Non-dairy matrices represent 63% of the vehicles used for probiotication. However, their
benefits to human health may be hindered by food processing, storage, and movement …

From ancient times to the present day, fermentation has been utilized not only for food
preservation but also for enhancing the nutritional and functional properties of foods. This …

The search for functional foods grows constantly, and in this demand, the supply of
industries that seek to produce and sell supplements also grows, as is the case of probiotics …

The application of processing waste by-products along with probiotics is an interesting
choice to confer potential functional aspects to food products. This study was designed to …

Milk chocolate can be formulated with the addition of probiotics. This study was conducted to
investigate the physicochemical properties, sensory attributes, and probiotic viability in milk …

Microbial tolerance of digestive stresses depends not only on the bacterial strain but also on
the structure and physicochemical properties of the supply chain and the foods that contain …

A number of native Brazilian plant species are under exploited by the scientific community,
despite the country's precious biodiversity. The vast majority of native Brazilian fruits (NBF) is …

Cold-pressed guabiroba juice was subjected to block freeze concentration. The best
process efficiency (PE) was obtained for the first stage of freeze concentration compared to …

The concentration of dairy products is widely applied in dairy manufacturing due to obtaining
products with the high dry matter, added value, reduced volume, and an increase in shelf …

Abstract Campomanesia xanthocarpa Mart. O. Berg, commonly referred to as guabiroba,
belonged to the Myrtaceae family. Its various fractions, including leaves, fruits, and seeds …