Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Liliane Andrade da Silva"'
Publikováno v:
Annals of Microbiology. 69:1497-1505
Purpose Lactic acid bacteria (LAB) are traditionally employed in the food industry. LAB strains from goat milk may also present probiotic potential, and it is fundamental to study the safety and functionality aspects which are desirable for their use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::851a9ca86a2dcacec2c8d65d21c9dd13
https://doi.org/10.1007/s13213-019-01533-z
https://doi.org/10.1007/s13213-019-01533-z
Publikováno v:
Annals of Microbiology. 69:321-328
Some lactic acid bacteria are capable of producing capsular or extracellular polysaccharides, with desirable technological properties and biological activities. Such polysaccharides produced by lactic acid bacteria are called exopolysaccharides and c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67d23e00b56c06f3b3f426da88bdd29d
https://doi.org/10.1007/s13213-019-01456-9
https://doi.org/10.1007/s13213-019-01456-9
Autor:
Liliane Andrade da Silva, Annie Evelyn Souto Raposo, José Honório Pereira Lopes Neto, Kléber de Sousa Oliveira, Evandro Leite Souza, Octávio Luiz Franco, Haíssa Roberta Cardarelli
Publikováno v:
Research, Society and Development; Vol. 11 No. 2; e2111225280
Research, Society and Development; Vol. 11 Núm. 2; e2111225280
Research, Society and Development; v. 11 n. 2; e2111225280
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 2; e2111225280
Research, Society and Development; v. 11 n. 2; e2111225280
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Several compounds can be produced by lactic acid bacteria (LAB) isolated from milk such as bacteriocins, small cationic and thermostable peptides, that possess antimicrobial activity. The technological application of these antimicrobial compounds bec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f7b91a6319c88537e1c7844731c226d
https://doi.org/10.33448/rsd-v11i2.25280
https://doi.org/10.33448/rsd-v11i2.25280
Autor:
João Bosco Sousa Amaral, Kerolayne Santos Leite, Haíssa Roberta Cardarelli, Marta Suely Madruga, José Honório Pereira Lopes Neto, Marília Cicera Gomes dos Santos, Ana Luiza Mattos Braga, Emmanuel Souza da Silveira, Maria Isabel Ferreira Campos, Liliane Andrade da Silva
Publikováno v:
LWT. 143:111083
Probiotic microencapsulation provides additional protection to the microorganism, facilitating its survival in cheese. This study aimed to develop and to characterize Lb. acidophilus microparticles with l -cysteine hydrochloride and/or ascorbic acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b0fa61b20bb5912484c730b75bd5c06
https://doi.org/10.1016/j.lwt.2021.111083
https://doi.org/10.1016/j.lwt.2021.111083
Autor:
José Honório Pereira Lopes Neto, Annie Raposo, Haíssa Roberta Cardarelli, Ericka Oliveira Da Silveira, Marciane Magnani, Liliane Andrade da Silva
Publikováno v:
LWT - Food Science and Technology. 62(1):445-451
The aim of this study was to produce chocolate goat dairy beverages with the probiotic Bifidobacterium lactis and to evaluate the effects of goat cheese whey and prebiotics (inulin and oligofructose) on the physicochemical parameters and sensory feat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68b41f2dc3145d88c71d52f9a110b082