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Resultados de 1 a 10 de 12  para Produção Intelectual da USP

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1
Sensory evaluation of probiotic minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Sensory evaluation of probiotic minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Sensory evaluation of probiotic minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture

Cínthia Hoch Batista de Souza Flávia Carolina Alonso Buriti; Jorge Herman Behrens; Susana Marta Isay Saad; Semana Farmacêutica de Ciência e Tecnologia da FCF-USP (10. 2005 São Paulo, SP); Semana Universitária Paulista de Farmácia e Bioquímica (40. 2005 São Paulo, SP); Seminário de Pós-Graduação (20. 2005 São Paulo, SP); Reunião de Iniciação Científica (13. 2005 São Paulo, SP)

Revista Brasileira de Ciências Farmacêuticas São Paulo v. 41, supl.2, p.14 res.FCF023, 2005

São Paulo FCF-USP 2005

Item não circula. Consulte sua biblioteca.(Acessar)

2
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture

Cínthia Hoch Batista de Souza Flávia Carolina Alonso Buriti; Jorge Herman Behrens; Susana Marta Isay Saad; Pangborn Sensory Science Symposium (6. 2005 Harrogate, North Yorkshire, UK)

Abstracts Gloucestershire : Campden & Chorleywood Food Research Association Group, 2005

Gloucestershire Campden & Chorleywood Food Research Association Group 2005

Item não circula. Consulte sua biblioteca.(Acessar)

3
Probiotic cheese health benefits, technological and stability aspects
Probiotic cheese health benefits, technological and stability aspects
Material Type:
Artigo 		Adicionar ao Meu Espaço

Probiotic cheese health benefits, technological and stability aspects

Adriano Gomes da Cruz Flávia Carolina Alonso Buriti; Cínthia Hoch Batista de Souza; José Assis Fonseca Faria; Susana Marta Isay Saad

Trends in Food Science & Technology Cambridge v. 20, n. 8, p. 344-354, 2009

Cambridge 2009

Item não circula. Consulte sua biblioteca.(Acessar)

4
Cheese as probiotic carrier Technological aspects and benefits
Cheese as probiotic carrier Technological aspects and benefits
Material Type:
Livro 		Adicionar ao Meu Espaço

Cheese as probiotic carrier Technological aspects and benefits

Flávia Carolina Alonso Buriti Cínthia Hoch Batista de Souza; Susana Marta Isay Saad

Hui, Y.H.; Evranuz, Özgül Handbook of Animal-Based Fermented Food and Beverage Technology New York : CRC Press, 2012

New York CRC Press 2012

Item não circula. Consulte sua biblioteca.(Acessar)

5
Probiotic cheese health benefits, technological and stability aspects
Probiotic cheese health benefits, technological and stability aspects
Material Type:
Artigo 		Adicionar ao Meu Espaço

Probiotic cheese health benefits, technological and stability aspects

Adriano Gomes da Cruz Flávia Carolina Alonso Buriti; Cínthia Hoch Batista de Souza; José Assis Fonseca Faria; Susana Marta Isay Saad

Trends in Food Science & Technology Cambridge v. 20, n. 8, p. 344-354, 2009

Cambridge 2009

Item não circula. Consulte sua biblioteca.(Acessar)

6
Influência de uma cultura \'starter\' termofílica sobre a viabilidade de \'Lactobacillus acidophilus\' e as características de queijo minas frescal probiótico
Influência de uma cultura \'starter\' termofílica sobre a viabilidade de \'Lactobacillus acidophilus\' e as características de queijo minas frescal probiótico
Material Type:
Dissertação de Mestrado 		Adicionar ao Meu Espaço

Influência de uma cultura \'starter\' termofílica sobre a viabilidade de \'Lactobacillus acidophilus\' e as características de queijo minas frescal probiótico

Souza, Cínthia Hoch Batista De

Biblioteca Digital de Teses e Dissertações da USP; Universidade de São Paulo; Faculdade de Ciências Farmacêuticas 2006-07-13

Acesso online

7
Lactobacillus acidophilus and bifidobacterium sp. in co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese
Lactobacillus acidophilus and bifidobacterium sp. in co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Lactobacillus acidophilus and bifidobacterium sp. in co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese

L. C Pereira C. H. B. de Souza; Jorge Herman Behrens; Susana Marta Isay Saad

Acta Alimentaria Budapest v. 39, n. 3, p. 265-276, 2010

Budapest 2010

Item não circula. Consulte sua biblioteca.(Acessar)

8
Lactobacillus acidophilus and bifidobacterium sp. in co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese
Lactobacillus acidophilus and bifidobacterium sp. in co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Lactobacillus acidophilus and bifidobacterium sp. in co-culture improve sensory acceptance of potentially probiotic petit-suisse cheese

L. C Pereira C. H. B. de Souza; Jorge Herman Behrens; Susana Marta Isay Saad

Acta Alimentaria Budapest v. 39, n. 3, p. 265-276, 2010

Budapest 2010

Item não circula. Consulte sua biblioteca.(Acessar)

9
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture

Cínthia Hoch Batista de Souza Flávia Carolina Alonso Buriti; Jorge Herman Behrens; Susana Marta Isay Saad

International Journal of Food Science and Technology Oxford v.43, n.5, p.871-877, 2008

Oxford 2008

Item não circula. Consulte sua biblioteca.(Acessar)

10
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture

Cínthia Hoch Batista de Souza Flávia Carolina Alonso Buriti; Jorge Herman Behrens; Susana Marta Isay Saad

International Journal of Food Science and Technology Oxford v.43, n.5, p.871-877, 2008

Oxford 2008

Item não circula. Consulte sua biblioteca.(Acessar)

Resultados de 1 a 10 de 12  para Produção Intelectual da USP

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Deste Autor:

  1. Saad, S
  2. Souza, C
  3. Buriti, F
  4. Behrens, J
  5. Pereira, L

Neste Assunto:

  1. Probióticos
  2. Lactobacillus
  3. Queijo
  4. Streptococcus
  5. Alimentos Funcionais

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

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