Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria (2006)
- Authors:
- USP affiliated authors: ALCANTARA, MARIA REGINA - IQ ; OLIVEIRA, MARICE NOGUEIRA DE - FCF
- Unidades: IQ; FCF
- Subjects: TECNOLOGIA DE ALIMENTOS; LEITE FERMENTADO; BACTÉRIAS; IOGURTE; LACTOBACILLUS
- Language: Inglês
- Imprenta:
- Publisher: International Union of Food Science & Technology
- Publisher place: Ontario
- Date published: 2006
- Source:
- Título: Anais
- Conference titles: World Congress of Food Science & Technology
-
ABNT
DAMIN, Maria Regina et al. Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria. 2006, Anais.. Ontario: International Union of Food Science & Technology, 2006. . Acesso em: 24 jan. 2026. -
APA
Damin, M. R., Minowa, E., Alcântara, M. R., & Oliveira, M. N. de. (2006). Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria. In Anais. Ontario: International Union of Food Science & Technology. -
NLM
Damin MR, Minowa E, Alcântara MR, Oliveira MN de. Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria. Anais. 2006 ;[citado 2026 jan. 24 ] -
Vancouver
Damin MR, Minowa E, Alcântara MR, Oliveira MN de. Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria. Anais. 2006 ;[citado 2026 jan. 24 ] - Fatores de qualidade de leites fermentados probrióticos durante e após a fermentação
- Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt
- Effects of milk supplementation for non fat stirred yogurt production evaluated by textural properties
- Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria
- Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins
- Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage
- Caracterização reológica e de textura de leites fermentado probiótico em co-cultura de S. termophilus em L. acidophilus e B. lactis
- Determinação da energia de ativação de fluxo em sistemas líquido-cristalinos à base de LK e D(-) frutose
- Surface coating on carbonyl iron powder and their effect on magnetorheological suspensions under low magnetic field
- Caracterização das propriedades viscoelásticas de cristais líquidos liotrópicos utilizando-se ensaios de creep e ensaios oscilatórios
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