1
Material Type:
Artigo de Congresso
Compararison of Lactobacillus sobrius abilities to assimilate glucomannan oligosaccharides (GMO), fructooligosaccharides (FOS) and trans-galactooligosasaccharides (TOS)
Haíssa Roberta Cardarelli Flávia Carolina Alonso Buriti; H Smidt; Susana Marta Isay Saad; Symposium on Lactic Acid Bactéria (LAB) (21. 2008 Egmond aan Zee)
Abstracts Egmond aan Zee : Federation of European Microbiological Societies/Netherlands Society for Microbiology, 2008
Egmond aan Zee Federation of European Microbiological Societies/Netherlands Society for Microbiology 2008
Item não circula. Consulte sua biblioteca.(Acessar)
2
Material Type:
Artigo de Congresso
Sensory acceptance of different formulations of symbiotic petit-suisse cheese
Haíssa Roberta Cardarelli Larissa Yukie Maruyama; Flávia Carolina Alonso Buriti; Jorge Herman Behrens; Inar Alves de Castro; Susana Marta Isay Saad; Pangborn Sensory Science Symposium (6. 2005 Harrogate, North Yorkshire, UK)
Abstracts Gloucestershire : Campden & Chorleywood Food Research Association Group, 2005
Gloucestershire Campden & Chorleywood Food Research Association Group 2005
Item não circula. Consulte sua biblioteca.(Acessar)
3
Material Type:
Artigo
Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses
Flávia Carolina Alonso Buriti Haíssa Roberta Cardarelli; Susana Marta Isay Saad
Journal of Food Protection Ames v. 70, n. 1, p. 228-235, 2007
Ames 2007
Item não circula. Consulte sua biblioteca.(Acessar)
4
Material Type:
Artigo
Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses
Flávia Carolina Alonso Buriti Haíssa Roberta Cardarelli; Susana Marta Isay Saad
Journal of Food Protection Ames v. 70, n. 1, p. 228-235, 2007
Ames 2007
Item não circula. Consulte sua biblioteca.(Acessar)
5
Material Type:
Artigo
Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus
Flávia Carolina Alonso Buriti Haíssa Roberta Cardarelli; Tullia Maria Clara Caterina Filisetti; Susana Marta Isay Saad
Food Chemistry London v. 104, n. 4, p. 1605-1610, 2006
London 2006
Item não circula. Consulte sua biblioteca.(Acessar)
6
Material Type:
Artigo
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
Haíssa Roberta Cardarelli Flávia Carolina Alonso Buriti; Inar Alves de Castro; Susana Marta Isay Saad
LWT - Food Science and Technology Amsterdam v.41, n.6, p.1037-1046, 2008
Amsterdam 2008
Item não circula. Consulte sua biblioteca.(Acessar)
7
Material Type:
Artigo
Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus
Flávia Carolina Alonso Buriti Haíssa Roberta Cardarelli; Tullia Maria Clara Caterina Filisetti; Susana Marta Isay Saad
Food Chemistry London v. 104, n. 4, p. 1605-1610, 2006
London 2006
Item não circula. Consulte sua biblioteca.(Acessar)
8
Material Type:
Artigo
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
Haíssa Roberta Cardarelli Flávia Carolina Alonso Buriti; Inar Alves de Castro; Susana Marta Isay Saad
LWT - Food Science and Technology Amsterdam v.41, n.6, p.1037-1046, 2008
Amsterdam 2008
Item não circula. Consulte sua biblioteca.(Acessar)