Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread (2015)
- Authors:
- Autor USP: SAAD, SUSANA MARTA ISAY - FCF
- Unidade: FCF
- DOI: 10.1016/j.lwt.2014.12.030
- Subjects: LACTOBACILLUS; PROBIÓTICOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 62, n. 1, part. 2 p. 682-688, 2015
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
STALIANO, Cristina Dini; MARTINEZ, Rafael Chacon Ruiz; SAAD, Susana Marta Isay. Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread. Food Science and Technology, 2,468, v. 62, n. 1, p. part. 2 682-688, 2015. Disponível em: < http://dx.doi.org/10.1016/j.lwt.2014.12.030 > DOI: 10.1016/j.lwt.2014.12.030. -
APA
Staliano, C. D., Martinez, R. C. R., & Saad, S. M. I. (2015). Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread. Food Science and Technology, 62( 1), part. 2 682-688. doi:10.1016/j.lwt.2014.12.030 -
NLM
Staliano CD, Martinez RCR, Saad SMI. Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread [Internet]. Food Science and Technology. 2015 ; 62( 1): part. 2 682-688.Available from: http://dx.doi.org/10.1016/j.lwt.2014.12.030 -
Vancouver
Staliano CD, Martinez RCR, Saad SMI. Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread [Internet]. Food Science and Technology. 2015 ; 62( 1): part. 2 682-688.Available from: http://dx.doi.org/10.1016/j.lwt.2014.12.030 - Prebiotic supplementation in material diet changes differently the human milk microbiota
- Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures
- Texture profile and sensory acceptance of a synbiotic diet aerated mousse containing Lactobacillus acidophilus LA-5, inulin, and fructooligosaccharide
- Prebiotic effects in human milk influenced by mother’s age
- The effect of pectins on survival of probiotic Lactobacillus spp. in gastrointestinal juices is related to their structure and physical properties
- Synbiotic açai ice-cream improves Lactobacillus rhamnosus GG resistance under in vitro simulated gastrointestinal conditions during storage
- Produto gelado à base de leite e/ou produtos lácteos contendo culturas probióticas e ingredientes prebióticos combinado a uma barra de cereais, seu processo de fabricação e uso
- Resenha sem titulo proprio
- Influence of a prebiotic mixture on viability of probiotic microorganisms and sensory acceptability of strawberry petit-suisse cheese
- Cientistas testam subprodutos do processamento de frutas e soja para bio-enriquecer alimentos [Entrevista a Karina Ninni Ramos]
Informações sobre o DOI: 10.1016/j.lwt.2014.12.030 (Fonte: oaDOI API)
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