C. F. Balthazar

Publications68
h-index21
Citations1,180
Highly Influential Citations19
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Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development.
Sheep milk has a high nutritional value and high concentrations of proteins, fats, minerals, and vitamins, as compared to the milks of other domestic species. The physicochemical and nutritional… Expand
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Physicochemical evaluation of sheep milk yogurts containing different levels of inulin.
The present study aimed to evaluate the physicochemical parameters of sheep milk yogurt smoothies (SMY) containing inulin at different levels (0, 2, 4, and 6%). Titratable acidity and pH, yogurt… Expand
  • 47
  • 3
Sensory evaluation of ovine milk yoghurt with inulin addition
The purpose of this study was to elaborate prebiotic yoghurt using ovine milk and different inulin concentrations (0, 2 and 6%). Samples were submitted to laboratory analysis and two sensory tests… Expand
  • 34
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The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream.
The effect of the Lactobacillus casei 01 and inulin addition on sheep milk ice cream during storage (-18 °C, 150 days) was investigated. Control, probiotic and synbiotic ice cream (10% w/w sheep milk… Expand
  • 84
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Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure.
Goat milk yogurt is an excellent source of fatty acids, protein, and minerals; however, it is not well accepted by many consumers, due to its typical flavor derived from caprylic, capric, and caproic… Expand
  • 52
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Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream.
The objective of this study was to assess the effects of different prebiotic dietary oligosaccharides (inulin, fructo-oligosaccharide, galacto-oligossacaride, short-chain fructo-oligosaccharide,… Expand
  • 41
  • 2
Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling.
Prato cheese, a typical ripened Brazilian cheese, contains high levels of sodium, and the excess intake of this micronutrient is associated with hypertension and cardiovascular diseases. A… Expand
  • 45
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Determination of biogenic amines by high-performance liquid chromatography (HPLC-DAD) in probiotic cow's and goat's fermented milks and acceptance
This study evaluated the presence of biogenic amines in fermented cow's and goat's milks containing probiotic bacteria, during the first 10 days of chilled storage (4 ± 2°C), when the probiotic… Expand
  • 35
  • 1
High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products.
High-intensity ultrasound (HIUS) can be used as a mild-preservation technology in dairy products, due to its ability to inactivate pathogenic microorganisms and enzymes. In addition, it can result in… Expand
  • 31
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The Step of Incorporation of Bacillus coagulans GBI-30 6086 Into “requeijão cremoso” Processed Cheese Does Not Affect Metabolic Homeostasis of Rats
Dairy product consumption is a common habit in Brazil. These products present a good matrix for probiotic incorporation. Thus, in this study the feasibility of producing a probiotic “requeijão… Expand
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