Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness (2011)
- Authors:
- USP affiliated authors: OLIVEIRA, RICARDO PINHEIRO DE SOUZA - FCF ; OLIVEIRA, MARICE NOGUEIRA DE - FCF
- Unidade: FCF
- DOI: 10.1016/j.jfoodeng.2011.06.005
- Subjects: LEITE FERMENTADO; PROBIÓTICOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of Food Engineering
- ISSN: 0260-8774
- Volume/Número/Paginação/Ano: v. 107, n. 1, p. 36-40, 2011
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: unspecified-oa
-
ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness. Journal of Food Engineering, v. 107, n. 1, p. 36-40, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2011.06.005. Acesso em: 15 nov. 2024. -
APA
Oliveira, R. P. de S., Perego, P., Oliveira, M. N. de, & Converti, A. (2011). Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness. Journal of Food Engineering, 107( 1), 36-40. doi:10.1016/j.jfoodeng.2011.06.005 -
NLM
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness [Internet]. Journal of Food Engineering. 2011 ; 107( 1): 36-40.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.jfoodeng.2011.06.005 -
Vancouver
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness [Internet]. Journal of Food Engineering. 2011 ; 107( 1): 36-40.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1016/j.jfoodeng.2011.06.005 - Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus
- Co-metabolic models of Streptococcus thermophilus in co-culture with Lactobacillus bulgaricus or Lactobacillus acidophilus
- Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Strptococcus thermophilus: the inulin effect
- Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk
- Influence of prebiotic ingredients on the growth kinetics and bacteriocin production of Lactococcus lactis
- Co-metabolism in skimmed milk of Streptococcus thermophilus in co-cultures with Lactobacillus bulgaricus or Lactobacillus acidophilus
- L-tryptophane supplementation improves Lactobacillus acidophilus viability in probiotic dairy beverages
- Production and partial purification of bacteriocin-like inhibitory substances (blis) with anticariogenic properties
- Produtos de origem microbiana de interesse farmacêutico, alimentar e ambiental
- Acidification kinetic and growth of Streptococcus thermophilus TA 040 and Lactococcus lactis CECT 4434 from whey
Informações sobre o DOI: 10.1016/j.jfoodeng.2011.06.005 (Fonte: oaDOI API)
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