Gabriela Rabaioli Rama
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View article: A influência das boas práticas de fabricação nos atributos físico-químicos do kefir artesanal ao longo de sua vida útil
A influência das boas práticas de fabricação nos atributos físico-químicos do kefir artesanal ao longo de sua vida útil Open
O kefir é uma bebida láctea fermentada probiótica amplamente reconhecida por seus benefícios à saúde. Produzido pela fermentação do leite com grãos de kefir, contendo uma variedade de bactérias e leveduras, apresenta uma composição complex…
View article: Kefir artesanal: análise dos atributos de qualidade em relação aos requisitos da legislação brasileira
Kefir artesanal: análise dos atributos de qualidade em relação aos requisitos da legislação brasileira Open
O kefir artesanal é uma bebida fermentada resultante da fermentação do leite por uma complexa microflora de bactérias e leveduras presentes nos grãos de kefir, conferindo ao produto características funcionais e probióticas, distintas do ke…
View article: Whey butter: a promising perspective for the dairy industry
Whey butter: a promising perspective for the dairy industry Open
Cheese whey is the main by-product obtained in the production of cheese. Despite its high nutritional value, approximately half of the whey volume generated is still disposed incorrectly, which causes damage to the ecosystem due to the hig…
View article: Making a fresh cheese using the colostrum surplus of dairy farms: an alternative aiming to minimize the waste of this raw material
Making a fresh cheese using the colostrum surplus of dairy farms: an alternative aiming to minimize the waste of this raw material Open
This study aimed to make and characterize a fresh cheese using the surplus of bovine colostrum from dairy farms. The bovine colostrum was characterized in terms of fat (4.00%), protein (16.30%), moisture (79.68%), ash (0.95%), minerals, pH…
View article: Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria
Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria Open
The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)® and Bifidobacterium lactis (BB-12)® encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hy…
View article: Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria
Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria Open
The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)® and Bifidobacterium lactis (BB-12)® encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hy…
View article: Encapsulation of Lactobacillus spp. using bovine and buffalo cheese whey and their application in orange juice
Encapsulation of Lactobacillus spp. using bovine and buffalo cheese whey and their application in orange juice Open