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1
Influence of utilization of apple, banana and passion fruit processing by-products on post-acidification and bacteria counts in probiotic yoghurts
Influence of utilization of apple, banana and passion fruit processing by-products on post-acidification and bacteria counts in probiotic yoghurts
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Influence of utilization of apple, banana and passion fruit processing by-products on post-acidification and bacteria counts in probiotic yoghurts

Ana Paula do Espírito Santo Nathalie Scaranello Cartolano; Thaiane Ferreira da Silva; Patrizia Perego; Attilio Converti; Maricê Nogueira de Oliveira; Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo (15. 2010 São Paulo); São Paulo Pharmacy and Biochemistry University Meeting (45. 2010 São Paulo); Annual Research Symposium on Pharmaceutical Sciences (2010 São Paulo)

Brazilian Journal of Pharmaceutical Sciences São Paulo v. 46, suppl. 2, p. 41 res. FCF078, 2010

São Paulo 2010

Item não circula. Consulte sua biblioteca.(Acessar)

2
Acidification and texture profile of yogurt containing açaí pulp and probiotic cultures
Acidification and texture profile of yogurt containing açaí pulp and probiotic cultures
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Acidification and texture profile of yogurt containing açaí pulp and probiotic cultures

Ana Paula do Espirito Santo Douglas Sanjos; Attilio Converti; Maricê Nogueira de Oliveira; Science and Pharmaceutical Technology Meeting of the Faculty of the Pharmaceutical Sciences of the University of São Paulo (14. 2009 São Paulo); São Paulo Pharmacy and Biochemistry Universitary Meeting (44. 2009 São Paulo); Annual Research Symposium on Pharmaceutical Sciences (44. 2009 São Paulo)

Brazilian Journal of Pharmaceutical Sciences São Paulo v. 45, suppl. 1, p.40 res. FCF076, 2009

São Paulo 2009

Item não circula. Consulte sua biblioteca.(Acessar)

3
Addition of dietary fiber from apple, banana and passion fruit by-products enhances fattty acids profile of probiotic yoghurts
Addition of dietary fiber from apple, banana and passion fruit by-products enhances fattty acids profile of probiotic yoghurts
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Addition of dietary fiber from apple, banana and passion fruit by-products enhances fattty acids profile of probiotic yoghurts

Ana Paula do Espírito Santo Thaiane Ferreira da Silva; Nathalie Scaranello Cartolano; Patrizia Perego; Attilio Converti; Maricê Nogueira de Oliveira; Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo (15. 2010 São Paulo); São Paulo Pharmacy and Biochemistry University Meeting (45. 2010 São Paulo); Annual Research Symposium on Pharmaceutical Sciences (2010 São Paulo)

Brazilian Journal of Pharmaceutical Sciences São Paulo v. 46, suppl. 2, p. 41 res. FCF077, 2010

São Paulo 2010

Item não circula. Consulte sua biblioteca.(Acessar)

4
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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)

5
Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk
Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk
Material Type:
Artigo 		Adicionar ao Meu Espaço

Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk

Ricardo Pinheiro de Souza Oliveira Ana Carolina Rodrigues Florence; Patrizia Perego; Maricê Nogueira de Oliveira; Attilio Converti

International Journal of Food Microbiology Amsterdam v. 145, n. 1, p. 22-27, 2011

Amsterdam 2011

Item não circula. Consulte sua biblioteca.(Acessar)

6
Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts
Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts

Ana Paula do Espirito Santo Patrizia Perego; Attilio Converti; Maricê Nogueira de Oliveira

LWT - Food Science and Technology Amsterdam v. 47, n. 2, p. 393-399, 2012

Amsterdam 2012

Item não circula. Consulte sua biblioteca.(Acessar)

7
Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber
Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber
Material Type:
Artigo 		Adicionar ao Meu Espaço

Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber

Ana Paula do Espírito Santo A Lagazzo; Ana Lúcia Orlandini Pilleggi de Sousa; Patrizia Perego; Attilio Converti; Maricê Nogueira de Oliveira

Food Research International Amsterdam v. 50, n.1, p. 224-231, 2013

Amsterdam 2013

Item não circula. Consulte sua biblioteca.(Acessar)

8
Prebiotic effect of inulin on the growth and organic acid profile of bifidobacterium lactis in co-culture with Strptococcus thermophilus
Prebiotic effect of inulin on the growth and organic acid profile of bifidobacterium lactis in co-culture with Strptococcus thermophilus
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Prebiotic effect of inulin on the growth and organic acid profile of bifidobacterium lactis in co-culture with Strptococcus thermophilus

Ricardo Pinheiro de Souza Oliveira Patrizia Perego; Maricê Nogueira de Oliveira; Attilio Converti; International Conference on Industrial Biotechnology (2012 Palermo)

Chemical Engineering Transactions Milano v. 27, n. p., 2012

Milano 2012

Item não circula. Consulte sua biblioteca.(Acessar)

9
Production of bacteriocin-like inhibitory substance by Bifidobacterium lactis in skim milk supplemented with additives
Production of bacteriocin-like inhibitory substance by Bifidobacterium lactis in skim milk supplemented with additives
Material Type:
Artigo 		Adicionar ao Meu Espaço

Production of bacteriocin-like inhibitory substance by Bifidobacterium lactis in skim milk supplemented with additives

Fabio Andres Castilho Martinez José Manuel Domínguez; Attilio Converti; Ricardo Pinheiro de Souza Oliveira

Journal of Dairy Research New York v. 82, n. 3, p. 350-355, 2015

New York 2015

Item não circula. Consulte sua biblioteca.(Acessar)

10
Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk
Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk
Material Type:
Artigo 		Adicionar ao Meu Espaço

Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk

Ricardo Pinheiro de Souza Oliveira Ana Carolina Rodrigues Florence; Patrizia Perego; Maricê Nogueira de Oliveira; Attilio Converti

International Journal of Food Microbiology Amsterdam v. 145, n. 1, p. 22-27, 2011

Amsterdam 2011

Item não circula. Consulte sua biblioteca.(Acessar)

Resultados de 1 a 10 de 33  para Produção Intelectual da USP

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Deste Autor:

  1. Converti, A
  2. Perego, P
  3. Oliveira, M
  4. Oliveira, R
  5. Espírito Santo, A

Neste Assunto:

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

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

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