Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/342154
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampGraça, Juliana Silva da-
dc.contributor.authorunicampSant'Ana, Anderson de Souza-
dc.typeArtigopt_BR
dc.titleImpact of probiotics and prebiotics on food texturept_BR
dc.contributor.authorGuimarães, J.T.-
dc.contributor.authorBalthazar, C.F.-
dc.contributor.authorSilva, R.-
dc.contributor.authorRocha, R.S.-
dc.contributor.authorGraça, J.S.-
dc.contributor.authorEsmerino, E.A.-
dc.contributor.authorSilva M.C.-
dc.contributor.authorSant'Ana A.S.-
dc.contributor.authorDuarte M.C.K.H.-
dc.contributor.authorFreitas, M.Q.-
dc.contributor.authorCruz, A.G.-
dc.subjectProbióticospt_BR
dc.subjectPrebióticospt_BR
dc.subject.otherlanguageProbioticspt_BR
dc.subject.otherlanguagePrebioticspt_BR
dc.description.abstractFunctional food is the trend of the future, since our current science allows the manufacturing of processed products with health benefits beyond that of the original food, which meets the demand of the modern consumers. However, many functional ingredients may affect the products characteristics, including the texture, which is very important to the consumer's acceptance. Probiotics (Lactobacillus spp., Bifidobacterium spp., etc.) and prebiotics (inulin, fructooligosaccharides, Galactooligosaccharides, etc.) are widely studied functional ingredients and may change the texture of the food, improving it or not. Studies are then focusing on developing functional products with improved textural characteristics associating the healthy feature with the sensory one, thus, adding great value for these productspt_BR
dc.relation.ispartofCurrent opinion in food sciencept_BR
dc.relation.ispartofabbreviationCurr. opin. food sci.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherElsevierpt_BR
dc.date.issued2020-
dc.date.monthofcirculationJunept_BR
dc.language.isoengpt_BR
dc.description.volume33pt_BR
dc.description.firstpage38pt_BR
dc.description.lastpage44pt_BR
dc.rightsFechadopt_BR
dc.sourceSCOPUSpt_BR
dc.identifier.issn2214-7993pt_BR
dc.identifier.eissn2214-8000pt_BR
dc.identifier.doi10.1016/j.cofs.2019.12.002pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S2214799319301316pt_BR
dc.date.available2020-05-28T15:47:20Z-
dc.date.accessioned2020-05-28T15:47:20Z-
dc.description.provenanceSubmitted by Cintia Oliveira de Moura (cintiaom@unicamp.br) on 2020-05-28T15:47:20Z No. of bitstreams: 0. Added 1 bitstream(s) on 2020-08-27T19:15:39Z : No. of bitstreams: 1 2-s2.0-85077449699.pdf: 392111 bytes, checksum: 21fb3f8ca385cedf93f91125d7e939b4 (MD5)en
dc.description.provenanceMade available in DSpace on 2020-05-28T15:47:20Z (GMT). No. of bitstreams: 0 Previous issue date: 2020en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/342154-
dc.contributor.departmentsem informaçãopt_BR
dc.contributor.departmentDepartamento de Ciência de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source2-s2.0-85077449699pt_BR
dc.creator.orcid0000-0001-6492-0082pt_BR
dc.creator.orcid0000-0001-5052-2315pt_BR
dc.type.formArtigopt_BR
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