Results 21 to 30 of about 1,960 (210)

Extraction, chemical composition of peel and kernel mango extracts and their antimicrobial effect on the production and characteristics of Minas frescal cheese

Revista do Instituto de Latícinios Cândido Tostes, 2021
Minas Frescal cheese is one of the most commercialized products in Brazil, but due to its high moisture, it is very perishable. To increase the shelf life of foods, many bioactive extracts have been used as preservatives, as they have antimicrobial ...
Taila Posseti, Wanderson de Oliveira Santos, Geoffroy Roger Pointer Malpass, Mônica Hitomi Okura, Ana Cláudia Granato   +4 more
doaj   +1 more source

Milk-clotting proteases from Pleurotus albidus: an innovative alternative for the production of Minas frescal cheese

Acta Scientiarum: Biological Sciences, 2021
Pleurotus albidus, a naturally growing species in the Amazon region, has been considered a promising source of milk-clotting proteases. The production of such enzymes using lignocellulosic residues is a sustainable alternative to replace mammalian ...
Salomão Rocha Martim, Larissa Svetlana Cavalcante Silva, Mircella Marialva Alecrim, Lorisa Simas Teixeira, Maria Francisca Simas Teixeira   +4 more
doaj   +1 more source

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

Antagonism of lactic acid bacteria against Staphylococcus aureus enterotoxin C producer in Minas Frescal cheese during storage

Revista do Instituto de Latícinios Cândido Tostes, 2021
The evaluation of the microbiological parameters of food represents evidence of the quality and safety of these matrices, which can offer risks and cause damage to the health of the consumer when the observed values are incompatible with the appropriate ...
Emanuelly Gomes Alves Mariano, Marcelo Resende de Souza, Eduardo Robson Duarte, Ricardo Souza Dias   +3 more
doaj   +1 more source

Evaluation of technical feasibility and application of whey in brine for Minas Frescal cheese

Revista do Instituto de Latícinios Cândido Tostes
The premature disposal process of brines within industries, as well as their periodic replacement after the end of their useful life, deserve attention and new proposals for improvement since the production of brine requires high amounts of water and ...
Joana Moratto Silva, Isabela Yasbeck Oliveira, Ana Cristina Ferreira Moreira Silva   +2 more
doaj   +2 more sources

Conditions of sale and quality of Minas Frescal cheeses in street fairs and municipal market of Campo Grande, MS

Revista do Instituto de Latícinios Cândido Tostes, 2021
Customers search at street fairs and municipal markets for a variety of local goods, with artisanal and/or natural appeal, among them cheeses such as Minas Frescal.
Luciane Nunes Ribeiro da Silva, Marcela de Rezende Costa   +1 more
doaj   +1 more source

Study of Minas cheese shelf life [PDF]

, 2009
Foi avaliado o prazo de vida útil do queijo Minas frescal armazenado a 4 °C por 30 dias, através de análises microbiológicas e físico-químicas. Três lotes (A, B e C) de uma mesma marca foram analisados nos dias 1, 10, 20 e 30 após a fabricação.
BRAZACA, Solange Guidolin Canniatti, DEA, Rebeca Camacho Dalla, PORTO, Ernani, SANGALETTI, Naiane, SILVA, Mariana Vieira da, YAGASAKI, Cintia Akemi   +5 more
core   +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

Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics

International Journal of Dairy Technology, Volume 76, Issue 3, Page 482-511, August 2023., 2023
Non‐bovine‐probiotic products and important properties. Dairy products are the most predominant food carriers for probiotics, providing adequate therapeutic and functional benefits to the host when sufficient probiotics are maintained. Bovine milk currently dominates the global probiotic food market, but there is an increasing trend of applying ...
Shi Wang, Nenad Naumovski, Said Ajlouni, Mutamed Ayyash, Ramon Silva, Celso Fasura Balthazar, Erick Almeida Esmerino, Mônica Queiroz Freitas, Márcia Cristina da Silva, Anderson S. Sant'Ana, Adriano Gomes da Cruz, Chaminda Senaka Ranadheera   +11 more
wiley   +1 more source

Encapsulation of Hydrophobic Bioactive Substances for Food Applications: Carriers, Techniques, and Biosafety

Journal of Food Processing and Preservation, Volume 2023, Issue 1, 2023., 2023
Biologically active substances (BASs) are used as novel ingredients to design functional foods. These functional foods are alternate approaches to treat or cure chronic diseases. However, the application of BASs is limited due to their hydrophobic nature, low bioavailability, sensitivity to gastric acid, and environmental conditions (i.e., high ...
Darya O. Shavronskaya, Alina O. Noskova, Natalia N. Skvortsova, Parise Adadi, Elena A. Nazarova, Akhilesh K. Verma   +5 more
wiley   +1 more source