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This paper aims to check the fragmentation of knowledge across multiple sources of evidence, identifying, scrutinizing and outlining suggestions concerning the challenges researchers face when using multiple sources of data to identify studies.

This study produced a comprehensive database of 15,848 items from Scopus, Web of Science and EBSCO on the organizational growth and decline topics. The analyses carried out to check the fragmentation of scientific knowledge and the challenges in identifying studies have made use of the basic data frame functions in R’s language and the Bibliometrix and Corpus R’s packages.

This study confirms the fragmentation of scientific knowledge as well as it identifies the following challenges: missing information in key fields, nonexistence of standards in terminology, limitations on data extraction, duplicates and multiple formats of cited reference. Additionally, it suggests practical coping procedures and advances implications for stakeholders and an agenda for future research.

This study provides valuable and practical examples with empirical confirmation of scientific knowledge fragmentation and offers an integrated view of many challenges in the process of identifying studies. Moreover, by offering suggestions to address these challenges, this study not only offers a practical guide to scientific researchers but also initiates a wider discussion regarding knowledge organizing in social sciences.

The purpose of this study is to evaluate the yield, physico-chemical and microbiological parameters during the shelf life of the Minas Frescal cheese hand-manufactured by family farms.

In the milk, analyses of total bacterial counts, somatic cell counts and centesimal composition were performed. The milk coagulation was analyzed, with different curd times (40, 80 and 120 min), with respect to the proximate composition, pH, titratable acidity, yield and microbiological counts. The means were compared using the Tukey test with a significance level of 5 per cent. The most probable number of microorganisms were also determined in water.

The results for milk quality were within the requirements established in Normative Instruction 62, except for total dry extract. It was found that curd time did not influence the protein and fat in dry matter contents; however, the ash content in cheese of 40 min of curd time (2.8 g/100g) is significantly higher (p = 0.02) than the values found for the other curd times. The same behavior was observed for moisture content (p = 0.04). The parameters determining the cheese quality were outside the standards for human consumption, but this result is directly related to the water conditions, which were outside of potability levels. To meet the requirements established in the legislation, dairy products must follow strict standards of quality hygiene, both the raw material (water, milk) and their employees who act directly in the process.

For the preparation of the Minas Frescal cheese, it takes several steps, from obtaining the milk to the product ready to be consumed, so the importance of doing this monitoring and evaluating its quality.

The growing consumer demand for microbiologically safe and quality products with sensory properties similar to those of natural products has spurred the search for natural flavourings with an antimicrobial effect on foods. The purpose of the present study is to evaluate the in vitro antimicrobial activity of “malagueta” chili pepper and “dedo de moça” hot pepper on Minas Frescal cheese supplemented with Escherichia coli strains.

Each cheese contained 0, 10, 15 and 20 per cent concentrations of “malagueta” chilli pepper and “dedo de moça” hot pepper supplemented with 200 µL of E. coli/kg cheese. The cheeses were stored under refrigeration at 7 °C for 28 days. The E. coli, pH and titratable acidity were analysed for this cheese.

“Dedo de moça” hot pepper showed a bacteriostatic effect on E. coli strains being more efficient on day 1. However, the “malagueta” hot pepper showed bactericidal effect and was efficient during the 28 days of storage. The pH showed a gradual decrease (p = 0.000) throughout the storage period; therefore, the acidity was increased even when the CFU/g count remained constant. The peppers had an antimicrobial effect on E. coli strains, and thus might be an alternative to extend the shelf life of Minas frescal cheese.

The study of natural condiments as an antimicrobial alternative is important because they prevent infections and food infections, increase shelf life and make it possible to offer differentiated products in the market.

The purpose of this study is to investigate the effect of a 15-week dietary intake of cactus flour on metabolic parameters, body weight and dietary intake of rats.

Male Wistar rats were divided into four experimental groups (n = 8-10): control or westernized diets added or not of cactus flour. The following parameters were evaluated during the period of dietary manipulation: body weight, food intake, glycemic and lipid profile (oral glucose tolerance test, metabolic parameters, hepatic and muscular glycogen dosage), visceral and body fat (relative weight to body weight). Data were analyzed using Graphpad Prism®5, p = 0.05.

Animals fed on a Western-style diet together with flour cactus presented lower weight gain (335.7 ± 20.0, p = 0.05) over the evaluated period, even when the volume of food intake was not different among the groups. The addition of cactus flour to a Western-style diet appears to lower glucose levels at 30 and 60 min (p = 0.05), as shown in the glucose tolerance curve. There was a downward trend does fat stores, cholesterol levels and triglycerides. Therefore, it was concluded that this addition cactus flour is effective even when the diet is hyperlipidic, demonstrating its ability to attenuate risk parameters for the occurrence of metabolic syndromes such as sub fraction high cholesterol levels and glucose tolerance.

The addition of functional foods to diets may work to improve the harmful effects of this type of diet. Opuntia ficus indica has high nutritional value and has hypoglycemic and hypolipemic properties besides being antioxidant.

This study aims to evaluate the carbohydrate content, ingredient profile and degree of processing of supposedly “low-carb” foods in the Brazilian market.

Information was collected from physical supermarkets in Divinópolis, Minas Gerais and on websites throughout Brazil between July and September/2020. The carbohydrate content was assessed in g/100 g, and ingredient lists were investigated for the presence of carbohydrate-rich ingredients. The degree of processing of the products was evaluated by NOVA classification to determine whether the term “low carb” had been translated into Portuguese.

This study evaluated a total number of 164 products, the most frequent were bakery products (34.7%), granola and cereal bars (19.5%) and candies and desserts (14.0%). This claim was also found in low-carb foods such as cheese and chicken. Most food products evaluated (56.0%) were classified as ultra-processed, with the group having the highest carbohydrate content (20.0; 3.0–47.5g/100g), compared to products classified as processed foods (p < 0.01). The ingredient lists showed items rich in carbohydrates, such as cassava and corn derivatives. In 162 products, a low-carb claim was displayed without translation into Portuguese. These data demonstrate that most of these products are ultra-processed and have a high glycidic content.

To the best of the authors’ knowledge, the study was a pioneer investigation of the ingredients of “low-carb” foods, their carbohydrate composition and their degree of processing based on the NOVA classification.