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 acesso aberto
- Este artigo NÃO é de acesso aberto
-
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: 26 jan. 2026. -
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 2026 jan. 26 ] 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 2026 jan. 26 ] Available from: https://doi.org/10.1016/j.jfoodeng.2011.06.005 - Influence of prebiotic ingredients on the growth kinetics and bacteriocin production of Lactococcus lactis
- Growth, organic acids profile and sugar metabolism of Bifidobacterium lactis in co-culture with Strptococcus thermophilus: the inulin effect
- Co-metabolism in skimmed milk of Streptococcus thermophilus in co-cultures with Lactobacillus bulgaricus or Lactobacillus acidophilus
- 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
- Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk
- L-tryptophane supplementation improves Lactobacillus acidophilus viability in probiotic dairy beverages
- Prebiotic effect of inulin on the growth and organic acid profile of bifidobacterium lactis in co-culture with Strptococcus thermophilus
- Sperm characteristics of wild and captive lebranche mullet Mugil liza (Valenciennes, 1836), subjected to sperm activation in different pH and salinity conditions
- Using brewer's spent grain to formulate culture media for the production of bacteriocins using Patagonian strains
Informações sobre o DOI: 10.1016/j.jfoodeng.2011.06.005 (Fonte: oaDOI API)
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