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Adriano G. Cruz

Researcher at Rio de Janeiro Federal Institute of Education, Science and Technology

Publications -  395
Citations -  17564

Adriano G. Cruz is an academic researcher from Rio de Janeiro Federal Institute of Education, Science and Technology. The author has contributed to research in topics: Probiotic & Chemistry. The author has an hindex of 61, co-authored 346 publications receiving 12832 citations. Previous affiliations of Adriano G. Cruz include Universidade Tecnológica Federal do Paraná, Medianeira & Federal Fluminense University.

Papers
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Journal ArticleDOI

Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products.

Daniel Granato, +4 more
- 01 May 2010 - 
TL;DR: An overview of functional food development is presented, emphasizing nondairy foods that contain probiotic bacteria strains, and an increased demand for nondairy probiotic products comes from vegetarianism, milk cholesterol content, and lactose intolerance.
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Probiotic Dairy Products as Functional Foods

Daniel Granato, +4 more
- 01 Sep 2010 - 
TL;DR: An overview of functional foods and strategies for their development, with particular attention to probiotic dairy products, is presented to provide important information about their most desirable attributes.
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Ice-cream as a probiotic food carrier

Adriano G. Cruz, +4 more
- 01 Nov 2009 - 
TL;DR: Although the application of probiotics in cheeses, and especially in fermented milks, has been widely explored in the literature, ice-cream is a relatively innovative matrix for the application, and thus a review about its potential as probiotic food carrier could be very helpful.
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Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

Daniel Granato, +9 more
- 01 May 2018 - 
TL;DR: An extensive practical and pragmatic overview on the use of the main chemometrics tools in food science studies, focusing on the effects of process variables on chemical composition and on the authentication of foods based on chemical markers is provided.
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Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety.

Daniel Granato, +5 more
- 25 Mar 2020 - 
TL;DR: The most widespread functional ingredients, such as polyunsaturated fatty acids, probiotics/prebiotics/synbiotics, and antioxidants, and their technological means of delivery in food products are described and a guideline to attest that some ingredients or foods truly deserve this special designation is proposed.