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Resultados de 1 a 10 de 50  para Produção Intelectual da USP

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1
Probiotic cheese health benefits, technological and stability aspects
Probiotic cheese health benefits, technological and stability aspects
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Probiotic cheese health benefits, technological and stability aspects

Adriano Gomes da Cruz Flávia Carolina Alonso Buriti; Cínthia Hoch Batista de Souza; José Assis Fonseca Faria; Susana Marta Isay Saad

Trends in Food Science & Technology Cambridge v. 20, n. 8, p. 344-354, 2009

Cambridge 2009

Item não circula. Consulte sua biblioteca.(Acessar)

2
High pressure processing and pulsed electric fields potential use in probiotic dairy foods processing
High pressure processing and pulsed electric fields potential use in probiotic dairy foods processing
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Artigo 		Adicionar ao Meu Espaço

High pressure processing and pulsed electric fields potential use in probiotic dairy foods processing

Adriano Gomes da Cruz José de Assis Fonseca Faria; Susana Marta Isay Saad; Helena Maria André Bolini; Anderson Souza Sant'Ana; Marcelo Cristianini

Trends in Food Science & Technology London v. 21, n. 10, p. 483-493, 2010

London 2010

Item não circula. Consulte sua biblioteca.(Acessar)

3
Probiotic cheese health benefits, technological and stability aspects
Probiotic cheese health benefits, technological and stability aspects
Material Type:
Artigo 		Adicionar ao Meu Espaço

Probiotic cheese health benefits, technological and stability aspects

Adriano Gomes da Cruz Flávia Carolina Alonso Buriti; Cínthia Hoch Batista de Souza; José Assis Fonseca Faria; Susana Marta Isay Saad

Trends in Food Science & Technology Cambridge v. 20, n. 8, p. 344-354, 2009

Cambridge 2009

Item não circula. Consulte sua biblioteca.(Acessar)

4
High pressure processing and pulsed electric fields potential use in probiotic dairy foods processing
High pressure processing and pulsed electric fields potential use in probiotic dairy foods processing
Material Type:
Artigo 		Adicionar ao Meu Espaço

High pressure processing and pulsed electric fields potential use in probiotic dairy foods processing

Adriano Gomes da Cruz José de Assis Fonseca Faria; Susana Marta Isay Saad; Helena Maria André Bolini; Anderson Souza Sant'Ana; Marcelo Cristianini

Trends in Food Science & Technology London v. 21, n. 10, p. 483-493, 2010

London 2010

Item não circula. Consulte sua biblioteca.(Acessar)

5
Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine
Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine
Material Type:
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Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine

Cínthia Hoch Batista de Souza Luiz Antonio Gioielli; Susana Marta Isay Saad

Food Science and Technology Amsterdam v. 79, p. 205-212, 2017

Amsterdam 2017

Item não circula. Consulte sua biblioteca.(Acessar)

6
Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread
Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread
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Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread

Cristina Dini Staliano Rafael Chacon Ruiz Martinez; Susana Marta Isay Saad

Food Science and Technology Amsterdam v. 62, n. 1, part. 2 p. 682-688, 2015

2,468 2015

Item não circula. Consulte sua biblioteca.(Acessar)

7
Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying
Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying
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Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying

Douglas Xavier dos Santos Alessandro Alberto Casazza; Bahar Aliakbarian; Raquel Bedani; Susana Marta Isay Saad; Patrizia Perego

Food Science and Technology Amsterdam v. 99, p. 404-410, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

8
L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse
L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse
Material Type:
Artigo 		Adicionar ao Meu Espaço

L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse

Douglas Xavier dos Santos Raquel Bedani; Patrizia Perego; Attilio Converti; Susana Marta Isay Saad

Food Science and Technology Amsterdam v. 105, p. 329-335, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

9
Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat
Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat

Clara Simone dos Santos Raquel Fortes Kanup; Marcela Albuquerque Cavalcanti de Albuquerque; Raquel Bedani; Cínthia Hoch Batista de Souza; Luiz Antonio Gioielli; Susana Marta Isay Saad; Juliana Neves Rodrigues Ract

Food Science and Technology Amsterdam v. 124, p. 1-10 art. 109129, 2020

Amsterdam 2020

Item não circula. Consulte sua biblioteca.(Acessar)

10
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage
Material Type:
Artigo 		Adicionar ao Meu Espaço

Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage

Cínthia Hoch Batista de Souza Susana Marta Isay Saad

LWT - Food Science and Technology London v. 42, n. 2, p. 633-640, 2009

London 2009

Item não circula. Consulte sua biblioteca.(Acessar)

Resultados de 1 a 10 de 50  para Produção Intelectual da USP

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