Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii (2023)
- Authors:
- USP affiliated authors: KAMIMURA, ELIANA SETSUKO - FZEA ; CARVALHO, MARINA VIEIRA DE - FZEA ; MONTEIRO, GIOVANA FELICIO - FZEA ; SANTOS, JOAO VITOR DOS - FZEA ; SOUZA, HANDRAY FERNANDES DE - FZEA ; GONÇALVES, VICTOR DÉDALO DI PRÓSPERO - FZEA ; OLIVEIRA, AMANDA CRISTINA DIAS DE - FZEA ; PEREIRA, KARINA NASCIMENTO - FZEA
- Unidade: FZEA
- DOI: 10.1007/s10068-023-01459-y
- Subjects: HIDROMEL; PROBIÓTICOS; ANÁLISE SENSORIAL DE ALIMENTOS; LEVEDURAS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Science and Biotechnology
- ISSN: 1226-7708
- Volume/Número/Paginação/Ano: p, 1-9, 2023
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: green
-
ABNT
SOUZA, Handray Fernandes de et al. Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii. Food Science and Biotechnology, 2023Tradução . . Disponível em: https://doi.org/10.1007/s10068-023-01459-y. Acesso em: 29 dez. 2025. -
APA
Souza, H. F. de, Monteiro, G. F., Gonçalves, V. D. di P., Santos, J. V. dos, Oliveira, A. C. D. de, Pereira, K. N., et al. (2023). Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii. Food Science and Biotechnology. doi:10.1007/s10068-023-01459-y -
NLM
Souza HF de, Monteiro GF, Gonçalves VD di P, Santos JV dos, Oliveira ACD de, Pereira KN, Carosia MF, Carvalho MV de, Brandi IV, Kamimura ES. Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii [Internet]. Food Science and Biotechnology. 2023 ;[citado 2025 dez. 29 ] Available from: https://doi.org/10.1007/s10068-023-01459-y -
Vancouver
Souza HF de, Monteiro GF, Gonçalves VD di P, Santos JV dos, Oliveira ACD de, Pereira KN, Carosia MF, Carvalho MV de, Brandi IV, Kamimura ES. Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with Saccharomyces boulardii [Internet]. Food Science and Biotechnology. 2023 ;[citado 2025 dez. 29 ] Available from: https://doi.org/10.1007/s10068-023-01459-y - Production of “Melomel” from cupuaçu (Theobroma grandiflorum) using the probiotic yeast Saccharomyces cerevisiae var. boulardii
- Application of essential oils as natural antimicrobials in lactic acid bacteria contaminating fermentation for the production of organic cachaça
- Antibacterial potential of essential oils for lactic acid bacteria contaminants of sugarcane juice
- Technological aspects of Saccharomyces cerevisiae var. boulardii applications in fermented alcoholic beverages
- Use of Saccharomyces boulardii in the production of fermented honey and cupuaçu beverages
- Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: a critical review of recent applications and prospects
- Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: fermentation kinetics, viable cell counts and bioactive compounds
- Water kefir in co-fermentation with Saccharomyces boulardii for the development of a new probiotic mead
- A fermented milk drink with Umbu (Spondias tuberosa) pulp and whey is effective for weight gain and re-nutrition in malnourished: an in vivo study in mice and children
- Hidromel probiótico: nova versão de bebida vem de fermentação de kefir e levedura [Depoimento a Jean Silva]
Informações sobre o DOI: 10.1007/s10068-023-01459-y (Fonte: oaDOI API)
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