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Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS).

PeerJ

Galdino IKCPO, Salles HO, Dos Santos KMO, Veras G, Alonso Buriti FC.
PMID: 32095381
PeerJ. 2020 Feb 12;8:e8619. doi: 10.7717/peerj.8619. eCollection 2020.

BACKGROUND: In Brazil, over the last few years there has been an increase in the production and consumption of goat cheeses. In addition, there was also a demand to create options to use the whey extracted during the production...

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Galdino IKCPO, Salles HO, Dos Santos KMO, et al. Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS). PeerJ. 2020;8:e8619doi: 10.7717/peerj.8619.
Galdino, I. K. C. P. O., Salles, H. O., Dos Santos, K. M. O., Veras, G., & Alonso Buriti, F. C. (2020). Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS). PeerJ, 8e8619. https://doi.org/10.7717/peerj.8619
Galdino, Isadora Kaline Camelo Pires de Oliveira, et al. "Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS)." PeerJ vol. 8 (2020): e8619. doi: https://doi.org/10.7717/peerj.8619
Galdino IKCPO, Salles HO, Dos Santos KMO, Veras G, Alonso Buriti FC. Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS). PeerJ. 2020 Feb 12;8:e8619. doi: 10.7717/peerj.8619. eCollection 2020. PMID: 32095381; PMCID: PMC7023836.
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Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses.

Heliyon

Muniz de Souza MY, Cavalcanti FB, Pereira EVDS, Alonso Buriti FC, Florentino ER.
PMID: 34869928
Heliyon. 2021 Nov 16;7(11):e08408. doi: 10.1016/j.heliyon.2021.e08408. eCollection 2021 Nov.

Ricotta cream though an emerging product sold in Brazil, by 2021 it has no fixed quality standards, a condition that can result in products with variable composition and properties. Additionally, there are no methods of sampling or analysis for...

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Muniz de Souza MY, Cavalcanti FB, Pereira EVDS, et al. Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses. Heliyon. 2021;7(11):e08408doi: 10.1016/j.heliyon.2021.e08408.
Muniz de Souza, M. Y., Cavalcanti, F. B., Pereira, E. V. D. S., Alonso Buriti, F. C., & Florentino, E. R. (2021). Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses. Heliyon, 7(11), e08408. https://doi.org/10.1016/j.heliyon.2021.e08408
Muniz de Souza, Mykaell Yan, et al. "Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses." Heliyon vol. 7,11 (2021): e08408. doi: https://doi.org/10.1016/j.heliyon.2021.e08408
Muniz de Souza MY, Cavalcanti FB, Pereira EVDS, Alonso Buriti FC, Florentino ER. Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses. Heliyon. 2021 Nov 16;7(11):e08408. doi: 10.1016/j.heliyon.2021.e08408. eCollection 2021 Nov. PMID: 34869928; PMCID: PMC8626695.
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Okra (.

Plants (Basel, Switzerland)

Dantas TL, Alonso Buriti FC, Florentino ER.
PMID: 34451728
Plants (Basel). 2021 Aug 16;10(8). doi: 10.3390/plants10081683.

No abstract available.

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Dantas TL, Alonso Buriti FC, Florentino ER. Okra (. Plants (Basel). 2021;10(8)doi: 10.3390/plants10081683.
Dantas, T. L., Alonso Buriti, F. C., & Florentino, E. R. (2021). Okra (. Plants (Basel, Switzerland), 10(8), . https://doi.org/10.3390/plants10081683
Dantas, Thamires Lacerda, et al. "Okra (." Plants (Basel, Switzerland) vol. 10,8 (2021). doi: https://doi.org/10.3390/plants10081683
Dantas TL, Alonso Buriti FC, Florentino ER. Okra (. Plants (Basel). 2021 Aug 16;10(8). doi: 10.3390/plants10081683. PMID: 34451728; PMCID: PMC8399980.
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Safety Evaluation of Goat Milk Added with the Prebiotic Inulin Fermented with the Potentially Probiotic Native Culture Limosilactobacillus mucosae CNPC007 in Co-culture with Streptococcus thermophilus QGE: Analysis of Acute and Repeated Dose Oral Toxicity.

Probiotics and antimicrobial proteins

de Souza Pereira ÁM, de Almeida Sousa Lima LC, Lima LWS, Menezes TM, Vieira ÂM, de Souza Franco E, Paz ST, Maia CS, do Egito AS, Dos Santos KMO, Alonso Buriti FC, Maia MBS.
PMID: 35029787
Probiotics Antimicrob Proteins. 2022 Jan 14; doi: 10.1007/s12602-021-09898-x. Epub 2022 Jan 14.

Despite functional goat milk products having emerged due to their importance for human nutrition and health, few studies have assessed the safety of consumption of goat dairy products containing potentially probiotic autochthonous lactic acid bacteria supplemented with prebiotic carbohydrates....

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de Souza Pereira ÁM, de Almeida Sousa Lima LC, Lima LWS, et al. Safety Evaluation of Goat Milk Added with the Prebiotic Inulin Fermented with the Potentially Probiotic Native Culture Limosilactobacillus mucosae CNPC007 in Co-culture with Streptococcus thermophilus QGE: Analysis of Acute and Repeated Dose Oral Toxicity. Probiotics Antimicrob Proteins. 2022;doi: 10.1007/s12602-021-09898-x.
de Souza Pereira, �. �. M., de Almeida Sousa Lima, L. C., Lima, L. W. S., Menezes, T. M., Vieira, �. �. M., de Souza Franco, E., Paz, S. T., Maia, C. S., do Egito, A. S., Dos Santos, K. M. O., Alonso Buriti, F. C., & Maia, M. B. S. (2022). Safety Evaluation of Goat Milk Added with the Prebiotic Inulin Fermented with the Potentially Probiotic Native Culture Limosilactobacillus mucosae CNPC007 in Co-culture with Streptococcus thermophilus QGE: Analysis of Acute and Repeated Dose Oral Toxicity. Probiotics and antimicrobial proteins, . https://doi.org/10.1007/s12602-021-09898-x
de Souza Pereira, Áurea Marcela, et al. "Safety Evaluation of Goat Milk Added with the Prebiotic Inulin Fermented with the Potentially Probiotic Native Culture Limosilactobacillus mucosae CNPC007 in Co-culture with Streptococcus thermophilus QGE: Analysis of Acute and Repeated Dose Oral Toxicity." Probiotics and antimicrobial proteins vol. (2022). doi: https://doi.org/10.1007/s12602-021-09898-x
de Souza Pereira ÁM, de Almeida Sousa Lima LC, Lima LWS, Menezes TM, Vieira ÂM, de Souza Franco E, Paz ST, Maia CS, do Egito AS, Dos Santos KMO, Alonso Buriti FC, Maia MBS. Safety Evaluation of Goat Milk Added with the Prebiotic Inulin Fermented with the Potentially Probiotic Native Culture Limosilactobacillus mucosae CNPC007 in Co-culture with Streptococcus thermophilus QGE: Analysis of Acute and Repeated Dose Oral Toxicity. Probiotics Antimicrob Proteins. 2022 Jan 14; doi: 10.1007/s12602-021-09898-x. Epub 2022 Jan 14. PMID: 35029787.
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Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora).

Probiotics and antimicrobial proteins

de Sousa MC, Dos Santos WM, Orleans da Silva JM, Ramos FP, de Freitas AS, Almeida Neta MC, Dos Santos KMO, Alonso Buriti FC, Florentino ER.
PMID: 33404867
Probiotics Antimicrob Proteins. 2021 Jun;13(3):765-775. doi: 10.1007/s12602-020-09731-x. Epub 2021 Jan 06.

The influence of two autochthonous lactobacilli strains with probiotic potential (Lactobacillus mucosae CNPC007 and Lactobacillus plantarum CNPC020) in comparison to a commercially available probiotic strain (Lactobacillus rhamnosus LR32) in non-fermented dairy desserts added with ingredients (syrup and hydroethanolic extract)...

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de Sousa MC, Dos Santos WM, Orleans da Silva JM, et al. Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora). Probiotics Antimicrob Proteins. 2021;13(3):765-775doi: 10.1007/s12602-020-09731-x.
de Sousa, M. C., Dos Santos, W. M., Orleans da Silva, J. M., Ramos, F. P., de Freitas, A. S., Almeida Neta, M. C., Dos Santos, K. M. O., Alonso Buriti, F. C., & Florentino, E. R. (2021). Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora). Probiotics and antimicrobial proteins, 13(3), 765-775. https://doi.org/10.1007/s12602-020-09731-x
de Sousa, Marina Cínthia, et al. "Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora)." Probiotics and antimicrobial proteins vol. 13,3 (2021): 765-775. doi: https://doi.org/10.1007/s12602-020-09731-x
de Sousa MC, Dos Santos WM, Orleans da Silva JM, Ramos FP, de Freitas AS, Almeida Neta MC, Dos Santos KMO, Alonso Buriti FC, Florentino ER. Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora). Probiotics Antimicrob Proteins. 2021 Jun;13(3):765-775. doi: 10.1007/s12602-020-09731-x. Epub 2021 Jan 06. PMID: 33404867.
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Showing 1 to 5 of 5 entries