Search Results - "Hugo Scudino"

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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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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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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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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Ultrasound stabilization of raw milk: Microbial and enzymatic inactivation, physicochemical properties and kinetic stability by Scudino, Hugo, Silva, Eric Keven, Gomes, Andresa, Guimarães, Jonas T., Cunha, Rosiane L., Sant'Ana, Anderson S., Meireles, M. Angela A., Cruz, Adriano G.

“…•Raw milk stabilization was performed using high-intensity ultrasound (HIUS) technology.•HIUS treatment promoted microbial and enzymatic inactivation with a…”
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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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Effect of thermosonication on the bioactive peptide profile, volatile compounds, and fatty acid profile of Minas Frescal cheese by Scudino, Hugo, Pimentel, Tatiana C., Guimarães, Jonas T., Moura, Rafaella S., Mársico, Eliane T., Esmerino, Erick A., Freitas, Monica Q., Souza, Adrieli A., Nogueira, Fabio C.S., Cruz, Adriano G.

“…This study investigated the effect of thermosonication (TS) of milk on the bioactive peptide profile, fatty acid composition, and volatile compounds of Minas…”
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Consumer innovativeness and perception about innovative processing technologies: A case study with sliced Prato cheese processed by ultraviolet radiation by Delorme, Mariana M, Pimentel, Tatiana C, Freitas, Monica Q, da Cunha, Diogo T, Silva, Ramon, Guimarães, Jonas Toledo, Scudino, Hugo, Esmerino, Erick A, Duarte, Maria Carmella K H, Cruz, Adriano G

“…Brazilian consumers' innovativeness and motivation to eat new foods were evaluated using a new scale and conventional or UV‐C‐treated sliced Prato cheeses with…”
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Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products by Guimarães, Jonas T, Scudino, Hugo, Ramos, Gustavo LPA, Oliveira, Gabriella AR, Margalho, Larissa P, Costa, Leonardo EO, Freitas, Mônica Q, Duarte, Maria Carmela KH, Sant'Ana, Anderson S, Cruz, Adriano G

“…•Effects of high-intensity ultrasound with microbial purposes were approached.•Mechanism of action of different ultrasonic intensities were explained.•The use…”
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Raw milk processing by high‐intensity ultrasound and conventional heat treatments: Microbial profile by amplicon sequencing and physical stability during storage by Scudino, Hugo, Guimarães, Jonas T, Cabral, Lucélia, Centurion, Victor Borin, Gomes, Andresa, Orsi, Arthur S, Cunha, Rosiane L, Sant’Ana, Anderson S, Cruz, Adriano G

“…This study aimed to evaluate the effects of conventional heat treatments (high‐temperature–short‐time and low‐temperature–low‐time) and high‐intensity…”
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High-intensity ultrasound in cheese processing by Scudino, Hugo, Guimarães, Jonas T, Ramos, Gustavo LPA, Santillo, Antonella, Pimentel, Tatiana C, Cruz, Adriano G, Albenzio, Marzia

“…Nonconventional technologies, such as high-intensity ultrasound (HIUS), have been studied as alternatives for conventional thermal processes, mainly in dairy…”
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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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