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Artigo de periodico
Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage (2021)
Vieira, Antônio Diogo Silva ; Battistini, Carolina ; Bedani, Raquel ; Saad, Susana Marta Isay
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: ACEROLA, PROBIÓTICOS, ALIMENTOS FERMENTADOS, SOJA
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ABNT
VIEIRA, Antônio Diogo Silva et al. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage. LWT - Food Science and Technology, v. 141 , p. 1-8 art. 110858, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.110858. Acesso em: 02 jul. 2024.
APA
Vieira, A. D. S., Battistini, C., Bedani, R., & Saad, S. M. I. (2021). Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage. LWT - Food Science and Technology, 141 , 1-8 art. 110858. doi:10.1016/j.lwt.2021.110858
NLM
Vieira ADS, Battistini C, Bedani R, Saad SMI. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage [Internet]. LWT - Food Science and Technology. 2021 ; 141 1-8 art. 110858.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2021.110858
Vancouver
Vieira ADS, Battistini C, Bedani R, Saad SMI. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage [Internet]. LWT - Food Science and Technology. 2021 ; 141 1-8 art. 110858.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2021.110858
Artigo de periodico
Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream (2019)
Borges, Danielle Oliveira; Matsuo, Mariana Mitiko; Bogsan, Cristina Stewart Bittencourt ; Silva, Tatiane Ferreira da; Casarotti, Sabrina Neves; Penna, Ana Lúcia Barretto
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: ÁCIDO LINOLEICO, LISTERIA, LEITE FERMENTADO
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ABNT
BORGES, Danielle Oliveira et al. Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream. LWT - Food Science and Technology, v. 107, p. 264-271, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.02.085. Acesso em: 02 jul. 2024.
APA
Borges, D. O., Matsuo, M. M., Bogsan, C. S. B., Silva, T. F. da, Casarotti, S. N., & Penna, A. L. B. (2019). Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream. LWT - Food Science and Technology, 107, 264-271. doi:10.1016/j.lwt.2019.02.085
NLM
Borges DO, Matsuo MM, Bogsan CSB, Silva TF da, Casarotti SN, Penna ALB. Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream [Internet]. LWT - Food Science and Technology. 2019 ; 107 264-271.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.085
Vancouver
Borges DO, Matsuo MM, Bogsan CSB, Silva TF da, Casarotti SN, Penna ALB. Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream [Internet]. LWT - Food Science and Technology. 2019 ; 107 264-271.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.085
Artigo de periodico
Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage (2014)
Bedani, Raquel; Vieira, Antônio Diogo Silva; Rossi, Elizeu Antônio; Saad, Susana Marta Isay
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: PROBIÓTICOS, POLPA, FRUTAS
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ABNT
BEDANI, Raquel et al. Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage. LWT - Food Science and Technology, v. 55, n. 2 p. 436-443, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2013.10.015. Acesso em: 02 jul. 2024.
APA
Bedani, R., Vieira, A. D. S., Rossi, E. A., & Saad, S. M. I. (2014). Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage. LWT - Food Science and Technology, 55( 2 p. 436-443). doi:10.1016/j.lwt.2013.10.015
NLM
Bedani R, Vieira ADS, Rossi EA, Saad SMI. Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage [Internet]. LWT - Food Science and Technology. 2014 ; 55( 2 p. 436-443):[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2013.10.015
Vancouver
Bedani R, Vieira ADS, Rossi EA, Saad SMI. Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage [Internet]. LWT - Food Science and Technology. 2014 ; 55( 2 p. 436-443):[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2013.10.015
Artigo de periodico
Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks (2014)
Florence, Ana Carolina Rodrigues; Beal, Catherine; Silva, Roberta Claro da; Oliveira, Maricê Nogueira de
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: LEITE FERMENTADO, ÁCIDOS GRAXOS, ÁCIDO LINOLEICO
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ABNT
FLORENCE, Ana Carolina Rodrigues et al. Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks. LWT - Food Science and Technology, v. 56, n. 2, p. 290-295, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2013.11.036. Acesso em: 02 jul. 2024.
APA
Florence, A. C. R., Beal, C., Silva, R. C. da, & Oliveira, M. N. de. (2014). Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks. LWT - Food Science and Technology, 56( 2), 290-295. doi:10.1016/j.lwt.2013.11.036
NLM
Florence ACR, Beal C, Silva RC da, Oliveira MN de. Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks [Internet]. LWT - Food Science and Technology. 2014 ; 56( 2): 290-295.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2013.11.036
Vancouver
Florence ACR, Beal C, Silva RC da, Oliveira MN de. Survival of three Bifidobacterium animalis subsp. lactis strains is related to trans-vaccenic and α-linolenic acids contents in organic fermented milks [Internet]. LWT - Food Science and Technology. 2014 ; 56( 2): 290-295.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2013.11.036
Artigo de periodico
A probiotic soy-based innovative product as an alternative to petit-suisse cheese (2014)
Matias, Natalia Silva; Bedani, Raquel; Castro, Inar Alves de ; Saad, Susana Marta Isay
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: QUEIJO, PROBIÓTICOS, ALIMENTOS FUNCIONAIS
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ABNT
MATIAS, Natalia Silva et al. A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT - Food Science and Technology, v. 59, n. 1, p. 411-417, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.05.054. Acesso em: 02 jul. 2024.
APA
Matias, N. S., Bedani, R., Castro, I. A. de, & Saad, S. M. I. (2014). A probiotic soy-based innovative product as an alternative to petit-suisse cheese. LWT - Food Science and Technology, 59( 1), 411-417. doi:10.1016/j.lwt.2014.05.054
NLM
Matias NS, Bedani R, Castro IA de, Saad SMI. A probiotic soy-based innovative product as an alternative to petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2014 ; 59( 1): 411-417.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.054
Vancouver
Matias NS, Bedani R, Castro IA de, Saad SMI. A probiotic soy-based innovative product as an alternative to petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2014 ; 59( 1): 411-417.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.054
Artigo de periodico
Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations (2013)
Komatsu, Tiemy Rosana; Buriti, Flávia Carolina Alonso; Silva, Roberta Claro da; Lobo, Alexandre Rodrigues; Colli, Celia; Gioielli, Luiz Antonio ; Saad, Susana Marta Isay
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: ALIMENTOS (LEGISLAÇÃO), ALIMENTOS FUNCIONAIS, GOIABA
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ABNT
KOMATSU, Tiemy Rosana et al. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations. LWT - Food Science and Technology, v. 50, n. 2, p. 755-765, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.07.013. Acesso em: 02 jul. 2024.
APA
Komatsu, T. R., Buriti, F. C. A., Silva, R. C. da, Lobo, A. R., Colli, C., Gioielli, L. A., & Saad, S. M. I. (2013). Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations. LWT - Food Science and Technology, 50( 2), 755-765. doi:10.1016/j.lwt.2012.07.013
NLM
Komatsu TR, Buriti FCA, Silva RC da, Lobo AR, Colli C, Gioielli LA, Saad SMI. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations [Internet]. LWT - Food Science and Technology. 2013 ; 50( 2): 755-765.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2012.07.013
Vancouver
Komatsu TR, Buriti FCA, Silva RC da, Lobo AR, Colli C, Gioielli LA, Saad SMI. Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations [Internet]. LWT - Food Science and Technology. 2013 ; 50( 2): 755-765.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2012.07.013
Artigo de periodico
Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus (2012)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: PROBIÓTICOS, LACTOBACILLUS, STREPTOCOCCUS
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ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus. LWT - Food Science and Technology, v. 47, n. 2, p. 358-363, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.01.031. Acesso em: 02 jul. 2024.
APA
Oliveira, R. P. de S., Perego, P., Oliveira, M. N. de, & Converti, A. (2012). Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus. LWT - Food Science and Technology, 47( 2), 358-363. doi:10.1016/j.lwt.2012.01.031
NLM
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2012 ; 47( 2): 358-363.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2012.01.031
Vancouver
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin on the growth and metabolism of probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2012 ; 47( 2): 358-363.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2012.01.031
Artigo de periodico
Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts (2012)
Santo, Ana Paula do Espirito; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: PROBIÓTICOS, IOGURTE
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ABNT
SANTO, Ana Paula do Espirito et al. Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts. LWT - Food Science and Technology, v. 47, n. 2, p. 393-399, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.01.038. Acesso em: 02 jul. 2024.
APA
Santo, A. P. do E., Perego, P., Converti, A., & Oliveira, M. N. de. (2012). Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts. LWT - Food Science and Technology, 47( 2), 393-399. doi:10.1016/j.lwt.2012.01.038
NLM
Santo AP do E, Perego P, Converti A, Oliveira MN de. Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts [Internet]. LWT - Food Science and Technology. 2012 ; 47( 2): 393-399.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2012.01.038
Vancouver
Santo AP do E, Perego P, Converti A, Oliveira MN de. Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts [Internet]. LWT - Food Science and Technology. 2012 ; 47( 2): 393-399.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2012.01.038
Artigo de periodico
Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins (2011)
Marafon, Ana Paula; Sumi, Adriana; Alcântara, Maria Regina; Tamime, Adnan Yahia; Oliveira, Maricê Nogueira de
Fonte: LWT - Food Science and Technology. Unidades: IQ, FCF
Assuntos: IOGURTE, PROBIÓTICOS, REOLOGIA
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ABNT
MARAFON, Ana Paula et al. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins. LWT - Food Science and Technology, v. 44, n. 2, p. 511-519, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2010.09.005. Acesso em: 02 jul. 2024.
APA
Marafon, A. P., Sumi, A., Alcântara, M. R., Tamime, A. Y., & Oliveira, M. N. de. (2011). Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins. LWT - Food Science and Technology, 44( 2), 511-519. doi:10.1016/j.lwt.2010.09.005
NLM
Marafon AP, Sumi A, Alcântara MR, Tamime AY, Oliveira MN de. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins [Internet]. LWT - Food Science and Technology. 2011 ; 44( 2): 511-519.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2010.09.005
Vancouver
Marafon AP, Sumi A, Alcântara MR, Tamime AY, Oliveira MN de. Optimization of the rheological properties of probiotic yoghurts supplemented with milk proteins [Internet]. LWT - Food Science and Technology. 2011 ; 44( 2): 511-519.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2010.09.005
Artigo de periodico
Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk (2011)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Oliveira, Maricê Nogueira de; Converti, Attilio
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: IOGURTE, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk. LWT - Food Science and Technology, v. 44, n. 2, p. 520-523, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2010.08.024. Acesso em: 02 jul. 2024.
APA
Oliveira, R. P. de S., Perego, P., Oliveira, M. N. de, & Converti, A. (2011). Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk. LWT - Food Science and Technology, 44( 2), 520-523. doi:10.1016/j.lwt.2010.08.024
NLM
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk [Internet]. LWT - Food Science and Technology. 2011 ; 44( 2): 520-523.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2010.08.024
Vancouver
Oliveira RP de S, Perego P, Oliveira MN de, Converti A. Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk [Internet]. LWT - Food Science and Technology. 2011 ; 44( 2): 520-523.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2010.08.024
Artigo de periodico
Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt (2009)
Damin, Maria Regina; Alcântara, Maria Regina; Nunes, A. P.; Oliveira, Maricê Nogueira de
Fonte: LWT - Food Science and Technology. Unidades: IQ, FCF
Assuntos: IOGURTE, SUPLEMENTAÇÃO ALIMENTAR
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ABNT
DAMIN, Maria Regina et al. Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. LWT - Food Science and Technology, v. 42, n. 10, p. 1744-1750, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.03.019. Acesso em: 02 jul. 2024.
APA
Damin, M. R., Alcântara, M. R., Nunes, A. P., & Oliveira, M. N. de. (2009). Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. LWT - Food Science and Technology, 42( 10), 1744-1750. doi:10.1016/j.lwt.2009.03.019
NLM
Damin MR, Alcântara MR, Nunes AP, Oliveira MN de. Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt [Internet]. LWT - Food Science and Technology. 2009 ; 42( 10): 1744-1750.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2009.03.019
Vancouver
Damin MR, Alcântara MR, Nunes AP, Oliveira MN de. Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt [Internet]. LWT - Food Science and Technology. 2009 ; 42( 10): 1744-1750.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2009.03.019
Artigo de periodico
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria (2009)
Almeida, Keila Emílio de; Tamime, Adnan Yahia; Oliveira, Maricê Nogueira de
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: LACTOBACILLUS, LEITE, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALMEIDA, Keila Emílio de e TAMIME, Adnan Yahia e OLIVEIRA, Maricê Nogueira de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT - Food Science and Technology, v. 42, n. 2, p. 672-678, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.03.013. Acesso em: 02 jul. 2024.
APA
Almeida, K. E. de, Tamime, A. Y., & Oliveira, M. N. de. (2009). Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT - Food Science and Technology, 42( 2), 672-678. doi:10.1016/j.lwt.2008.03.013
NLM
Almeida KE de, Tamime AY, Oliveira MN de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 672-678.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Vancouver
Almeida KE de, Tamime AY, Oliveira MN de. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 672-678.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2008.03.013
Artigo de periodico
Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin (2009)
Oliveira, Ricardo Pinheiro de Souza ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: LEITE, PROBIÓTICOS, LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Ricardo Pinheiro de Souza et al. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin. LWT - Food Science and Technology, v. 42, n. 5, p. 1015-1021, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.01.002. Acesso em: 02 jul. 2024.
APA
Oliveira, R. P. de S., Perego, P., Converti, A., & Oliveira, M. N. de. (2009). Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin. LWT - Food Science and Technology, 42( 5), 1015-1021. doi:10.1016/j.lwt.2009.01.002
NLM
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin [Internet]. LWT - Food Science and Technology. 2009 ; 42( 5): 1015-1021.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
Vancouver
Oliveira RP de S, Perego P, Converti A, Oliveira MN de. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: the effect of inulin [Internet]. LWT - Food Science and Technology. 2009 ; 42( 5): 1015-1021.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2009.01.002
Artigo de periodico
The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil (2009)
Silva, Roberta Claro da; Cotting, Lúcia Nazareth; Poltronieri, Tatyane Pereira; Balcão, Victor Manuel Cardoso Figueiredo; Almeida, Denise Brito de; Gonçalves, Lireny Aparecida Guaraldo; Grimaldi, Renato; Gioielli, Luiz Antonio
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: LIPÍDEOS, LIPASE
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ABNT
SILVA, Roberta Claro da et al. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil. LWT - Food Science and Technology, v. 42, n. 7, p. 1275-1282, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.02.015. Acesso em: 02 jul. 2024.
APA
Silva, R. C. da, Cotting, L. N., Poltronieri, T. P., Balcão, V. M. C. F., Almeida, D. B. de, Gonçalves, L. A. G., et al. (2009). The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil. LWT - Food Science and Technology, 42( 7), 1275-1282. doi:10.1016/j.lwt.2009.02.015
NLM
Silva RC da, Cotting LN, Poltronieri TP, Balcão VMCF, Almeida DB de, Gonçalves LAG, Grimaldi R, Gioielli LA. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil [Internet]. LWT - Food Science and Technology. 2009 ; 42( 7): 1275-1282.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2009.02.015
Vancouver
Silva RC da, Cotting LN, Poltronieri TP, Balcão VMCF, Almeida DB de, Gonçalves LAG, Grimaldi R, Gioielli LA. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil [Internet]. LWT - Food Science and Technology. 2009 ; 42( 7): 1275-1282.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2009.02.015
Artigo de periodico
Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage (2009)
Souza, Cínthia Hoch Batista de; Saad, Susana Marta Isay
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: PROBIÓTICOS, LACTOBACILLUS, STREPTOCOCCUS, METABOLISMO DE PROTEÍNA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Cínthia Hoch Batista de e SAAD, Susana Marta Isay. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology, v. 42, n. 2, p. 633-640, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.07.015. Acesso em: 02 jul. 2024.
APA
Souza, C. H. B. de, & Saad, S. M. I. (2009). Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage. LWT - Food Science and Technology, 42( 2), 633-640. doi:10.1016/j.lwt.2008.07.015
NLM
Souza CHB de, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 633-640.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015
Vancouver
Souza CHB de, Saad SMI. Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 633-640.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015
Artigo de periodico
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese (2008)
Cardarelli, Haíssa Roberta; Buriti, Flávia Carolina Alonso; Castro, Inar Alves de ; Saad, Susana Marta Isay
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: PROBIÓTICOS, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARDARELLI, Haíssa Roberta et al. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. LWT - Food Science and Technology, v. 41, n. 6, p. 1037-1046, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2007.07.001. Acesso em: 02 jul. 2024.
APA
Cardarelli, H. R., Buriti, F. C. A., Castro, I. A. de, & Saad, S. M. I. (2008). Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. LWT - Food Science and Technology, 41( 6), 1037-1046. doi:10.1016/j.lwt.2007.07.001
NLM
Cardarelli HR, Buriti FCA, Castro IA de, Saad SMI. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2008 ;41( 6): 1037-1046.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2007.07.001
Vancouver
Cardarelli HR, Buriti FCA, Castro IA de, Saad SMI. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2008 ;41( 6): 1037-1046.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2007.07.001
Artigo de periodico
Acidification rates of probiotic bacteria in Minas frescal cheese whey (2007)
Almeida, Keila Emilio de; Tamine, A. Y.; Oliveira, Maricê Nogueira de
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: PROBIÓTICOS, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALMEIDA, Keila Emilio de e TAMINE, A. Y. e OLIVEIRA, Maricê Nogueira de. Acidification rates of probiotic bacteria in Minas frescal cheese whey. LWT - Food Science and Technology, v. 41, n. 2, p. 311-316, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2007.02.021. Acesso em: 02 jul. 2024.
APA
Almeida, K. E. de, Tamine, A. Y., & Oliveira, M. N. de. (2007). Acidification rates of probiotic bacteria in Minas frescal cheese whey. LWT - Food Science and Technology, 41( 2), 311-316. doi:10.1016/j.lwt.2007.02.021
NLM
Almeida KE de, Tamine AY, Oliveira MN de. Acidification rates of probiotic bacteria in Minas frescal cheese whey [Internet]. LWT - Food Science and Technology. 2007 ; 41( 2): 311-316.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2007.02.021
Vancouver
Almeida KE de, Tamine AY, Oliveira MN de. Acidification rates of probiotic bacteria in Minas frescal cheese whey [Internet]. LWT - Food Science and Technology. 2007 ; 41( 2): 311-316.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.lwt.2007.02.021

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