Browsing by Subject Probiotics

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Showing results 1 to 14 of 14
PreviewIssue DateTitleAuthor(s)AdvisorType
2016Development And Characterization Of Alginate Microcapsules Containing Bifidobacterium Bb-12 Produced By Emulsification/internal Gelation Followed By Freeze DryingHolkem; AT; Raddatz; GC; Nunes; GL; Cichoski; AJ; Jacob-Lopes; E; Grosso; CRF; de Menezes; CR-Artigo de Periódico
2016Effect Of Resistant Starch (hi-maize) On The Survival Of Lactobacillus Acidophilus Microencapsulated With Sodium AlginateEtchepare; MD; Raddatz; GC; Cichoski; AJ; Flores; EMM; Barin; JS; Zepka; LQ; Jacob-Lopes; E; Grosso; CRF; de Menezes; CR-Artigo de Periódico
2016Effect Of Resistant Starch And Chitosan On Survival Of Lactobacillus Acidophilus Microencapsulated With Sodium AlginateEtchepare; Mariana de Araujo; Raddatz; Greice Carine; de Moraes Flores; Erico Marlon; Zepka; Leila Queiroz; Jacob-Lopes; Eduardo; Barin; Juliano Smanioto; Ferreira Grosso; Carlos Raimundo; de Menezes; Cristiano Ragagnin-Artigo de periódico
2014Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugarMaganha, LC; Rosim, RE; Corassin, CH; Cruz, AG; Faria, JAF; Oliveira, CAF-Artigo de periódico
2013The Influence Of Sweeteners In Probiotic Petit Suisse Cheese In Concentrations Equivalent To That Of Sucrose.Esmerino, E A; Cruz, A G; Pereira, E P R; Rodrigues, J B; Faria, J A F; Bolini, H M A-Artigo de periódico
2009Monitoring The Authenticity Of Low-fat Yogurts By An Artificial Neural Network.da Cruz, A G; Walter, E H M; Cadena, R S; Faria, J A F; Bolini, H M A; Frattini Fileti, A M-Artigo de periódico
2012Probiotic Yogurts Manufactured With Increased Glucose Oxidase Levels: Postacidification, Proteolytic Patterns, Survival Of Probiotic Microorganisms, Production Of Organic Acid And Aroma Compounds.Cruz, A G; Castro, W F; Faria, J A F; Lollo, P C B; Amaya-Farfán, J; Freitas, M Q; Rodrigues, D; Oliveira, C A F; Godoy, H T-Artigo de periódico
2013Short Communication: Effects Of Different Whey Concentrations On Physicochemical Characteristics And Viable Counts Of Starter Bacteria In Dairy Beverage Supplemented With Probiotics.Castro, W F; Cruz, A G; Rodrigues, D; Ghiselli, G; Oliveira, C A F; Faria, J A F; Godoy, H T-Artigo de periódico
2012Probiotic Cheese Attenuates Exercise-induced Immune Suppression In Wistar Rats.Lollo, P C B; Cruz, A G; Morato, P N; Moura, C S; Carvalho-Silva, L B; Oliveira, C A F; Faria, J A F; Amaya-Farfan, J-Artigo de periódico
-1-Uns- -1Microencapsulation Of L. Acidophilus (la-05) And B. Lactis (bb-12) And Evaluation Of Their Survival At The Ph Values Of The Stomach And In Bile.Fávaro-Trindade, C S; Grosso, C R F-Artigo de periódico
2013Development Of Probiotic Dairy Beverages: Rheological Properties And Application Of Mathematical Models In Sensory Evaluation.Castro, W F; Cruz, A G; Bisinotto, M S; Guerreiro, L M R; Faria, J A F; Bolini, H M A; Cunha, R L; Deliza, R-Artigo de periódico
2010Processing Optimization Of Probiotic Yogurt Containing Glucose Oxidase Using Response Surface Methodology.Cruz, A G; Faria, J A F; Walter, E H M; Andrade, R R; Cavalcanti, R N; Oliveira, C A F; Granato, D-Artigo de periódico
2013On the behavior of Listeria innocua and Lactobacillus acidophilus co-inoculated in a dairy dessert and the potential impacts on food safety and product's functionalityFernandes, MS; Cruz, AG; Arroyo, DMD; Faria, JDF; Cristianini, M; St'Ana, AS-Artigo de periódico
2009Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: Study using response surface methodologyde Castro, FP; Cunha, TM; Ogliari, PJ; Teofilo, RF; Ferreira, MMC; Prudencio, ES-Artigo de periódico