Výsledky vyhledávání - "Jaciara Zarpellon Mazo"

Akademický článek

Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique

Autor: Krischina Singer Aplevicz, Jaciara Zarpellon Mazo, Newton Kramer dos Santos Neto, Fernanda Siqueira Nalevaiko, Ernani Sebastião Sant´Anna

Publikováno v: Acta Scientiarum: Technology, Vol 36, Iss 4, Pp 713-719 (2014)

This study developed three sourdoughs using sugarcane, apple and grape as substrate. The fermentative activity and physicochemical, microbiological and sensory characteristics of the sourdoughs and breads were evaluated. Among the breads that were pr

Externí odkaz: https://doaj.org/article/cf1a3fc4fa814aa5a6ba851a83c9d44d

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Akademický článek

Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

Autor: Krischina Singer Aplevicz, Jaciara Zarpellon Mazo, Eunice Cassanego Ilha, Andréia Zilio Dinon, Ernani Sebastião Sant´Anna

Publikováno v: Brazilian Journal of Pharmaceutical Sciences, Vol 50, Iss 2, Pp 321-327 (2014)

Sourdough is a mixture of flour and water fermented by lactic acid bacteria and yeast, with a large use in bakery products. This study was developed with Brazilian grape (Niagara rosada) sourdough obtained from spontaneous fermentation. The aim of th

Externí odkaz: https://doaj.org/article/e79b185aa04546c29047ef6efda0537d

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Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique

Autor: Ernani Sebastião Sant´Anna, Newton Kramer dos Santos Neto, Fernanda Siqueira Nalevaiko, Krischina Singer Aplevicz, Jaciara Zarpellon Mazo

Publikováno v: Acta Scientiarum: Technology, Vol 36, Iss 4, Pp 713-719 (2014)
Acta Scientiarum. Technology; Vol 36 No 4 (2014); 713-719
Acta Scientiarum. Technology; v. 36 n. 4 (2014); 713-719
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64bcdbe4c74a2546ea124c3fac5fb7c6
http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/19703

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Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

Autor: Ernani Sebastião Sant´Anna, Krischina Singer Aplevicz, Eunice Cassanego Ilha, Andréia Zilio Dinon, Jaciara Zarpellon Mazo

Publikováno v: Brazilian Journal of Pharmaceutical Sciences, Vol 50, Iss 2, Pp 321-327 (2014)
Brazilian Journal of Pharmaceutical Sciences, Volume: 50, Issue: 2, Pages: 321-327, Published: JUN 2014
Brazilian Journal of Pharmaceutical Sciences; Vol. 50 No. 2 (2014); 321-327
Brazilian Journal of Pharmaceutical Sciences; Vol. 50 Núm. 2 (2014); 321-327
Brazilian Journal of Pharmaceutical Sciences; v. 50 n. 2 (2014); 321-327
Brazilian Journal of Pharmaceutical Sciences
Universidade de São Paulo (USP)
instacron:USP

Fermento natural é mistura de farinha e água fermentada por bactérias láticas e leveduras, amplamente utilizada em produtos de panificação. Neste estudo desenvolveu-se um fermento natural de uva brasileira (Niagara rosada), obtido a partir de f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a76a6affe5e21292f1343b3fdd37173b
https://doi.org/10.1590/s1984-82502014000200011

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BIFIDOBACTÉRIAS: ISOLAMENTO, IDENTIFICAÇÃO E APLICAÇÃO EM ALIMENTOS PROBIÓTICOS

Autor: Eunice Cassanego Ilha, Jaciara Zarpellon Mazo, Ana Carolina Maisonnave Arisi, Ernani Sebastião Sant'Anna

Publikováno v: Boletim do Centro de Pesquisa de Processamento de Alimentos. 27

This review aimed to describe the main culture media that have been developed for the isolation and enumeration of bifidobacteria and the molecular methods used for identification of this genus and its species. The criteria for probiotic bifidobacter

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ad13e09a7f0c793ad9ded87e1fc5f3fb
https://doi.org/10.5380/cep.v27i1.14958

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DETECÇÃO DE BACTERIOCINAS PRODUZIDAS POR Lactobacillus plantarum BN EM MELAÇO DE CANA-DE-AÇÚCAR SOB FERMENTAÇÃO SUBMERSA

Autor: Anna C. S. Porto, Jaciara Zarpellon Mazo, Bernadette Dora Gombossy de Melo Franco, Ângela Maria Fiorentini, Ernani Sebastião Sant'Anna

Publikováno v: Boletim do Centro de Pesquisa de Processamento de Alimentos. 20

Verificou-se a presença de bacteriocinas produzidas por Lactobacillus plantarum BN (microrganismo teste) em caldo com 3% de melaço de cana-de-açúcar, centrifugado e enriquecido com extrato de leveduras, acetato de sódio e citrato de amônia. Os

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::aa7b5d85e24608e2d2c26484fb4d7bb1
https://doi.org/10.5380/cep.v20i1.1144

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Influence of bacteriocins produced by Lactobacillus plantarum BN in the shelf-life of refrigerated bovine meat

Autor: Anna C. S. Porto, Bernadette Dora Gombossy de Melo Franco, Jaciara Zarpellon Mazo, Ângela Maria Fiorentini, Ernani Sebastião Sant'Anna

Publikováno v: Brazilian Journal of Microbiology v.32 n.1 2001
Brazilian Journal of Microbiology
Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
Brazilian Journal of Microbiology, Volume: 32, Issue: 1, Pages: 42-46, Published: MAR 2001

Sugar cane molasses is a cheap by-product of the sugar cane industry. This product was used for growth and production of bacteriocins by Lactobacillus plantarum BN and evaluated for its potential application in the extension of the shelf-life of raw

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23c1a235eac42f56410986ceb2d08a0c
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822001000100010

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