Zobrazeno 1 - 10 of 11 pro vyhledávání: '"Gabriela Rodrigues de Liz"'
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Effect of full-fat goat's milk and prebiotics use on Bifidobacterium BB-12 survival and on the physical properties of spray-dried powders under storage conditions
Autor: Gabriela Rodrigues de Liz, Silvani Verruck, Renata Dias de Mello Castanho Amboni, Carolinne Odebrech Dias, Elane Schwinden Prudencio
Publikováno v: Food Research International. 119:643-652
The effects of full-fat goat's milk and/or inulin and/or oligofructose, as carrier agents, were investigated to improve the survival rates of Bifidobacterium BB-12, and the physical properties of the microcapsules under storage conditions. On the day
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3753e382c7ccb5b5bb028649562fb4d8
https://doi.org/10.1016/j.foodres.2018.10.042
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3
Lactose-free skim milk and prebiotics as carrier agents of Bifidobacterium BB-12 microencapsulation: physicochemical properties, survival during storage and in vitro gastrointestinal conditions behavior
Autor: Gabriela Rodrigues de Liz, Silvani Verruck, Adriana Cibele de Mesquita Dantas, Elane Schwinden Prudencio, E. Hernández
Publikováno v: UPCommons. Portal del coneixement obert de la UPC
Universitat Politècnica de Catalunya (UPC)
Bifidobacterium BB-12 was microencapsulated by spray drying using lactose-free milk, lactose-free milk and inulin, and lactose-free milk and oligofructose, resulting in powder 1, 2, and 3, respectively. The highest encapsulation yield (88.01%) and th
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89484596b16d54d774f82282fbdac2c4
https://hdl.handle.net/2117/330037
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6
Use of Concentrated Whey by Freeze Concentration Process to Obtain a Symbiotic Fermented Lactic Beverage
Autor: Gabriela Rodrigues de Liz, Carmen M.O. Müller, Renata Dias de Mello Castanho Amboni, Isabella de Bona Muñoz, Stephanie S. Pinto, Maria Helena Machado Canella, Elane Schwinden Prudencio
Publikováno v: Advance Journal of Food Science and Technology. 14:56-68
This study aimed to use the freeze concentration process to concentrate cheese whey to factor equal to 4 at the third concentration stage and choose the best whey concentrated for the manufacture of fermented lactic beverages. Two fermented lactic be
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bd2418b15d2c5a16f1bb50e44e59e7a5
https://doi.org/10.19026/ajfst.14.5832
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7
Survival of Bifidobacterium BB-12 microencapsulated with full-fat goat’s milk and prebiotics when exposed to simulated gastrointestinal conditions and thermal treatments
Autor: Gabriela Rodrigues de Liz, Renata Dias de Mello Castanho Amboni, Cleide Rosana Werneck Vieira, Elane Schwinden Prudencio, Edna Regina Amante, Silvani Verruck, Mariana Wolf de Carvalho
Publikováno v: Small Ruminant Research. 153:48-56
The identification of cell protecting material for probiotics is a key issue that determines the efficiency of microencapsulation by spray drying. In this study, full-fat goat’s milk and/or prebiotics (inulin and/or oligofructose) were used as carr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0815ccdf5ef1a04f77e97f8e7fd85ea6
https://doi.org/10.1016/j.smallrumres.2017.05.008
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8
Potential of Milk Freeze Concentration for the Production of Functional Fresh Cheeses
Autor: Elane Schwinden Prudencio, Maria Helena Machado Canella, Gabriela Rodrigues de Liz, Silvani Verruck, Renata Dias de Mello Castanho Amboni, Carmen M.O. Müller, Isabella de Bona Muñoz
Publikováno v: Advance Journal of Food Science and Technology. 13:196-209
The aim of this study was to evaluate the milk freeze concentration process, choosing the best concentrated milk for the manufacture of functional fresh cheeses. These cheeses were evaluated in relation to their chemical, physical, microstructural an
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3413bc7e0eb16ef2747c3ee42b1bac3d
https://doi.org/10.19026/ajfst.13.5069
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9
Evaluation of the interaction between microencapsulated Bifidobacterium BB-12 added in goat’s milk Frozen Yogurt and Escherichia coli in the large intestine
Autor: Adriano G. Cruz, Sofia Grechi Garcia, Marília Miotto, Gabriela Rodrigues de Liz, Bruna Marchesan Maran, Clarissa Barretta, Silvani Verruck, Elane Schwinden Prudencio, Cleide Rosana Werneck Vieira, Sheila Mello da Silveira, Maria Helena Machado Canella
Publikováno v: Food Research International. 127:108690
Goat milk and goat milk and inulin were used as encapsulating agents of Bifidobacterium BB-12 and applied in Frozen Yogurt (GF2 and GF3, respectively) in order to evaluate the antagonistic effect against Escherichia coli. GF1 is a control containing
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::490087b0f08a61db08da4bd95b06d50f
https://doi.org/10.1016/j.foodres.2019.108690
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10
Stability of bifidobacteria entrapped in goat’s whey freeze concentrate and inulin as wall materials and powder properties
Autor: Bruna Marchesan Maran, Silvani Verruck, Adriana Cibele de Mesquita Dantas, Maria Helena Machado Canella, Elane Schwinden Prudencio, Gabriela Rodrigues de Liz, Sofia Grechi Garcia, Fábio S. Murakami
Publikováno v: Food Research International. 127:108752
Goat’s whey was submitted to two cycles of block freeze concentration process, resulting in concentrate 1 and concentrate 2. Concentrate 1 was added with 5 g of inulin and both concentrates were inoculated with Bifidobacterium animalis ssp. lactis
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04a80f9448569a7e4100c248a45235b7
https://doi.org/10.1016/j.foodres.2019.108752
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