Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo de Congresso
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Acidifying profile and viability of Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium animalis subsp. lactis in milk-whey basesKeila Emílio de Almeida Maricê Nogueira de Oliveira; World Congress of Food Science & Technology 13 2006 Nantes, FranceAnais Ontario : International Union of Food Science & Technology, 2006Ontario International Union of Food Science & Technology 2006Item não circula. Consulte sua biblioteca.(Acessar) |
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2 |
Material Type: Artigo de Congresso
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Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteriaMaria Regina Damin Eimy Minowa; Maria Regina Alcântara; Maricê Nogueira de Oliveira; World Congress of Food Science & Technology 13 2006 Nantes, FranceAnais Ontario : International Union of Food Science & Technology, 2006Ontario International Union of Food Science & Technology 2006Item não circula. Consulte sua biblioteca.(Acessar) |
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3 |
Material Type: Artigo
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Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strainsKarina Maria Olbrich dos Santos Antônio Diogo Silva Vieira; Flávia Carolina Alonso Buriti; Jéssica Catarine Frutuoso do Nascimento; Maria Espindola Silva de Melo; Laura Maria Bruno; Maria de Fatima Borges; Cíntia Renata Costa Rocha; Ana Catarina de Souza Lopes; Bernadette Dora Gombossy de Melo Franco; Svetoslav Dimitrov TodorovDairy Science & Technology Paris v. 95, n. 2, p. 209-230, 2015Paris 2015Item não circula. Consulte sua biblioteca.(Acessar) |
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4 |
Material Type: Artigo
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Increased CLA content in organic milk fermented by bifidobacteria or yoghurt culturesAna Carolina Rodrigues Florence Roberta Claro da Silva; Ana Paula do Espírito Santo; Luiz Antonio Gioielli; Adnan Yahia Tamime; Maricê Nogueira de OliveiraDairy Science and Technology Les Ulis v. 89, n. 6, p. 541-553, 2009Les Ulis 2009Acesso online |
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5 |
Material Type: Artigo
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Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spreadCristina Dini Staliano Rafael Chacon Ruiz Martinez; Susana Marta Isay SaadFood Science and Technology Amsterdam v. 62, n. 1, part. 2 p. 682-688, 20152,468 2015Item não circula. Consulte sua biblioteca.(Acessar) |
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6 |
Material Type: Artigo
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L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousseDouglas Xavier dos Santos Raquel Bedani; Patrizia Perego; Attilio Converti; Susana Marta Isay SaadFood Science and Technology Amsterdam v. 105, p. 329-335, 2019Amsterdam 2019Item não circula. Consulte sua biblioteca.(Acessar) |
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7 |
Material Type: Artigo
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Increased CLA content in organic milk fermented by bifidobacteria or yoghurt culturesAna Carolina Rodrigues Florence Roberta Claro da Silva; Ana Paula do Espírito Santo; Luiz Antonio Gioielli; Adnan Yahia Tamime; Maricê Nogueira de OliveiraDairy Science and Technology Les Ulis v. 89, n. 6, p. 541-553, 2009Les Ulis 2009Acesso online |
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8 |
Material Type: Artigo
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The effects of Lactobacillus kefiri and L. brevis on the fermentation and aerobic stability of sugarcane silageJ. L. P Daniel M Checolli; J Zwielehner; D Junges; J Fernandes; Luiz Gustavo NussioAnimal Feed Science and Technology Amsterdam v. 205, p. 69–74, 2015Amsterdam 2015Acesso online |
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9 |
Material Type: Artigo
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Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creamsCarmen Silvia Fávaro-Trindade Júlio Cesar de Carvalho Balieiro; P. F Dias; Flávia Amaral Sanino; Camila BoschiniFood Science and Technology International London v. 13, n. 4, p. 285-291, 2007London 2007Acesso online. A biblioteca também possui exemplares impressos. |
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10 |
Material Type: Artigo
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Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteriaKeila Emílio de Almeida Adnan Yahia Tamime; Maricê Nogueira de OliveiraLWT - Food Science and Technology London v. 42, n. 2, p. 672-678, 2009London 2009Item não circula. Consulte sua biblioteca.(Acessar) |