Stability of bifidobacteria entrapped in goat's whey freeze concentrate and inulin as wall materials and powder properties.

Autor: de Liz GR; Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil., Verruck S; Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil., Canella MHM; Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil., Dantas A; Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil., Garcia SG; Department of Chemistry and Food Engineering, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil., Maran BM; Department of Chemistry and Food Engineering, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil., Murakami FS; Department of Pharmacy, Federal University of Paraná, Av. Pref. Lothário Meissner, 632, Jardim Botânico, 80210-170 Curitiba, PR, Brazil., Prudencio ES; Department of Food Science and Technology, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil; Postgraduate Program in Food Engineering, Federal University of Santa Catarina, Technology Center, Trindade, 88040-970 Florianópolis, SC, Brazil. Electronic address: elane.prudencio@ufsc.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Jan; Vol. 127, pp. 108752. Date of Electronic Publication: 2019 Oct 31.

Effect of full-fat goat's milk and prebiotics use on Bifidobacterium BB-12 survival and on the physical properties of spray-dried powders under storage conditions.

Autor: Verruck S; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil., de Liz GR; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil., Dias CO; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil., de Mello Castanho Amboni RD; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil., Prudencio ES; Department of Food Science and Technology, Agricultural Sciences Center, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil. Electronic address: elane.prudencio@ufsc.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2019 May; Vol. 119, pp. 643-652. Date of Electronic Publication: 2018 Oct 12.

Benefits and Challenges of Encapsulating Bifidobacterium Probiotic Strains with Bifidogenic Prebiotics.

Autor: Schlienger de Alba BN; Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Food Technology, Camino Arenero #1227, El Bajío del Arenal, 45019, Zapopan, Jalisco, A.C. (CIATEJ), Mexico., Espinosa Andrews H; Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Food Technology, Camino Arenero #1227, El Bajío del Arenal, 45019, Zapopan, Jalisco, A.C. (CIATEJ), Mexico. hespinosa@ciatej.mx.

Publikováno v: Probiotics and antimicrobial proteins [Probiotics Antimicrob Proteins] 2024 Oct; Vol. 16 (5), pp. 1790-1800. Date of Electronic Publication: 2024 May 02.

Physiological and Technological Properties of Probiotic Lacticaseibacillus rhamnosus GG Encapsulated with Alginate-Chitosan Mixture and Its Incorporation in Whole Milk.

Autor: Athayde AJAA; Post-Graduate Program in Nutrition, Health Sciences Center, Federal University of Pernambuco, Recife, PE, Brazil.; Laboratory of Applied Microbiology, Medical Science Center, Federal University of Pernambuco, Recife, PE, Brazil., Berger LRR; Laboratory of Agricultural and Environmental Microbiology, Department of Biology, Federal Rural University of Pernambuco, Recife, PE, Brazil., de Albuquerque TMR; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil. thatyane.albuquerque3@academico.ufpb.br.; Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, Campus I - Cidade Universitária, João Pessoa, PB, CEP: 58051-900, Brazil. thatyane.albuquerque3@academico.ufpb.br., Sampaio KB; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil., Fernandes KFD; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil., do Nascimento HMA; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil., de Oliveira SPA; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil., Lopes LAA; Department of Nutrition, College of São Francisco of Paraíba, Campina Grande, PB, Brazil., de Oliveira CEV; Laboratory of Bromatology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil., da Conceição ML; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil., de Souza EL; Laboratory of Food Microbiology, Department of Nutrition, Federal University of Paraíba, João Pessoa, PB, Brazil., Stamford TCM; Post-Graduate Program in Nutrition, Health Sciences Center, Federal University of Pernambuco, Recife, PE, Brazil.; Laboratory of Applied Microbiology, Medical Science Center, Federal University of Pernambuco, Recife, PE, Brazil.

Publikováno v: Probiotics and antimicrobial proteins [Probiotics Antimicrob Proteins] 2024 Aug 20. Date of Electronic Publication: 2024 Aug 20.

Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration.

Autor: Maciel, Laércio Galvão, Teixeira, Gerson Lopes

Publikováno v: Food Production, Processing & Nutrition; 12/2/2022, Vol. 4 Issue 1, p1-14, 14p