Results 171 to 180 of about 1,960 (210)

Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese. [PDF]

Pharmaceutics
D'Amico V, Cavaliere M, Ivone M, Lacassia C, Celano G, Vacca M, la Forgia FM, Fontana S, De Angelis M, Denora N, Lopedota AA.   +10 more
europepmc   +1 more source

Aromatic Herbs as a Source of Bioactive Compounds: An Overview of Their Antioxidant Capacity, Antimicrobial Activity, and Major Applications. [PDF]

Molecules
Grigore-Gurgu L, Dumitrașcu L, Aprodu I.   +2 more
europepmc   +1 more source

Effect of the Bioprotective Properties of Lactic Acid Bacteria Strains on Quality and Safety of Feta Cheese Stored under Different Conditions. [PDF]

Microorganisms
Doukaki A, Papadopoulou OS, Baraki A, Siapka M, Ntalakas I, Tzoumkas I, Papadimitriou K, Tassou C, Skandamis P, Nychas GJ, Chorianopoulos N.   +10 more
europepmc   +1 more source

Current Treatments, Emerging Therapeutics, and Natural Remedies for Inflammatory Bowel Disease. [PDF]

Molecules
Yeshi K, Jamtsho T, Wangchuk P.
europepmc   +1 more source

Selenium nutritional status and thyroid dysfunction. [PDF]

Arch Endocrinol Metab
Souza LSL, Campos RO, Braga JS, Jesus JDS, Anunciação SM, Cassemiro JF, Rende PRF, Hecht F, Ramos HE.   +8 more
europepmc   +1 more source

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Possibilities for using ohmic heating in Minas Frescal cheese production

Food Research International, 2020
The use of ohmic heating (OH, 4, 8, or 12 V/cm, 72-75 °C/15 s) for pasteurization of milk intended for the manufacture of Minas Frescal cheese was investigated. The cheeses were characterized for the gross composition, bioactive compounds (antioxidant, antihypertensive and antidiabetic activities), fatty acid profile, rheological parameters, volatiles ...
Ramon S, Rocha, Ramon, Silva, Jonas T, Guimarães, Celso F, Balthazar, Tatiana C, Pimentel, Roberto P C, Neto, Maria Inês B, Tavares, Erick A, Esmerino, Mônica Q, Freitas, Leandro P, Cappato, Rodrigo N, Calvacanti, Flávio N, Rodrigues, Renata S L, Raices, Marcia C, Silva, Adriano G, Cruz   +14 more
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Polyether ionophores residues in Minas Frescal cheese by UHPLC-MS/MS

Food Additives & Contaminants: Part B, 2020
An analytical method was developed and validated for the determination of three polyether ionophores (monensin, lasalocid, and salinomycin) in 60 samples of Brazilian Minas Frescal cheese by UHPLC-MS/MS. Linearity ranged from 1 to 8 μg kg-1 for monensin and salinomycin, and from 0.50 to 4 μg kg-1 for lasalocid. Limits of detection and quantitation were
Felipe R N, Silva, Andrea R, Bortolotte, Patricia A de C, Braga, Felix G R, Reyes, Adriana P, Arisseto-Bragotto   +4 more
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Microscopic quality indicators of minas frescal cheese

Food Control, 2008
Thirty samples of fresh minas-type cheese from 10 commercial brands, all registered in the Brazilian Food Sanitary Inspection, were submitted to microscopic analyses carried out in triplicate for each brand. 100.0% of the samples presented foreign matter and filth, including, in greater amounts, burnt matter (32.4%) and synthetic (5.5%) and vegetable ...
Tais B. de Souza, Adriano G. da Cruz, Mirian R.L. Moura, Ana Cláudia de M. Vieira, Anderson de S. Sant’Ana   +4 more
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Staphylococcus aureus biofilm formation in Minas Frescal cheese packaging

International Journal of Dairy Technology, 2021
Despite food safety criteria for some specific foodborne pathogens that exist all over the world, the prevalence of Staphylococcus aureus in raw milk cheese is high. The biofilm formation capacity of S. aureus ATCC25923 in Minas Frescal cheese packaging at 5 °C was investigated.
Lucas Guzella Carvalho, Mariana Massi Afonso Alvim, Rodrigo Luiz Fabri, Ana Carolina Morais Apolônio   +3 more
openaire   +1 more source