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Resultados de 1 a 10 de 15  para Produção Intelectual da USP

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Refinado por: Nome da Publicação: LWT - Food Science and Technology remover
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1
Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk
Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk
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Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk

Ana Carolina Rodrigues Florence Ricardo Pinheiro de Souza Oliveira; Roberta Claro da Silva; Fabiana Andréia Schafer de Martini Soares; Luiz Antonio Gioielli

LWT - Food Science and Technology Amsterdam v. 49, n. 1, p. 89-95, 2012

Amsterdam 2012

Item não circula. Consulte sua biblioteca.(Acessar)

2
Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt
Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt
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Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt

Maria Regina Damin Maria Regina Alcântara; A. P Nunes; Maricê Nogueira de Oliveira

LWT - Food Science and Technology London v. 42, n. 10, p. 1744-1750, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

3
Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt
Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt

Maria Regina Damin Maria Regina Alcântara; A. P Nunes; Maricê Nogueira de Oliveira

LWT - Food Science and Technology London v. 42, n. 10, p. 1744-1750, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

4
Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk
Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk
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Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk

Fabiana Fernanda Pacheco da Silva Vanessa Bíscola; Jean Louis LeBlanc; Bernadette Dora Gombossy de Melo Franco

LWT - Food Science and Technology Amsterdam v. 71, p. 155-161, 2016

Amsterdam 2016

Item não circula. Consulte sua biblioteca.(Acessar)

5
Pasteurization efficiency of donor human milk processed by microwave heating
Pasteurization efficiency of donor human milk processed by microwave heating
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Pasteurization efficiency of donor human milk processed by microwave heating

Juliana Abigail S Leite Aurea Maria Alves Migotto; Mariza Landgraf; Virginia Spinola Quintal; Jorge Andrey Wilhelms Gut 1976-; Carmen Cecília Tadini 1954-

LWT - Food Science and Technology Amsterdam v. 115, p. 1-6 art. 108466 , 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

6
Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins
Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins
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Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins

Ana Paula Marafon Adriana Sumi; Maria Regina Alcântara; Adnan Yahia Tamime; Maricê Nogueira de Oliveira

LWT - Food Science and Technology Amsterdam v. 44, n. 2, p. 511-519, 2011

Amsterdam 2011

Item não circula. Consulte sua biblioteca.(Acessar)

7
Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins
Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins
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Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins

Ana Paula Marafon Adriana Sumi; Maria Regina Alcântara; Adnan Yahia Tamime; Maricê Nogueira de Oliveira

LWT - Food Science and Technology Amsterdam v. 44, n. 2, p. 511-519, 2011

Amsterdam 2011

Item não circula. Consulte sua biblioteca.(Acessar)

8
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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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)

9
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
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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)

10
Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk
Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk
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Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk

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

LWT - Food Science and Technology Amsterdam v. 44, n. 2, p. 520-523, 2011

Amsterdam 2011

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Oliveira, M
  2. Tamime, A
  3. Alcântara, M
  4. Oliveira, R
  5. Converti, A

Neste Assunto:

  1. Probióticos
  2. Iogurte
  3. Leite
  4. Reologia
  5. Suplementação Alimentar

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

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