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Refinado por: autor: Oliveira, C remover assunto: Probióticos remover
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1
Fate of Listeria innocua in a probiotic dairy dessert
Fate of Listeria innocua in a probiotic dairy dessert
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Artigo de Congresso 		Adicionar ao Meu Espaço

Fate of Listeria innocua in a probiotic dairy dessert

Meg Fernandes Adriano Gomes da Cruz; Anderson Souza Sant'Ana; José de Assis Fonseca Faria; Carlos Augusto Fernandes de Oliveira; Marcelo Cristianini; Annual Meeting of the International Association for Food Protection (IAFP) (2012 Providence, Rhode Island)

Abstracts Providence, Rhode Island, 2012

Providence, Rhode Island 2012

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2012 Fat ) e outros locais(Acessar)

2
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)

3
Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology
Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology
Material Type:
Artigo 		Adicionar ao Meu Espaço

Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology

A. G. Cruz J. A. F Faria; E. H. M Walter; R. R Andrade; R. N Cavalcanti; Carlos Augusto Fernandes de Oliveira; Daniel Granato

Journal of Dairy Science Champaign, IL v. 93, n. 11, p. 5059-5068, Nov. 2010

Champaign, IL 2010

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2010 Pro )(Acessar)

4
Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology
Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology
Material Type:
Artigo 		Adicionar ao Meu Espaço

Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology

A. G. Cruz J. A. F Faria; E. H. M Walter; R. R Andrade; R. N Cavalcanti; Carlos Augusto Fernandes de Oliveira; Daniel Granato

Journal of Dairy Science Champaign, IL v. 93, n. 11, p. 5059-5068, Nov. 2010

Champaign, IL 2010

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2010 Pro )(Acessar)

5
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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)

6
Short communication effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics
Short communication effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics
Material Type:
Artigo 		Adicionar ao Meu Espaço

Short communication effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics

W. F Castro Adriano Gomes da Cruz; D Rodrigues; G Ghiselli; Carlos Augusto Fernandes de Oliveira; José de Assis Fonseca Faria; H. T Godoy

Journal of Dairy Science New York v. 96, n. 1, p. 96-100, 2013

New York 2013

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

7
Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar
Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar
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Artigo 		Adicionar ao Meu Espaço

Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar

Luciana Cecília Maganha Roice Eliana Rosim; Carlos Humberto Corassin; Adriano Gomes da Cruz; José de Assis Fonseca Faria; Carlos Augusto Fernandes de Oliveira

International Journal of Dairy Technology Huntingdon v. 67, n. 1, p. 89-94, Feb. 2014

Huntingdon 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Via )(Acessar)

8
Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats
Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats
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Artigo 		Adicionar ao Meu Espaço

Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats

P. C. B. Lollo A. G Cruz; P. N Morato; C. S Moura; L. B Carvalho-Silva; Carlos Augusto Fernandes de Oliveira; J. A. F Faria; J Amaya-Farfán

Journal of Dairy Science New York v. 95, n. 7, p. 3549-3558, July 2012

New York 2012

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2012 Pro )(Acessar)

9
Probiotic yogurts manufactured with increased glucose oxidase levels postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds
Probiotic yogurts manufactured with increased glucose oxidase levels postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds
Material Type:
Artigo 		Adicionar ao Meu Espaço

Probiotic yogurts manufactured with increased glucose oxidase levels postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

A. G. Cruz W. F Castro; J. A. F Faria; P. C. B Lollo; J Amaya-Farfán; M. Q Freitas; D Rodrigues; Carlos Augusto Fernandes de Oliveira; H. T Godoy

Journal of Dairy Science New York v. 95, n. 5, p. 2261-2269, May 2012

New York 2012

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2012 Pro )(Acessar)

10
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)

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Deste Autor:

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

Neste Assunto:

  1. Iogurte
  2. Glicose
  3. Superfícies De Resposta (Metodologia)
  4. Análise Sensorial De Alimentos
  5. Oxigênio

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

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