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Artigo de periodico
Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat (2020)
Santos, Clara Simone dos; Kanup, Raquel Fortes; Albuquerque, Marcela Albuquerque Cavalcanti de ; Bedani, Raquel ; Souza, Cínthia Hoch Batista de; Gioielli, Luiz Antonio ; Saad, Susana Marta Isay ; Ract, Juliana Neves Rodrigues
Source: Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, LEITE, GORDURAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Clara Simone dos et al. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat. Food Science and Technology, v. 124, p. 1-10 art. 109129, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.109129. Acesso em: 30 ago. 2024.
APA
Santos, C. S. dos, Kanup, R. F., Albuquerque, M. A. C. de, Bedani, R., Souza, C. H. B. de, Gioielli, L. A., et al. (2020). Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat. Food Science and Technology, 124, 1-10 art. 109129. doi:10.1016/j.lwt.2020.109129
NLM
Santos CS dos, Kanup RF, Albuquerque MAC de, Bedani R, Souza CHB de, Gioielli LA, Saad SMI, Ract JNR. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat [Internet]. Food Science and Technology. 2020 ; 124 1-10 art. 109129.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.lwt.2020.109129
Vancouver
Santos CS dos, Kanup RF, Albuquerque MAC de, Bedani R, Souza CHB de, Gioielli LA, Saad SMI, Ract JNR. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat [Internet]. Food Science and Technology. 2020 ; 124 1-10 art. 109129.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.lwt.2020.109129
Artigo de periodico
L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse (2019)
Santos, Douglas Xavier dos; Bedani, Raquel; Perego, Patrizia; Converti, Attilio; Saad, Susana Marta Isay
Source: Food Science and Technology. Unidades: FE, FCF
Subjects: OLIGOSSACARÍDEOS, PROBIÓTICOS, LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Douglas Xavier dos et al. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse. Food Science and Technology, v. 105, p. 329-335, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.02.011. Acesso em: 30 ago. 2024.
APA
Santos, D. X. dos, Bedani, R., Perego, P., Converti, A., & Saad, S. M. I. (2019). L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse. Food Science and Technology, 105, 329-335. doi:10.1016/j.lwt.2019.02.011
NLM
Santos DX dos, Bedani R, Perego P, Converti A, Saad SMI. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse [Internet]. Food Science and Technology. 2019 ; 105 329-335.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.011
Vancouver
Santos DX dos, Bedani R, Perego P, Converti A, Saad SMI. L. acidophilus La-5, fructo-oligosaccharides and inulin may improve sensory acceptance and texture profile of a synbiotic diet mousse [Internet]. Food Science and Technology. 2019 ; 105 329-335.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.011
Artigo de periodico
Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying (2019)
Santos, Douglas Xavier dos; Casazza, Alessandro Alberto; Aliakbarian, Bahar; Bedani, Raquel; Saad, Susana Marta Isay ; Perego, Patrizia
Source: Food Science and Technology. Unidades: FE, FCF
Subjects: PROBIÓTICOS, MICROENCAPSULAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Douglas Xavier dos et al. Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying. Food Science and Technology, v. 99, p. 404-410, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.10.010. Acesso em: 30 ago. 2024.
APA
Santos, D. X. dos, Casazza, A. A., Aliakbarian, B., Bedani, R., Saad, S. M. I., & Perego, P. (2019). Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying. Food Science and Technology, 99, 404-410. doi:10.1016/j.lwt.2018.10.010
NLM
Santos DX dos, Casazza AA, Aliakbarian B, Bedani R, Saad SMI, Perego P. Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying [Internet]. Food Science and Technology. 2019 ; 99 404-410.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.lwt.2018.10.010
Vancouver
Santos DX dos, Casazza AA, Aliakbarian B, Bedani R, Saad SMI, Perego P. Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying [Internet]. Food Science and Technology. 2019 ; 99 404-410.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.lwt.2018.10.010
Artigo de periodico
Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine (2017)
Souza, Cínthia Hoch Batista de; Gioielli, Luiz Antonio ; Saad, Susana Marta Isay
Source: Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, MARGARINA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Cínthia Hoch Batista de e GIOIELLI, Luiz Antonio e SAAD, Susana Marta Isay. Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine. Food Science and Technology, v. 79, p. 205-212, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2017.01.032. Acesso em: 30 ago. 2024.
APA
Souza, C. H. B. de, Gioielli, L. A., & Saad, S. M. I. (2017). Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine. Food Science and Technology, 79, 205-212. doi:10.1016/j.lwt.2017.01.032
NLM
Souza CHB de, Gioielli LA, Saad SMI. Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine [Internet]. Food Science and Technology. 2017 ; 79 205-212.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.lwt.2017.01.032
Vancouver
Souza CHB de, Gioielli LA, Saad SMI. Inulin increases Bifidobacterium animalis Bb-12 in vitro gastrointestinal resistance in margarine [Internet]. Food Science and Technology. 2017 ; 79 205-212.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.lwt.2017.01.032
Artigo de periodico
Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread (2015)
Staliano, Cristina Dini; Martinez, Rafael Chacon Ruiz; Saad, Susana Marta Isay
Source: Food Science and Technology. Unidade: FCF
Subjects: LACTOBACILLUS, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
STALIANO, Cristina Dini e MARTINEZ, Rafael Chacon Ruiz e SAAD, Susana Marta Isay. Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread. Food Science and Technology, v. 62, n. 1, p. part. 2 682-688, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.12.030. Acesso em: 30 ago. 2024.
APA
Staliano, C. D., Martinez, R. C. R., & Saad, S. M. I. (2015). Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread. Food Science and Technology, 62( 1), part. 2 682-688. doi:10.1016/j.lwt.2014.12.030
NLM
Staliano CD, Martinez RCR, Saad SMI. Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread [Internet]. Food Science and Technology. 2015 ; 62( 1): part. 2 682-688.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.lwt.2014.12.030
Vancouver
Staliano CD, Martinez RCR, Saad SMI. Beneficial microorganisms viability and sensory acceptance of a potentially synbiotic dairy-based tomato spread [Internet]. Food Science and Technology. 2015 ; 62( 1): part. 2 682-688.[citado 2024 ago. 30 ] Available from: https://doi.org/10.1016/j.lwt.2014.12.030

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