Výsledky vyhledávání - "Darlila A. Gallina,"

Akademický článek

CARACTERIZAÇÃO DE BEBIDA OBTIDA A PARTIR DE LEITE FERMENTADO SIMBIÓTICO ADICIONADO DE POLPA DE GOIABA E AVALIAÇÃO DA VIABILIDADE DAS BIFIDOBACTÉRIAS

Autor: Darlila A. Gallina,, Adriane E. C. Antunes, Natália C. Azambuja Ferreira, Jaqueline B. Mendonça, Rosemeire A. Norbona

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 67, Iss 386, Pp 45-54 (2012)

Leites fermentados e iogurtes contendo probióticos são os principais produtos comercializados no mundo com alegação de promover saúde, atendendo a uma crescente demanda de mercado. Contudo, manter a viabilidade das culturas probióticas durante

Externí odkaz: https://doaj.org/article/36cead1a96834065b361cd535315b171

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Akademický článek

Development of probiotic yoghurts with high protein content by ultrafiltration

Autor: Thaís Marini, Darlila Aparecida Gallina, Elizabeth Harumi Nabeshima, Alexandre Nunes Ponezi, Katya Anaya, Adriane Elisabete Costa Antunes, Maria Teresa Bertoldo Pacheco

Publikováno v: NFS Journal, Vol 29, Iss , Pp 16-25 (2022)

The ultrafiltration technique (UF) was used to achieve skim milk protein concentration and develop probiotic Greek-style yoghurt. Two yoghurts were prepared from ultrafiltered milk (with concentration factors 3 and 1.5, CF1 and CF2 samples, respectiv

Externí odkaz: https://doaj.org/article/04563dda4dc0490ab198ad33870d262e

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Akademický článek

Effect of modified chitooligosacharides on the physicochemical and microbiological characteristics of a probiotic fermented beverage

Autor: Darlila Aparecida Gallina, Maria Teresa Bertoldo Pacheco, Paula de Paula Menezes Barbosa, Maria Manuela Faria Amorim, Alejandra Cardelle Cobas

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 74, Iss 4, Pp 240-251 (2020)

The effect of the addition of chitooligosaccharides modified with glucose (COS-Glc), with potential prebiotic activity, on a smoothie beverage was evaluated during the storage. Two probiotic smoothie formulations made with probiotic yogurt (60%) and

Externí odkaz: https://doaj.org/article/2b20d5c986c549f9b60bf47443af78de

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Akademický článek

Development and characterization of probiotic fermented smoothie beverage

Autor: Darlila Aparecida Gallina, Paula de Paula Menezes Barbosa, Rita de Cássia Salvucci Celeste Ormenese, Aline de Oliveira Garcia

Publikováno v: Revista Ciência Agronômica, Vol 50, Iss 3, Pp 378-386 (2019)

ABSTRACT Dairy products are the primary delivery for probiotics, with great popularity among the public looking for functional foods. The addition of probiotics to new food matrices requires studies about the stability and viability of these microorg

Externí odkaz: https://doaj.org/article/9a04bb57a9064349b1a0e8c1a4b64236

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Akademický článek

Probiotic yogurt with red fruit pulp: physical chemical and microbiological characterization, sensory acceptability and probiotics viability

Autor: Darlila Aparecida Gallina, Rita Cássia S. Celeste Ormenese, Aline Oliveira Garcia

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 4, Pp 196-208 (2019)

The objective of this study was to elaborate a probiotic yogurt with red fruit pulp (n = 3) and to evaluate its microbiological quality, physicochemical composition, probiotic viability, sensory acceptance, and purchase intention. The viability of th

Externí odkaz: https://doaj.org/article/494c35ed24044fe69039084b365cbcf6

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Immune status, well-being and gut microbiota in military supplemented with synbiotic ice cream and submitted to field training: a randomised clinical trial

Autor: Lucélia Cabral, Fabiana Braga Benatti, Darlila Aparecida Gallina, Mário Roberto Maróstica Júnior, Ângela Giovana Batista, Glaucia Maria Pastore, Adriane Elisabete Costa Antunes, Rosangela dos Santos, Diogo Thimoteo da Cunha, Maria Carolina Pelatieri Valle, Polyana C. Tizioto, Luciana de Carvalho Fino, Luiz Lehmann Coutinho, Andrea Maculano Esteves, Adilson Sartoratto, Katia Sivieri, Isabel A Vieira

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

Made available in DSpace on 2021-06-25T10:23:18Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-01-01 Strenuous physical activity, sleep deprivation, and psychological stress are common features of military field training. This study aimed to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e7cde5dcdb8bda00ec5272d214a7477
https://doi.org/10.1017/s0007114521000568

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Efeito de quito-oligosacarídeos modificados nas características físico-químicas e microbiológicas em uma bebida probiótica fermentada

Autor: Alejandra Cardelle Cobas, Maria Teresa Bertoldo Pacheco, Paula de Paula Menezes Barbosa, Darlila Aparecida Gallina, Maria Manuela Faria Amorim

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 74, Iss 4, Pp 240-251 (2020)
Journal of Candido Tostes Dairy Institute; v. 74, n. 4 (2019); 240-251
Revista do Instituto de Laticínios Cândido Tostes; v. 74, n. 4 (2019); 240-251
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

O efeito da adição de quito-oligossacarídeos modificados com glucose (COS-Glc), com potencial atividade prebiótica em uma bebida smoothie foi avaliado durante a estocagem. Duas formulações de bebida probiótica foram elaboradas com iogurte prob

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd3b446cc1a20f0dfbbf48ce38730f41
https://www.revistadoilct.com.br/rilct/article/view/753

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Microencapsulation of hibiscus bioactives and its application in yogurt

Autor: Sílvia Cristina Sobottka Rolim Moura, Gabriela Nicoluci Schettini, Darlila Aparecida Gallina, Izabela Dutra Alvim, Miriam Dupas Hubinger

Publikováno v: Journal of Food Processing and Preservation. 46

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::23812f458c4e139d7f7dcc1b0ae026aa
https://doi.org/10.1111/jfpp.16468

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Viability of probiotics, physicochemical and microbiological characterization of beverage (smoothie) with symbiotic yogurt and berries pulp

Autor: Darlila Aparecida Gallina, Paula de Paula Menezes Barbosa

Publikováno v: Research, Society and Development; Vol. 11 No. 3; e19511325975
Research, Society and Development; Vol. 11 Núm. 3; e19511325975
Research, Society and Development; v. 11 n. 3; e19511325975
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The aim of this study was to evaluate the viability of commercial probiotic bacteria (bifidobacteria) in symbiotic beverages made with symbiotic yoghurts and berries pulp, after manufacturing and refrigerated storage. Six beverage formulations were p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d4bcee5de5ae50c21158f4ca290b1a7
https://rsdjournal.org/index.php/rsd/article/view/25975

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