Wheat germ has been recognized as an economical source of high-quality plant proteins and bioactive compounds for food fortification. Thus, it can be used for valorization of food products as a feasible strategy to enhance the nutritional quality and reduce wheat milling waste. In this research...

The aim of this study is develop a nutritionally balanced functional gluten free (GF) cookie with low sugar and high protein content with using composite flour (chickpea, buckwheat, corn and almond milk waste flours). The optimization and statistical analyses were carried out by the central...

This article aims to characterize the advertising appeals present in the food environment to market ultra-processed foods and to analyze the nutritional profile of these foods according to PAHO criteria and the presence of food additives. Cross-sectional study, with data audited in 20 small...

Heat treatment is an important processing technique related to milk quality and nutritional value in the dairy industry. In this study, changes in milk lipids in response to different heat treatments were comprehensively characterized using a lipidomic approach. Ultra-performance liquid...

The present study investigated effects of the fermented goat milk (FGM) produced with a combination of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (SL) and with another one of SL as well as Bifidobacterium animalis subsp. lactis (SLB) on the internal ...

Brazilian artisanal cheeses date from the first Portuguese settlers and evolved via local factors, resulting in unique products that are now part of the patrimony and identity of different Brazilian regions. In this study, we combined several culture-independent approaches, including 16S/ITS...

An isolate of Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus L7) with robust antioxidant capacity was screened from traditional fermented Xinjiang cheese. Here, we focused on evaluating the effect of L. bulgaricus fermented milk on acute alcoholic liver disease prevention using a mice...

Filamentous fungi are used in the dairy industry as adjunct cultures in fermented products, but can also lead to food spoilage, waste and economic losses. The control of filamentous fungi with abiotic factors contributes to longer food shelf life and prevention of fungal spoilage. One of the main...

In this study we investigated the individual contribution of different ingredients to the lubrication properties of dairy-based model beverages containing whey protein (native or aggregated), micellar casein and emulsified oil in different combinations. In single-component systems, whey protein...

To understand shearing on cheese curds during high shear extrusion, the controlable parameters of a twin-screw extruder were related with measured and calculated parameters that characterise the extrusion process effects on product properties. Curd properties were correlated with specific...