Search Results - "de Carvalho, Antônio"

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    Immobilization of the β-galactosidase enzyme by encapsulation in polymeric matrices for application in the dairy industry by Costa, Jessiele Barbosa, Nascimento, Luis Gustavo Lima, Martins, Evandro, Carvalho, Antônio Fernandes De

    Published in Journal of dairy science (01-11-2024)
    “…Lactose intolerance affects ∼65% of the global adult population, leading to the demand for lactose-free products. The enzyme β-galactosidase (βG) is commonly…”
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    Journal Article
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    The ability of Lactococcus lactis subsp. lactis bv. diacetylactis strains in producing nisin by Fusieger, Andressa, Perin, Luana Martins, Teixeira, Camila Gonçalves, de Carvalho, Antônio Fernandes, Nero, Luís Augusto

    Published in Antonie van Leeuwenhoek (01-05-2020)
    “…Lactococcus lactis subsp. lactis bv. diacetylactis is a relevant microorganism for the dairy industry because of its role in the production of aromatic…”
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    Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches by Fusieger, Andressa, Martins, Mayra Carla Freitas, de Freitas, Rosângela, Nero, Luís Augusto, de Carvalho, Antônio Fernandes

    Published in Brazilian journal of microbiology (01-03-2020)
    “…Lactococcus lactis subsp. lactis bv. diacetylactis strains are often used as starter cultures by the dairy industry due to their production of acetoin and…”
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    Challenges associated with spray drying of lactic acid bacteria: Understanding cell viability loss by Moreira, Maria Tereza Cratiú, Martins, Evandro, Perrone, Ítalo Tuler, Freitas, Rosângela, Queiroz, Lucas Sales, Carvalho, Antônio Fernandes

    “…Lactic acid bacteria (LAB) cultures used in food fermentation are often dried to reduce transportation costs and facilitate handling during use. Dried LAB…”
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    PARTICLE SIZE DISTRIBUTION APPLIED TO MILK POWDER REHYDRATION by Francisquini, Júlia, Martins, Evandro, Renhe, Isis, Oliveira, Luiz Fernando, Stephani, Rodrigo, Perrone, Ítalo, Carvalho, Antônio

    Published in Química nova (01-02-2020)
    “…Besides increasing shelf life of fluid milk, milk powder has physical and functional properties that allow it to be used as ingredient. The rehydration process…”
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    Viability of Morisca Powder Tailings for Ceramic Applications by Antônio Alves de Carvalho Jr, Kelson de Sousa Leite, José Milton Elias de Matos

    Published in Minerals (Basel) (01-04-2023)
    “…In Juazeiro de Piauí and Castelo do Piauí, two cities in northeast Brazil, mined morisca rock is widely used in civil construction for external coating…”
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    Effect of maltodextrin and inulin addition on the dairy-based powders properties by Silva, Cleuber Raimundo, Francisquini, Júlia d'Almeida, Stephani, Rodrigo, de Carvalho, Antônio Fernandes, de Oliveira, Luiz Fernando Cappa, Perrone, Ítalo Tuler

    Published in Drying technology (01-03-2024)
    “…Dairy-based powders produced from the combination of concentrated milk, whey, and maltodextrin (main constituents) were used as ingredients during infant…”
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    Digital Leadership: Much Ado about Nothing? by Diniz, Daniela Martins, de Carvalho Neto, Antonio Moreira, de Souza Sant'Anna, Anderson

    Published in BAR, Brazilian administration review (01-07-2024)
    “…Objective: this study analyzes the theory of digital leadership, comparing it with other related theories in the field. This work results from 15 years of…”
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    Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05 by Perin, Luana Martins, Dal Bello, Barbara, Belviso, Simona, Zeppa, Giuseppe, Carvalho, Antônio Fernandes de, Cocolin, Luca, Nero, Luís Augusto

    Published in International journal of food microbiology (02-12-2015)
    “…Minas cheese is a popular dairy product in Brazil that is traditionally produced using raw or pasteurized cow milk. This study proposed an alternative…”
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    Journal Article