Erick A. Esmerino
Federal Fluminense University
PasteurizationJoule heatingBusinessPsychologyChemistryRheologyPerceptionPrebioticLactobacillus caseiAntioxidantSheep milkInulinProbioticAromaFlavorDairy foodsIce creamFood scienceMathematicsFatty acidSensory system
110Publications
30H-index
2,095Citations
Publications 109
Newest
#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
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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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#1Bruna Boaretto Durço (Federal Fluminense University)H-Index: 1
#2Tatiana Colombo Pimentel (Paraná Federal Institute of Education, Science and Technology)H-Index: 24
Last. Erick A. Esmerino (UFRRJ: Universidade Federal Rural do Rio de Janeiro)H-Index: 30
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Abstract null null Dulce de leche, a concentrated dairy product with high added value, is an essential product of Brazilian culture. However, with a competitive market among economic blocks, it is important to know if the country of origin influences the perception of consumers and the intention to purchase a product, aiming to boost production in the domestic market. This study aimed to assess the impact of different levels of ethnocentrism on the consumer perception and buying behavior toward ...
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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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#1Carla A. B. Sass (Federal Fluminense University)H-Index: 2
#2Tatiana Colombo Pimentel (Paraná Federal Institute of Education, Science and Technology)H-Index: 24
Last. Erick A. Esmerino (Federal Fluminense University)H-Index: 30
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Abstract This study aimed to analyze the consumer perception (n = 840) about different types of eggs using Product Personality Profiling and Shopping List tasks. White egg, brown egg, organic egg, free-range egg, and eggs enriched with omega 3 and vitamins were evaluated. The consumers associated the white egg with unhealthy, sedentary, and overweight individuals in the Product Personality Profiling task and people that are not concerned with health in the Shopping List task. The brown egg was a...
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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
#1Jéssica Ferreira Rodrigues (Instituto Federal de Minas Gerais)H-Index: 9
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Prato cheese is one of the most consumed dairy products around the word, mainly in Brazil, being the second most produced cheese in the country. However, a great variation in the cheeses sensory profiles is observed. Therefore, knowledge about the attributes that drives the product acceptance is important for Prato cheese standardization, targeting the best production conditions for obtaining cheese quality improvement. Moreover, this study also contributes with information about the TDS and CAT...
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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
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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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