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1
Developing a prebiotic yogurt rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology
Developing a prebiotic yogurt rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology
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Artigo 		Adicionar ao Meu Espaço

Developing a prebiotic yogurt rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

Adriano Gomes da Cruz Rodrigo Nunes Cavalcanti; Lizielle Maria Ricardo Guerreiro; Anderson de Souza Sant'Ana; Luciana Cardoso Nogueira; Carlos Augusto Fernandes de Oliveira; Rosires Deliza; Rosiane Lopes da Cunha; José de Assis Fonseca Faria; Helena Maria Andre Bolini

Journal of Food Engineering Oxford v. 114, n. 3, p. 323-330, 2013

Oxford 2013

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

2
Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage
Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage
Material Type:
Artigo 		Adicionar ao Meu Espaço

Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

Adriano Gomes da Cruz W. F Castro; José de Assis Fonseca Faria; Helena Maria André Bolini; Renata Maria dos Santos Celeghini; R. S. L Raices; Carlos Augusto Fernandes de Oliveira; M. Q Freitas; C. A Conte Junior; E. T Mársico

Food Research International Amsterdam v. 51, n. 2, p. 723-728, 2013

Amsterdam 2013

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

3
Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression
Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression
Material Type:
Artigo 		Adicionar ao Meu Espaço

Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression

Adriano Gomes da Cruz Rafael Silva Cadena; José de Assis Fonseca Faria; Carlos Augusto Fernandes de Oliveira; Rodrigo Nunes Cavalcanti; Evandro Bona; Helena Maria Andre Bolini; Maria Aparecida Azevedo Pereira da Silva

International Journal Of Dairy Technology Malden v. 64, n. 4, p. 549-556, 2011

Malden 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Con )(Acessar)

4
Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression
Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression
Material Type:
Artigo 		Adicionar ao Meu Espaço

Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression

Adriano Gomes da Cruz Rafael Silva Cadena; José de Assis Fonseca Faria; Carlos Augusto Fernandes de Oliveira; Rodrigo Nunes Cavalcanti; Evandro Bona; Helena Maria Andre Bolini; Maria Aparecida Azevedo Pereira da Silva

International Journal Of Dairy Technology Malden v. 64, n. 4, p. 549-556, 2011

Malden 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Con )(Acessar)

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Deste Autor:

  1. Cruz, A
  2. Faria, J
  3. Oliveira, C
  4. Bolini, H
  5. Cavalcanti, R

Neste Assunto:

  1. Probióticos
  2. Iogurte
  3. Glicose
  4. Análise Sensorial De Alimentos
  5. Oxigênio

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

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