Lactose reduced ice cream enriched with whey powder

Autor: Ana Claudia Tsuchiya, Ana da Graça Monteiro da Silva, Daniela Brandt, Daneysa Lahis Kalschne, Deisy Alessandra Drunkler, Eliane Colla

Publikováno v: Semina: Ciências Agrárias, Vol 38, Iss 2, Pp 749-758 (2017)

Ice cream is a food product that pleases the palate of consumers worldwide. Whey powder (WP) has various technological and functional properties. However, WP increases the lactose content of the final products in which it is incorporated and causes g

Externí odkaz: https://doaj.org/article/dbb10c8e7beb497597f7057da1f7446b

Detection and pathogenic potential of

Autor: Ana Claudia, Tsuchiya, Erika Santos, Gomes, Arnaldo Yoshiteru, Kuaye, Dirce Yorika, Kabuki

Publikováno v: Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 28(1)

The aims of this study were to evaluate the occurrence of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::7b707d316e3aa6539d4fef3b49fb0860
https://pubmed.ncbi.nlm.nih.gov/33573407

Evaluation of methods and occurrence of Clostridium difficile in meats

Autor: Ana Claudia Tsuchiya

Publikováno v: Biblioteca Digital de Teses e Dissertações da Universidade Estadual de Campinas (UNICAMP)
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP

Orientador: Arnaldo Yoshiteru Kuaye Dissertação (mestrado) - Universidade Estadual de Campionas, Faculdade de Engenharia de Alimentos Resumo: Clostridium difficile é um bacilo anaeróbio responsável por doença intestinal associada ao tratamento

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57333af2b9964d41d4604cbe2c181682