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Refinado por: Nome da Publicação: LWT - Food Science and Technology remover assunto: Probióticos 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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Artigo 		Adicionar ao Meu Espaço

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
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)

3
Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins
Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins
Material Type:
Artigo 		Adicionar ao Meu Espaço

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)

4
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)

5
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)

6
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)

7
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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)

8
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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)

9
Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts
Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts

Ana Paula do Espirito Santo Patrizia Perego; Attilio Converti; Maricê Nogueira de Oliveira

LWT - Food Science and Technology Amsterdam v. 47, n. 2, p. 393-399, 2012

Amsterdam 2012

Item não circula. Consulte sua biblioteca.(Acessar)

10
Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk
Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk
Material Type:
Artigo 		Adicionar ao Meu Espaço

Assessment of the inhibitory effect of free and encapsulated commercial nisin (Nisaplin®), tested alone and in combination, on Listeria monocytogenes and Bacillus cereus in refrigerated milk

Rafael Chacon Ruiz Martinez Verônica Ortiz Alvarenga; Marcelo Thomazini; Carmen Silvia Fávaro-Trindade; Anderson de Souza Sant'Ana

LWT - Food Science and Technology Amsterdam v. 68, p. 67-75, May 2016

Amsterdam 2016

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2016 Ass )(Acessar)

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Deste Autor:

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

Neste Assunto:

  1. Iogurte
  2. Leite
  3. Reologia
  4. Lactobacillus
  5. Listeria

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

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