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Resultados de 11 a 20 de 86  para Produção Intelectual da USP

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Refinado por: assunto: Probióticos remover
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11
Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine
Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine
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Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine

Cínthia Hoch Batista de Souza Luiz Antonio Gioielli; Susana Marta Isay Saad

Food Science and Technology Amsterdam v. 79, p. 205-212, 2017

Amsterdam 2017

Item não circula. Consulte sua biblioteca.(Acessar)

12
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
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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)

13
Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying
Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying
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Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying

Douglas Xavier dos Santos Alessandro Alberto Casazza; Bahar Aliakbarian; Raquel Bedani; Susana Marta Isay Saad; Patrizia Perego

Food Science and Technology Amsterdam v. 99, p. 404-410, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

14
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
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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)

15
Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat
Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat
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Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat

Clara Simone dos Santos Raquel Fortes Kanup; Marcela Albuquerque Cavalcanti de Albuquerque; Raquel Bedani; Cínthia Hoch Batista de Souza; Luiz Antonio Gioielli; Susana Marta Isay Saad; Juliana Neves Rodrigues Ract

Food Science and Technology Amsterdam v. 124, p. 1-10 art. 109129, 2020

Amsterdam 2020

Item não circula. Consulte sua biblioteca.(Acessar)

16
On probiotic yeasts in food development Saccharomyces boulardii, a trend
On probiotic yeasts in food development Saccharomyces boulardii, a trend
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On probiotic yeasts in food development Saccharomyces boulardii, a trend

Handray Fernandes de Souza Mariana Fronja Carosia; Carolina Pinheiro; Marina Vieira de Carvalho; Carlos Augusto Fernandes de Oliveira; Eliana Setsuko Kamimura

Food Science and Technology Campinas v. 42, art. e92931, p. 1-7, 2022

Campinas 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Pro )(Acessar)

17
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)

18
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)

19
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)

20
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)

Resultados de 11 a 20 de 86  para Produção Intelectual da USP

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Deste Autor:

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

Neste Assunto:

  1. Lactobacillus
  2. Iogurte
  3. Leite
  4. Queijo
  5. Alimentos Funcionais

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

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