Search Results - "Prudencio, Elane Schwinden"

Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS by Vargas, Maryella Osório, Prestes, Amanda Alves, Miotto, Marília, Prudêncio, Elane Schwinden

“…This article provides information regarding dulce de leche, a dairy product obtained by heating milk and sugar under controlled conditions. Some denominations…”
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Improving the nutritional and phytochemical compounds of a plant‐based milk of sapucaia nut cake using block freeze concentration by Demoliner, Fernanda, Carvalho, Letícia Turcatto, Liz, Gabriela Rodrigues, Prudêncio, Elane Schwinden, Ramos, Juliano Carvalho, Bascuñan, Vera Lúcia Azzolin Frescura, Vitali, Luciano, Block, Jane Mara

“…The nutrient profile and the phytochemical composition of the sapucaia nut cake milk (SNCM) were evaluated after applying five consecutive stages of block…”
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Stevia‐fortified yoghurt: Stability, antioxidant activity and in vitro digestion behaviour by Carvalho, Mariana Wolff, Arriola, Nathalia Darminia Aceval, Pinto, Stephanie Silva, Verruck, Silvani, Fritzen‐Freire, Carlise Beddin, Prudêncio, Elane Schwinden, Amboni, Renata Dias de Mello Castanho

“…In this study, yoghurt samples were fortified with 0.25% and 0.5% freeze‐dried stevia extract (FSE). The control and stevia‐fortified yoghurts were evaluated…”
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Can Storage Stability and Simulated Gastrointestinal Behavior Change the Cytotoxic Effects of Concentrated Guava Leaves Extract against Human Lung Cancer Cells? by Demaman Arend, Giordana, Verruck, Silvani, Zanchett Schneider, Naira Fernanda, Oliveira Simões, Cláudia Maria, Tres, Marcus Vinícius, Prudêncio, Elane Schwinden, Cunha Petrus, José Carlos, Rezzadori, Katia

“…The influence of storage stability and simulated gastrointestinal behavior of different extracts of guava leaves extracts (NC: not concentrated, and C10 and…”
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Rheological and physico-chemical characterization of prebiotic microfiltered fermented milk by Debon, Janaina, Prudêncio, Elane Schwinden, Cunha Petrus, José Carlos

“…Microfiltered cow’s milk samples were fermented with (prebiotic) and without inulin and evaluated regarding the physico-chemical composition (day 1 of storage)…”
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Concentration of phenolic compounds in aqueous mate (Ilex paraguariensis A. St. Hil) extract through nanofiltration by Negrão Murakami, Aureanna Nairne, de Mello Castanho Amboni, Renata Dias, Prudêncio, Elane Schwinden, Amante, Edna Regina, de Moraes Zanotta, Laura, Maraschin, Marcelo, Cunha Petrus, José Carlos, Teófilo, Reinaldo Francisco

“…In order to establish the parameters to obtain aqueous mate extract with the highest content of total phenolic compounds (TPC), the response surface…”
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Rennet coagulation of sheep milk processed by ultrafiltration at low concentration factors by Catarino, Isabel, Martins, António P.L., Duarte, Elizabeth, Prudêncio, Elane Schwinden, de Pinho, Maria Norberta

“…► Curd firmness and curd firming rate increase on UF sheep milk concentrates. ► Cheese matrix improvement by UF at low concentration factor. ► Protein…”
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Functionality of the components from goat’s milk, recent advances for functional dairy products development and its implications on human health by Verruck, Silvani, Dantas, Adriana, Prudencio, Elane Schwinden

“…[Display omitted] The growing consumer interest in goat’s milk and dairy products is related to nutritive values and positive health benefits attached to these…”
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Optimisation of pectin acid extraction from passion fruit peel (Passiflora edulis flavicarpa) using response surface methodology by Kliemann, Erika, de Simas, Karina Nunes, Amante, Edna R, Prudêncio, Elane Schwinden, Teófilo, Reinaldo F, Ferreira, Márcia M.C, Amboni, Renata D.M.C

“…Pectin was extracted from passion fruit peel using three different acids (citric, hydrochloric or nitric) at different temperatures (40-90 °C), pH (1.2-2.6)…”
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Effect of high-pressure carbon dioxide processing on the inactivation of aerobic mesophilic bacteria and Escherichia coli in human milk by Berenhauser, Ana Claudia, Soares, Douglas, Komora, Norton, De Dea Lindner, Juliano, Schwinden Prudêncio, Elane, Oliveira, J. Vladimir, Block, Jane Mara

“…The effect of high-pressure carbon dioxide processing on inactivation of aerobic mesophilic bacteria and Escherichia coli ATCC 25922 inoculated in human milk…”
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Storage stability of prebiotic fermented milk obtained from permeate resulting of the microfiltration process by Debon, Janaina, Prudêncio, Elane Schwinden, Petrus, José Carlos Cunha, Fritzen-Freire, Carlise Beddin, Müller, Carmen M.O., Amboni, Renata D. de M. Castanho, Vieira, Cleide Rosana Werneck

“…The permeate, obtained from the best microfiltration process, was employed in the preparation of fermented milks, without inulin (control) and with 5 g 100 g−1…”
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Bioactive compounds recovery by freeze concentration process from winemaking by-product by Bredun, Maiara Arbigaus, Prestes, Amanda Alves, Panceri, Carolina Pretto, Prudêncio, Elane Schwinden, Burin, Vívian Maria

“…[Display omitted] •The extraction was optimized and anthocyanin-rich grape pomace extract was obtained.•Freezing concentration was applied for the enrichment…”
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Block freeze concentration by centrifugation and vacuum increases the content of lactose‐free milk macronutrients by Dantas, Adriana, Orellana‐Palma, Patricio, Kumar, Dinesh, Hernandez, Eduard, Prudencio, Elane Schwinden

“…Lactose‐free milk is rising in popularity among consumers due to its claim to be a better digestible product compared to regular fluid milk. For that reason,…”
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Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review by Prestes, Amanda Alves, Helm, Cristiane Vieira, Esmerino, Erick Almeida, Silva, Ramon, da Cruz, Adriano Gomes, Prudencio, Elane Schwinden

“…Freeze concentration technology is applied to concentrate liquid foods at low temperatures, thus separating pure ice crystals from the final concentrate…”
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Quantification of Lactobacillus paracasei viable cells in probiotic yoghurt by propidium monoazide combined with quantitative PCR by Scariot, Mirella Crhistine, Venturelli, Gustavo Luiz, Prudêncio, Elane Schwinden, Arisi, Ana Carolina Maisonnave

“…Propidium monoazide (PMA) coupled with qPCR has been successfully used for specific quantification of viable bacteria cells in diverse matrices food. The…”
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Gravitational assisted three-stage block freeze concentration process for producing enriched concentrated orange juice (Citrus sinensis L.): Multi-elemental profiling and polyphenolic bioactives by Haas, Isabel Cristina da Silva, Espindola, Juliana Santos de, de Liz, Gabriela Rodrigues, Luna, Aderval S., Bordignon-Luiz, Marilde T., Prudêncio, Elane Schwinden, de Gois, Jefferson Santos, Fedrigo, Isabela Maia Toaldo

“…A three-stage block freeze concentration process using minimal instrumental apparatus was studied to concentrate minerals and polyphenols in orange juice,…”
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Reference LC-MS/MS method to detect fresh cheeses adulteration with whey by Valdemiro Alves de Oliveira, Luan, Rafael Kleemann, Cristian, Molognoni, Luciano, Daguer, Heitor, Barcellos Hoff, Rodrigo, Schwinden Prudencio, Elane

“…[Display omitted] •LC-MS/MS was optimized to inspect the compositional authenticity of fresh cheeses.•The TPEVDDEALEK peptide was used to quantify…”
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Potential use of mealworms as an alternative protein source for Pacific white shrimp: Digestibility and performance by Panini, Roseane L., Freitas, Luiz Eduardo Lima, Guimarães, Ariane M., Rios, Cristina, da Silva, Maria Fernanda O., Vieira, Felipe Nascimento, Fracalossi, Débora M., Samuels, Richard Ian, Prudêncio, Elane Schwinden, Silva, Carlos Peres, Amboni, Renata D.M.C.

“…Mealworm meal (MM) was evaluated for its potential as a future protein source for the farmed shrimp Litopenaeus vannamei. The apparent digestibility…”
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Petit suisse manufactured with cheese whey retentate and application of betalains and anthocyanins by Prudencio, Isabelle D., Prudêncio, Elane Schwinden, Gris, Eliana Fortes, Tomazi, Thays, Bordignon-Luiz, Marilde T.

“…Petit suisse cheese was elaborated with substitution of 30% milk volume for cheese whey retentate (volumetric reduction ratio=5.0) obtained by ultrafiltration…”
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Pinhão potential and their parts (failures, shells, and almonds) in the elaboration of yogurts containing acai pulp: physicochemical, nutritional, and functional properties, antimicrobial activity, and multi-elemental profile by Sbruzzi Fiebig, Matheus, Regina Mendes Andrade, Dayanne, José de Oliveira Mindelo, Leandro, Santos de Gois, Jefferson, Luna, Aderval S., Afonso Provenzi, Marcel, Luiz Esteves Magalhães, Washington, Miotto, Marilia, Vieira Helm, Cristiane, Schwinden Prudencio, Elane

“…[Display omitted] •Açaí yogurts enriched with pinhão byproducts showed higher protein and fiber contents.•Açaí yogurt with pinhão flour and whole pinhão flour…”
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