Ohmic heating attenuation of Lactobacillus acidophilus LA-5: Effects on bioactive peptide profile, rheology aspects, and fatty acid profile of Minas Frescal cheese (2025)
- Authors:
- USP affiliated authors: BOGUSZ JUNIOR, STANISLAU - IQSC ; MORAIS, SINARA TEIXEIRA DO BRASIL - IQSC
- Unidade: IQSC
- DOI: 10.1016/j.idairyj.2025.106357
- Subjects: CIÊNCIA DE ALIMENTOS; QUEIJO; PROBIÓTICOS; LACTOBACILLUS; INOVAÇÕES TECNOLÓGICAS
- Keywords: Microbial modulation; Functional dairy product
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: International Dairy Journal
- ISSN: 0958-6946
- Volume/Número/Paginação/Ano: v. 170, art. 106357 (p. 1-9), November 2025
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
BARROS, Cássia Pereira et al. Ohmic heating attenuation of Lactobacillus acidophilus LA-5: Effects on bioactive peptide profile, rheology aspects, and fatty acid profile of Minas Frescal cheese. International Dairy Journal, v. 170, p. art. 106357 ( 1-9), 2025Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2025.106357. Acesso em: 28 dez. 2025. -
APA
Barros, C. P., Silva, R., Pimentel, T. C., Morais, S. T. do B., Bogusz Junior, S., Felix, P. H. C., et al. (2025). Ohmic heating attenuation of Lactobacillus acidophilus LA-5: Effects on bioactive peptide profile, rheology aspects, and fatty acid profile of Minas Frescal cheese. International Dairy Journal, 170, art. 106357 ( 1-9). doi:10.1016/j.idairyj.2025.106357 -
NLM
Barros CP, Silva R, Pimentel TC, Morais ST do B, Bogusz Junior S, Felix PHC, Mársico ET, Esmerino EA, Freitas MQ, Cruz AG da. Ohmic heating attenuation of Lactobacillus acidophilus LA-5: Effects on bioactive peptide profile, rheology aspects, and fatty acid profile of Minas Frescal cheese [Internet]. International Dairy Journal. 2025 ; 170 art. 106357 ( 1-9).[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.idairyj.2025.106357 -
Vancouver
Barros CP, Silva R, Pimentel TC, Morais ST do B, Bogusz Junior S, Felix PHC, Mársico ET, Esmerino EA, Freitas MQ, Cruz AG da. Ohmic heating attenuation of Lactobacillus acidophilus LA-5: Effects on bioactive peptide profile, rheology aspects, and fatty acid profile of Minas Frescal cheese [Internet]. International Dairy Journal. 2025 ; 170 art. 106357 ( 1-9).[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.idairyj.2025.106357 - Effect of ohmic heating in bioactive peptides, volatile compounds, and fatty acid profile in a high-protein vanilla flavoured milk drink
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Informações sobre o DOI: 10.1016/j.idairyj.2025.106357 (Fonte: oaDOI API)
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