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Refinado por: assunto: Lactobacillus remover
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1
Acidifying profile and viability of Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium animalis subsp. lactis in milk-whey bases
Acidifying profile and viability of Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium animalis subsp. lactis in milk-whey bases
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Acidifying profile and viability of Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium animalis subsp. lactis in milk-whey bases

Keila Emílio de Almeida Maricê Nogueira de Oliveira; World Congress of Food Science & Technology 13 2006 Nantes, France

Anais Ontario : International Union of Food Science & Technology, 2006

Ontario International Union of Food Science & Technology 2006

Item não circula. Consulte sua biblioteca.(Acessar)

2
Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria
Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria

Maria Regina Damin Eimy Minowa; Maria Regina Alcântara; Maricê Nogueira de Oliveira; World Congress of Food Science & Technology 13 2006 Nantes, France

Anais Ontario : International Union of Food Science & Technology, 2006

Ontario International Union of Food Science & Technology 2006

Item não circula. Consulte sua biblioteca.(Acessar)

3
Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains
Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains
Material Type:
Artigo 		Adicionar ao Meu Espaço

Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

Karina Maria Olbrich dos Santos Antônio Diogo Silva Vieira; Flávia Carolina Alonso Buriti; Jéssica Catarine Frutuoso do Nascimento; Maria Espindola Silva de Melo; Laura Maria Bruno; Maria de Fatima Borges; Cíntia Renata Costa Rocha; Ana Catarina de Souza Lopes; Bernadette Dora Gombossy de Melo Franco; Svetoslav Dimitrov Todorov

Dairy Science & Technology Paris v. 95, n. 2, p. 209-230, 2015

Paris 2015

Item não circula. Consulte sua biblioteca.(Acessar)

4
Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures
Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures
Material Type:
Artigo 		Adicionar ao Meu Espaço

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Ana Carolina Rodrigues Florence Roberta Claro da Silva; Ana Paula do Espírito Santo; Luiz Antonio Gioielli; Adnan Yahia Tamime; Maricê Nogueira de Oliveira

Dairy Science and Technology Les Ulis v. 89, n. 6, p. 541-553, 2009

Les Ulis 2009

Acesso online

5
Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread
Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread

Cristina Dini Staliano Rafael Chacon Ruiz Martinez; Susana Marta Isay Saad

Food Science and Technology Amsterdam v. 62, n. 1, part. 2 p. 682-688, 2015

2,468 2015

Item não circula. Consulte sua biblioteca.(Acessar)

6
L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse
L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse
Material Type:
Artigo 		Adicionar ao Meu Espaço

L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse

Douglas Xavier dos Santos Raquel Bedani; Patrizia Perego; Attilio Converti; Susana Marta Isay Saad

Food Science and Technology Amsterdam v. 105, p. 329-335, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

7
Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures
Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures
Material Type:
Artigo 		Adicionar ao Meu Espaço

Increased CLA content in organic milk fermented by bifidobacteria or yoghurt cultures

Ana Carolina Rodrigues Florence Roberta Claro da Silva; Ana Paula do Espírito Santo; Luiz Antonio Gioielli; Adnan Yahia Tamime; Maricê Nogueira de Oliveira

Dairy Science and Technology Les Ulis v. 89, n. 6, p. 541-553, 2009

Les Ulis 2009

Acesso online

8
The effects of Lactobacillus kefiri and L. brevis on the fermentation and aerobic stability of sugarcane silage
The effects of Lactobacillus kefiri and L. brevis on the fermentation and aerobic stability of sugarcane silage
Material Type:
Artigo 		Adicionar ao Meu Espaço

The effects of Lactobacillus kefiri and L. brevis on the fermentation and aerobic stability of sugarcane silage

J. L. P Daniel M Checolli; J Zwielehner; D Junges; J Fernandes; Luiz Gustavo Nussio

Animal Feed Science and Technology Amsterdam v. 205, p. 69–74, 2015

Amsterdam 2015

Acesso online

9
Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creams
Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creams
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creams

Carmen Silvia Fávaro-Trindade Júlio Cesar de Carvalho Balieiro; P. F Dias; Flávia Amaral Sanino; Camila Boschini

Food Science and Technology International London v. 13, n. 4, p. 285-291, 2007

London 2007

Acesso online. A biblioteca também possui exemplares impressos.

10
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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)

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Deste Autor:

  1. Saad, S
  2. Oliveira, M
  3. Oliveira, R
  4. Annual Research Symposium on Pharmaceutical Sciences
  5. Franco, B

Neste Assunto:

  1. Probióticos
  2. Leite
  3. Alimentos Funcionais
  4. Streptococcus
  5. Bactérias

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

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