Results 1 to 10 of about 726 (192)

Thermosonication as a pretreatment of raw milk for Minas frescal cheese production [PDF]

Ultrasonics Sonochemistry, 2023
Minas frescal cheese is extremely popular in Brazil, with high perishability and acceptability. Among emerging technologies, ultrasound stands out for its satisfactory results regarding microbiological safety and technological and sensory aspects.
Hugo Scudino, Mónica Q Freitas, Eliane T Marsico   +2 more
exaly   +6 more sources

Therapeutic Effects of Probiotic Minas Frescal Cheese on the Attenuation of Ulcerative Colitis in a Murine Model [PDF]

Frontiers in Microbiology, 2021
Inflammatory bowel diseases (IBDs) constitute disturbances of gastrointestinal tract that cause irreversible changes in the structure and function of tissues. Ulcerative colitis (UC), the most frequent IBD in the population, is characterized by prominent
Bárbara F. Cordeiro, Juliana L. Alves, Giovanna A. Belo, Emiliano R. Oliveira, Marina P. Braga, Sara H. da Silva, Luisa Lemos, Luisa Lemos, Jonas T. Guimarães, Ramon Silva, Ramon Silva, Ramon S. Rocha, Ramon S. Rocha, Gwénaël Jan, Yves Le Loir, Marcia Cristina Silva, Mônica Q. Freitas, Erick A. Esmerino, Alfonso Gala-García, Enio Ferreira, Ana Maria C. Faria, Adriano G. Cruz, Vasco Azevedo, Fillipe L. R. do Carmo, Fillipe L. R. do Carmo   +24 more
doaj   +9 more sources

Licury Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese [PDF]

Animals, 2022
The study was carried out to evaluate the effects of licury cake (LC) inclusion in diets for lactating goats on milk chemical composition and fatty acid profile, and physicochemical composition and sensory attributes of Minas Frescal cheese.
Fernanda G. Ferreira, Laudí C. Leite, Henry D. R. Alba, Douglas dos S. Pina, Stefanie A. Santos, Manuela S. L. Tosto, José E. de Freitas Júnior, Carlindo S. Rodrigues, Bruna M. A. de C. Mesquita, Gleidson G. P. de Carvalho   +9 more
doaj   +2 more sources

The Use of Selected Strains of Probiotic Lactic Acid Bacteria to Eliminate Aflatoxin M1 From Brined White Cheese. [PDF]

Int J Food Sci
This study aimed to investigate the ability of selected strains of probiotic lactic acid bacteria (LAB) to remove aflatoxin M1 (AFM1) from brined white cheese (BWC) immersed in a 7.5% brine solution. AFM1 was added to the milk used to prepare the cheese. The final concentration of AFM1 was ca. 125.0 ng/kg.
Al-Holy MA, Al-Masri HA, Olaimat AN, Al-Qadiri H, Monjed M, Ayyash M, Abughoush M, Gharaibeh MM.   +7 more
europepmc   +2 more sources

Histamine in Brazilian Foods: A Comprehensive Review of Occurrence and Risk Assessment for Intoxication and Intolerance. [PDF]

Food Sci Nutr
Even though histamine plays an important role in human health, it has been associated with food intoxication and intolerance episodes. The most relevant, current state of knowledge regarding histamine's biochemical and health aspects is provided. Histamine levels are provided for 17 food groups, including 335 food types and 11,437 samples, allowing ...
Gloria MBA, Diniz FB, Dala-Paula BM, Philadelpho B, Gonçalves JE, Gonçalves JE, Ferreira ES, Sarkadi LS.   +7 more
europepmc   +2 more sources

Palm Kernel Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese [PDF]

Animals, 2021
We investigated the effect of including palm kernel cake (PKC) at the levels of 0, 80, 160 and 240 g kg−1 in the diet of lactating goats on the quality and sensory parameters of Minas Frescal cheese.
Fernanda G. Ferreira, Laudí C. Leite, Henry D. R. Alba, Bruna M. A. de C. Mesquita, Stefanie A. Santos, Manuela S. L. Tosto, Marion P. da Costa, Douglas dos S. Pina, Layse A. Gordiano, Arielly O. Garcia, Pedro H. S. Mazza, Gleidson G. P. de Carvalho   +11 more
doaj   +2 more sources

Survival of <i>Staphylococcus aureus</i> in Pasteurized White Cheese Preserved Under Different Storage Conditions and Brine Concentrations. [PDF]

Int J Food Sci
Contamination of brined white cheese (BWC) with pathogenic bacteria is a major concern in the Mediterranean region. This study aimed to investigate the survival capability of Staphylococcus aureus in white cheese immersed into different brine solutions (0.0%, 2.5%, 5.0%, 7.5%, and 10.0%) under different temperatures.
Haddad R, Al-Holy M, Olaimat AN, Al-Qadiri H, Al-Aittan F, Al-Awwad N, Qatatsheh A, Abughoush M, Al-Nabulsi A.   +8 more
europepmc   +2 more sources

The Impact of Essential Oils From Aromatic Plants on Microbial Dynamics and Nutrition in Lacto-Fermented Systems. [PDF]

Food Sci Nutr
Bioactive compounds found in essential oils (EOs), which are obtained by distilling certain plants, have been shown to inhibit pathogenic microorganisms and also support the growth of probiotic bacteria. In this context, EO nutraceuticals have properties that can improve the shelf life and sensory properties of products.
Canbey I, Ozcan T, Gurbuz O.
europepmc   +2 more sources

Exploring the Frontiers of Food Science: A Comprehensive Review of Advanced Magnetic Resonance Applications in Food Analysis, Quality Analysis, and Safety Assessment. [PDF]

Food Sci Nutr
The paper reviews advanced magnetic resonance (MR) technologies—NMR, MRI, ESR, and MRS—for food analysis, quality, and safety. MR techniques enable non‐invasive detection of adulteration, compositional profiling, and monitoring of food processing and storage.
Alkanan ZT, Altemimi AB, Awlqadr FH, Alkaisy QH, Hashemi SMB, Pratap-Singh A.   +5 more
europepmc   +2 more sources

Growth Kinetics of <i>Bacillus cereus</i> Vegetative Cells and Spores in Glutinous Rice Dough at Various Environmental Temperatures During Production. [PDF]

Int J Food Sci
The growth and proliferation of Bacillus cereus in the processing environment are important reasons why the cell number in the final glutinous rice product exceeds the risk threshold. This study investigated the growth kinetics of B. cereus vegetable cells and their spores in glutinous rice dough at constant temperatures ranging from 11°C to 37°C.
Dong Z, Zhang X, Wang X, Li Z, Fan H, Suo B.   +5 more
europepmc   +2 more sources