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Artigo de periodico
Probiotic cheese: health benefits, technological and stability aspects (2009)
Cruz, Adriano Gomes da; Buriti, Flávia Carolina Alonso; Souza, Cínthia Hoch Batista de; Faria, José Assis Fonseca; Saad, Susana Marta Isay
Source: Trends in Food Science & Technology. Unidade: FCF
Subjects: PROBIÓTICOS, QUEIJO, TECNOLOGIA DE ALIMENTOS
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ABNT
CRUZ, Adriano Gomes da et al. Probiotic cheese: health benefits, technological and stability aspects. Trends in Food Science & Technology, v. 20, n. 8, p. 344-354, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2009.05.001. Acesso em: 05 out. 2024.
APA
Cruz, A. G. da, Buriti, F. C. A., Souza, C. H. B. de, Faria, J. A. F., & Saad, S. M. I. (2009). Probiotic cheese: health benefits, technological and stability aspects. Trends in Food Science & Technology, 20( 8), 344-354. doi:10.1016/j.tifs.2009.05.001
NLM
Cruz AG da, Buriti FCA, Souza CHB de, Faria JAF, Saad SMI. Probiotic cheese: health benefits, technological and stability aspects [Internet]. Trends in Food Science & Technology. 2009 ; 20( 8): 344-354.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.tifs.2009.05.001
Vancouver
Cruz AG da, Buriti FCA, Souza CHB de, Faria JAF, Saad SMI. Probiotic cheese: health benefits, technological and stability aspects [Internet]. Trends in Food Science & Technology. 2009 ; 20( 8): 344-354.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.tifs.2009.05.001
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
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, LACTOBACILLUS, STREPTOCOCCUS, METABOLISMO DE PROTEÍNA
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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: 05 out. 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 out. 05 ] 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 out. 05 ] Available from: https://doi.org/10.1016/j.lwt.2008.07.015
Artigo de periodico
Ice-cream as a probiotic food carrier (2009)
Cruz, Adriano Gomes da; Antunes, Adriane Elisabete Costa; Sousa, Ana Lúcia Orlandini Pilleggi de; Faria, José de Assis Fonseca; Saad, Susana Marta Isay
Source: Food Research International. Unidade: FCF
Subjects: SORVETE, PROBIÓTICOS, LACTOBACILLUS
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ABNT
CRUZ, Adriano Gomes da et al. Ice-cream as a probiotic food carrier. Food Research International, v. 42, n. 9, p. 1233-1239, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.03.020. Acesso em: 05 out. 2024.
APA
Cruz, A. G. da, Antunes, A. E. C., Sousa, A. L. O. P. de, Faria, J. de A. F., & Saad, S. M. I. (2009). Ice-cream as a probiotic food carrier. Food Research International, 42( 9), 1233-1239. doi:10.1016/j.foodres.2009.03.020
NLM
Cruz AG da, Antunes AEC, Sousa ALOP de, Faria J de AF, Saad SMI. Ice-cream as a probiotic food carrier [Internet]. Food Research International. 2009 ; 42( 9): 1233-1239.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.foodres.2009.03.020
Vancouver
Cruz AG da, Antunes AEC, Sousa ALOP de, Faria J de AF, Saad SMI. Ice-cream as a probiotic food carrier [Internet]. Food Research International. 2009 ; 42( 9): 1233-1239.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.foodres.2009.03.020
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
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, QUEIJO
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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: 05 out. 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 out. 05 ] 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 out. 05 ] Available from: https://doi.org/10.1016/j.lwt.2007.07.001
Artigo de periodico
Potentially probiotic and synbiotic chocolate mousse (2007)
Aragon-Alegro, Lina Casale; Alegro, João Henrique Alarcon; Cardarelli, Haíssa Roberta; Chiu, Ming Chih; Saad, Susana Marta Isay
Source: Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology. Unidade: FCF
Subjects: CHOCOLATE, ALIMENTOS FUNCIONAIS, LACTOBACILLUS
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ABNT
ARAGON-ALEGRO, Lina Casale et al. Potentially probiotic and synbiotic chocolate mousse. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology, v. 40, n. 4, p. 669-675, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2006.02.020. Acesso em: 05 out. 2024.
APA
Aragon-Alegro, L. C., Alegro, J. H. A., Cardarelli, H. R., Chiu, M. C., & Saad, S. M. I. (2007). Potentially probiotic and synbiotic chocolate mousse. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology, 40( 4), 669-675. doi:10.1016/j.lwt.2006.02.020
NLM
Aragon-Alegro LC, Alegro JHA, Cardarelli HR, Chiu MC, Saad SMI. Potentially probiotic and synbiotic chocolate mousse [Internet]. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology. 2007 ; 40( 4): 669-675.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.lwt.2006.02.020
Vancouver
Aragon-Alegro LC, Alegro JHA, Cardarelli HR, Chiu MC, Saad SMI. Potentially probiotic and synbiotic chocolate mousse [Internet]. Lebensmittel-Wissenschaft und-Technologie - Food Science and Technology. 2007 ; 40( 4): 669-675.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.lwt.2006.02.020
Artigo de periodico
Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus (2006)
Buriti, Flávia Carolina Alonso; Cardarelli, Haíssa Roberta; Filisetti, Tullia Maria Clara Caterina; Saad, Susana Marta Isay
Source: Food Chemistry. Unidade: FCF
Subjects: SUPLEMENTAÇÃO ALIMENTAR, LACTOBACILLUS, STREPTOCOCCUS, QUEIJO, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BURITI, Flávia Carolina Alonso et al. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, v. 104, n. 4, p. 1605-1610, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.03.001. Acesso em: 05 out. 2024.
APA
Buriti, F. C. A., Cardarelli, H. R., Filisetti, T. M. C. C., & Saad, S. M. I. (2006). Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, 104( 4), 1605-1610. doi:10.1016/j.foodchem.2007.03.001
NLM
Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001
Vancouver
Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001
Artigo de periodico
Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage (2005)
Buriti, Flávia Carolina Alonso; Rocha, Juliana Schwarz da; Saad, Susana Marta Isay
Source: International Dairy Journal. Unidade: FCF
Subjects: LACTOBACILLUS, QUEIJO
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ABNT
BURITI, Flávia Carolina Alonso e ROCHA, Juliana Schwarz da e SAAD, Susana Marta Isay. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. International Dairy Journal, v. 15, n. 12, p. 1279-1288, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2004.12.011. Acesso em: 05 out. 2024.
APA
Buriti, F. C. A., Rocha, J. S. da, & Saad, S. M. I. (2005). Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage. International Dairy Journal, 15( 12), 1279-1288. doi:10.1016/j.idairyj.2004.12.011
NLM
Buriti FCA, Rocha JS da, Saad SMI. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage [Internet]. International Dairy Journal. 2005 ; 15( 12): 1279-1288.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.idairyj.2004.12.011
Vancouver
Buriti FCA, Rocha JS da, Saad SMI. Incorporation of Lactobacillus acidophilus in Minas fresh cheese and its implications for textural and sensorial properties during storage [Internet]. International Dairy Journal. 2005 ; 15( 12): 1279-1288.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.idairyj.2004.12.011
Artigo de periodico
Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei (2005)
Buriti, Flávia Carolina Alonso; Rocha, Juliana Schwarz da; Assis, Eliane Gillieron; Saad, Susana Marta Isay
Source: Lebensmittel Wissenschaft und Technologie. Unidade: FCF
Subjects: QUEIJO, LACTOBACILLUS, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BURITI, Flávia Carolina Alonso et al. Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei. Lebensmittel Wissenschaft und Technologie, v. 38, n. 2, p. 173-180, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2004.05.012. Acesso em: 05 out. 2024.
APA
Buriti, F. C. A., Rocha, J. S. da, Assis, E. G., & Saad, S. M. I. (2005). Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei. Lebensmittel Wissenschaft und Technologie, 38( 2), 173-180. doi:10.1016/j.lwt.2004.05.012
NLM
Buriti FCA, Rocha JS da, Assis EG, Saad SMI. Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei [Internet]. Lebensmittel Wissenschaft und Technologie. 2005 ; 38( 2): 173-180.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.lwt.2004.05.012
Vancouver
Buriti FCA, Rocha JS da, Assis EG, Saad SMI. Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei [Internet]. Lebensmittel Wissenschaft und Technologie. 2005 ; 38( 2): 173-180.[citado 2024 out. 05 ] Available from: https://doi.org/10.1016/j.lwt.2004.05.012

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