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Refinado por: Nome da Publicação: Journal Of Dairy Science remover idioma: Inglês remover
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1
Short communication effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics
Short communication effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics
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Short communication effects of different whey concentrations on physicochemical characteristics and viable counts of starter bacteria in dairy beverage supplemented with probiotics

W. F Castro Adriano Gomes da Cruz; D Rodrigues; G Ghiselli; Carlos Augusto Fernandes de Oliveira; José de Assis Fonseca Faria; H. T Godoy

Journal of Dairy Science New York v. 96, n. 1, p. 96-100, 2013

New York 2013

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2013 Sho )(Acessar)

2
Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology
Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology
Material Type:
Artigo 		Adicionar ao Meu Espaço

Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology

A. G. Cruz J. A. F Faria; E. H. M Walter; R. R Andrade; R. N Cavalcanti; Carlos Augusto Fernandes de Oliveira; Daniel Granato

Journal of Dairy Science Champaign, IL v. 93, n. 11, p. 5059-5068, Nov. 2010

Champaign, IL 2010

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2010 Pro )(Acessar)

3
Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology
Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology
Material Type:
Artigo 		Adicionar ao Meu Espaço

Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology

A. G. Cruz J. A. F Faria; E. H. M Walter; R. R Andrade; R. N Cavalcanti; Carlos Augusto Fernandes de Oliveira; Daniel Granato

Journal of Dairy Science Champaign, IL v. 93, n. 11, p. 5059-5068, Nov. 2010

Champaign, IL 2010

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2010 Pro )(Acessar)

4
Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats
Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats
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Probiotic cheese attenuates exercise-induced immune suppression in Wistar rats

P. C. B. Lollo A. G Cruz; P. N Morato; C. S Moura; L. B Carvalho-Silva; Carlos Augusto Fernandes de Oliveira; J. A. F Faria; J Amaya-Farfán

Journal of Dairy Science New York v. 95, n. 7, p. 3549-3558, July 2012

New York 2012

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2012 Pro )(Acessar)

5
Probiotic yogurts manufactured with increased glucose oxidase levels postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds
Probiotic yogurts manufactured with increased glucose oxidase levels postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds
Material Type:
Artigo 		Adicionar ao Meu Espaço

Probiotic yogurts manufactured with increased glucose oxidase levels postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

A. G. Cruz W. F Castro; J. A. F Faria; P. C. B Lollo; J Amaya-Farfán; M. Q Freitas; D Rodrigues; Carlos Augusto Fernandes de Oliveira; H. T Godoy

Journal of Dairy Science New York v. 95, n. 5, p. 2261-2269, May 2012

New York 2012

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2012 Pro )(Acessar)

6
Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping
Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping
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Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping

Cadena, R.S. ; Cruz, A.G. ; Faria, J.A.F. ; Bolini, H.M.A.

Journal of dairy science, 2012-09, Vol.95 (9), p.4842-4850 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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7
Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds
Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds
Material Type:
Artigo 		Adicionar ao Meu Espaço

Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds

Cruz, A.G. ; Castro, W.F. ; Faria, J.A.F. ; Lollo, P.C.B. ; Amaya-Farfán, J. ; Freitas, M.Q. ; Rodrigues, D. ; Oliveira, C.A.F. ; Godoy, H.T.

Journal of dairy science, 2012-05, Vol.95 (5), p.2261-2269 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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8
Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation
Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation
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Artigo 		Adicionar ao Meu Espaço

Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

Castro, W.F. ; Cruz, A.G. ; Bisinotto, M.S. ; Guerreiro, L.M.R. ; Faria, J.A.F. ; Bolini, H.M.A. ; Cunha, R.L. ; Deliza, R.

Journal of dairy science, 2013-01, Vol.96 (1), p.16-25 [Periódico revisado por pares]

United States: Elsevier Inc

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9
Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride
Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride
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Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride

Gomes, A.P. ; Cruz, A.G. ; Cadena, R.S. ; Celeghini, R.M.S. ; Faria, J.A.F. ; Bolini, H.M.A. ; Pollonio, M.A.R. ; Granato, D.

Journal of dairy science, 2011-06, Vol.94 (6), p.2701-2706 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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10
Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses
Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses
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Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses

Gomes, A.A. ; Braga, S.P. ; Cruz, A.G. ; Cadena, R.S. ; Lollo, P.C.B. ; Carvalho, C. ; Amaya-Farfán, J. ; Faria, J.A.F. ; Bolini, H.M.A.

Journal of dairy science, 2011-10, Vol.94 (10), p.4777-4786 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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