4 documents found, page 1 of 1
Recent updates on autochthonous lactic acid bacteria in the food industry: a bi...
Araújo, Jayuri Susy Fernandes de; Neto, Genésio José da Silva; Feitosa, Bruno Fonsêca; Luciano, Winnie Alencar; Santos, Bárbara Fernanda Figueiredo dosThis bibliometric review aimed to map recent scientific production (2020–2026) on autochthonous bacterial strains applied to the food industry, focusing on experimental studies retrieved from the Scopus® database. Boolean operators and truncation were applied to refine searches and exclude yeast-related terms, and keyword co-occurrence analysis was performed using VOSviewer (v1.6.20). A total of 44,095 experime...
Prebiotics fructooligosaccharides as a substitute for commercial sugar in aerat...
Feitosa, Bruno Fonsêca; Fontes, Cláudia Patrícia Mourão Lima; Oliveira, Emanuel Neto Alves de; Machado, Adalva LopesThe association between diet and health, as well as the increasing number of cases of food intolerances has encouraged the food industry to innovate in products that have good nutritional properties and are appreciated by both their sensory attributes and the convenience of preparation and consumption. Based on the above, this work had a prebiotic use of fructo-oligosaccharides as a substitute for conventional ...
PERFIL FÍSICO-QUÍMICO E SENSORIAL DE IOGURTES GREGO NATURAIS ELABORADOS COM DIF...
Bezerra, Karem Cristina Alves; Oliveira, Emanuel Neto Alves de; Feitosa, Bruno Fonsêca; Feitosa, Regilane Marques; Matias, Joyce Kelly da SilvaO iogurte grego é um potencial produto que ainda carece de uma legislação brasileira própria, mas que pode atender à demanda específica de consumidores na indústria alimentícia. Objetivou-se elaborar iogurtes tipo grego natural com diferentes concentrações de sacarose e estudar sua composição físico-química e aceitação sensorial. Foram desenvolvidas três diferentes formulações de iogurtes grego, com diferentes ...
Nutrition labeling and mandatory information on different brands of powdered ch...
Feitoza, João Vitor Fonseca; Oliveira, Emanuel Neto Alves de; Feitosa, Bruno Fonsêca; Oliveira Neto, Juvêncio Olegário dePowdered chocolate is a sucrose-rich food and other ingredients such as cocoa powder. He is marketed in labeled packagings which present the nutritional information of the product as well as other obligatory items under the rules of specific national legislation. The labels allow consumers access to information on the nutritional composition of the food, enabling healthier choices for consumption. In this way, ...