Cashew by-product as a functional substrate for the development of probiotic fermented milk (2023)
- Authors:
- USP affiliated authors: SAAD, SUSANA MARTA ISAY - FCF ; HERKENHOFF, MARCOS EDGAR - FCF
- Unidade: FCF
- DOI: 10.3390/foods12183383
- Subjects: LEITE FERMENTADO; PROBIÓTICOS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Status:
- Artigo publicado em periódico de acesso aberto (Gold Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
HERKENHOFF, Marcos Edgar et al. Cashew by-product as a functional substrate for the development of probiotic fermented milk. Foods, v. 12, p. 1-16 art. 3383, 2023Tradução . . Disponível em: https://dx.doi.org/10.3390/foods12183383. Acesso em: 31 mar. 2026. -
APA
Herkenhoff, M. E., Medeiros, I. U. D. de, Garutti, L. H. G., Salgaço, M. K., Sivieri, K., & Saad, S. M. I. (2023). Cashew by-product as a functional substrate for the development of probiotic fermented milk. Foods, 12, 1-16 art. 3383. doi:10.3390/foods12183383 -
NLM
Herkenhoff ME, Medeiros IUD de, Garutti LHG, Salgaço MK, Sivieri K, Saad SMI. Cashew by-product as a functional substrate for the development of probiotic fermented milk [Internet]. Foods. 2023 ; 12 1-16 art. 3383.[citado 2026 mar. 31 ] Available from: https://dx.doi.org/10.3390/foods12183383 -
Vancouver
Herkenhoff ME, Medeiros IUD de, Garutti LHG, Salgaço MK, Sivieri K, Saad SMI. Cashew by-product as a functional substrate for the development of probiotic fermented milk [Internet]. Foods. 2023 ; 12 1-16 art. 3383.[citado 2026 mar. 31 ] Available from: https://dx.doi.org/10.3390/foods12183383 - Viability of the Lacticaseibacillus (L.) paracasei F19 probiotic strain in a sour beer with fruit juice and by-product
- Evaluation of fermented milk with cashew (Anacardium occidentale) byproduct using the simulator of the human intestinal microbial ecosystem (SHIME®)
- Prospects for the development of a new hopped and functional sour beer: survival of probiotic strains of lacticaseibacillus paracasei subsp. paracasei in high hopped beers (Humulus Lupulus L.)
- Aroma components analysis by hs-spme/gc-ms to characterize lager, ale, and sour beer styles
- Pesquisadores da USP trabalham em uma cerveja artesanal probiótica [Depoimento]
- Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour
- Prebiotic and probiotic potential of fermented milk with cashew (Anacardium occidentale) by-products evaluated in in microbiome model
- The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer
- Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product
- Survival of the probiotic strain Lacticaseibacillus paracasei subsp. paracasei F19 in beer formulations with high hop content (Humulus lupulus L.)
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