Výsledky vyhledávání - "Leites fermentados, culturas lácteas"

Efeito de quito-oligosacarídeos modificados nas características físico-químicas e microbiológicas em uma bebida probiótica fermentada

Autor: Alejandra Cardelle Cobas, Maria Teresa Bertoldo Pacheco, Paula de Paula Menezes Barbosa, Darlila Aparecida Gallina, Maria Manuela Faria Amorim

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 74, Iss 4, Pp 240-251 (2020)
Journal of Candido Tostes Dairy Institute; v. 74, n. 4 (2019); 240-251
Revista do Instituto de Laticínios Cândido Tostes; v. 74, n. 4 (2019); 240-251
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP

O efeito da adição de quito-oligossacarídeos modificados com glucose (COS-Glc), com potencial atividade prebiótica em uma bebida smoothie foi avaliado durante a estocagem. Duas formulações de bebida probiótica foram elaboradas com iogurte prob

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd3b446cc1a20f0dfbbf48ce38730f41
https://www.revistadoilct.com.br/rilct/article/view/753

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Benefits of probiotics for the gut microbiota and their addition in dairy products and supplements

Autor: de Lima, Tainara Luisa, Weschenfelder, Simone

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 74, Iss 1, Pp 51-59 (2019)
Journal of Candido Tostes Dairy Institute; v. 74, n. 1 (2019); 51-59
Revista do Instituto de Laticínios Cândido Tostes; v. 74, n. 1 (2019); 51-59
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG

Probiotics are living microorganisms that confer health benefits to humans, and their consumption must be associated with a balanced diet and healthy lifestyle. The aim of this study was to verify the diversity of fermented milks and supplements with

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bc54853ecc5060ea67db3c70ecaf4856
https://www.revistadoilct.com.br/rilct/article/view/712

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Probiotic yogurt with red fruit pulp: physical chemical and microbiological characterization, sensory acceptability and probiotics viability

Autor: Gallina, Darlila Aparecida, Ormenese, Rita Cássia S. Celeste, Garcia, Aline Oliveira

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 4, Pp 196-208 (2019)
Journal of Candido Tostes Dairy Institute; v. 73, n. 4 (2018); 196-208
Revista do Instituto de Laticínios Cândido Tostes; v. 73, n. 4 (2018); 196-208
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG

The objective of this study was to elaborate a probiotic yogurt with red fruit pulp (n = 3) and to evaluate its microbiological quality, physicochemical composition, probiotic viability, sensory acceptance, and purchase intention. The viability of th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a202c19b6455bd3c620b35dab1545c3f
https://www.revistadoilct.com.br/rilct/article/view/681

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Microbiological, physicochemical evaluation and sensory acceptance of kefir with graviola pulp

Autor: Contim, Luciana Silva Rocha, Oliveira, Ila Maria Aguiar, Cardoso Neto, José

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 1, Pp 1-9 (2018)
Journal of Candido Tostes Dairy Institute; v. 73, n. 1 (2018); 1-9
Revista do Instituto de Laticínios Cândido Tostes; v. 73, n. 1 (2018); 1-9
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG

Kefir is a product obtained by fermentation of milk with kefir grains and cultures prepared from the grains. Considering the functional qualities of kefir and seeking the use of fruits from the Amazon region, a kefir beverage was produced with gravio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5f3689944fca6867afa09d759448ac98
https://revistadoilct.com.br/rilct/article/view/604

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Viability of bacteria (starter and probiotics) in beverages made with yogurt and mango pulp

Autor: Barbosa, Paula de Paula Menezes, Gallina, Darlila Aparecida

Publikováno v: Revista do Instituto de Latícinios Cândido Tostes, Vol 72, Iss 2, Pp 85-95 (2018)
Journal of Candido Tostes Dairy Institute; v. 72, n. 2 (2017); 85-95
Revista do Instituto de Laticínios Cândido Tostes; v. 72, n. 2 (2017); 85-95
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG

The study aimed to develop two formulations (F1 and F2) of probiotic mango smoothie with fermented milk, and to evaluate the microbiological viability and physicochemical (pH, acidity and desorption) characteristics under refrigerated storage. The fo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b3e5d8e40fd7b1811f547ac486038861
https://www.revistadoilct.com.br/rilct/article/view/580

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PRODUÇÃO DE QUEIJO TIPO QUARK FUNCIONAL CONTENDO EXOPOLISSACARÍDEOS

Autor: Yuhara, Tatia Tie, Matsubara, Suzana Tiemi, Sifuentes dos Santos, Joice, Garcia, Sandra

Publikováno v: Journal of Candido Tostes Dairy Institute; v. 69, n. 6 (2014); 387-394
Revista do Instituto de Laticínios Cândido Tostes; v. 69, n. 6 (2014); 387-394
Revista do Instituto de Laticínios Cândido Tostes
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG

Food that contain probiotic bacteria and prebiotics are included in the functional food category that has gain interest due to the beneficial effect on health. The aim of this work was the formulation of a symbiotic and functional product, with high

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::3d686fba05799ad6c4614a599895adc6
https://www.revistadoilct.com.br/rilct/article/view/340

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