Buffalo milk Minas fresh cheese with probiotics properties (2008)
- Authors:
- USP affiliated authors: BALIEIRO, JÚLIO CÉSAR DE CARVALHO - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
- Unidade: FZEA
- Subjects: QUEIJO; PROBIÓTICOS; ANÁLISE SENSORIAL DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher: The Italian Scientific Group of Food Packaging/National Research Council/University of Naples
- Publisher place: Ischia
- Date published: 2008
- Source:
- Título do periódico: Book of Abstracts SLIM
- Conference titles: Shelf Life International Meeting
-
ABNT
VALLE, Andressa do et al. Buffalo milk Minas fresh cheese with probiotics properties. 2008, Anais.. Ischia: The Italian Scientific Group of Food Packaging/National Research Council/University of Naples, 2008. . Acesso em: 20 set. 2024. -
APA
Valle, A. do, Karasawa, B. Y. C., Balieiro, J. C. de C., & Fávaro-Trindade, C. S. (2008). Buffalo milk Minas fresh cheese with probiotics properties. In Book of Abstracts SLIM. Ischia: The Italian Scientific Group of Food Packaging/National Research Council/University of Naples. -
NLM
Valle A do, Karasawa BYC, Balieiro JC de C, Fávaro-Trindade CS. Buffalo milk Minas fresh cheese with probiotics properties. Book of Abstracts SLIM. 2008 ;[citado 2024 set. 20 ] -
Vancouver
Valle A do, Karasawa BYC, Balieiro JC de C, Fávaro-Trindade CS. Buffalo milk Minas fresh cheese with probiotics properties. Book of Abstracts SLIM. 2008 ;[citado 2024 set. 20 ] - Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creams
- Microencapsulação de Lactobacillus acidophilus e avaliação da resistência deste ao processo empregado e ao armazenamento
- Stability of microencapsulated B. lactis (BI 01) and L. acidophilus (LAC 4) by complex coacervation followed by spray drying
- Co-encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability
- Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca)
- Microencapsulation of ascorbic acid by complex coacervation: protection and controlled release
- Caracterização de clorofilida microencapsulada
- Estabilidade oxidativa, microbiológica e sensorial de mortadela contendo óleo de soja, armazenada a 0 °C durante 60 dias
- Avaliação de microcápsulas de clorofilida
- Avaliação da resistência de Bifidobacterium lactis e Lactobacilus acidophillus microencapsulados ao processo de secagem em leito de jorro
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