Rita de Cássia Ramos do Egypto Queiroga
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View article: Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro
Ingredients from integral valorization of Isabel grape to formulate goat yogurt with stimulatory effects on probiotics and beneficial impacts on human colonic microbiota in vitro Open
Isabel grape (IG) products have high contents of phenolic compounds and fiber recognized for their positive impacts on microorganisms associated with health benefits to host. This study evaluated the effects of goat yogurts formulated with…
View article: Quality of Santa Inês × Dorper sheep meat submitted to different levels of inclusion of sunflower cake
Quality of Santa Inês × Dorper sheep meat submitted to different levels of inclusion of sunflower cake Open
Aim of study: To evaluate the physicochemical and sensory quality of meat from Santa Inês × Dorper lambs fed diets with increasing levels of sunflower cake. Area of study: Rio Grande do Norte (Brazil). Material and methods: Twenty-four cas…
View article: Performance and carcass characteristics of lambs fed diets containing different types of carbohydrates associated with polyunsaturated fatty acids
Performance and carcass characteristics of lambs fed diets containing different types of carbohydrates associated with polyunsaturated fatty acids Open
This study aimed to evaluate the productive performance and carcass characteristics of lambs fed diets with different types of carbohydrates associated with polyunsaturated fatty acids. Thirty castrated male lambs (20.5 ± 7.6 kg) were used…
View article: Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt
Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt Open
In this study, we evaluate the technological, nutritional, and bioactivity effects on goat-milk yogurt of adding different concentrations of xique-xique flour: 1.0% (XY1%) and 2.0% (XY2%). The goat-milk yogurts (stored under refrigeration)…
View article: Autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007 improved the techno-functional, physicochemical, and sensory properties of goat milk Greek-style yogurt
Autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007 improved the techno-functional, physicochemical, and sensory properties of goat milk Greek-style yogurt Open
We evaluated the performance of Limosilactobacillus mucosae CNPC007 as an autochthonous adjunct culture in the production of goat milk Greek-style yogurt. The techno-functional, physicochemical, and sensory characteristics of the control y…
View article: Fatty acid profile, chemical composition, and sensory effects of crude glycerin on the longissimus dorsi of crossbred Boer goat kids
Fatty acid profile, chemical composition, and sensory effects of crude glycerin on the longissimus dorsi of crossbred Boer goat kids Open
The objectives of this trial were to evaluate the fatty acid profile, chemical composition, and sensory effects of crude glycerin on the longissimus dorsi muscle of crossbred Boer goat kids. Twenty crossbred Boer goat kids (20.8±2.9 kg of …
View article: Challenges and perspectives for exploiting donkey milk in the Brazilian Northeast
Challenges and perspectives for exploiting donkey milk in the Brazilian Northeast Open
Known as an animal of multiple functions, the Equus asinus has always been used for various purposes, such as entertainment, horseback riding, means of transport, agricultural traction and dairy farming. Although, donkeys are associated wi…
View article: Physicochemical characteristics and fatty acid profile of meat from lambs with different genotypes and diets
Physicochemical characteristics and fatty acid profile of meat from lambs with different genotypes and diets Open
The objective of this study was to evaluate the chemical composition and fatty acid profile of meat from Santa Inês, Dorper × Santa Inês, and undefined-breed lambs finished in a feedlot system according to two forage:concentrate ratios (50…
View article: Performance and carcass characteristics of lambs fed diets containing different types of carbohydrates associated with polyunsaturated fatty acids
Performance and carcass characteristics of lambs fed diets containing different types of carbohydrates associated with polyunsaturated fatty acids Open
This study aimed to evaluate the productive performance and carcass characteristics of lambs fed diets with different types of carbohydrates associated with polyunsaturated fatty acids. Thirty castrated male lambs (20.5 ± 7.6 kg) were used…
View article: Lacticaseibacillus casei 01 improves the sensory characteristics in goat milk yogurt added with xique-xique (Pilosocereus gounellei) jam through changes in volatiles concentration
Lacticaseibacillus casei 01 improves the sensory characteristics in goat milk yogurt added with xique-xique (Pilosocereus gounellei) jam through changes in volatiles concentration Open
This study aimed to evaluate the impact of adding Lacticaseibacillus casei (0.2 g/L) and xique-xique jam (10 g/100 g) to goat milk yogurt during storage (1, 14, and 28 days). The yogurts were characterized regarding sugar profiles, organic…
View article: Effect of Increased Salt Water Intake on the Production and Composition of Dairy Goat Milk
Effect of Increased Salt Water Intake on the Production and Composition of Dairy Goat Milk Open
Due to its necessity and magnitude, water is essential for animal nutrition. This study aimed to evaluate the effects of increasing levels of water salinity on the quality of goat milk in the Brazilian semiarid region. Twenty-four multipar…
View article: Challenges and perspectives for exploiting donkey milk in the Brazilian Northeast
Challenges and perspectives for exploiting donkey milk in the Brazilian Northeast Open
Known as an animal of multiple functions, the Equus asinus has always been used for various purposes, such as entertainment, horseback riding, means of transport, agricultural traction and dairy farming. Although, donkeys are associated wi…
View article: Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling
Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling Open
This study aimed to evaluate the physicochemical and microbiological characteristics of six typical Brazilian cheeses (bovine milk coalho, goat milk coalho, fresh ricotta, manteiga, fresh Minas, and Padrão Minas). Padrão Minas cheese prese…
View article: Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique (Pilosocereus gounellei) Cladode Juice
Physicochemical Parameters, Phytochemical Profile and Antioxidant Properties of a New Beverage Formulated with Xique-Xique (Pilosocereus gounellei) Cladode Juice Open
This study elaborated different formulations with xique-xique (Pilosocereus gounellei) cladode, passion fruit and lime juice and sugar cane syrup. The formulated beverages were subjected to physical and physicochemical analysis, determinat…
View article: Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour
Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour Open
The objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on…
View article: Effect of increasing tannic acid addition to the diet on milk quality in the semiarid region
Effect of increasing tannic acid addition to the diet on milk quality in the semiarid region Open
The study aimed to evaluate the effect of adding tannic acid to the diet on the milk quality of cows. The five primiparous crossbred cows (Holstein x Zebu) were used, with about four years old, the average body weight of 420 ± 30 kg, 100 d…
View article: Influence of tannic acid on milk lipid composition of cows
Influence of tannic acid on milk lipid composition of cows Open
The study aimed to evaluate tannic acid's influence on lactating cows' diets on milk production and lipid composition. Five crossbred cows (Holstein x Zebu), distributed in a 5 × 5 Latin square, were used to evaluate the effect of increasi…
View article: Metabolic parameters and gut microbiota composition of rats fed high-fat diets based on ruminant fat compared with hydrogenated vegetable fat
Metabolic parameters and gut microbiota composition of rats fed high-fat diets based on ruminant fat compared with hydrogenated vegetable fat Open
This study tested the hypothesis that naturally and industrially produced trans fatty acids (TFA) exert distinct effects on rats’ metabolic parameters. Wistar rat groups were fed the diets: CONT - without added fat; HVF − 20% hydrogenated …
View article: Spineless cactus varieties resistant to carmine cochineal (Dactylopius sp.) on the composition and sensory properties of goat milk
Spineless cactus varieties resistant to carmine cochineal (Dactylopius sp.) on the composition and sensory properties of goat milk Open
The physical-chemical characteristics and sensory attributes of milk are variable. This study aimed to evaluate how spineless cactus varieties resistant to carmine cochineal (Dactylopius sp.) influences the composition and sensory characte…
View article: Physicochemical and sensory characterization of meat from lambs subjected to feeding restrictions
Physicochemical and sensory characterization of meat from lambs subjected to feeding restrictions Open
This study aimed to evaluate the physicochemical and sensory properties of the meat of Santa Ines lambs subjected to quantitative nutrient restrictions. Twenty-four confined animals received diets with 30% and 60% feeding restriction level…
View article: Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential
Integral use of Isabel grapes to elaborate new products with nutritional value and functional potential Open
The benefits of grape consumption are widely recognized and mostly due to phenolic compounds. These beneficial effects will depend on the bioaccessibility of these compounds on grape and its derivatives. This study elaborated two formulati…
View article: Spineless cactus varieties resistant to carmine cochineal (Dactylopius sp.) on the composition and sensory properties of goat milk
Spineless cactus varieties resistant to carmine cochineal (Dactylopius sp.) on the composition and sensory properties of goat milk Open
The physical-chemical characteristics and sensory attributes of milk are variable. This study aimed to evaluate how spineless cactus varieties resistant to carmine cochineal (Dactylopius sp.) influences the composition and sensory characte…
View article: Physicochemical and sensory characterization of meat from lambs subjected to feeding restrictions
Physicochemical and sensory characterization of meat from lambs subjected to feeding restrictions Open
This study aimed to evaluate the physicochemical and sensory properties of the meat of Santa Ines lambs subjected to quantitative nutrient restrictions. Twenty-four confined animals received diets with 30% and 60% feeding restriction level…
View article: Developing cookies formulated with goat cream enriched with conjugated linoleic acid
Developing cookies formulated with goat cream enriched with conjugated linoleic acid Open
Goat fat is one of the best sources of conjugated linoleic acid (CLA), a fatty acid which has health benefits. However, though CLA is generated in ruminants, CLA consumption is limited to meats and milk products. This study aimed to replac…
View article: Effect of Conjugated Linoleic Acid on Memory and Reflex Maturation in Rats Treated During Early Life
Effect of Conjugated Linoleic Acid on Memory and Reflex Maturation in Rats Treated During Early Life Open
In the critical period of neurodevelopment (gestation and lactation), maternal consumption of essential fatty acids (FAs) can alter the offspring cognitive function permanently causing damage. Lipids can regulate neurotrophin and compose b…
View article: Processing cookies formulated with goat cream enriched with conjugated linoleic acid
Processing cookies formulated with goat cream enriched with conjugated linoleic acid Open
Goat fat is one of the most important sources of conjugated linoleic acid (CLA), a fatty acid which has health benefits. However, CLA consumption is limited to meats and milk products as CLA is generated in ruminants. This study aimed to r…
View article: An Insight in Key Volatile Compounds in Goat Milk Based on their Odor Active Values
An Insight in Key Volatile Compounds in Goat Milk Based on their Odor Active Values Open
Goat milk is known to possess an off-flavor generally known as ‘goaty flavor’, which is not appreciated by consumers. Mostly the short-chain fatty acids are responsible for this undesirable sensory attribute. The objective of the present w…