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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, yogurtExpand
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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 caproicExpand
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Fatty acid profiles of five farmed Brazilian freshwater fish species from different families
The proximate composition and fatty acid (FA) profiles of five Brazilian freshwater fish species, namely Brycon cephalus (BC), Cichla ocellaris (CO), Prochilodus lineatus (PL), Leporinus fridericiExpand
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Dulce de Leche, a typical product of Latin America: characterisation by physicochemical, optical and instrumental methods.
The physicochemical profile of Dulce de Leche (DL) was determined by both routine analysis and others techniques (HPLC, GC-MS and ICP-OES). Seven Brazilian commercial brands were characterised forExpand
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Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.
Cupuassu is an acidic fruit that has a characteristic aroma, flavor, and texture; its fiber-rich pulp can provide a different consistency than other fruit pulps. Goat milk is an excellent source ofExpand
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Chromatographic Methods for the Determination of Carbohydrates and Organic Acids in Foods of Animal Origin
Carbohydrates are ubiquitous and range from simple monosaccharides to large complex polysaccharides. Organic acids are compounds with acidic properties. Both occur naturally in many foods and inExpand
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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 probioticExpand
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Protein and Amino Acid Profiles of Different Whey Protein Supplements
ABSTRACT Whey protein (WP) supplements have received increasing attention by consumers due to the high nutritional value of the proteins and amino acids they provide. However, some WP supplements mayExpand
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Impact of UV-C Light on the Fatty Acid Profile and Oxidative Stability of Nile Tilapia (Oreochromis niloticus) Fillets.
The influence of different ultraviolet (UV-C) doses (0.103 and 0.305 J/cm2 ) was investigated by instrumental color parameters, pH, lipid, and protein oxidations, fatty acids (FA) composition andExpand
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Biogenic Amines as Food Quality Index and Chemical Risk for Human Consumption
Abstract Biogenic amines (BAs) are low-molecular-weight organic bases, which possess biological activity. In food, the presence of BAs as histamine and tyramine is a public health concern being theExpand
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