Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Vivian Carolina Rodrigues"'
Autor:
Tatiana Ferreira Araújo, Mônica De Souza Lima Sant' Anna, Vivian Carolina Rodrigues, Érika Carla Costa, Hudsara Aparecida de Almeida Paula, Tatiana Fiche Salles Teixeira
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 66, Iss 380, Pp 40-45 (2011)
Leites fermentados são produtos resultantes da fermentação do leite pasteurizado ou esterilizado, por fermentos lácticos próprios. Entre os parâmetros exigidos, destaca-se a acidez titulável e a contagem de bactérias láticas presentes no pro
Externí odkaz:
https://doaj.org/article/c30f53adb4d3460caca25429b9045b67
Autor:
Vivian Carolina Rodrigues, Tatiane Ferreira Araújo, Maria do Carmo Gouveia Peluzio, Célia Lúcia de Luces Fortes Ferreira, Tânia Toledo de Oliveira, Mônica de Souza Lima Sant’Anna
Publikováno v:
Food and Nutrition Sciences. :1391-1407
This study investigated the use of a product based on yacon (PBY) in microbiological, physical-chemical and intestinal characteristics of Wistar rats artificially constipated with Loperamide®. Thirty-two rats were divided into four groups: Control (
Autor:
Vivian Carolina Rodrigues, Tatiane Ferreira Araújo, Tânia Toledo de Oliveira, Mônica de Souza Lima Sant’Anna, Maria do Carmo Gouveia Peluzio, Célia Lúcia de Luces Fortes Ferreira
Publikováno v:
Journal of Medicinal Food. 18:980-986
This study aimed to assess the effects of a yacon-based product (YBP) on constipation in adults, including the elderly. Forty-eight individuals were recruited and divided into equal intervention groups named the test and control groups. The YBP (test
Autor:
Adriano Simões Barbosa Castro, Tânia Toledo de Oliveira, Hércia Stampini Duarte Martino, Célia Lúcia de Luces Fortes Ferreira, Vivian Carolina Rodrigues, Sergio Antonio Fernandes, Fabiana Carvalho Rodrigues, Edimar Aparecida Filomeno Fontes
Publikováno v:
Journal of Medicinal Food. 15:664-670
Yacon flour has been considered a food with prebiotic potential because of the high levels of fructooligosaccharides, which allows for its use in formulating synbiotic foods. The purpose of this study was to evaluate the effect of yacon flour and pro