Výsledky 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

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Coalho Cheese Made with Protease from Thermomucor indicae‐seudaticae N31: Technological Potential of the New Coagulant for the Production of High‐Cooked Cheese

Autor: Eleni Gomes, Karina S. Chaves, Mirna Lúcia Gigante, Carolina Merheb-Dini, Roberto da Silva

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

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Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12

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

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Effectiveness of different methodologies for the selective enumeration of Lactobacillus acidophilus La5 from yoghurt and Prato cheese

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

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Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt

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

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Viability of Lactobacillus acidophilus La5 in pectin–whey protein microparticles during exposure to simulated gastrointestinal conditions

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

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Production and characterization of microparticles containing pectin and whey proteins

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

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High protein microparticles produced by ionic gelation containing Lactobacillus acidophilus for feeding pacu larvae

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

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

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