Search Results - "Ricardo de Castro Leite Júnior, Bruno"

Why are most physicochemical parameters not useful in predicting the quality of sheep milk? by Tribst, Alline Artigiani Lima, Falcade, Luiza Toledo Piza, Leite Júnior, Bruno Ricardo de Castro, Oliveira, Miguel Meirelles

“…The impact of microbial growth on the physicochemical parameters of sheep milk was evaluated. The total bacterial counts (TBC) showed a lag phase of 4 h and…”
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Development of a mixed jussara and mango juice with added Lactobacillus rhamnosus GG submitted to sub-lethal acid and baric stresses by Prates, Fernanda Costa, de Castro Leite Júnior, Bruno Ricardo, Martins, Eliane Maurício Furtado, Cristianini, Marcelo, da Silva, Roselir Ribeiro, da Rocha Campos, André Narvaes, da Silva Gandra, Scarlet Ohana, de Oliveira, Patrícia Martins, Martins, Maurilio Lopes

“…This study evaluated the interference of sub-lethal acid (SLA) stress and high isostatic pressure (HIP) stress on the survival of Lactobacillus rhamnosus GG…”
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Viability and resistance of Lacticaseibacillus rhamnosus GG to passion fruit beverages with whey protein isolate by Adriana Couto Guerra, Eliane Maurício Furtado Martins, Daniele de Almeida Paula, Bruno Ricardo de Castro Leite Júnior, Roselir Ribeiro da Silva, Frederico Souza Lima Caldoncelli Franco, Maurilio Lopes Martins, Gabriel Henrique Horta de Oliveira

“…Abstract This study characterized the beverage of passion fruit and whey protein added with Lacticaseibacillus rhamnosus GG (LGG). The acidity, pH, soluble…”
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Ultrasound processing of amyloglucosidase: impact on enzyme activity, stability and possible industrial applications by Soares, Ariana de Souza, Junior, Bruno Ricardo de Castro Leite, Augusto, Pedro Esteves Duarte, Nogueira, Camila Archette, Ramos, Afonso Mota

“…This study evaluated the effect of ultrasound processing as a pre-treatment of amyloglucosidase on the enzymatic activity and stability. The activity was…”
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Using physical processes to improve physicochemical and structural characteristics of fresh and frozen/thawed sheep milk by Tribst, Alline Artigiani Lima, Falcade, Luiza Toledo Piza, Carvalho, Nathália Silva, Cristianini, Marcelo, Leite Júnior, Bruno Ricardo de Castro, Oliveira, Miguel Meirelles de

“…We assessed the impact of stirring (ST), high shear dispersing (HSD) and low (LPH, 3.5 MPa) and high pressure homogenization (HPH, 50 MPa) on physicochemical…”
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Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk by Tribst, Alline Artigiani Lima, Falcade, Luiza Toledo Piza, Carvalho, Nathália Silva, Junior, Bruno Ricardo de Castro Leite, de Oliveira, Miguel Meirelles

“…The impact of stirring and homogenization on set yogurt production was assessed for fresh, refrigerated (4 days/7 °C) and frozen/thawed (1 month/-18 °C) sheep…”
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Yacon Flour (Smallanthus sonchifolius) as Wall Material for Microencapsulation of Lacticaseibacillus rhamnosus GG: Characterization of Microparticles and Its Use in Pitaya Jelly by de Almeida Costa, Nataly, de Paula Amaral, Ester, Pereira, Gabriel Clementino, Silveira, Laura Rodrigues, do Amaral e Paiva, Maria José, de Castro Leite Júnior, Bruno Ricardo, Stringheta, Paulo César, de Almeida Paula, Daniele, Martins, Eliane Maurício Furtado, Martins, Maurilio Lopes, Vieira, Érica Nascif Rufino, Saldaña, Marleny D. A., Ramos, Afonso Mota

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The effect of high pressure processing on recombinant chymosin, bovine rennet and porcine pepsin: Influence on the proteolytic and milk-clotting activities and on milk-clotting characteristics by Leite Júnior, Bruno Ricardo de Castro, Tribst, Alline Artigiani Lima, Cristianini, Marcelo

“…This study evaluated the effect of high pressure processing (HPP) on the proteolytic and milk-clotting activities of recombinant chymosin, bovine rennet and…”
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Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure by Moreira, Rosângela Maria, Martins, Maurilio Lopes, Leite Júnior, Bruno Ricardo de Castro, Martins, Eliane Maurício Furtado, Ramos, Afonso Mota, Cristianini, Marcelo, Campos, André Narvaes da Rocha, Stringheta, Paulo César, Silva, Vanessa Riani Olmi, Canuto, John Warnens, Oliveira, Dairo Cabral de, Pereira, Danielle Cunha de Souza

“…This study evaluated the development of a juçara and Ubá mango juice mixture and the influence of pasteurization, high isostatic pressure (HIP) and the…”
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Unconventional food plants: Nutritional aspects and perspectives for industrial applications by Milião, Gustavo Leite, de Oliveira, Ana Paula Hanke, Soares, Lucas de Souza, Arruda, Tarsila Rodrigues, Vieira, Érica Nascif Rufino, Leite Junior, Bruno Ricardo de Castro

“…•Unconventional Food Plants (UFPs) are excellent sources of plant protein.•Bioactive compounds (e.g., phenolic acids and flavonoids) can be obtained from…”
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Use of high pressure homogenization to reduce milk proteolysis caused by Pseudomonas fluorescens protease by Oliveira, Miguel Meirelles de, Leite Júnior, Bruno Ricardo de Castro, Tribst, Alline Artigiani Lima, Cristianini, Marcelo

“…The growth of proteolytic microorganisms in raw milk is favored when the milk is stored at abusive refrigeration temperatures for many days. The proteases…”
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Goat milk casein and protease sonication as a strategy to improve the proteolysis and functional properties of hydrolysates by Guimarães, Alécia Daila Barros, Magalhães, Isabela Soares, Tribst, Alline Artigiani Lima, de Oliveira, Eduardo Basílio, Leite Júnior, Bruno Ricardo de Castro

“…•Ultrasonic pretreatment of Alcalase or the substrate enhanced enzyme activity (≤18%).•Sonication of Alcalase or goat casein improved hydrolysis degree by up…”
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Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilli by de Oliveira, Patrícia Martins, Leite Júnior, Bruno Ricardo de Castro, Martins, Eliane Maurício Furtado, Martins, Maurilio Lopes, Vieira, Érica Nascif Rufino, de Barros, Frederico Augusto Ribeiro, Cristianini, Marcelo, de Almeida Costa, Nataly, Ramos, Afonso Mota

“…This study evaluated the pH, acidity, soluble solids, color, dietary fiber, sensory acceptance and the viability of Lactobacillus rhamnosus , Lactobacillus…”
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High Pressure Homogenization of Porcine Pepsin Protease: Effects on Enzyme Activity, Stability, Milk Coagulation Profile and Gel Development by Leite Júnior, Bruno Ricardo de Castro, Tribst, Alline Artigiani Lima, Cristianini, Marcelo

“…This study investigated the effect of high pressure homogenization (HPH) (up to 190 MPa) on porcine pepsin (proteolytic and milk-clotting activities), and the…”
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Comparative study of the effect of high pressure processing on the residual activity of milk coagulants in buffer and in ultrafiltered cheese by Ribeiro, Luma Rossi, Leite Júnior, Bruno Ricardo de Castro, Tribst, Alline Artigiani Lima, Cristianini, Marcelo

“…This study aimed to evaluated how the high isostatic pressure (HIP) affects the milk coagulation activity (MCA) of different coagulants in Ultrafiltered (UF)…”
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Impact of ultrasound on pumpkin seed protein concentrate hydrolysis: Effects on Alcalase, protein, and assisted reaction by Pacheco, Ana Flávia Coelho, de Souza, Leticia Bruni, Paiva, Paulo Henrique Costa, Lelis, Carini Aparecida, Vieira, Erica Nascif Rufino, Tribst, Alline Artigiani Lima, Leite Júnior, Bruno Ricardo de Castro

“…•Alcalase activity was increased (up to 10.3%) after ultrasound (US) pretreatment;.•US pretreatment of pumpkin seed protein increased Alcalase activity (up to…”
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Impact of ultrasound-assisted fermentation on buffalo yogurt production: Effect on fermentation kinetic and on physicochemical, rheological, and structural characteristics by Pacheco, Flaviana Coelho, Teixeira, Eliane de Fátima, Pacheco, Ana Flavia Coelho, Paiva, Paulo Henrique Costa, Tribst, Alline Artigiani Lima, Leite Júnior, Bruno Ricardo de Castro

“…•US-assisted fermentation increased the acidification rate (up to 41%) of buffalo yogurt.•Fermentation in the bath US reduced the fermentation time (up to 25%)…”
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Proteolytic and milk-clotting activities of calf rennet processed by high pressure homogenization and the influence on the rheological behavior of the milk coagulation process by Leite Júnior, Bruno Ricardo de Castro, Tribst, Alline Artigiani Lima, Cristianini, Marcelo

“…This work studied the effects of high pressure homogenization (HPH) on the performance of a commercial calf rennet. The enzyme solution was processed at 50,…”
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Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound by Xavier, Lorena Soares, Pacheco, Flaviana Coelho, Nalon, Gabriela Aparecida, Cunha, Jeferson Silva, Santos, Fabio Ribeiro Dos, Pacheco, Ana Flávia Coelho, Tribst, Alline Artigiani Lima, Leite Júnior, Bruno Ricardo de Castro

“…This work investigated the fermentation kinetics and characteristics of goat yogurt supplemented with bovine whey protein isolate (WPI) (0%, 2.5% and 5.0%)…”
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Minimally processed yellow melon enriched with probiotic bacteria by Oliveira, Patricia Martins de, Leite Júnior, Bruno Ricardo De Castro, Martins, Maurilio Lopes, Martins, Eliane Maurício Furtado, Ramos, Afonso Mota

“…The demand for healthy diets with fresh foods, especially minimally processed fruits and vegetables, resulted in a variety of products available to consumers…”
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