Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Effect of a probiotic mixed culture on texture profile and sensory performance of Minas fresh cheese in comparison with the traditional productsBuriti, Flávia C A ; Okazaki, Tania Y ; Alegro, João H A ; Saad, Susana M IArchivos latinoamericanos de nutrición, 2007-06, Vol.57 (2), p.179-185 [Periódico revisado por pares]Venezuela: José Féliz Chávez PérezTexto completo disponível |
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2 |
Material Type: Artigo de Congresso
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Acidification and texture profile of organic and conventional UHT probiotic fermented milkAna Carolina Rodrigues Florence Ana Lúcia Orlandini Pilleggi de Sousa; Cristina Stewart Bittencourt Bogsan; Adriana de Oliveira Sumi; Maricê Nogueira de Oliveira; Science and Pharmaceutical Technology Meeting of the Faculty of the Pharmaceutical Sciences of the University of São Paulo (14. 2009 São Paulo); São Paulo Pharmacy and Biochemistry Universitary Meeting (44. 2009 São Paulo); Annual Research Symposium on Pharmaceutical Sciences (44. 2009 São Paulo)Brazilian Journal of Pharmaceutical Sciences São Paulo v. 45, suppl. 1, p.41 res. FCF078, 2009São Paulo 2009Item não circula. Consulte sua biblioteca.(Acessar) |
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3 |
Material Type: Artigo de Congresso
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Acidification and texture profile of yogurt containing açaí pulp and probiotic culturesAna Paula do Espirito Santo Douglas Sanjos; Attilio Converti; Maricê Nogueira de Oliveira; Science and Pharmaceutical Technology Meeting of the Faculty of the Pharmaceutical Sciences of the University of São Paulo (14. 2009 São Paulo); São Paulo Pharmacy and Biochemistry Universitary Meeting (44. 2009 São Paulo); Annual Research Symposium on Pharmaceutical Sciences (44. 2009 São Paulo)Brazilian Journal of Pharmaceutical Sciences São Paulo v. 45, suppl. 1, p.40 res. FCF076, 2009São Paulo 2009Item não circula. Consulte sua biblioteca.(Acessar) |
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4 |
Material Type: Artigo
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Formulation and storage properties of symbiotic rice-based yogurt-like product using polymerized whey protein as a gelation agentWang, Cuina ; Li, Dan ; Wang, Hao ; Guo, MingruoCYTA: journal of food, 2021-01, Vol.19 (1), p.511-520 [Periódico revisado por pares]Abingdon: Taylor & FrancisTexto completo disponível |
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5 |
Material Type: Artigo
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Development and characterization of the gummy-supplements, enriched with probiotics and prebioticsLele, Vita ; Ruzauskas, Modestas ; Zavistanaviciute, Paulina ; Laurusiene, Renata ; Rimene, Giedre ; Kiudulaite, Dovile ; Tomkeviciute, Justina ; Nemeikstyte, Jovita ; Stankevicius, Rolandas ; Bartkiene, ElenaCYTA: journal of food, 2018-01, Vol.16 (1), p.580-587 [Periódico revisado por pares]Abingdon: Taylor & FrancisTexto completo disponível |
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6 |
Material Type: Artigo de Congresso
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Influence of inulin and/or fructooligosaccharides on graviola synbiotic ice-cream sensory and instrumental texture features and probiotic viabilityCarolina Costa Graziela Leal Sousa; Raquel Bedani; Susana Marta Isay Saad; Simpósio Internacional de Iniciação Científica da Universidade de São Paulo (SIICUSP) (20. 2012 Ribeirão Preto)Resumos São Paulo : USP/Pró-Reitoria de Pesquisa, 2012São Paulo USP/Pró-Reitoria de Pesquisa 2012Acesso online |
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7 |
Material Type: Artigo
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Effect of a probiotic mixed culture on texture profile and sensory performance of Minas fresh cheese in comparison with the traditional productsFlávia C. A Buriti ; Tania Y Okazaki ; João H. A Alegro ; Susana M. I SaadArchivos latinoamericanos de nutrición, Vol.57 (2), p.179-185 [Periódico revisado por pares]Sociedad Latinoamericana de NutriciónTexto completo disponível |
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8 |
Material Type: Artigo
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DESARROLLO DE UN QUESO MADURO CON ADICIÓN DEL CULTIVO PROBIÓTICO LACTOBACILLUS PARACASEI SUBSP. PARACASEI LC-01Boza M, Esteban(Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de Alimentos) ; Morales H, Ileana(Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de Alimentos) ; Henderson G, Marjorie(Universidad de Costa Rica Centro Nacional de Ciencia y Tecnología de Alimentos)Revista chilena de nutrición, 2010-06, Vol.37 (2), p.215-223Sociedad Chilena de Nutrición, Bromatología y ToxicologíaTexto completo disponível |
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9 |
Material Type: Tese
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Fermentation of plant-based milk substitutes: state of the art and future research opportunitiesRufino Pallás, NicolasUniversitat Politècnica de València 2021Texto completo disponível |
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10 |
Material Type: Artigo
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Aceitabilidade de barra de cereais potencialmente probióticaGustavo Almeida Bastos ; Elinalva Maciel Paulo ; Ana Cristina Nascimento ChiaradiaBrazilian Journal of Food Technology, 2014-06, Vol.17 (2), p.113-120 [Periódico revisado por pares]Instituto de Tecnologia de Alimentos (ITAL)Texto completo disponível |