Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture (2005)
- Autores:
- Autor USP: SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- Assuntos: QUEIJO; LACTOBACILLUS; MICROBIOLOGIA DE ALIMENTOS
- Idioma: Inglês
- Imprenta:
- Editora: Campden & Chorleywood Food Research Association Group
- Local: Gloucestershire
- Data de publicação: 2005
- Fonte:
- Título do periódico: Abstracts
- Nome do evento: Pangborn Sensory Science Symposium
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ABNT
SOUZA, Cínthia Hoch Batista de et al. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture. 2005, Anais.. Gloucestershire: Campden & Chorleywood Food Research Association Group, 2005. . Acesso em: 19 set. 2024. -
APA
Souza, C. H. B. de, Buriti, F. C. A., Behrens, J. H., & Saad, S. M. I. (2005). Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture. In Abstracts. Gloucestershire: Campden & Chorleywood Food Research Association Group. -
NLM
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture. Abstracts. 2005 ;[citado 2024 set. 19 ] -
Vancouver
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture. Abstracts. 2005 ;[citado 2024 set. 19 ] - Amaranth and okara increase gastrointestinal in vitro resistance of probiotic strains in a fermented soy product
- Prebiotic supplementation in material diet changes differently the human milk microbiota
- Perfil microbiólogico de queijo minas frescal probiótico
- Monitoramento de parâmetros de textura instrumental em queijo "petit-suisse" probiótico ao longo de sua vida de prateleira
- Perfil de textura e viabilidade de Lactobacillus casei em queijo minas frescal
- Efeito de diferentes gomas sobre parâmetros de textura instrumental de queijo petit-suisse probiótico ao longo do armazenamento
- Cientistas testam subprodutos do processamento de frutas e soja para bio-enriquecer alimentos [Entrevista a Karina Ninni Ramos]
- Os probióticos amigos do leite [Entrevista a Maíra Termero]
- Prebiotic effects in human milk influenced by mother’s age
- The effect of pectins on survival of probiotic Lactobacillus spp. in gastrointestinal juices is related to their structure and physical properties
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