100 documents found, page 1 of 10
Novel fermented plant-based functional beverage: biological potential and impac...
Vila-Real, Catarina; Costa, Célia; Pimenta-Martins, Ana; Mbugua, Samuel; Hagrétou, Sawadogo Lingani; Katina, Kati; Maina, Ndegwa H.; Pinto, ElisabeteControlled fermentation carried out by selected starters might enhance the safety, nutritional, and biological profiles of non-dairy fermented products. This research aims to study the biological potential and impact on the human gut microbiota of a novel fermented finger millet-based product. Finger millet (Eleusine coracana), suspended in an aqueous sucrose-based solution, was fermented by Weissella confusa 2...
High pressure processing of raw ewe's cheese promotes microbiological safety an...
Inácio, Rita S.; Gomes, Ana M. P.; Saraiva, Jorge A.Serra da Estrela cheese (a raw ewe’s milk) ripened for 45 days was treated at 600 MPa for 6 min (P1) and at 450 MPa for 6 (P2) and 9 min (P3) and kept in refrigerated storage for 15 months. Lactobacillus and Lactococcus viable cell numbers were reduced in 3.2–3.6 and 2.7–3.6 log cycle units, respectively. Lower reductions were verified for total aerobic mesophilic and Enterococcus viable cell numbers in cheeses...
Effect of high-pressure processing on proteolysis, texture and sensorial attrib...
Inácio, Rita S.; Monteiro, Maria J. P.; Lopes-da-Silva, José A.; Saraiva, Jorge A.; Gomes, Ana M. P.Serra da Estrela cheese, with a Protected Denomination of Origin (PDO), is one of the most appreciated traditional raw milk Portuguese cheeses, and it is well known for its unique flavor and texture, which are derived from the use of raw ewe’s milk and its production process. In this work, 45-day-old ripened Serra da Estrela cheeses were processed by high-pressure processing (HPP) at 600 MPa/6 min (P1), 450 MPa...
Evolution of qualitative and quantitative lipid profiles of high-pressure-proce...
Inácio, Rita S.; Rodríguez-Alcalá, Luís M.; Pimentel, Lígia L.; Saraiva, Jorge A.; Gomes, Ana M. P.High-pressure processing (HPP) can be used as a nonthermal pasteurization technique to overcome microbial safety issues of the raw ewes’ milk Serra da Estrela cheese without negatively influencing its quality, in particular, the lipid composition partly responsible for Serra da Estrela cheese’s sensorial and textural attributes. The aim of this work was to assess HPP’s effect (600 MPa/6 min and 450 MPa/6 and 9 ...
Comparing different packaging conditions on quality stability of high-pressure ...
Inácio, Rita S.; Monteiro, Maria J. P.; Lopes-da-Silva, José A.; Gomes, Ana M. P.; Saraiva, Jorge A.Serra da Estrela cheese with a Protected Designation of Origin (PDO) is a traditional cheese that is wrapped in paper without vacuum. High-pressure processing (HPP), which requires vacuum packaging of the cheese, has been used for its cold pasteurization to overcome safety issues. In this study, two packaging systems were studied: non-vacuum greaseproof paper wrapping package and vacuum packaging in plastic fil...
Comparing different packaging conditions on quality stability of high-pressure ...
Monteiro, Maria J. P.; Lopes-da-Silva, José A; Gomes, Ana M. P.; Saraiva, Jorge A.; Inácio, Rita S.Serra da Estrela cheese with a Protected Designation of Origin (PDO) is a traditional cheese that is wrapped in paper without vacuum. High-pressure processing (HPP), which requires vacuum packaging of the cheese, has been used for its cold pasteurization to overcome safety issues. In this study, two packaging systems were studied: non-vacuum greaseproof paper wrapping package and vacuum packaging in plastic fil...
Optimization of raw ewes’ milk high-pressure pre-treatment for improved product...
Inácio, Rita S.; Barros, Rui; Saraiva, Jorge A.; Gomes, Ana M. P.Serra da Estrela protected designation of origin (PDO) cheese is manufactured with raw milk from Bordaleira and/or Churra Mondegueira da Serra da Estrela sheep breeds. Several socioenvironmental shortcomings have reduced production capacity; hence, treatments that may contribute to its efficient transformation into cheese are welcome. High-pressure processing (HPP) milk pre-treatment may contribute to a cheese ...
Novel synbiotic fermented finger millet-based yoghurt-like beverage: nutritiona...
Vila-Real, Catarina; Pimenta-Martins, Ana; Mbugua, Samuel; Hagrétou, Sawadogo-Lingani; Katina, Kati; Maina, Ndegwa H.; Pinto, ElisabeteThis study presents the nutritional, physicochemical, and sensory characterization of a functional fermented African finger millet-based beverage, using a co-culture containing an exopolysaccharide-producer strain and a probiotic strain. First, the fermentation factors affecting the beverage were studied to ascertain required starter culture and cereal matrix which would support its production. Co-culturing Wei...
Effect of high pressure pre-treatment on raw ewes' milk and on subsequently pro...
Inácio, Rita S.; Pinto, Carlos A.; Saraiva, Jorge A.; Gomes, Ana M. P.; Inácio, Rita SantosRaw ewe's milk, as used to manufacture Serra da Estrela Protected Designation of Origin cheese, was pre-treated by high pressure processing (HPP), using previously optimized conditions (121 MPa for 30 min), aiming to evaluate its effect on milk technological properties for subsequent cheese production, namely the impact on resulting curd, whey and cheese throughout ripening.
Effect of high pressure pre-treatment on raw ewes’ milk and on subsequently pro...
Inácio, Rita S.; Pinto, Carlos A.; Saraiva, Jorge A.; Gomes, Ana M. P.BACKGROUND: Raw ewe’s milk, used to manufacture Serra da Estrela Protected Designation of Origin (PDO) cheese, was pre-treated by high pressure processing (HPP), using previously optimized conditions (121 MPa/30 min), in order to evaluate its effect on milk technological properties for subsequent cheese production, namely the impact on resulting curd, whey, and cheese throughout ripening. RESULTS: The cheese yi...