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Resultados de 1 a 10 de 29  para Produção Intelectual da USP

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Refinado por: Nome da Publicação: LWT - Food Science and Technology remover assunto: Probióticos remover
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1
Acidification rates of probiotic bacteria in Minas frescal cheese whey
Acidification rates of probiotic bacteria in Minas frescal cheese whey
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Acidification rates of probiotic bacteria in Minas frescal cheese whey

Keila Emilio de Almeida A. Y Tamine; Maricê Nogueira de Oliveira

LWT - Food Science and Technology Amsterdam v. 41, n. 2, p. 311-316, 2007

Amsterdam 2007

Item não circula. Consulte sua biblioteca.(Acessar)

2
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
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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)

3
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria
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Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria

Keila Emílio de Almeida Adnan Yahia Tamime; Maricê Nogueira de Oliveira

LWT - Food Science and Technology London v. 42, n. 2, p. 672-678, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

4
Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus
Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus
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Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus

Kátia Gianni de Carvalho Lima Monika Francisca Kruger; Jorge Herman Behrens; Maria Teresa Destro; Mariza Landgraf; Bernadette Dora Gombossy de Melo Franco

LWT - Food Science and Technology London v. 42, n. 2, p. 491-495, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

5
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage
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Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage

Cínthia Hoch Batista de Souza Susana Marta Isay Saad

LWT - Food Science and Technology London v. 42, n. 2, p. 633-640, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

6
Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus the effect of inulin
Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus the effect of inulin
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Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus the effect of inulin

Ricardo Pinheiro de Souza Oliveira Patrizia Perego; Attilio Converti; Maricê Nogueira de Oliveira

LWT - Food Science and Technology London v. 42, n. 5, p. 1015-1021, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

7
Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts
Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts
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Assessing the use of different chemometric techniques to discriminate low-fat and full-fat yogurts

Adriano Gomes da Cruz Rafael Silva Cadena; Mariana Battaglin Villas Boas Alvaro; Anderson de Souza Sant'Ana; Carlos Augusto Fernandes de Oliveira; José de Assis Fonseca Faria

LWT - Food Science and Technology Amsterdam v. 50, n. 1, p. 210-214, 2013

Amsterdam 2013

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2013 Ass )(Acessar)

8
Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins
Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins
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Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins

Ana Paula Marafon Adriana Sumi; Maria Regina Alcântara; Adnan Yahia Tamime; Maricê Nogueira de Oliveira

LWT - Food Science and Technology Amsterdam v. 44, n. 2, p. 511-519, 2011

Amsterdam 2011

Item não circula. Consulte sua biblioteca.(Acessar)

9
Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk
Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk
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Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk

Ricardo Pinheiro de Souza Oliveira Patrizia Perego; Maricê Nogueira de Oliveira; Attilio Converti

LWT - Food Science and Technology Amsterdam v. 44, n. 2, p. 520-523, 2011

Amsterdam 2011

Item não circula. Consulte sua biblioteca.(Acessar)

10
A probiotic soy-based innovative product as an alternative to petit-suisse cheese
A probiotic soy-based innovative product as an alternative to petit-suisse cheese
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A probiotic soy-based innovative product as an alternative to petit-suisse cheese

Natalia Silva Matias Raquel Bedani; Inar Alves de Castro; Susana Marta Isay Saad

LWT - Food Science and Technology Amsterdam v. 59, n. 1, p. 411-417, 2014

Amsterdam 2014

Item não circula. Consulte sua biblioteca.(Acessar)

Resultados de 1 a 10 de 29  para Produção Intelectual da USP

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Deste Autor:

  1. Oliveira, M
  2. Oliveira, R
  3. Converti, A
  4. Perego, P
  5. Saad, S

Neste Assunto:

  1. Lactobacillus
  2. Iogurte
  3. Leite
  4. Queijo
  5. Streptococcus

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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