Mônica Q. Freitas
Federal Fluminense University
PasteurizationShelf lifeJoule heatingAnimal scienceBusinessChemistryRheologyPerceptionLactic acidPrebioticAntioxidantSheep milkInulinProbioticAromaFlavorDairy foodsFood scienceMathematicsFatty acidBiologySensory system
238Publications
43H-index
4,208Citations
Publications 238
Newest
#1Jonas T. Guimarães (Federal Fluminense University)H-Index: 20
#2Hugo Scudino (Federal Fluminense University)H-Index: 6
Last. Adriano G. CruzH-Index: 68
view all 10 authors...
Emerging technologies are being constantly improved, giving rise to new processes capable of promoting greater nutritional preservation and improved technological characteristics, in addition to the benefits related to energy efficiency. Ultrasound treatment has stood out among the non-thermal technologies, due to several benefits related to microstructural changes and microbial inactivation. The study of this technology is particularly important in dairy products, which represent one of the mos...
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#1Wanessa Pires da Silva (Federal Fluminense University)H-Index: 1
Last. Erick A. Esmerino (Federal Fluminense University)H-Index: 30
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#1Celso F. Balthazar (Federal Fluminense University)H-Index: 25
#2Jonas T. Guimarães (Federal Fluminense University)H-Index: 20
Last. Adriano G. Cruz (Rio de Janeiro Federal Institute of Education, Science and Technology)H-Index: 68
view all 16 authors...
ABSTRACT The metabolic profiling of probiotic low-sodium Prato cheeses with addition of food enhancers (arginine, yeast extract, and oregano extract) along the ripening time (1, 30, 60 days) using NMR spectroscopy and chemometric tools (PCA and PLS-DA) was evaluated. Aromatic and aliphatic structures and lactic acid were the most dominant compounds regardless of the flavour enhancer added. The addition of flavour enhancers decreased the lactic acid content and increased the content of leucine, i...
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#1Amanda Bastos da Silva (Federal Fluminense University)
#2Hugo Scudini (Federal Fluminense University)
Last. Adriano Gomes da Cruz (Paraná Federal Institute of Education, Science and Technology)H-Index: 2
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Abstract The survival kinetics of Listeria monocytogenes (9 log CFU/mL) as a post-fermentation contaminant in probiotic fermented milk (Lactobacillus acidophilus La-5, 8–9 log CFU/mL) processed with milk subjected to ohmic heating (0, 4, 6, and 8 V/cm; CONV, OH4, OH6, OH8, 90–95 °C/5 min) was investigated using Weibull predictive model. Additionally, the presence of bioactive compounds (antioxidant activity, inhibition of the enzymes α-glucosidase, α-amylase, and angiotensin-converting) and sens...
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#1Mariana C. Rosa (Rio de Janeiro Federal Institute of Education, Science and Technology)
#2Matheus R. S. do Carmo (Rio de Janeiro Federal Institute of Education, Science and Technology)
Last. Adriano G. Cruz (Rio de Janeiro Federal Institute of Education, Science and Technology)H-Index: 68
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Abstract This review presents the general aspects of prebiotic components and summarizes the health benefits associated with the consumption of dairy products with prebiotics, as well as the impact of their addition on the quality parameters of the products. The consumption of dairy products with prebiotics was associated with anti-diabetic and anti-hypertensive properties, and improvements in the blood lipid profile, immunity, and intestinal health. The prebiotic components could be used as fat...
4 CitationsSource
#2Rodrigo N. Cavalcanti (USP: University of São Paulo)H-Index: 25
Last. Adriano G. Cruz (Rio de Janeiro Federal Institute of Education, Science and Technology)H-Index: 68
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Abstract The effect of microwave heating (MH, 65 and 75 °C for 15, 30, and 60 s) on the bioactive compounds, fatty acid profile, and volatile compounds of orange juice-milk beverage (OJMB) was evaluated during 28 days of refrigerated (4 oC) storage. Conventionally pasteurized (75 oC/15 s) and untreated beverages were used as controls. MH-OJMB presented a lower browning index and higher levels of ascorbic acid, total phenolics, and carotenoids, higher antioxidant activity, and greater α-amylase, ...
4 CitationsSource
#1Mariana Farias da Cruz (UFRJ: Federal University of Rio de Janeiro)
#2Ramon S. Rocha (Federal Fluminense University)H-Index: 21
Last. Lucianne Cople Maia (UFRJ: Federal University of Rio de Janeiro)H-Index: 32
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Abstract This study aimed to develop and validate a product-specific emoji list and use this list to analyse children’s emotional responses associated with the consumption of probiotic fermented milks prepared with different probiotic strains. Furthermore, the overall liking of the products was studied during a sensory test. Six formulations were studied: Bifidobacterium BB12 (BB), Lactobacillus acidophilus L3 (LA3), Lactobacillus acidophilus LA 05 (LA5), Lactobacillus delbrueckii subsp. lactis ...
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#1Celso F. Balthazar (State University of Campinas)H-Index: 1
#1Celso F. Balthazar (Federal Fluminense University)H-Index: 25
Last. Adriano G. Cruz (Rio de Janeiro Federal Institute of Education, Science and Technology)H-Index: 68
view all 14 authors...
ABSTRACT This study aimed to evaluate the effect of Lacticaseibacillus casei 01 as a probiotic culture on the production of volatile organic compounds and metabolic profile of Minas Frescal cheese. Lactose (α-lactose and β-lactose), fatty acids (unsaturated and saturated), citric acid, tryptophan, and benzoic acid were the main compounds. Compared with the control cheese, probiotic cheese was characterized by the highest concentration of tryptophan and presented a higher number of volatile acids...
1 CitationsSource
#1Gustavo Luis de Paiva Anciens Ramos (Federal Fluminense University)H-Index: 4
Last. Anderson S. Sant'Ana (State University of Campinas)H-Index: 50
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Abstract Background Quantitative microbiological risk assessment (QMRA) is the most complex stage of risk analysis, an important management tool that considers the entire food production chain. Through safety limits, health authorities and producers are concerned with achieving the minimum risk to consumer health. Dairy products are a class of foods very susceptible to microbial contamination, and need an extensive database of studies in this regard. Scope and approach This review aims to provid...
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#1Celso F. Balthazar (Federal Fluminense University)H-Index: 25
#2Nelci Antunes de Moura (UNESP: Sao Paulo State University)H-Index: 5
Last. Marzia Albenzio (University of Foggia)H-Index: 32
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ABSTRACT Sheep dairy products containing prebiotic and probiotic ingredients may have health-promoting properties. Thus, this study evaluated the effects of sheep milk ice cream [conventional full-fat (CONV), full-fat enriched with probiotic (PROB, 100 mg % wt/wt of Lacticaseibacillus casei 01), or nonfat synbiotic (SYNB, Lacticaseibacillus casei 01 and inulin, 10% wt/wt)] on carcinogen-induced colonic crypt cytotoxicity and premalignant lesion development. Male Swiss mice received 2 doses of co...
1 CitationsSource