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Refinado por: assunto: Leite remover assunto: Probióticos remover
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1
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)

2
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)

3
Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus the effect of inulin
Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus the effect of inulin
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Artigo 		Adicionar ao Meu Espaço

Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus the effect of inulin

Ricardo Pinheiro de Souza Oliveira Patrizia Perego; Attilio Converti; Maricê Nogueira de Oliveira

LWT - Food Science and Technology London v. 42, n. 5, p. 1015-1021, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

4
Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk
Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk
Material Type:
Artigo 		Adicionar ao Meu Espaço

Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk

Rafael Chacon Ruiz Martinez Verônica Ortiz Alvarenga; Marcelo Thomazini; Carmen Silvia Fávaro-Trindade; Anderson de Souza Sant'Ana

LWT - Food Science and Technology Amsterdam v. 68, p. 67-75, May 2016

Amsterdam 2016

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2016 Ass )(Acessar)

5
Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk
Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk
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Artigo 		Adicionar ao Meu Espaço

Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk

Danielle Nader Furtado Bernadette Dora Gombossy de Melo Franco; Svetoslav Dimitrov Todorov

LWT - Food Science and Technology Amsterdam v. 154, p. 1-11 art. 112621, 2022

Amsterdam 2022

Item não circula. Consulte sua biblioteca.(Acessar)

6
Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus the effect of inulin
Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus the effect of inulin
Material Type:
Artigo 		Adicionar ao Meu Espaço

Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus the effect of inulin

Ricardo Pinheiro de Souza Oliveira Patrizia Perego; Attilio Converti; Maricê Nogueira de Oliveira

LWT - Food Science and Technology London v. 42, n. 5, p. 1015-1021, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

7
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)

8
Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese
Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese

Natalia Silva Matias Raquel Bedani; Inar Alves de Castro; Susana Marta Isay Saad; Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo (16. 2011 São Paulo); São Paulo Pharmacy and Biochemistry Universitary Meeting (46. 2011 São Paulo); Annual Research Symposium on Pharmaceutical Sciences (2011 São Paulo)

Brazilian Journal of Pharmaceutical Sciences São Paulo v. 47, suppl. 1, p. 60 res. FCF116, 2011

São Paulo 2011

Item não circula. Consulte sua biblioteca.(Acessar)

9
In vitro gastrointestinal survival of Lactobacillus amylovorus DSM16698 alone and in the presence of Bifidobacterium animalis subsp.lactis Bd-12 plus prebiotic or milk
In vitro gastrointestinal survival of Lactobacillus amylovorus DSM16698 alone and in the presence of Bifidobacterium animalis subsp.lactis Bd-12 plus prebiotic or milk
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

In vitro gastrointestinal survival of Lactobacillus amylovorus DSM16698 alone and in the presence of Bifidobacterium animalis subsp.lactis Bd-12 plus prebiotic or milk

Rafael Chacon Ruiz Martinez Azz-Eddine Aynaou; Elaine Cristina pereira de Martins; Erwin G Zoetendal; Koen Venema; Susana Marta Isay Saad; Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo (16. 2011 São Paulo); São Paulo Pharmacy and Biochemistry Universitary Meeting (46. 2011 São Paulo); Annual Research Symposium on Pharmaceutical Sciences (2011 São Paulo)

Brazilian Journal of Pharmaceutical Sciences São Paulo v. 47, suppl. 1, p. 98 res. FCF192, 2011

São Paulo 2011

Item não circula. Consulte sua biblioteca.(Acessar)

10
Beneficial effects of the use of buffalo milk in the elaboration of probiotic dairy drinks
Beneficial effects of the use of buffalo milk in the elaboration of probiotic dairy drinks
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Beneficial effects of the use of buffalo milk in the elaboration of probiotic dairy drinks

Thamires Maria Simões da Silva Ricardo Pinheiro de Souza Oliveira; Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo (23. 2018 São Paulo); Annual Research Symposium on Pharmaceutical Sciences (10. 2018 São Paulo)

Brazilian Journal of Pharmaceutical Sciences São Paulo v. 54, suppl. 1, p. 67 res. FCF130, 2018

São Paulo 2018

Item não circula. Consulte sua biblioteca.(Acessar)

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