Search Results - "Walter, Eduardo H M"

Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development by Cruz, Adriano G., Cadena, Rafael S., Walter, Eduardo H.M., Mortazavian, Amir M., Granato, Daniel, Faria, José A.F., Bolini, Helena M.A.

“…:  Sensory analysis represents a decisive step during the various stages of food product development. For probiotic, prebiotic, and synbiotic foods, which have…”
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Modelling the growth of Listeria monocytogenes in fresh green coconut ( Cocos nucifera L.) water by Walter, Eduardo H.M., Kabuki, Dirce Y., Esper, Luciana M.R., Sant'Ana, Anderson S., Kuaye, Arnaldo Y.

“…The behaviour of Listeria monocytogenes in the fresh coconut water stored at 4 °C, 10 °C and 35 °C was studied. The coconut water was aseptically extracted…”
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Bacillus cereus in refrigerated milk submitted to different heat treatments by Aires, Georgiana S B, Walter, Eduardo H M, Junqueira, Valéria C A, Roig, Salvador M, Faria, José A F

“…The possibility of the survival, germination, and multiplication of Bacillus cereus in extended-shelf-life milk prompted research into the occurrence of the…”
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Development of goat cheese whey-flavoured beverages by TRANJAN, BÁRBARA C, CRUZ, ADRIANO G, WALTER, EDUARDO H M, FARIA, JOSE A F, BOLINI, HELENA M A, MOURA, MIRIAM R L, CARVALHO, LUCIA M J

“…Beverages made from goat cheese whey, flavoured with strawberry and peach pulp, were processed and submitted to physicochemical analysis and affective tests…”
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Advantages of microfiltration processing of goat whey orange juice beverage by Vieira, Alexandre H., Balthazar, Celso F., Guimaraes, Jonas T., Rocha, Ramon S., Pagani, Mônica M., Esmerino, Erick A., Silva, Márcia C., Raices, Renata S.L., Tonon, Renata V., Cabral, Lourdes M.C., Walter, Eduardo H.M., Freitas, Mônica Q., Cruz, Adriano G.

“…[Display omitted] •Goat whey-orange juice beverage processed by microfiltration.•Microfiltration feeding temperatures were evaluated.•Microfiltration preserved…”
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Restrictions to the use of cleanrooms for packaging pasteurised milk by AIRES, GEORGIANA S.B, WALTER, EDUARDO H.M, FARIA, JOSÉ A.F, ROIG, SALVADOR M

“…The study evaluated the effect of packaging pasteurised milk inside an ISO Class 8 cleanroom and an external Class 7 antechamber. Chemical, microbiological and…”
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Monitoring the authenticity of Brazilian UHT milk: A chemometric approach by Souza, Simone S., Cruz, Adriano G., Walter, Eduardo H.M., Faria, Jose A.F., Celeghini, Renata M.S., Ferreira, Márcia M.C., Granato, Daniel, Sant’Ana, Anderson de S.

“…In this work, chemometric methods are reported as potential tools for monitoring the authenticity of Brazilian ultra-high temperature (UHT) milk processed in…”
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Development of a Checklist for Assessing Good Hygiene Practices of Fresh-Cut Fruits and Vegetables Using Focus Group Interviews by Araújo, Jane A M, Esmerino, Erick A, Alvarenga, Verônica O, Cappato, Leandro P, Hora, Iracema C, Silva, Marcia Cristina, Freitas, Monica Q, Pimentel, Tatiana C, Walter, Eduardo H M, Sant'Ana, Anderson S, Cruz, Adriano G

“…This study aimed to develop a checklist for good hygiene practices (GHP) for raw material of vegetable origin using the focus groups (FGs) approach (n = 4)…”
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Effects of carrot incorporation and high hydrostatic pressure processing on fresh cheese: Antilisterial activity, carotenoid degradation, and sensory characteristics by dos Santos Gouvea, Fabiola, Walter, Eduardo HM, da Rocha Ferreira, Elisa Helena, Tiburski, Júlia H, Deliza, Rosires, de Oliveira Godoy, Ronoel Luiz, Rosenthal, Amauri

“…This study was carried out to evaluate the antilisterial activity of carrot, and the impact of its incorporation on the carotenoid content in Minas Frescal…”
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Prerequisite programs at schools: diagnosis and economic evaluation by Lockis, Victor R, Cruz, Adriano G, Walter, Eduardo H M, Faria, Jose A F, Granato, Daniel, Sant'Ana, Anderson S

“…In this study, 20 Brazilian public schools have been assessed regarding good manufacturing practices and standard sanitation operating procedures…”
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Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt by Cruz, Adriano G., Walter, Eduardo H.M., Cadena, Rafael Silva, Faria, José A.F., Bolini, Helena M.A., Pinheiro, Hidelte P., Sant’Ana, Anderson S.

“…The feasibility of survival analysis methodology was used to determine the shelf-life of probiotic strawberry flavored yogurt supplemented with Bifidobacteirum…”
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Microencapsulation of probiotic jussara (Euterpe edulis M.) juice by spray drying by Paim, Diego R.S.F., Costa, Simone D.O., Walter, Eduardo H.M., Tonon, Renata V.

“…The objective of this work was to produce a powdered probiotic jussara juice, aiming at adding value to a fruit rich in bioactive compounds. For this purpose,…”
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Sensory, microbiological and physicochemical screening of probiotic cultures for the development of non-fermented probiotic milk by Oliveira, Denize, Vidal, Letícia, Ares, Gastón, Walter, Eduardo H.M., Rosenthal, Amauri, Deliza, Rosires

“…The aim of the present work was to screen probiotic cultures for the development of non-fermented probiotic milk that keeps its sensory, microbiological and…”
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Food allergens: Knowledge and practices of food handlers in restaurants by Ajala, Aline R., Cruz, Adriano G., Faria, Jose A.F., Walter, Eduardo H.M., Granato, Daniel, Sant′ Ana, Anderson S.

“…This survey evaluated the knowledge of managers and food handlers, who work in restaurants functioning in two large supermarket chains in the metropolitan…”
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Monitoring the authenticity of Brazilian UHT milk: A chemometric approach by SOUZA, Simone S, CRUZ, Adriano G, WALTER, Eduardo H. M, FARIA, Jose A. F, CELEGHINI, Renata M. S, FERREIRA, Márcia M. C, GRANATO, Daniel, SANT'ANA, Anderson De S

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