The fresh-cut industry is constantly growing and generating wastes. The major challenge for this industry consists in an environmentally sustainable production through re-utilization of by-products, for instance, ...

The cured meat products have shown great expansion and high competitiveness in the last decade, since the consumption of meat products such as sausages, fresh sausages and mortadellas has become increasingly present in the ...

Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evaluated. ...

Fresh Minas cheese is na originally Brazilian product widely consumed by the population, which manufacture is, generally, of small scale and with little technology. The hygienic sanitary condition of production is the first ...

The aim of this work was to study the enrichment of Spirulina platensis in wheat flour to prepare fresh pasta to evaluate the green color and nutritional enrichment in addition to functional properties due to the presence ...

The influence of the addition of a potential probiotic culture of Lactobacillus paracasei and of the prebiotic fiber inulin on the texture profile and on the sensory evaluation of probiotic and synbiotic fresh cream-cheeses ...

Probiotic Fresh Cheese (PFC) is a suitable vehicle for the oral administration of Streptococcus thermophilus, Lactococcus lactis (lactic acid starter bacteria), Bifidobacterium bifidum, Lactobacillus acidophilus and L. ...

The objective of this study was to evaluate the partial replacement of wheat flour by beet flour (BF) in fresh pasta production, analyzing its chemical, technological, and sensorial characteristics. BF showed good water ...