Influence of incorporation of fruit pulps in a soy yoghurt on survival of lactobacillus acidophilus la-5 and bifidobacterium animalis Bb-12 to in vitro gastrointestinal stresses (2012)
- Authors:
- USP affiliated authors: SAAD, SUSANA MARTA ISAY - FCF
- Unidades: FCF
- Subjects: POLPA; LACTOBACILLUS; IOGURTE
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 48, suppl. 1, p. 76 res. FCF147, 2012
- Conference title: Pharmaceutical Science and Technology Meeting
-
ABNT
BEDANI, Raquel; VIEIRA, Antônio Diogo Silva; ROSSI, Eliseu Antônio; SAAD, Isay Msria Susana. Influence of incorporation of fruit pulps in a soy yoghurt on survival of lactobacillus acidophilus la-5 and bifidobacterium animalis Bb-12 to in vitro gastrointestinal stresses. Brazilian Journal of Pharmaceutical Sciences[S.l: s.n.], 2012. -
APA
Bedani, R., Vieira, A. D. S., Rossi, E. A., & Saad, I. M. S. (2012). Influence of incorporation of fruit pulps in a soy yoghurt on survival of lactobacillus acidophilus la-5 and bifidobacterium animalis Bb-12 to in vitro gastrointestinal stresses. Brazilian Journal of Pharmaceutical Sciences. São Paulo. -
NLM
Bedani R, Vieira ADS, Rossi EA, Saad IMS. Influence of incorporation of fruit pulps in a soy yoghurt on survival of lactobacillus acidophilus la-5 and bifidobacterium animalis Bb-12 to in vitro gastrointestinal stresses. Brazilian Journal of Pharmaceutical Sciences. 2012 ; 48 76 res. FCF147. -
Vancouver
Bedani R, Vieira ADS, Rossi EA, Saad IMS. Influence of incorporation of fruit pulps in a soy yoghurt on survival of lactobacillus acidophilus la-5 and bifidobacterium animalis Bb-12 to in vitro gastrointestinal stresses. Brazilian Journal of Pharmaceutical Sciences. 2012 ; 48 76 res. FCF147. - Perfil microbiólogico de queijo minas frescal probiótico
- Monitoramento de parâmetros de textura instrumental em queijo "petit-suisse" probiótico ao longo de sua vida de prateleira
- Efeito de diferentes gomas sobre parâmetros de textura instrumental de queijo petit-suisse probiótico ao longo do armazenamento
- Alimentos funcionais probióticos e prebióticos
- Functional petit-suisse cheese: measure of the prebiotic effect
- Effect of refrigeration, freezing and substitution of milk fat by inulin and whey protein concentrate on viability of Lactobacillus acidophilus in synbiotic guava mousses
- Produção de manjar branco potencialmente probiótico
- Probiotics: current state and prospects
- Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solemnly or in co-culture with a thermophilic starter culture
- Redução do teor lipídico e congelamento de musses de goiaba simbióticas não alteram a aceitabilidade sensorial do produto
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