Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Karina S. Chaves"'
Autor:
Débora Parra Baptista, Oya Berkay Karaca, Karina S. Chaves, Maria Cecília E. Ribeiro, Mayara Souza Queirós
Publikováno v:
Current Developments in Food and Nutrition Research
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82bdb62b432a7f11e4bfa65cca6014ab
https://doi.org/10.2174/9789811432361120010006
https://doi.org/10.2174/9789811432361120010006
Publikováno v:
Journal of Food Science. 81:C563-C568
The aim of this study was to explore the use of a new coagulant from Thermomucor indicae-seudaticae N31 for the manufacture of a high-cooked starter-free cheese variety, by evaluating its physicochemical and functional characteristics in comparison t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::927a6619988693291b7cb375c4da45e7
https://doi.org/10.1111/1750-3841.13217
https://doi.org/10.1111/1750-3841.13217
Autor:
Mirna Lúcia Gigante, Karina S. Chaves
Publikováno v:
International Dairy Journal. 52:10-18
To assess Prato cheese as suitable carrier for probiotic bacteria, four cheeses were produced. Control cheese contained only starter culture, whereas the others contained starter culture and the probiotic cultures Lactobacillus acidophilus La5 and Bi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94527846c857f9c57ea7e6208f4ae9d2
https://doi.org/10.1016/j.idairyj.2015.08.009
https://doi.org/10.1016/j.idairyj.2015.08.009
Autor:
Mirna Lúcia Gigante, Clarice Gebara, Maria Cecília E. Ribeiro, Ana Lourdes N. Gandara, Karina S. Chaves
Publikováno v:
LWT - Food Science and Technology. 64:508-513
Prior to the selective enumeration of probiotic microorganisms in fermented dairy products, a preliminary evaluation of different culture media and incubation conditions is required to choose a suitable culture medium. The objective of this study was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a11b4d6b5e53dbc44a78e23ecfa4f6e2
https://doi.org/10.1016/j.lwt.2015.04.061
https://doi.org/10.1016/j.lwt.2015.04.061
Autor:
Clarice Gebara, Maria Cecília E. Ribeiro, Flávia N.S. Infante, Mirna Lúcia Gigante, Karina S. Chaves, Carlos Raimundo Ferreira Grosso
Publikováno v:
Food Research International. 66:424-431
The aim of this study was to evaluate the characteristics of probiotic stirred yoghurt and the survival of free and microencapsulated cells of Lactobacillus acidophilus LA-5 during refrigerated storage. L. acidophilus LA-5 was microencapsulated by io
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec3c24f24de6a206a55cda9f435c12ee
https://doi.org/10.1016/j.foodres.2014.10.019
https://doi.org/10.1016/j.foodres.2014.10.019
Autor:
Clarice Gebara, Mirna Lúcia Gigante, Karina S. Chaves, Maria Cecília E. Ribeiro, Flavia N. Souza, Carlos Raimundo Ferreira Grosso
Publikováno v:
Food Research International. 51:872-878
The objective of this study was to evaluate whether the coating of pectin microparticles containing Lactobacillus acidophilus La5 with whey protein heat treated or without heat treatment affects the viability of probiotics when exposed to conditions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c28f9632354e2a6709054bbee69e936
https://doi.org/10.1016/j.foodres.2013.02.008
https://doi.org/10.1016/j.foodres.2013.02.008
Autor:
Karina S. Chaves, Flavia N. Souza, Clarice Gebara, Mirna Lúcia Gigante, Carlos Raimundo Ferreira Grosso, Maria Cecília E. Ribeiro
Publikováno v:
Food Research International. 49:560-566
The objective of this study was to produce and evaluate pectin particles obtained by ionic gelation and coated with whey protein without heat treatment and heat treated. The zeta potential of pectin solutions, protein solutions, mixtures of pectin so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d78aff760b11eb806f2aa3873a6a99e2
https://doi.org/10.1016/j.foodres.2012.07.041
https://doi.org/10.1016/j.foodres.2012.07.041
Autor:
Maria Célia Portella, Carlos Raimundo Ferreira Grosso, Juliana Burger Rodrigues, Mirna Lúcia Gigante, N.J. Leitão, Karina S. Chaves
Publikováno v:
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2022-04-29T07:20:17Z (GMT). No. of bitstreams: 0 Previous issue date: 2014-01-01 Microparticles with high protein content can be used as diets to mimic the proximate composition of Artemia nauplii. After production, the pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8e67106af6e6ec18f3e1da2e709e32f
Publikováno v:
Journal of Food Science (John Wiley & Sons, Inc.); Mar2016, Vol. 81 Issue 3, pC563-C568, 6p, 4 Charts, 2 Graphs
Autor:
Daniele de Almeida Paula
The book'Microencapsulation of Probiotics: Challenges and Future Prospects'addresses a current and extensively researched topic by discussing the potential of incorporating encapsulated probiotics into food to achieve numerous health benefits. When c