Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Celso Gabriel Vinderola"'
Autor:
Celso Gabriel Vinderola, Suzana Bender, Thaina Gabriela Jagas Kipper, Luciana Oliveira de Fariña, Leonardo Paixão da Silva
Publikováno v:
Brazilian Journal of Development. 6:77634-77643
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9744b29681f0ea49aa8306106a7431e6
https://doi.org/10.34117/bjdv6n10-261
https://doi.org/10.34117/bjdv6n10-261
Autor:
Samira Maria Peixoto Cavalcante da Silva, Norma Suely Evangelista-Barreto, Carlos Alfredo Lopes de Carvalho, Celso Gabriel Vinderola, Nayara Alves Reis, Geni da Silva Sodré
Publikováno v:
Ciência e Tecnologia de Alimentos: pesquisa e práticas contemporâneas-Volume 2 ISBN: 9786589826941
Ciência e Tecnologia de Alimentos: pesquisa e práticas contemporâneas-Volume 2
Ciência e Tecnologia de Alimentos: pesquisa e práticas contemporâneas-Volume 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df1a49a0368dafb0b3ea97da164c7137
https://doi.org/10.37885/210805698
https://doi.org/10.37885/210805698
Autor:
Roxana Páez, Mariana Soledad Lingua, J.E. Blajman, Marcelo Signorini, Celso Gabriel Vinderola
Aims: This meta-analysis aims to assess the effect of lactic acid bacteria (LAB) inoculation on fermentation parameters, microbiological composition and aerobic stability of corn silage. Methods and Results: Databases (PubMed, ScienceDirect and Scopu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ee5447d8781678ec0c11c1f118628e3
Autor:
T. F. Dos Santos, Lílian Santos Lima Rocha de Araújo, V. S. T. Saito, M. M. Costa, Celso Gabriel Vinderola, J. L. Andrioli, Ana Paula Trovatti Uetanabaro, Jacques Robert Nicoli, Carla Cristina Romano
Publikováno v:
Journal of Food Science. 79:M208-M213
To study the potential probiotic characteristics such as decrease of pH, microbial viability, and tolerance to simulated digestive steps of fermented soy beverage ("soy yogurt") produced with lactobacilli isolated from cocoa fermentation (Lactobacill
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb6403849ab9b1b5676ea9e148caa3ae
https://doi.org/10.1111/1750-3841.12326
https://doi.org/10.1111/1750-3841.12326
Autor:
Edward R. Farnworth, Jairo Duarte, Gabriela Perdigón, Celso Gabriel Vinderola, Deepa Thangavel, Chantal Matar
Publikováno v:
Journal of Dairy Research. 72:195-202
Kefir is a fermented milk produced by the action of lactic acid bacteria, yeasts and acetic acid bacteria, trapped in a complex matrix of polysaccharides and proteins. Beyond its inherent high nutritional value as a source of proteins and calcium, ke
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a775fc24dedd227cfaaea0f42211f077
https://doi.org/10.1017/s0022029905000828
https://doi.org/10.1017/s0022029905000828
Publikováno v:
International Dairy Journal. 14:375-387
As the market for functional foods (i.e. foods that contain health-promoting components beyond traditional nutrients) continues to expand, research in the development of food products containing bifidobacteria and other probiotic bacteria will also c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6ef7793bc647b7a0715d7f79ecd8838
https://doi.org/10.1016/j.idairyj.2003.08.008
https://doi.org/10.1016/j.idairyj.2003.08.008
Publikováno v:
Journal of Applied Microbiology. 96:230-243
Aims: To investigate whether there is a relationship between interaction sites in the gut, hydrophobicity, mucosal immunomodulating capacities and cell wall protein profiles in lactobacilli, bifidobacteria and enterococci. Methods and Results: Hydrop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ae339a37289a1df2235cc6af734b18b
https://doi.org/10.1046/j.1365-2672.2004.02158.x
https://doi.org/10.1046/j.1365-2672.2004.02158.x
Publikováno v:
Journal of Dairy Science. 83:1905-1911
We evaluated the suitability of Argentinian Fresco cheese as a food carrier of probiotic cultures. We used cultures of Bifidobacterium bifidum (two strains), Bifidobacterium longum (two strains), Bifidobacterium sp. (one strain), Lactobacillus acidop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da8d71966276cf98dfa3be45b2393d0f
https://doi.org/10.3168/jds.s0022-0302(00)75065-x
https://doi.org/10.3168/jds.s0022-0302(00)75065-x
Publikováno v:
Food Research International. 33:97-102
The survival of Bifidobacterium bifidum BBI and Lactobacillus acidophilus LAI in reduced-fat (liquid) and full-fat (set) yoghurts produced with two commercial lactic starter cultures (SID and SISD) was investigated. The viability of the probiotic bac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::733c20b382fbcf966edd9c59047357e2
https://doi.org/10.1016/s0963-9969(00)00011-9
https://doi.org/10.1016/s0963-9969(00)00011-9
Publikováno v:
International Dairy Journal. 10:271-275
The aim of this work was to select a set of culture media to perform the enumeration of L. casei when it appears together with L. acidophilus, bifidobacteria and bacteria of lactic acid starters, in fermented dairy products. A number of L. acidophilu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1480738f6f3cda644a8c80e3c631a78c
https://doi.org/10.1016/s0958-6946(00)00045-5
https://doi.org/10.1016/s0958-6946(00)00045-5