Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time

Autor: Silva, Hugo L.A., Balthazar, Celso F., Esmerino, Erick A., Neto, Roberto P.C., Rocha, Ramon S., Moraes, Jeremias, Cavalcanti, Rodrigo N., Franco, Robson M., Tavares, Maria Inês B., Santos, Jânio S., Granato, Daniel, Costa, Renata G.B., Freitas, Mônica Q., Silva, Márcia C., Raices, Renata S.L., Senaka Ranadheera, C., Nazzaro, Filomena, Mortazavian, Amir M., Cruz, Adriano G.

Publikováno v: In Food Chemistry 15 May 2018 248:192-200

Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts

Autor: Costa, Marion P., Frasao, Beatriz S., Silva, Adriana Cristina O., Freitas, Mônica Q., Franco, Robson M., Conte-Junior, Carlos A.

Publikováno v: In Journal of Dairy Science September 2015 98(9):5995-6003

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream (vol 246, pg 464, 2018)

Autor: Balthazar, Celso F., Silva, Hugo L. A., Esmerino, Erick A., Rocha, Ramon S., Moraes, Jeremias, Carmo, Mariana A. V., Azevedo, Luciana, Camps, Ihosvany, Abud, Yuri K. D., Sant'Anna, Celso, Franco, Robson M., Freitas, Monica Q., Silva, Marcia C., Raices, Renata S. L., Escher, Graziela B., Granato, Daniel, Ranadheera, C. Senaka, Nazzaro, Filomena, Cruz, Adriano G.

Publikováno v: Food chemistry 252 (2018): 397–397. doi:10.1016/j.foodchem.2018.01.186
info:cnr-pdr/source/autori:Balthazar, Celso F.; Silva, Hugo L. A.; Esmerino, Erick A.; Rocha, Ramon S.; Moraes, Jeremias; Carmo, Mariana A. V.; Azevedo, Luciana; Camps, Ihosvany; Abud, Yuri K. D.; Sant'Anna, Celso; Franco, Robson M.; Freitas, Monica Q.; Silva, Marcia C.; Raices, Renata S. L.; Escher, Graziela B.; Granato, Daniel; Ranadheera, C. Senaka; Nazzaro, Filomena; Cruz, Adriano G./titolo:The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream (vol 246, pg 464, 2018)/doi:10.1016%2Fj.foodchem.2018.01.186/rivista:Food chemistry/anno:2018/pagina_da:397/pagina_a:397/intervallo_pagine:397–397/volume:252

The effect of the Lactobacillus casei 01 and inulin addition on sheep milk ice cream during storage (- 18 C, 150 days) was investigated. Control, probiotic and synbiotic ice cream (10% w/w sheep milk cream; 10% w/w sheep milk cream, L. casei 01, 6 lo

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Corrigendum to “The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream” [Food Chem. 246 (2018) 464–472]

Autor: Balthazar, Celso F., Silva, Hugo L.A., Esmerino, Erick A., Rocha, Ramon S., Moraes, Jeremias, Carmo, Mariana A.V., Azevedo, Luciana, Camps, Ihosvany, Abud, Yuri K.D., Sant'Anna, Celso, Franco, Robson M., Freitas, Mônica Q., Silva, Marcia C., Raices, Renata S.L., Escher, Graziela B., Granato, Daniel, Ranadheera, C. Senaka, Nazzaro, Filomena, Cruz, Adriano G.

Publikováno v: In Food Chemistry 30 June 2018 252:397-397