Search Results - "Pimentel, T C"

Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development by Balthazar, C.F., Pimentel, T.C., Ferrão, L.L., Almada, C.N., Santillo, A., Albenzio, M., Mollakhalili, N., Mortazavian, A.M., Nascimento, J.S., Silva, M.C., Freitas, M.Q., Sant’Ana, A.S., Granato, D., Cruz, A.G.

“…Sheep milk has a high nutritional value and high concentrations of proteins, fats, minerals, and vitamins, as compared to the milks of other domestic species…”
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Strawberry-flavored yogurts and whey beverages: What is the sensory profile of the ideal product? by Janiaski, D R, Pimentel, T C, Cruz, A G, Prudencio, S H

“…This study aimed to evaluate the sensory profile and Brazilian consumers' liking of strawberry-flavored yogurts and whey beverages (fermented or nonfermented)…”
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Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate? by Grom, L C, Rocha, R S, Balthazar, C F, Guimarães, J T, Coutinho, N M, Barros, C P, Pimentel, T C, Venâncio, E L, Collopy Junior, I, Maciel, P M C, Silva, P H F, Granato, D, Freitas, M Q, Esmerino, E A, Silva, M C, Cruz, A G

“…The consumption of probiotic-enriched dairy products has been associated with many health benefits, including anti-hyperglycemic activity. The effect on health…”
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Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data by Torres, F R, Esmerino, E A, Carr, B Thomas, Ferrão, L L, Granato, D, Pimentel, T C, Bolini, H M A, Freitas, M Q, Cruz, A G

“…We investigated the performance of multidimensional alignment analysis and multidimensional scaling on phi coefficient values to evaluate check-all-that-apply…”
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Reformulating Minas Frescal cheese using consumers' perceptions: Insights from intensity scales and check-all-that-apply questionnaires by Oliveira, E W, Esmerino, E A, Carr, B Thomas, Pinto, L P F, Silva, H L A, Pimentel, T C, Bolini, H M A, Cruz, A G, Freitas, M Q

“…We evaluated the performance of check-all-that-apply (CATA) questions and intensity scales to describe Minas Frescal cheese and its reformulation based on…”
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Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt by Pimentel, T C, Cruz, A G, Prudencio, S H

“…The objectives of this study were to evaluate the influence of the addition of long-chain inulin as a fat replacer and prebiotic agent (20g/L) and (or)…”
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Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique by Pontual, I., Amaral, G.V., Esmerino, E.A., Pimentel, T.C., Freitas, M.Q., Fukuda, R.K., Sant'Ana, I.L., Silva, L.G., Cruz, A.G.

“…The word association (WA) technique was used to investigate the perception of two groups of consumers (72 celiac and 78 non-celiac individuals; 150 in total)…”
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Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide by Belsito, P.C., Ferreira, M.V.S., Cappato, L.P., Cavalcanti, R.N., Vidal, V.A.S., Pimentel, T.C., Esmerino, E.A., Balthazar, C.F., Neto, R.P.C., Tavares, M.I.B., Zacarchenco, P.B., Freitas, M.Q., Silva, M.C., Raices, R.S.L., Pastore, G.M., Pollonio, M.A.R., Cruz, A.G.

“…•Requeijão cremoso processed cheese manufactured with galactooligossacharide.•Absence of effect at pH values and gross composition.•Increased the consistency…”
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Developing a synbiotic fermented milk using probiotic bacteria and organic green banana flour by Batista, A.L.D., Silva, R., Cappato, L.P., Ferreira, M.V.S., Nascimento, K.O., Schmiele, M., Esmerino, E.A., Balthazar, C.F., Silva, H.L.A., Moraes, J., Pimentel, T.C., Freitas, M.Q., Raices, R.S.L., Silva, M.C., Cruz, A.G.

“…•Synbiotic fermented milk with probiotics and organic green banana flour (GBF).•1% or 3% GBF increased proteolysis, post-acidification and probiotic…”
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Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults by de Assis, Bianca Beatriz Torres, Pimentel, Tatiana Colombo, Vidal, Hubert, dos Santos Lima, Marcos, de Sousa Galvão, Mércia, Madruga, Marta Suely, Noronha, Melline Fontes, Cabral, Lucélia, Magnani, Marciane

“…[Display omitted] •Fermentation of mangaba pulp with Lacticaseibacillus casei 01 (LC1) was evaluated;•LC1 fermentation improved technological and functional…”
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Continuous fractionation of whey protein isolates by using supercritical carbon dioxide by Lima, J.C., Seixas, F.A.V., Coimbra, J.S.R., Pimentel, T.C., Barão, C.E., Cardozo-Filho, L.

“…[Display omitted] •Fractionation of α-La and β-Lg proteins from Whey Protein Isolate.•Development of a continuous flow reactor with scCO2 as solvent.•High…”
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