Maria Beatriz Abreu Glória
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View article: Histamine in Brazilian Foods: A Comprehensive Review of Occurrence and Risk Assessment for Intoxication and Intolerance
Histamine in Brazilian Foods: A Comprehensive Review of Occurrence and Risk Assessment for Intoxication and Intolerance Open
Even though histamine plays a vital role in human health, it has been associated with food intoxication and intolerance, accompanied by gastrointestinal, neurological, cardiovascular, respiratory, and dermatological symptoms. In this way, …
View article: Snacks Fortified with Protein Concentrate from Spotted Goatfish (Pseudupeneus maculatus) and Passion Fruit (Passiflora edulis) Shell Flour
Snacks Fortified with Protein Concentrate from Spotted Goatfish (Pseudupeneus maculatus) and Passion Fruit (Passiflora edulis) Shell Flour Open
Research background. Spotted goatfish (Pseudupeneus maculatus) is of great economic importance on the coast of Pernambuco, Brazil, being relevant in the internal and exportation markets. The fish is exported in different forms, as a whole,…
View article: Effect of pingo on the characteristics of artisanal cheese during ripening: Lactic acid bacteria (matrix-assisted laser desorption/ionization time-of-flight mass spectrometry), microbiological, and physicochemical
Effect of pingo on the characteristics of artisanal cheese during ripening: Lactic acid bacteria (matrix-assisted laser desorption/ionization time-of-flight mass spectrometry), microbiological, and physicochemical Open
Raw milk artisanal cheeses hold significant social and economic value by preserving cultural traditions, supporting small-scale rural livelihoods, and strengthening local economies through traditional, value-added dairy production. These c…
View article: Influence of Jackfruit Wood Barrels and Chips During Aging on the Quality and Phenolic Compounds of Cachaça
Influence of Jackfruit Wood Barrels and Chips During Aging on the Quality and Phenolic Compounds of Cachaça Open
The traditional aging of cachaça has been performed with different types of wood barrels. Although it is efficient for incorporating phenolics, volatiles, and color into the drink, it is time-consuming for the industry. Alternative aging p…
View article: Bioactive amines in non-conventional edible plants from Brazil: health benefits and concerns
Bioactive amines in non-conventional edible plants from Brazil: health benefits and concerns Open
Some bioactive amines in foods are associated with beneficial health effects, but also with food poisoning and intolerance. This study aimed to investigate the levels of nine bioactive amines in ten fruits and vegetables from Brazil using …
View article: Non-Conventional Edible Plants from Brazil as Sources of Bioactive Amines
Non-Conventional Edible Plants from Brazil as Sources of Bioactive Amines Open
View article: Total and Free Hydrogen Cyanide Content and Profile of Bioactive Amines in Commercial Tucupi, a Traditionally Derived Cassava Product Widely Consumed in Northern Brazil
Total and Free Hydrogen Cyanide Content and Profile of Bioactive Amines in Commercial Tucupi, a Traditionally Derived Cassava Product Widely Consumed in Northern Brazil Open
Tucupi is a broth derived from cassava roots which is produced after the spontaneous fermentation of manipueira (the liquid portion obtained by pressing cassava roots), followed by cooking. This product is widely consumed along with tradit…
View article: Sweeteners in Brazilian processed foods and beverages: prevalence, profile and concomitant addition of sugars and nutritional claims
Sweeteners in Brazilian processed foods and beverages: prevalence, profile and concomitant addition of sugars and nutritional claims Open
Brazil is experiencing an increased prevalence of overweight and obesity. To overcome these health problems, several strategies have been implemented, including incentives to reduce sugar intake and new packaging labeling. This has promote…
View article: Varietal Influence on the Formation of Bioactive Amines during the Processing of Fermented Cocoa with Different Pulp Contents
Varietal Influence on the Formation of Bioactive Amines during the Processing of Fermented Cocoa with Different Pulp Contents Open
During cocoa processing, there can be the formation of bioactive amines, which are compounds that play relevant roles not only in plant development but also in human health. Thus, we aimed to investigate the presence and levels of bioactiv…
View article: Lactic Acid Bacteria and Physico-Chemical and Microbiological Characteristics During Artisanal Cheesemaking at Serra Geral, Brazil
Lactic Acid Bacteria and Physico-Chemical and Microbiological Characteristics During Artisanal Cheesemaking at Serra Geral, Brazil Open
View article: Editorial: Coffee: From the field to the cup
Editorial: Coffee: From the field to the cup Open
used simple sequence repeat (SSR) markers to assess the genetic diversity of wild and cultivated populations of Arabica coffee from the Boma Plateau in South Sudan, which has been suggested as a centre of origin of Coffea arabica species, …
View article: Peixe bonito assado: um caso de surto de intoxicação por histamina
Peixe bonito assado: um caso de surto de intoxicação por histamina Open
Introdução: A ingestão de altos teores de histamina, cuja formação empeixes está associada à manutenção de peixes escombrídeos em temperaturasinadequadas, geralmente acima dos 4,4 °C, pode levar a um quadro deintoxicação alimentar, conheci…
View article: Identification of Lactic Acid Bacteria on Raw Material for Cocoa Bean Fermentation in the Brazilian Amazon
Identification of Lactic Acid Bacteria on Raw Material for Cocoa Bean Fermentation in the Brazilian Amazon Open
The prevalent microbiota during cocoa fermentation is one of the main factors responsible for the chemical and biochemical changes that lead to desirable chocolate characteristics. However, the microbiota can be affected by several factors…
View article: Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production
Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production Open
There is scarce information regarding lactic acid bacteria (LAB) and the production of biogenic amines during manipueira fermentation for tucupi. Thus, the objective of this study was to isolate and identify LAB, and to determine their imp…
View article: Bioactive amines in ingredients and feeds of broilers and storage effects on their levels
Bioactive amines in ingredients and feeds of broilers and storage effects on their levels Open
To quantify amines in ingredients and in different types of feed and to verify spermine inclusion influence in polyamine levels at storage of experimental diets of broiler, ingredients to formulate diets and commercial starting and growth …
View article: Germinated sorghum (Sorghum bicolor L.) and seedlings show expressive contents of putrescine
Germinated sorghum (Sorghum bicolor L.) and seedlings show expressive contents of putrescine Open
Free bioactive amines were quantified during germination of tannin and tannin-free sorghum seeds (8 genotypes) and seedlings (2 genotypes). Among the ten amines investigated, three (putrescine, spermidine and spermine) were found. Tannin-f…
View article: Generation of process-induced toxicants
Generation of process-induced toxicants Open
Since the early 1960s, a series of potentially mutagenic and carcinogenic xenobiotics have been identified in foods, resulting from chemical changes induced by processing. The toxic effects have been extensively studied and demonstrated in…
View article: Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation
Understanding amino acids and bioactive amines changes during on-farm cocoa fermentation Open
View article: Interactive effect of physicochemical and microbial variables on bioactive amines content during storage of probiotic fermented milk
Interactive effect of physicochemical and microbial variables on bioactive amines content during storage of probiotic fermented milk Open
Bioactive amines (BAs) represent a considerable toxicological risk in fermented dairy products because they provide the ideal environment for their formation.Thus, secondary control measures to prevent or reduce BAs formation in dairy prod…
View article: In vitro bioaccessibility of amino acids and bioactive amines in 70% cocoa dark chocolate: What you eat and what you get
In vitro bioaccessibility of amino acids and bioactive amines in 70% cocoa dark chocolate: What you eat and what you get Open
Chocolate is an important source of free bioactive amines and amino acids which play important roles in human health. Considering the limited information on the bioaccessibility of these compounds from chocolate, the objective of this stud…
View article: Mercury in raw and cooked shrimp and mussels and dietary Brazilian exposure
Mercury in raw and cooked shrimp and mussels and dietary Brazilian exposure Open
Seafood is the main source of dietary mercury (Hg) exposure and it can be affected by species, origin, tissue, and processing. The objective of this study was to investigate total Hg in shrimp and mussels from the retail market, compare sp…
View article: Influence of cocoa clones on the quality and functional properties of chocolate – Nitrogenous compounds
Influence of cocoa clones on the quality and functional properties of chocolate – Nitrogenous compounds Open
Cloning techniques have been used to improve agronomical traits and to answer to the new demand for fine chocolate. However, scarce information is available regarding their impact on chocolate quality. This study investigated amino acids a…
View article: UHPLC for quality evaluation of genuine and illegal medicines containing sildenafil citrate and tadalafil
UHPLC for quality evaluation of genuine and illegal medicines containing sildenafil citrate and tadalafil Open
One of the highest incidences of illegal drug products is related to phosphodiesterase-5 inhibitors, used in treatment of erectile dysfunction, including those containing sildenafil citrate and tadalafil. In this context, comprehensive eva…
View article: In vitro digestion of spermidine and amino acids in fresh and processed Agaricus bisporus mushroom
In vitro digestion of spermidine and amino acids in fresh and processed Agaricus bisporus mushroom Open
Mushrooms are significant sources of amino acids and bioactive amines; however, their bioaccessibility can be affected by processing and during in vitro digestion. Fresh Agaricus bisporus mushroom was submitted to cooking and canning and s…
View article: Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention
Pasteurization of passion fruit Passiflora setacea pulp to optimize bioactive compounds retention Open
Passiflora setacea is a wild species of passion fruit with interesting functional properties. Fruit seasonality demands conservation methods to enable its consumption throughout the year. We evaluated High Temperature Short Time (HT…
View article: Effects of the solubility of yeast cell wall preparations on their potential prebiotic properties in dogs
Effects of the solubility of yeast cell wall preparations on their potential prebiotic properties in dogs Open
Derivatives of yeast cell wall (YCW) have been studied for their potential prebiotic effects. Recently, new purified and soluble preparations have been developed in an attempt to increase their biological actions. Two YCW preparations, one…
View article: Aminas bioativas, aminoácidos livres e amônia como índices de qualidade de leites fermentados
Aminas bioativas, aminoácidos livres e amônia como índices de qualidade de leites fermentados Open
Leites fermentados são alimentos saudáveis por serem veiculadores de microrganismos probióticos. O objetivo deste estudo foi investigar o perfil e teores de aminoácidos, aminas bioativas e amônia em cinco marcas distintas de leites ferment…
View article: The germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods
The germination of soybeans increases the water-soluble components and could generate innovations in soy-based foods Open
View article: Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea
Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea Open
Cheese bread presents great acceptance and market expansion. Due to the lack of standardization in its manufacturing, various ingredients can be added. It was aimed to determine the content of minerals, bioactive compounds and antioxidant …
View article: Influence of spontaneous fermentation of manipueira on bioactive amine and carotenoid profiles during tucupi production
Influence of spontaneous fermentation of manipueira on bioactive amine and carotenoid profiles during tucupi production Open