Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses (2010)
- Authors:
- USP affiliated authors: CASTRO, INAR ALVES DE - FCF ; SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- DOI: 10.1016/j.foodchem.2010.05.085
- Subjects: REFRIGERAÇÃO; PROBIÓTICOS (ANÁLISE SENSORIAL)
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 123, n. 4, p. 1190-1197, 2010
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: unspecified-oa
-
ABNT
BURITI, Flávia Carolina Alonso e CASTRO, Inar Alves de e SAAD, Susana Marta Isay. Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses. Food Chemistry, v. 123, n. 4, p. 1190-1197, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.05.085. Acesso em: 08 nov. 2024. -
APA
Buriti, F. C. A., Castro, I. A. de, & Saad, S. M. I. (2010). Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses. Food Chemistry, 123( 4), 1190-1197. doi:10.1016/j.foodchem.2010.05.085 -
NLM
Buriti FCA, Castro IA de, Saad SMI. Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses [Internet]. Food Chemistry. 2010 ; 123( 4): 1190-1197.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2010.05.085 -
Vancouver
Buriti FCA, Castro IA de, Saad SMI. Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses [Internet]. Food Chemistry. 2010 ; 123( 4): 1190-1197.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2010.05.085 - Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
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- Sensory acceptance of a soy-based petit-suisse cheese-like product compared to milk based petit-suisse cheese
- Effect of inulin and okara flour on sensory acceptance of a fermented soy product
- Sensory acceptance of different formulations of symbiotic petit-suisse cheese
- Sobrevivência de probióticos em sobremesa congelada a base de açaí e sua influência na aceitabilidade sensorial do produto potencialmente probiótico e simbiótico
- FCF cria sobremesa inédita de açaí benéfica à saúde
- Avaliação sensorial de uma nova sobremesa láctea congelada simbiótica
Informações sobre o DOI: 10.1016/j.foodchem.2010.05.085 (Fonte: oaDOI API)
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