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Refinado por: Nome da Publicação: International Journal of Dairy Technology remover
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1
The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk
The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk
Material Type:
Artigo 		Adicionar ao Meu Espaço

The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk

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

International Journal of Dairy Technology Huntingdon v. 62, n. 2, p. 195-203, 2009

Huntingdon 2009

Acesso online

2
The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C
The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C
Material Type:
Artigo 		Adicionar ao Meu Espaço

The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C

Daniela Marques Saccaro Adnan Y Tamine; Ana Lúcia O. P. S Pilleggi; Maricê Nogueira de Oliveira

International Journal of Dairy Technology Huntingdon v. 62, n. 3, p. 397-404, 2009

Huntingdon 2009

Acesso online

3
The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk
The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk
Material Type:
Artigo 		Adicionar ao Meu Espaço

The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk

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

International Journal of Dairy Technology Huntingdon v. 62, n. 2, p. 195-203, 2009

Huntingdon 2009

Acesso online

4
The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C
The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C
Material Type:
Artigo 		Adicionar ao Meu Espaço

The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4 degrees C

Daniela Marques Saccaro Adnan Y Tamine; Ana Lúcia O. P. S Pilleggi; Maricê Nogueira de Oliveira

International Journal of Dairy Technology Huntingdon v. 62, n. 3, p. 397-404, 2009

Huntingdon 2009

Acesso online

5
Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar
Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar
Material Type:
Artigo 		Adicionar ao Meu Espaço

Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar

Luciana Cecília Maganha Roice Eliana Rosim; Carlos Humberto Corassin; Adriano Gomes da Cruz; José de Assis Fonseca Faria; Carlos Augusto Fernandes de Oliveira

International Journal of Dairy Technology Huntingdon v. 67, n. 1, p. 89-94, Feb. 2014

Huntingdon 2014

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2014 Via )(Acessar)

6
Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression
Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression
Material Type:
Artigo 		Adicionar ao Meu Espaço

Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression

Adriano Gomes da Cruz Rafael Silva Cadena; José de Assis Fonseca Faria; Carlos Augusto Fernandes de Oliveira; Rodrigo Nunes Cavalcanti; Evandro Bona; Helena Maria Andre Bolini; Maria Aparecida Azevedo Pereira da Silva

International Journal Of Dairy Technology Malden v. 64, n. 4, p. 549-556, 2011

Malden 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Con )(Acessar)

7
Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression
Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression
Material Type:
Artigo 		Adicionar ao Meu Espaço

Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression

Adriano Gomes da Cruz Rafael Silva Cadena; José de Assis Fonseca Faria; Carlos Augusto Fernandes de Oliveira; Rodrigo Nunes Cavalcanti; Evandro Bona; Helena Maria Andre Bolini; Maria Aparecida Azevedo Pereira da Silva

International Journal Of Dairy Technology Malden v. 64, n. 4, p. 549-556, 2011

Malden 2011

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2011 Con )(Acessar)

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Deste Autor:

  1. Oliveira, M
  2. Cruz, A
  3. Faria, J
  4. Oliveira, C
  5. Oliveira, R

Neste Assunto:

  1. Probióticos
  2. Iogurte
  3. Leite (Processamento)
  4. Bactérias Láticas
  5. Análise Sensorial De Alimentos

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

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