Survival of probiotic strains in low-graviola ice-cream during storage and under in vitro simulated gastrointestinal conditions (2013)
- Authors:
- USP affiliated authors: COSTA, CAROLINA - FM ; SAAD, SUSANA MARTA ISAY - FCF
- Unidades: FM; FCF
- Subjects: PROBIÓTICOS; LACTOBACILLUS
- Language: Inglês
- Imprenta:
- Source:
- Título: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 49, suppl. 3, p. 56 res. FCF107, 2013
- Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences
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ABNT
SOUSA, Graziela Leal et al. Survival of probiotic strains in low-graviola ice-cream during storage and under in vitro simulated gastrointestinal conditions. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Medicina, Universidade de São Paulo. . Acesso em: 17 jan. 2026. , 2013 -
APA
Sousa, G. L., Costa, C., Bedani, R., & Saad, S. M. I. (2013). Survival of probiotic strains in low-graviola ice-cream during storage and under in vitro simulated gastrointestinal conditions. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Medicina, Universidade de São Paulo. -
NLM
Sousa GL, Costa C, Bedani R, Saad SMI. Survival of probiotic strains in low-graviola ice-cream during storage and under in vitro simulated gastrointestinal conditions. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49 56 res. FCF107.[citado 2026 jan. 17 ] -
Vancouver
Sousa GL, Costa C, Bedani R, Saad SMI. Survival of probiotic strains in low-graviola ice-cream during storage and under in vitro simulated gastrointestinal conditions. Brazilian Journal of Pharmaceutical Sciences. 2013 ; 49 56 res. FCF107.[citado 2026 jan. 17 ] - Influence of inulin and/or fructooligosaccharides on graviola synbiotic ice-cream sensory and instrumental texture features and probiotic viability
- Survival of probiotic strains in low-fat graviola ice-cream during storage and under in vitro simulated gastrointestinal conditions
- Probióticos: um universo em expansão [Depoimento à Maurício Brum]
- Survival of probiotics in a frozen dairy dessert: influence of inulin in the presence and absence of a fat substitute
- Ice-cream as a probiotic food carrier
- Effect of goat milk and fresh cheese matrix on the survival of Bifidobacterium animalis subsp. lactis Bb-12 to simulated gastrointestinal conditions
- Influência de uma mistura prebótica na viabilidade de probióticos, características físico-químicas e sensoriais de queijo petit-suiss de açaí
- In vitro gastrointestinal resistance of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in soy and/or milk-based synbiotic apple ice creams
- Sensory evaluation of probiotic minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture
- Avaliação sensorial de queijo fresco cremoso simbiótico
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