EDUARDO H.M, FARIA, JOSÉ A.F, ROIG, SALVADOR M

“…The study evaluated the effect of packaging pasteurised milk inside an ISO Class 8 cleanroom and an external Class 7 antechamber. Chemical, microbiological and…”
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Food allergens: Knowledge and practices of food handlers in restaurants by Ajala, Aline R., Cruz, Adriano G., Faria, Jose A.F., Walter, Eduardo H.M., Granato, Daniel, Sant′ Ana, Anderson S.

“…This survey evaluated the knowledge of managers and food handlers, who work in restaurants functioning in two large supermarket chains in the metropolitan…”
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Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties by Cruz, Adriano G., Faria, José A.F., Pollonio, Marise A.R., Bolini, Helena M.A., Celeghini, Renata M.S., Granato, Daniel, Shah, Nagendra P.

“…The development of food products that may contribute to attenuate issues related to public health in a positive way is a challenge for the dairy industry. Due…”
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Prerequisite programs at schools: diagnosis and economic evaluation by Lockis, Victor R, Cruz, Adriano G, Walter, Eduardo H M, Faria, Jose A F, Granato, Daniel, Sant'Ana, Anderson S

“…In this study, 20 Brazilian public schools have been assessed regarding good manufacturing practices and standard sanitation operating procedures…”
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A survey on the sanitary condition of commercial foods of plant origin sold in Brazil by Nunes, Bruno N., Cruz, Adriano G., Faria, Jose A.F., Sant´ Ana, Anderson S., Silva, Ramon, Moura, Mirian R.L.

“…The objective of the study was to evaluate the hygienic conditions and practices of commercial foods of plant origin in establishments and street marketed by…”
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Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development by Cruz, Adriano G., Cadena, Rafael S., Walter, Eduardo H.M., Mortazavian, Amir M., Granato, Daniel, Faria, José A.F., Bolini, Helena M.A.

“…:  Sensory analysis represents a decisive step during the various stages of food product development. For probiotic, prebiotic, and synbiotic foods, which have…”
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Shelf Life of Fresh Beef Stored in Master Packages with Carbon Monoxide and High Levels of Carbon Dioxide by Venturini, Anna C., Faria, José A. F., Olinda, Ricardo A'., Contreras-Castillo, Carmen J.

“…Beef steaks from Gluteus medius, Longissimus dorsi, Psoas major and ground beef from Triceps brachii were packed in master packages containing expanded…”
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Pasteurized milk: efficiency of pasteurization and its microbiological conditions in Brazil by Silva, Ramon, Cruz, Adriano G, Faria, José A F, Moura, Miriam M L, Carvalho, Lúcia M J, Water, Eduardo H M, Sant'Ana, Anderson S

“…This study aimed to verify the pasteurization efficiency and the microbiological quality of milk sold in the city of Rio de Janeiro, Brazil. The microbial…”
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Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar by Maganha, Luciana C, Rosim, Roice E, Corassin, Carlos H, Cruz, Adriano G, Faria, José A F, Oliveira, Carlos A F

“…In this work, the effect of skim milk powder (0, 5%, 10%, 15% w/v) and sugar (0%, 10% w/v) on the viability of probiotic micro‐organisms and on the quality of…”
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Cream cheese as a symbiotic food carrier using Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and inulin by Alves, Larissa L, Richards, Neila S P S, Mattanna, Paula, Andrade, Diego F, S Rezer, Adriano P, Milani, Liana I G, Cruz, Adriano G, Faria, José A F

“…The stability of cream cheeses as a symbiotic food carrier, through supplementation with different concentrations of probiotic bacteria Bifidobacterium…”
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Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression by CRUZ, ADRIANO G, CADENA, RAFAEL S, FARIA, JOSÉ A F, OLIVEIRA, CARLOS A F, CAVALCANTI, RODRIGO N, BONA, EVANDRO, BOLINI, HELENA M A, DA SILVA, MARIA APARECIDA A P

“…This research aimed to identify the drivers of acceptance and purchase intent of a probiotic (Bifidobacterium longum BL05) nonflavoured yoghurt supplemented…”
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Packaging system and probiotic dairy foods by da Cruz, Adriano G., Faria, José de A.F., Van Dender, Ariene G.F.

“…The consumption of foods containing probiotic cultures has greatly increased over the past years as a result of their benefits to human health. Along with…”
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Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels by Ferraz, Juliana L., Cruz, Adriano G., Cadena, Rafael S., Freitas, Monica Q., Pinto, Uelinton M., Carvalho, Celio C., Faria, Jose A.F., Bolini, Helena M.A.

“…:  The effect of different overrun levels on the sensory acceptance and survival of probiotic bacteria in ice cream was investigated. Vanilla ice creams…”
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Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt by Cruz, Adriano G., Castro, Wellington F., Faria, Jose A.F., Bogusz, Stanislau, Granato, Daniel, Celeguini, Renata M.S., Lima-Pallone, Juliana, Godoy, Helena T.

“…The effect of the addition of glucose oxidase as a technological option todecrease the oxidative stress in a stirred yogurt during 15 days of refrigerated…”
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