Impact of probiotics and prebiotics on food texture

Functional food is the trend of the future, since our current science allows the manufacturing of processed products with health benefits beyond that of the original food, which meets the demand of the modern consumers. However, many functional ingredients may affect the products characteristics, including the texture, which is very important to the consumer's acceptance. Probiotics (Lactobacillus spp., Bifidobacterium spp., etc.) and prebiotics (inulin, fructooligosaccharides, Galactooligosaccharides, etc.) are widely studied functional ingredients and may change the texture of the food, improving it or not. Studies are then focusing on developing functional products with improved textural characteristics associating the healthy feature with the sensory one, thus, adding great value for these products33384

Are ohmic heating-treated whey dairy beverages an innovation? Insights of the Q methodology

The conceptual representation and consumer sensory profiling (100 consumers) of acerola flavored whey beverages manufactured using ohmic heating at different operational conditions were investigated using the Q methodology, having in mind the concept of Innovation with additional hedonic test and sensory description of the samples. In addition, the food technology neophobia questionnaire was also applied. Samples processed by increasing voltage gradient and frequencies presented higher overall liking and where associated to the innovation concept, being associated to typical sensory attributes as sweet taste, acerola color, thinner, refreshing, acerola aroma and acerola taste. Food Neophobia Technology Questionnaire showed that there is a more receptivity of the emerging technologies showing positive aspects regards the environmental and benefits obtained for them. The results of this study are useful to select ohmic heating parameters to be used in acerola flavored whey beverages and to guide dairy processors to build an effective strategy of commercialization of dairy beverages processed by emerging technologies.134CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESFUNDAÇÃO DE APOIO À PESQUISA DO ESTADO DO RIO GRANDE DO NORTE - FAPERNSem informaçãoSem informaçãoSem informaçã

Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice

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Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate?

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Surgical intervention of severe post-ERCP-pancreatitis accompanied with duodenum perforation*

Endoscopic retrograde cholangiopancreatography (ERCP) is a procedure widely used to diagnose and treat conditions of biliary or pancreatic ductal system. The post-ERCP severe acute pancreatitis (SAP) accompanied with duodenum perforation is rare but serious, remaining a challenge in clinic. In this study we report two such cases. Two Chinese women were treated for clinical suspicion of bile duct obstruction and underwent ERCP after admission. Both developed duodenum perforation and SAP after ERCP, and were managed in the intensive care unit (ICU) and required an organ-failure support. The surgical intervention of the peri-pancreatic debridement with lumber-abdominal compound incisions and postoperative washing and drainage was performed, and the two patients recovered well. The therapeutic effect of the peri-pancreatic debridement with lumber-abdominal compound incisions combined with postoperative washing and drainage in the patients of severe post-ERCP-pancreatitis (PEP) and duodenum perforation is satisfactory