Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses

Full text
Author(s):
Margalho, Larissa P. [1] ; Kamimura, Bruna A. [1] ; Pimentel, Tatiana C. [2] ; Balthazar, Celso F. [1] ; Araujo, Jasmim V. A. [3] ; Silva, Ramon [4] ; Conte-Junior, Carlos A. [3] ; Raices, Renata S. L. [4] ; Cruz, Adriano G. [4] ; Sant'Ana, Anderson S. [1]
Total Authors: 10
Affiliation:
[1] Univ Estadual Campinas, Dept Food Sci & Nutr, Fac Food Engn, Campinas, SP - Brazil
[2] Fed Inst Parana, Campus Paranavai, Paranavai, PR - Brazil
[3] Univ Fed Fluminense, Fac Vet, Dept Food Technol, Rio De Janeiro, RJ - Brazil
[4] Fed Inst Educ Sci & Technol Rio de Janeiro, Dept Food, Rio De Janeiro, RJ - Brazil
Total Affiliations: 4
Document type: Journal article
Source: Journal of Food Composition and Analysis; v. 101, AUG 2021.
Web of Science Citations: 1
Abstract

A broad survey on fatty acid profile and gross composition of different types of Brazilian artisanal cheeses (BAC; n = 402) produced in North, South, Northeast, Central-West, and Southeast regions of the country was performed. Results suggested that cheeses from North and Northeast regions have a different gross composition and fatty acid profile than the cheeses produced in the other regions. Butter cheese presented a higher fat content and a lower polyunsaturated fatty acid (PUFA) level, with a higher atherogenic index (AI). Maraj ` o cheese presented lower ash and protein content and higher fat content and monounsaturated fatty acid (MUFA) level, with consequent lower AI and thrombogenic index (TI) and higher desired fatty acid (DFA). Linear Discriminant Analysis (LDA) proportionated the cheeses' good discrimination based on geographical origin and free fatty acid composition. (AU)

FAPESP's process: 18/24540-8 - Sheep milk processed by ohmic heating for yogurt production: pathogen inactivation and microbial ecology study during shelf life by 16S rRNA gene amplicon sequencing
Grantee:Celso Fasura Balthazar
Support Opportunities: Scholarships in Brazil - Post-Doctoral
FAPESP's process: 16/12406-0 - "Microbial diversity of Brazilian artisanal cheeses by using a culture-independent amplicon sequencing approach"
Grantee:Bruna Akie Kamimura Nascimento
Support Opportunities: Scholarships abroad - Research Internship - Doctorate
FAPESP's process: 15/25641-4 - Lactic acid bacteria in Brazilian artisanal cheeses: application of Evolutionary Engineering for culture improvement aiming at accelerating cheese ripening
Grantee:Larissa Pereira Margalho
Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
FAPESP's process: 13/20456-9 - A Metagenomic and Predictive Modeling Approach to the Study the Microbial Ecology and Safety of Brazilian Artisanal Cheeses
Grantee:Bruna Akie Kamimura Nascimento
Support Opportunities: Scholarships in Brazil - Doctorate