Search Results - "Faria, J.A.F"

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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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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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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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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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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Short communication: Effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics by Castro, W F, Cruz, A G, Rodrigues, D, Ghiselli, G, Oliveira, C A F, Faria, J A F, Godoy, H T

“…Fermented dairy beverages supplemented with the probiotics Lactobacillus acidophilus and Bifidobacterium lactis containing different concentrations of whey in…”
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Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats by Lollo, P C B, Cruz, A G, Morato, P N, Moura, C S, Carvalho-Silva, L B, Oliveira, C A F, Faria, J A F, Amaya-Farfan, J

“…Intense physical activity results in a substantial volume of stress and hence a significant probability of immunosuppression in athletes, with milk proteins…”
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Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology by Cruz, A G, Faria, J A F, Walter, E H M, Andrade, R R, Cavalcanti, R N, Oliveira, C A F, Granato, D

“…Exposure to oxygen may induce a lack of functionality of probiotic dairy foods because the anaerobic metabolism of probiotic bacteria compromises during…”
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Effect of addition of CO₂ to raw milk on quality of UHT-treated milk by Vianna, P C B, Walter, E H M, Dias, M E F, Faria, J A F, Netto, F M, Gigante, M L

“…The objective of this study was to evaluate the effect of addition of CO(2) to raw milk on UHT milk quality during storage. Control milk (without CO(2)…”
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Monitoring the authenticity of low-fat yogurts by an artificial neural network by da Cruz, A G, Walter, E H M, Cadena, R S, Faria, J A F, Bolini, H M A, Frattini Fileti, A M

“…The growing consumption of low- and reduced-fat dairy products demands routine control of their authenticity by health agencies. The usual analyses of fat in…”
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Sensory Stability of Ultra-High Temperature Milk in Polyethylene Bottle by Petrus, R.R, Walter, E.H.M, Faria, J.A.F, Abreu, L.F

“…The objective of this study was to evaluate the sensory stability of ultra-high temperature (UHT) milk subjected to different heat treatments and stored at…”
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Efficiency of TBHQ, β-carotene, Citric Acid, and Tinuvin 234® on the Sensory Stability of Soybean Oil Packaged in PET Bottles by Azeredo, H.M.C. de, Faria, J.A.F, Silva, M.A.A.P. da

“…The use of plastic packaging for oils permits exposure to light, increasing oxidation. The goal of this work was to maximize sensory stability of soybean oil…”
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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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Effect of incorporation of antioxidants on the chemical, rheological, and sensory properties of probiotic petit suisse cheese by Pereira, E P R, Cavalcanti, R N, Esmerino, E A, Silva, R, Guerreiro, L R M, Cunha, R L, Bolini, H M A, Meireles, M A, Faria, J A F, Cruz, A G

“…This work investigated the effect of the addition of different antioxidants (ascorbic acid, glucose oxidase, cysteine, and jabuticaba extract) on the…”
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Oxidative stress in probiotic Petit Suisse: Is the jabuticaba skin extract a potential option? by Pereira, E.P.R., Faria, J.A.F., Cavalcanti, R.N., Garcia, R.K.A., Silva, R., Esmerino, E.A., Cappato, L.P., Arellano, D.B., Raices, R.S.L., Silva, M.C., Padilha, M.C., Meireles, M.A., Bolini, H.M.A., Cruz, A.G.

“…This research evaluated the action of jabuticaba skin extract (JSE) obtained through supercritical extraction compared with the antioxidants ascorbic acid,…”
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