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Page 1
Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide.
Belsito PC, Ferreira MVS, Cappato LP, Cavalcanti RN, Vidal VAS, Pimentel TC, Esmerino EA, Balthazar CF, Neto RPC, Tavares MIB, Zacarchenco PB, Freitas MQ, Silva MC, Raices RSL, Pastore GM, Pollonio MAR, Cruz AG. Belsito PC, et al. Among authors: cavalcanti rn. Carbohydr Polym. 2017 Oct 15;174:869-875. doi: 10.1016/j.carbpol.2017.07.021. Epub 2017 Jul 10. Carbohydr Polym. 2017. PMID: 28821142
Preference mapping of dulce de leche commercialized in Brazilian markets.
Gaze LV, Oliveira BR, Ferrao LL, Granato D, Cavalcanti RN, Conte Júnior CA, Cruz AG, Freitas MQ. Gaze LV, et al. Among authors: cavalcanti rn. J Dairy Sci. 2015 Mar;98(3):1443-54. doi: 10.3168/jds.2014-8470. Epub 2014 Dec 31. J Dairy Sci. 2015. PMID: 25557891 Free article.
Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang.
Dantas AB, Jesus VF, Silva R, Almada CN, Esmerino EA, Cappato LP, Silva MC, Raices RS, Cavalcanti RN, Carvalho CC, Sant'Ana AS, Bolini HM, Freitas MQ, Cruz AG. Dantas AB, et al. Among authors: cavalcanti rn. J Dairy Sci. 2016 Jan;99(1):18-30. doi: 10.3168/jds.2015-9880. Epub 2015 Oct 29. J Dairy Sci. 2016. PMID: 26519974 Free article.
Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine.
Felicio TL, Esmerino EA, Vidal VA, Cappato LP, Garcia RK, Cavalcanti RN, Freitas MQ, Conte Junior CA, Padilha MC, Silva MC, Raices RS, Arellano DB, Bollini HM, Pollonio MA, Cruz AG. Felicio TL, et al. Among authors: cavalcanti rn. Food Chem. 2016 Apr 1;196:628-37. doi: 10.1016/j.foodchem.2015.09.102. Epub 2015 Sep 30. Food Chem. 2016. PMID: 26593536
Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing.
Silva HLA, Balthazar CF, Esmerino EA, Vieira AH, Cappato LP, Neto RPC, Verruck S, Cavalcanti RN, Portela JB, Andrade MM, Moraes J, Franco RM, Tavares MIB, Prudencio ES, Freitas MQ, Nascimento JS, Silva MC, Raices RSL, Cruz AG. Silva HLA, et al. Among authors: cavalcanti rn. Food Res Int. 2017 Sep;99(Pt 1):247-255. doi: 10.1016/j.foodres.2017.05.018. Epub 2017 May 24. Food Res Int. 2017. PMID: 28784481
Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile.
Amaral GV, Silva EK, Cavalcanti RN, Martins CPC, Andrade LGZS, Moraes J, Alvarenga VO, Guimarães JT, Esmerino EA, Freitas MQ, Silva MC, Raices RSL, Sant' Ana AS, Meireles MAA, Cruz AG. Amaral GV, et al. Among authors: cavalcanti rn. Food Chem. 2018 Jan 15;239:697-703. doi: 10.1016/j.foodchem.2017.07.003. Epub 2017 Jul 3. Food Chem. 2018. PMID: 28873624
Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time.
Silva HLA, Balthazar CF, Esmerino EA, Neto RPC, Rocha RS, Moraes J, Cavalcanti RN, Franco RM, Tavares MIB, Santos JS, Granato D, Costa RGB, Freitas MQ, Silva MC, Raices RSL, Senaka Ranadheera C, Nazzaro F, Mortazavian AM, Cruz AG. Silva HLA, et al. Among authors: cavalcanti rn. Food Chem. 2018 May 15;248:192-200. doi: 10.1016/j.foodchem.2017.12.064. Epub 2017 Dec 18. Food Chem. 2018. PMID: 29329843
20 results