Search Results - "Faria, 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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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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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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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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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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262P Muscle invasive urothelial carcinoma of the bladder: a single institution experience by Castro Santos, C., Faria, A.F., Lobato de Faria, R., Fiuza, T.M.

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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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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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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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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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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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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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Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology by Cruz, A.G., Cavalcanti, R.N., Guerreiro, L.M.R., Sant’Ana, A.S., Nogueira, L.C., Oliveira, C.A.F., Deliza, R., Cunha, R.L., Faria, J.A.F., Bolini, H.M.A.

“…► Yogurt manufactured with increased levels of oligofructose. ► Weak gel, showing thixotropy and pseudoplastic behavior was observed. ► Survival analysis…”
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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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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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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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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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