Search Results - "Menezes, Aline Galvão Tavares"

Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods by Menezes, Aline Galvão Tavares, Ramos, Cíntia Lacerda, Cenzi, Gisele, Melo, Dirceu Sousa, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…While many bacteria have been used as probiotics by industries, only two yeasts, Saccharomyces cerevisiae var. boulardii and Kluyveromyces fragilis (B0399),…”
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Use of Different Extracts of Coffee Pulp for the Production of Bioethanol by Menezes, Evandro Galvão Tavares, do Carmo, Juliana Ribeiro, Menezes, Aline Galvão Tavares, Alves, José Guilherme Lembi Ferreira, Pimenta, Carlos José, Queiroz, Fabiana

“…Coffee is one of the most important agricultural products in Brazil. More than 50 % of the coffee fruit is not used for the production of commercial green…”
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Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages by Menezes, Aline Galvão Tavares, Ramos, Cíntia Lacerda, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…Cereal-based fermented beverages are non-dairy products which are considered possible carriers for probiotic strains and alternatives for use by vegans and…”
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Investigation of chocolate produced from four different Brazilian varieties of cocoa (Theobroma cacao L.) inoculated with Saccharomyces cerevisiae by Menezes, Aline Galvão Tavares, Batista, Nadia Nara, Ramos, Cintia Lacerda, Silva, Adriana Reis de Andrade e, Efraim, Priscila, Pinheiro, Ana Carla Marques, Schwan, Rosane Freitas

“…Properly conducted cocoa fermentation is an important step for the production of high-quality chocolate. The aim of this work was to investigate the effect of…”
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Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain by Fonseca, Hugo Calixto, Melo, Dirceu de Sousa, Ramos, Cíntia Lacerda, Menezes, Aline Galvão Tavares, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…[Display omitted] •The juices showed high lactic acid bacteria (LAB) viability during storage.•The juices maintained suitable LAB counts after simulated…”
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Vodka production from potato (Solanum tuberosum L.) using three Saccharomyces cerevisiae isolates by Menezes, Aline Galvão Tavares, Menezes, Evandro Galvão Tavares, Alves, José Guilherme Lembi Ferreira, Rodrigues, Lucas Ferreira, Cardoso, Maria das Graças

“…The efficacy of three strains of Saccharomyces cerevisiae in the production of vodka from potato hydrolysate was evaluated. For each isolate, two treatments…”
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Evaluation of potentially probiotic yeasts and Lactiplantibacillus plantarum in co-culture for the elaboration of a functional plant-based fermented beverage by Ferreira, Iara, de Sousa Melo, Dirceu, Menezes, Aline Galvão Tavares, Fonseca, Hugo Calixto, de Assis, Bianca Beatriz Torres, Ramos, Cíntia Lacerda, Magnani, Marciane, Dias, Disney Ribeiro, Schwan, Rosane Freitas

“…[Display omitted] •The blend of almonds, oats, and sunflower seeds turned out to be an interesting matrix for producing a vegan probiotic drink.•The strains…”
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Yeasts isolated from Brazilian fermented foods in the protection against infection by pathogenic food bacteria by Menezes, Aline Galvão Tavares, Melo, Dirceu de Sousa, Ramos, Cintia Lacerda, Moreira, Silvino Intra, Alves, Eduardo, Schwan, Rosane Freitas

“…The consumption of probiotics has increased due to the reported health benefits, mainly in preventing or treating gastrointestinal pathology. This study…”
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Vodka production from potato ( Solanum tuberosum L. ) using three Saccharomyces cerevisiae isolates: Vodka production from potato by Menezes, Aline Galvão Tavares, Menezes, Evandro Galvão Tavares, Alves, José Guilherme Lembi Ferreira, Rodrigues, Lucas Ferreira, Cardoso, Maria das Graças

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