Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese

Authors: BORGES, Otília Monica Alves, ARAÚJO, Ídila Maria da Silva, CANUTO, Kirley Marques, CARVALHO, Juliane Döering Gasparin, MAGALHÃES, Hilton César Rodrigues, RODRIGUES, Tigressa Helena Soares, CARIOCA, José Osvaldo Beserra, GABAN, Socorro Vanesca Frota

Source: Food Science and Technology. January 2022 42

Subject Terms: fatty acid, cheese, chemical composition, texture

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Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)

Authors: PEREIRA, Iana Maria Cristino, MATOS NETO, José Duarte, FIGUEIREDO, Raimundo Wilane, CARVALHO, Juliane Döering Gasparin, FIGUEIREDO, Evânia Altina Teixeira de, MENEZES, Natália Viviane Santos de, GABAN, Socorro Vanesca Frota

Source: Food Science and Technology. September 2020 40(3)

Subject Terms: polyphenols, antioxidants, beverages, fermentation, flavors

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Determinantes de virulência em Enterococcus endógenos de queijo artesanal

Authors: Porto, Bruna Castro, Fujimoto, Graciela, Borges, Maria de Fatima, Bruno, Laura Maria, Carvalho, Juliane Döering Gasparin

Source: Revista Ciência Agronômica. March 2016 47(1)

Subject Terms: Produtos lácteos, Bactérias ácido láticas, Patogenicidade, Susceptibilidade a antibióticos

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The quality of Minas Frescal cheese produced by different technological processes

Authors: Carvalho, Juliane Döering Gasparin, Viotto, Walkíria Hanada, Kuaye, Arnaldo Yoshiteru

Source: In Food Control 2007 18(3):262-267

Wild Lactobacillus strains: Technological characterisation and design of Coalho cheese lactic culture.

Authors: Bruno, Laura Maria, Briggiler Marcó, Mariángeles, Capra, Maria Luján, Carvalho, Juliane Döering Gasparin, Meinardi, Carlos, Quiberoni, Andrea

Source: International Journal of Dairy Technology; Nov2017, Vol. 70 Issue 4, p572-582, 11p

Subject Terms: CHEESE, LACTOBACILLUS rhamnosus, LACTOBACILLUS fermentum, LACTOBACILLUS plantarum, LACTIC acid bacteria

Evaluation of the physical and chemical parameters of Minas Frescal and Ricotta cheese marketed in Fortaleza, Ceará

Authors: Andrade, Ana Paula Colares de, Quirino, Michelle Fontinele, Silva, Talita Lima e, Carvalho, Juliane Doering Gasparin

Source: Revista Ciência Agronômica. January 2020 51(2)

Subject Terms: Quality control, Dairy products, Food safety

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Powdered beverage mix with acerola pulp, whey and maltodextrin

Authors: Lima, Natalia Duarte de, Afonso, Marcos Rodrigues Amorim, Costa, José Maria Correia da, Carvalho, Juliane Doering Gasparin

Source: Revista Ciência Agronômica. December 2019 50(4)

Subject Terms: Spray dryer, Mixture design, Stability

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Resistência de bactérias ácido-láticas a bacteriófagos provenientes de unidades de processamento de queijo Coalho

Authors: Lima, Cristiane Pereira de, Bruno, Laura Maria, Figueiredo, Evânia Altina Teixeira de, Quiberoni, Andrea del Lujan, Carvalho, Juliane Doering Gasparin, Carvalho, Ana Karine Furtado de

Source: Ciência Rural. June 2012 42(6)

Subject Terms: produtos lácteos fermentados, cultura lática, vírus

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