43 results on '"Sant'Ana, Anderson S"'
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2. Yeast diversity in Brazilian artisanal cheeses: Unveiling technologically relevant species to improve traditional cheese production
3. Enhancing the functionality of yogurt: Impact of exotic fruit pulps addition on probiotic viability and metabolites during processing and storage
4. The role of culture in the representation of probiotic foods
5. Phenotypic, genotypic, and resistome of mesophilic spore-forming bacteria isolated from pasteurized liquid whole egg
6. What are the main obstacles to turning foods healthier through probiotics incorporation? a review of functionalization of foods by probiotics and bioactive metabolites
7. Farming system impacts the bioactive compounds, microbial diversity, aroma and color in edible red mini-roses (Rosa chinensis Jacq.)
8. Bacterial community analysis of infant foods obtained from Chinese markets by combining culture-dependent and high-throughput sequence methods
9. Chemical and volatile composition, and microbial communities in edible purple flowers (Torenia fournieri F. Lind.) cultivated in different organic systems
10. Bread as probiotic carriers: Resistance of Bacillus coagulans GBI-30 6086 spores through processing steps
11. Corrigendum to “Phenotypic, genotypic, and resistome of mesophilic spore-forming bacteria isolated from pasteurized liquid whole egg” [Food Res. Inter. 184 (2024) 114215]
12. Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties
13. Mycotoxins in artisanal beers: An overview of relevant aspects of the raw material, manufacturing steps and regulatory issues involved
14. Ohmic heating as a method of obtaining paraprobiotics: Impacts on cell structure and viability by flow cytometry
15. Paraprobiotic obtained by ohmic heating added in whey-grape juice drink is effective to control postprandial glycemia in healthy adults
16. Systematic review and meta-analysis: Applications in food science, challenges, and perspectives
17. Evaluation of fruta-do-lobo (Solanum lycocarpum St. Hill) starch on the growth of probiotic strains
18. Consumption, knowledge, and food safety practices of Brazilian seafood consumers
19. Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier
20. Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolytic and antihypertensive effects, inhibit α-amylase and α-glucosidase activities and reduce human LDL cholesterol and DNA induced oxidation
21. Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review
22. Ethnopharmacology, phytochemistry and biological activity of Erodium species: A review
23. The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions
24. Editorial on Food Science and its impact on a Changing World
25. Effect of chlorine stress on the subsequent growth behavior of individual Salmonella cells
26. Probiotic Prato cheese attenuates cigarette smoke-induced injuries in mice
27. Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity
28. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life
29. Solid lipid microparticles loaded with cinnamon oleoresin: Characterization, stability and antimicrobial activity
30. Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
31. Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds
32. Recent advancements in lactic acid production - a review
33. Fungi in cake production chain: Occurrence and evaluation of growth potential in different cake formulations during storage
34. Kinetics of aflatoxin degradation during peanut roasting
35. Probiotic Bacillus : Fate during sausage processing and storage and influence of different culturing conditions on recovery of their spores
36. The biodiversity of Aspergillus section Flavi and aflatoxins in the Brazilian peanut production chain
37. Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella
38. An overview of microorganisms and factors contributing for the microbial stability of carbonated soft drinks
39. Growth potential of Listeria monocytogenes in probiotic cottage cheese formulations with reduced sodium content
40. Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses
41. Foamy polystyrene trays for fresh-meat packaging: Life-cycle inventory data collection and environmental impact assessment
42. Hypertension parameters are attenuated by the continuous consumption of probiotic Minas cheese
43. Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt
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