Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Edson Renato, Honjoya"'
1
Akademický článek
Action of lactoferrin on the multiplication of Lactobacillus casei in vitro and in Minas fresh cheeseAtividade antimicrobiana; Atividade biológica; Queijo; Probióticos; Produtos lácteos.
Autor: Lina Casale Aragon-Alegro, Marcela de Rezende Costa, Elsa Helena Walter de Santana, Cínthia Hoch Batista de Souza, Hélio Hiroshi Sugimoto, Edson Renato Honjoya, Osney Massami Inay, Alisson Santana da Silva
Publikováno v: Semina: Ciências Agrárias, Vol 33, Iss Suplemento 2, Pp 3153-3162 (2012)
This study evaluated the activity of lactoferrin on the multiplication of probiotic Lactobacillus casei in vitro and in Minas fresh cheese. Growth curves of L. casei in BHI broth containing 1 mg/mL and 2 mg/mL of lactoferrin were performed. Additiona
Externí odkaz: https://doaj.org/article/a7f3f7f59f214be6976765a73eae8c2d
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2
Akademický článek
Viability of Lactobacillus casei in chocolate flan and its survival to simulated gastrointestinal conditionsViabilidade de Lactobacillus casei em flan de chocolate e sua sobrevivência em condições gastrintestinais simuladas
Autor: Lina Casale Aragon-Alegro, Hélio Hiroshi Suguimoto, Elsa Helena Walter de Santana, Osney Massami Inay, Marcela de Rezende Costa, Cínthia Hoch Batista de Souza, Edson Renato Honjoya, Alisson Santana da Silva
Publikováno v: Semina: Ciências Agrárias, Vol 33, Iss Suplemento 2, Pp 3163-3170 (2012)
The aim of this work was to verify the viability of Lactobacillus casei in chocolate flan as well as its survival under simulated human gastrointestinal conditions. After 1 and 15 days of manufacture, the dessert was evaluated for L. casei population
Externí odkaz: https://doaj.org/article/9f1500c3c9af4a19a268c129f8f2871e
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6
Action of lactoferrin on the multiplication of Lactobacillus casei in vitro and in Minas fresh cheese Atividade antimicrobiana; Atividade biológica; Queijo; Probióticos; Produtos lácteos
Autor: Lina Casale Aragon-Alegro, Marcela de Rezende Costa, Elsa Helena Walter de Santana, Cínthia Hoch Batista de Souza, Hélio Hiroshi Sugimoto, Edson Renato Honjoya, Osney Massami Inay, Alisson Santana da Silva
Publikováno v: Semina: Ciências Agrárias, Vol 33, Iss Suplemento 2, Pp 3153-3162 (2012)
This study evaluated the activity of lactoferrin on the multiplication of probiotic Lactobacillus casei in vitro and in Minas fresh cheese. Growth curves of L. casei in BHI broth containing 1 mg/mL and 2 mg/mL of lactoferrin were performed. Additiona
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::548581ba197813f7d446b1c7eea4f158
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/13668
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7
Akademický článek
Antimicrobial action of lactoferrin on Staphylococcus aureus inoculated in Minas frescal cheese
Autor: Alisson Santana Da Silva, Edson Renato Honjoya, Sibele Camilo Cardoso, Cínthia Hoch Batista De Souza, Marcela De Rezende Costa, Elsa Helena Walter De Santana, Lina Casale Aragon-Alegro
Publikováno v: Archivos Latinoamericanos de Nutrición, Vol 62, Iss 1, Pp 68-72
The effect of the addition of lactoferrin on Staphylococcus aureus to Minas frescal cheese was evaluated. Three cheeses were made: control (S. aureus), Lf-2% (2% lactoferrin + S. aureus) and Lf-4% (4% lactoferrin + S. aureus). Cheeses were packaged a
Externí odkaz: https://doaj.org/article/2c484d1e42074ba5b675ea434aba7522
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8
Viability of probiotic Lactobacillus casei in yoghurt: defining the best processing step to its addition
Autor: Nataly Simões, Bandiera, Isadora, Carneiro, Alisson Santana, da Silva, Edson Renato, Honjoya, Elsa Helena Walter, de Santana, Lina Casale, Aragon-Alegro, Cínthia Hoch Batista, de Souza
Publikováno v: Archivos latinoamericanos de nutricion. 63(1)
Probiotics are live microorganisms capable of producing beneficial effects on its host when consumed in adequate amounts. To exert these effects, foods must contain probiotic microorganisms in populations above 10(6) CFU/g or mL throughout its shelf
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::00cfb962e5408b5e5c8c210b30457d11
https://pubmed.ncbi.nlm.nih.gov/24167959
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9
Antimicrobial action of lactoferrin on Staphylococcus aureus inoculated in Minas frescal cheese
Autor: Alisson Santana, Da Silva, Edson Renato, Honjoya, Sibele Camilo, Cardoso, Cínthia Hoch Batista, De Souza, Marcela De Rezende, Costa, Elsa Helena Walter, De Santana, Lina Casale, Aragon-Alegro
Publikováno v: Archivos latinoamericanos de nutricion. 62(1)
The effect of the addition of lactoferrin on Staphylococcus aureus to Minas frescal cheese was evaluated. Three cheeses were made: control (S. aureus), Lf-2% (2% lactoferrin + S. aureus) and Lf-4% (4% lactoferrin + S. aureus). Cheeses were packaged a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::6d899f03ce0bd516370997af3e030af7
https://pubmed.ncbi.nlm.nih.gov/23477210
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