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Refinado por: autor: Cardarelli, H remover idioma: Inglês remover Saad, S remover
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1
Compararison of Lactobacillus sobrius abilities to assimilate glucomannan oligosaccharides (GMO), fructooligosaccharides (FOS) and trans-galactooligosasaccharides (TOS)
Compararison of Lactobacillus sobrius abilities to assimilate glucomannan oligosaccharides (GMO), fructooligosaccharides (FOS) and trans-galactooligosasaccharides (TOS)
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Compararison of Lactobacillus sobrius abilities to assimilate glucomannan oligosaccharides (GMO), fructooligosaccharides (FOS) and trans-galactooligosasaccharides (TOS)

Haíssa Roberta Cardarelli Flávia Carolina Alonso Buriti; H Smidt; Susana Marta Isay Saad; Symposium on Lactic Acid Bactéria (LAB) (21. 2008 Egmond aan Zee)

Abstracts Egmond aan Zee : Federation of European Microbiological Societies/Netherlands Society for Microbiology, 2008

Egmond aan Zee Federation of European Microbiological Societies/Netherlands Society for Microbiology 2008

Item não circula. Consulte sua biblioteca.(Acessar)

2
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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)

3
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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)

4
Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses
Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses
Material Type:
Artigo 		Adicionar ao Meu Espaço

Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses

Flávia Carolina Alonso Buriti Haíssa Roberta Cardarelli; Susana Marta Isay Saad

Journal of Food Protection Ames v. 70, n. 1, p. 228-235, 2007

Ames 2007

Item não circula. Consulte sua biblioteca.(Acessar)

5
Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses
Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses
Material Type:
Artigo 		Adicionar ao Meu Espaço

Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses

Flávia Carolina Alonso Buriti Haíssa Roberta Cardarelli; Susana Marta Isay Saad

Journal of Food Protection Ames v. 70, n. 1, p. 228-235, 2007

Ames 2007

Item não circula. Consulte sua biblioteca.(Acessar)

6
Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus
Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus
Material Type:
Artigo 		Adicionar ao Meu Espaço

Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus

Flávia Carolina Alonso Buriti Haíssa Roberta Cardarelli; Tullia Maria Clara Caterina Filisetti; Susana Marta Isay Saad

Food Chemistry London v. 104, n. 4, p. 1605-1610, 2006

London 2006

Item não circula. Consulte sua biblioteca.(Acessar)

7
Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus
Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus
Material Type:
Artigo 		Adicionar ao Meu Espaço

Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus

Flávia Carolina Alonso Buriti Haíssa Roberta Cardarelli; Tullia Maria Clara Caterina Filisetti; Susana Marta Isay Saad

Food Chemistry London v. 104, n. 4, p. 1605-1610, 2006

London 2006

Item não circula. Consulte sua biblioteca.(Acessar)

8
Sensory acceptance of different formulations of symbiotic petit-suisse cheese
Sensory acceptance of different formulations of symbiotic petit-suisse cheese
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Sensory acceptance of different formulations of symbiotic petit-suisse cheese

Haíssa Roberta Cardarelli Larissa Yukie Maruyama; Flávia Carolina Alonso Buriti; Jorge Herman Behrens; Inar Alves de Castro; 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)

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Deste Autor:

  1. Cardarelli, H
  2. Buriti, F
  3. Saad, S
  4. Castro, I
  5. Filisetti, T

Neste Assunto:

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

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

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