In vitro evaluation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis survival in simulated gastrointestinal fluids after application in semisweet chocolate (2016)
- Authors:
- USP affiliated authors: THOMAZINI, MARCELO - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
- Unidade: FZEA
- Subjects: LACTOBACILLUS; PROBIÓTICOS; ALIMENTOS FUNCIONAIS; CHOCOLATE; TECNOLOGIA DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Publisher place: Philadelphia
- Date published: 2016
- Source:
- Título do periódico: Journal of Clinical Gastroenterology
- ISSN: 0192-0790
- Volume/Número/Paginação/Ano: v. 50, supl. 2, p. S218, Nov./Dec. 2016
- Conference titles: Probiotics, Prebiotics & New Foods for Microbiota and Human Health Meeting
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ABNT
SILVA, Marluci Palazzolli et al. In vitro evaluation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis survival in simulated gastrointestinal fluids after application in semisweet chocolate. Journal of Clinical Gastroenterology. Philadelphia: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. . Acesso em: 18 set. 2024. , 2016 -
APA
Silva, M. P., Tulini, F. L., Mazzocato, M. C., Marinho, J. F. U., Thomazini, M., & Fávaro-Trindade, C. S. (2016). In vitro evaluation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis survival in simulated gastrointestinal fluids after application in semisweet chocolate. Journal of Clinical Gastroenterology. Philadelphia: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. -
NLM
Silva MP, Tulini FL, Mazzocato MC, Marinho JFU, Thomazini M, Fávaro-Trindade CS. In vitro evaluation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis survival in simulated gastrointestinal fluids after application in semisweet chocolate. Journal of Clinical Gastroenterology. 2016 ; No/Dec. 2016 S218.[citado 2024 set. 18 ] -
Vancouver
Silva MP, Tulini FL, Mazzocato MC, Marinho JFU, Thomazini M, Fávaro-Trindade CS. In vitro evaluation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis survival in simulated gastrointestinal fluids after application in semisweet chocolate. Journal of Clinical Gastroenterology. 2016 ; No/Dec. 2016 S218.[citado 2024 set. 18 ] - Characterization of ascorbic acid microcapsules obtained by the double emulsion technique followed by complex coacervation
- Influence of process conditions on the morphology and Fourier Transform Infrared (FT-IR) spectra of grape pomace extract powder produced by spray drying
- Use of complex coacervation followed by freeze drying for microencapsulation of aspartame, sucralose and stevia
- Efeito do processo de atomização por spray drying na viabilidade de Bifidobacterium lactis
- Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness
- Estudo de estabilidade de micropartículas contendo vitamina B12 produzidas pela técnica de spray chilling
- Effect of feed preparation on the properties and stability of ascorbic acid microparticles produced by spray chilling
- Avaliação de rendimento de processo e eficiência de encapsulação em micropartículas lipídicas sólidas carregadas com vitamina D3 obtidas por spray-chilling
- Microencapsulation of lycopene by gelatin-pectin complex coacervation
- Microencapsulação de licopeno por coacervação complexa
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