Results 51 to 60 of about 3,357 (270)

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

Antimicrobial resistance of Staphylococcus spp. isolated from organic and conventional Minas Frescal cheese producers in São Paulo, Brazil.

Journal of Dairy Science, 2021
The genus Staphylococcus is recognized worldwide as a cause of bacterial infections in humans and animals. Antibiotics used in dairy cattle combined with ineffective control can increase antimicrobial resistance.
Anderson Clayton da Silva Abreu, Luiz Gustavo de Matos, Talita Junia da Silva Cândido, Giovana Rueda Barboza, Victória Vilaça Martins Alencar de Souza, Karen Vanessa Munive Nuñez, Nathália Cristina Cirone Silva   +6 more
semanticscholar   +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

Biodetoxification of Aflatoxin M1 in Artificially Contaminated Fermented Milk, Fermented Dairy Drink and Yogurt Using <i>Lactobacillus acidophilus</i>, <i>Lactobacillus plantarum</i>, <i>Lactobacillus reuteri</i>, and <i>Lactobacillus rhamnosus</i> and Its Effects on Physicochemical Properties. [PDF]

Food Sci Nutr
LABs have a strong ability to decrease AFM1 in milk. The maximal reduction in AFM1 was related to Lactobacillus plantarum. AFM1 did not have any negative effect on the total viable number of probiotics. The AFM1‐treated samples had a less compact structure and more cavities.
Moradkhani F, Sekhavatizadeh SS, Marhamatizadeh MH, Ghasemi M.   +3 more
europepmc   +2 more sources

Presence and growth prediction of Staphylococcus spp. and Staphylococcus aureus in Minas Frescal cheese, a soft fresh cheese produced in Brazil.

Journal of Dairy Science, 2021
Physical-chemical characteristics of Minas Frescal cheese (MFC) favor the growth of Staphylococcus spp. and allow the production of enterotoxins by specific strains.
Mirian P. Silva, A. F. Carvalho, M. Andretta, L. Nero   +3 more
semanticscholar   +1 more source

Effect of probiotic Minas Frescal cheese on the volatile compounds profile and metabolic profile assessed by nuclear magnetic resonance spectroscopy and chemometric tools.

Journal of Dairy Science, 2021
This study aimed to evaluate the effect of Lacticaseibacillus casei 01 as a probiotic culture on the production of volatile organic compounds and metabolic profile of Minas Frescal cheese.
C. Balthazar, J. Guimarães, Ramon Silva, E. G. A. Filho, E. S. Brito, T. C. Pimentel, S. Rodrigues, E. Esmerino, M. C. Silva, R. Raices, D. Granato, M. Duarte, M. Q. Freitas, A. Cruz   +13 more
semanticscholar   +1 more source

Acidification rates of probiotic bacteria in Minas frescal cheese whey

LWT - Food Science and Technology, 2008
The acidification rates of Lactobacillus delbrueckii subsp. bulgaricus (Lb), Lactobacillus acidophilus (La), Lactobacillus rhamnosus (Lr), and Bifidobacterium animalis subsp. lactis (Bl) in co-culture with Streptococcus thermophilus (St) were studied in Minas frescal cheese whey.
K.E. Almeida, A.Y. Tamime, M.N. Oliveira
openaire   +1 more source

Hygienic-health quality and microbiological hazard of clandestine Minas Frescal cheese commercialized in north Tocantins, Brazil

Semina: Ciências Agrárias, 2021
Cheese is a popular product that integrates the diet of the majority of the population, almost on a daily basis. It is rich in nutrients and, therefore, also an excellent substrate for the multiplication of microorganisms, including pathogens.
Monike da Silva Oliveira, I. Santos, Bianca Pereira Dias, Cristiane Alves Nascimento, É. Rodrigues, J. C. Ribeiro Júnior, A. Alfieri, B. Alexandrino   +7 more
semanticscholar   +1 more source

In Vitro Digestion Assays Using Dynamic Models for Essential Minerals in Brazilian Goat Cheeses [PDF]

, 2022
Goat cheeses have important nutritional properties, with an emphasis on proteins, lipids (high digestibility), and essential minerals. This study analyzes the bioavailability of Ca, Mg, and Zn in Brazilian cheeses using an in vitro dynamic digestion ...
da Paixão Teixeira, José Luan, Lima Pallone, Juliana Azevedo, Martínez Férez, Antonio, Morales González, José Antonio, Seiquer, Isabel, Vellido Pérez, José Antonio   +5 more
core   +1 more source

Microscopic analysis of minas frescal cheese sold in city of Londrina-PR [PDF]

Revista Brasileira de Pesquisa em Alimentos, 2011
<p>Cheese are considered highly perishable foods, so it must be produced with raw materials of good quality, subject to an efficient quality control, besides their transport, storage and marketing appropriate to avoid&nbsp; vehiculation of diseases.
Luciana Furlaneto Maia, Raissa Curti Bonfante   +1 more
openaire   +1 more source