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Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds.
de Sousa Fontes VM, de Sousa Galvão M, Moreira de Carvalho L, do Nascimento Guedes FL, Dos Santos Lima M, Alencar Bezerra TK, Madruga MS. de Sousa Fontes VM, et al. Among authors: madruga ms. Food Chem. 2024 Jul 1;445:138398. doi: 10.1016/j.foodchem.2024.138398. Epub 2024 Jan 12. Food Chem. 2024. PMID: 38394903
Mangaba pulp fermented with Lacticaseibacillus casei 01 has improved chemical, technological, and sensory properties and positively impacts the colonic microbiota of vegan adults.
de Assis BBT, Pimentel TC, Vidal H, Dos Santos Lima M, de Sousa Galvão M, Madruga MS, Noronha MF, Cabral L, Magnani M. de Assis BBT, et al. Among authors: madruga ms. Food Res Int. 2024 Jun;186:114403. doi: 10.1016/j.foodres.2024.114403. Epub 2024 Apr 21. Food Res Int. 2024. PMID: 38729705
Proteolysis in goat "coalho" cheese supplemented with probiotic lactic acid bacteria.
Bezerra TK, de Araujo AR, do Nascimento ES, de Matos Paz JE, Gadelha CA, Gadelha TS, Pacheco MT, do Egypto Queiroga Rde C, de Oliveira ME, Madruga MS. Bezerra TK, et al. Among authors: madruga ms. Food Chem. 2016 Apr 1;196:359-66. doi: 10.1016/j.foodchem.2015.09.066. Epub 2015 Sep 21. Food Chem. 2016. PMID: 26593502 Free article.
83 results