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1
The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer
The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer
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The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer

Marcos Edgar Herkenhoff Carolina Battistini; Ana Beatriz Praia; Bruno Cesar Rossini; Lucilene Delazari dos Santos; Oliver Brödel; Marcus Frohme; Susana Marta Isay Saad

Food Research International Amsterdam v. 167, p. 1-20 art. 112704, 2023

Amsterdam 2023

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2
Study of anticancer properties of proanthocyanidin-rich cinnamon extract in combination with Bifidobacterium animalis subsp. lactis BLC1 and resistance of these free and co-encapsulated materials under in vitro simulated gastrointestinal conditions
Study of anticancer properties of proanthocyanidin-rich cinnamon extract in combination with Bifidobacterium animalis subsp. lactis BLC1 and resistance of these free and co-encapsulated materials under in vitro simulated gastrointestinal conditions
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Study of anticancer properties of proanthocyanidin-rich cinnamon extract in combination with Bifidobacterium animalis subsp. lactis BLC1 and resistance of these free and co-encapsulated materials under in vitro simulated gastrointestinal conditions

Augusto Tasch Holkem Carmen Silvia Fávaro-Trindade; Monique Lacroix

Food Research International Oxford v. 134, art. 109274, p. 1-9, Aug. 2020

Oxford 2020

Disponible en FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Stu )(Obténgalo)

3
Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks Which one is more relevant?
Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks Which one is more relevant?
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Sensory characteristics, brand and probiotic claim on the overall liking of commercial probiotic fermented milks Which one is more relevant?

Ana Carolina Conti e Silva Patricia Kelli de Souza-Borges

Food Research International v. 116, p.184-189, 2019

Amsterdam 2019

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4
The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms
The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms
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The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms

Antônio Diogo Silva Vieira Raquel Bedani; Marcela Albuquerque Cavalcanti de Albuquerque; Vanessa Bíscola; Susana Marta Isay Saad

Food Research International Amsterdam v. 97, p. 356-363, 2017

Amsterdam 2017

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5
Microcapsules loaded with the probiotic Lactobacillus paracasei BGP-1 produced by co-extrusion technology using alginate/shellac as wall material characterization and evaluation of drying processes
Microcapsules loaded with the probiotic Lactobacillus paracasei BGP-1 produced by co-extrusion technology using alginate/shellac as wall material characterization and evaluation of drying processes
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Microcapsules loaded with the probiotic Lactobacillus paracasei BGP-1 produced by co-extrusion technology using alginate/shellac as wall material characterization and evaluation of drying processes

Marluci Palazzolli da Silva Fabrício Luiz Tulini; Marcela Mattus Ribas; Manfred Penning; Carmen Silvia Fávaro-Trindade; Denis Poncelet

Food Research International Oxford v. 89, Part 1, p. 582-590, Nov. 2016

Oxford 2016

Disponible en FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2016 Mic )(Obténgalo)

6
Fermented or unfermented milk using Bifidobacterium animalis subsp. lactis HN019 technological approach determines the probiotic modulation of mucosal cellular immunity
Fermented or unfermented milk using Bifidobacterium animalis subsp. lactis HN019 technological approach determines the probiotic modulation of mucosal cellular immunity
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Fermented or unfermented milk using Bifidobacterium animalis subsp. lactis HN019 technological approach determines the probiotic modulation of mucosal cellular immunity

Cristina Stewart Bittencourt Bogsan L Ferreira; Carlos Maldonado; Gabriela Perdigon; Sandro Rogério de Almeida; Maricê Nogueira de Oliveira

Food Research International Amsterdam v. 64, n. 10, p. 283-288, 2014

Amsterdam 2014

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7
Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber
Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber
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Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber

Ana Paula do Espírito Santo A Lagazzo; Ana Lúcia Orlandini Pilleggi de Sousa; Patrizia Perego; Attilio Converti; Maricê Nogueira de Oliveira

Food Research International Amsterdam v. 50, n.1, p. 224-231, 2013

Amsterdam 2013

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8
Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage
Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage
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Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

Adriano Gomes da Cruz W. F Castro; José de Assis Fonseca Faria; Helena Maria André Bolini; Renata Maria dos Santos Celeghini; R. S. L Raices; Carlos Augusto Fernandes de Oliveira; M. Q Freitas; C. A Conte Junior; E. T Mársico

Food Research International Amsterdam v. 51, n. 2, p. 723-728, 2013

Amsterdam 2013

Disponible en FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2013 Sta )(Obténgalo)

9
Probiotic yogurt offers higher immune-protection than probiotic whey beverage
Probiotic yogurt offers higher immune-protection than probiotic whey beverage
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Probiotic yogurt offers higher immune-protection than probiotic whey beverage

Pablo Christiano Barboza Lollo Carolina Soares de Moura; Priscila Neder Morato; Adriano Gomes da Cruz; Wellington de Freitas Castro; Cinthia Baú Betim; Luciana Nisishima; José de Assis Fonseca Faria; Mário Roberto Maróstica Junior; Carlos Augusto Fernandes de Oliveira; Jaime Amaya-Farfan

Food Research International Toronto v. 54, n. 1, p. 118-124, 2013

Toronto 2013

Disponible en FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2013 Pro )(Obténgalo)

10
Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability
Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability
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Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability

Paula Kiyomi Okuro Marcelo Thomazini; Júlio César de Carvalho Balieiro; Roberta Danielle Correa de Oliveira Liberal Carmen Silvia Favaro-Trindade

Food Research International Kidlington v. 53, n. 1, p. 96-103, 2013

Kidlington 2013

Disponible en FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2013 Coe )(Obténgalo)

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por este autor/creador:

  1. Cruz, A
  2. Faria, J
  3. Saad, S
  4. Sousa, A
  5. Oliveira, C

con este tema:

  1. Probióticos
  2. Iogurte
  3. Microencapsulação
  4. Sorvete
  5. Leite Fermentado

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