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Refinado por: Biblioteca: FZEA - Fac. Zoot. Eng. de Alimentos remover assunto: Lactobacillus remover
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1
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.

2
Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1 evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions
Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1 evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions
Material Type:
Artigo 		Adicionar ao Meu Espaço

Semisweet chocolate as a vehicle for the probiotics Lactobacillus acidophilus LA3 and Bifidobacterium animalis subsp. lactis BLC1 evaluation of chocolate stability and probiotic survival under in vitro simulated gastrointestinal conditions

Marluci Palazzolli Silva Fabrício Luiz Tulini; Julia Fernanda Urbano Marinho; Marcella Chalella Mazzocato; Elaine Cristina Pereira De Martinis; Valdecir Luccas; Carmen Silvia Fávaro-Trindade

LWT - Food Science and Technology London v. 75, p. 640-647, 2017

London 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Sem )(Acessar)

3
Potential application of four types of tropical fruits in lactic fermentation
Potential application of four types of tropical fruits in lactic fermentation
Material Type:
Artigo 		Adicionar ao Meu Espaço

Potential application of four types of tropical fruits in lactic fermentation

Rafael Resende Maldonado Lucas da Costa Araújo; Letícia Caroline da Silva Dariva; Késsia Nazar Rebac; Isadora Amalfi de Souza Pinto; João Pedro Rodrigues Prado; Juliana Kazumi Saeki; Thainara Santos Silva; Emerson Kazuhiro Takematsu; Natália Vilela Tiene; Elizama Aguiar-Oliveira; Roberto Elias Buosi; Marcela Aparecida Deziderio; Eliana Setsuko Kamimura

LWT - Food Science and Technology London v. 86, p. 254-260, 2017

London 2017

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2017 Pot )(Acessar)

4
Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids
Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids
Material Type:
Artigo 		Adicionar ao Meu Espaço

Comparison of extrusion and co-extrusion encapsulation techniques to protect Lactobacillus acidophilus LA3 in simulated gastrointestinal fluids

Marluci Palazzolli Silva Fabrício Luiz Tulini; Evandro Martins; Manfred Penning; Carmen Silvia Fávaro-Trindade; Denis Poncelet

LWT - Food Science and Technology London v. 89, p. 392-399, 2018

London 2018

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2018 Com )(Acessar)

5
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.

6
Lactobacillus acidophilus and Bifidobacterium lactis microencapsulated in dry fermented sausage
Lactobacillus acidophilus and Bifidobacterium lactis microencapsulated in dry fermented sausage
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Lactobacillus acidophilus and Bifidobacterium lactis microencapsulated in dry fermented sausage

Juliana Nogueira Ruiz Daniela de Lara Pedroso; Carmen Silvia Fávaro-Trindade; Carmen Josefina Contreras Castillo; International Congress of Meat Science and Technology (58. 2012 Montreal)

Proceedings ICoMST Montreal, 2012

Montreal 2012

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2012 Lac ) e outros locais(Acessar)

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Deste Autor:

  1. Fávaro-Trindade, C
  2. Boschini, C
  3. Dias, P
  4. Balieiro, J
  5. Tulini, F

Neste Assunto:

  1. Análise Sensorial De Alimentos
  2. Probióticos
  3. Sorvete
  4. Fermentação Lática
  5. Cacau

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

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