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Goat cheese produced with sunflower (Helianthus annuus l.) seed extract and a native culture of Limosilactobacillus mucosae: characterization and probiotic survival. Author(s): LIMA JÚNIOR, D. C.; QUIRINO, V. M. da S.; MOURA, A. S. de; CORREIA, J. O.; FURTADO, J. R.; FLORÊNCIO, I. M.; SILVA, M. M. C. da; SALLES, H. O.; SANTOS, K. M. O. dos; EGITO, A. S. do; BURITI, F. C. A. Abstract: The microbiological and biochemical properties of a goat cheese produced using Helianthus annuus (sunflower) seed extract as a coagulant and the potentially probiotic autochthonous culture L... ... Repository: BDPA Publication year: 2024
Viabilidade da cepa l. mucosae potencialmente probiótica em queijo de cabra tipo coalho. Author(s): MORAES, G. M. D.; SANTOS, K. M. O. dos; BARCELOS, C. S.; LOPES, S. A.; EGITO, A. S. do Repository: BDPA Publication year: 2015
Microbiological evaluation of probiotic goat cheese. Author(s): MARTINS, I. B. A.; ROSENTHAL, A.; SANTOS, K. M. O. dos; WALTER, E. H. M.; MARTINS, J. M.; DELIZA, R. Repository: BDPA Publication year: 2015
FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses. Author(s): LEITE, A. I. N; PEREIRA, C. G.; ANDRADE, J.; VICENTINI, N. M.; BELL, M. J. V.; ANJOS, V. This study assessed the potential application of Fourier-Transformed Infrared spectroscopy using AttenuatedTotal Reflectance (FTIR-ATR) coupled with multivariate approaches to characterize and detect... ... Repository: BDPA Publication year: 2019
Perfil de isoflavonas da matéria-prima e dos tofus produzidos com e sem defumação. Author(s): DANIELS, J.; MANDARINO, J. M. G.; SEIBEL, N. F. Repository: BDPA Publication year: 2018
Uso da farinha do bagaço de cana-de-açúcar hidrolisado em queijo de cabra cremoso. Author(s): LAGUNA, L. E.; SALLES, H. O.; EGITO, A. S. do O objetivo do presente trabalho foi desenvolver, em escala laboratorial, um processo tecnológico que permitisse a utilização da farinha do bagaço de cana-de-açúcar hidrolisado como fonte de fibra inso... ... Repository: BDPA Publication year: 2015
Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time. Author(s): PEREIRA, J. P. F.; MAGESTE, A. C.; CAMPOS, N. DA S.; SOUSA, R. A. DE; FRANCISQUINI, J. A.; PERRONE, I. T.; CARVALHO, A. F. DE; NUNES, R. M.; MARTINS, M. F.; SILVA, P. H. DA F. DA Nutritionally, cheese and other dairy products have been highlighted especially as a calcium source. Access to minerals is dependent on variables related to diet, lifestyle, and also the health status... ... Repository: BDPA Publication year: 2019
Production of bacteriocins by stsphylococcal strains isolated from Brazilian cheese. Author(s): BRITO, M. A. V. P.; SOMKUTI, G. A. Repository: BDPA Publication year: 2007
Fatty acid profile of cheese from dairy goats fed a diet enriched with castor, sesame and faveleira vegetable oils. Author(s): MEDEIROS, E.; QUEIROGA, R.; OLIVEIRA, M.; MEDEIROS, A.; SABEDOT, M.; BOMFIM, M. A. D.; MADRUGA, M. Abstract: The addition of vegetable oils to the diets of dairy goats is an alternative to supplemental feeding during the dry period and improves the lipid profile of milk and by-products. Cheeses wer... ... Repository: BDPA Publication year: 2014
Detection of Salmonella spp. in artisanal cheese of Campo Grande, State of Mato Grosso do Sul. Author(s): ARAÚJO, A. C. L.; PASQUATTI, T. N.; ARAUJO, F. R. Brazilian artisanal cheeses are characterized by the use of raw milk, as well as following simple and traditional manufacturing technology. Despite the efforts of the Brazilian authorities to regulate... ... Repository: BDPA Publication year: 2019

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