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Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt
(Wiley Blackwell Publishing, Inc, 2006-02)
The combined effects of heat treatment and incubation temperature were studied on the viability and fermentation time of probiotics in ABY 1 probiotic yogurt (Lactobacillus acidophilus, Bifidobacterium spp. and yogurt ...
Elaboração de frozen yogurt com propriedades funcionais
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2008-02-29)
The search for the population s better quality of life is attracting the food industry interest in developing products with functional characteristics, offering wholefoods, fortified, enriched or improved food, causing ...
Sensorial evaluation of a probiotic yogurt applying consumer testsEvaluación sensorial de un yogurt probiótico aplicando pruebas de consumidores
(Universidad Centroccidental Lisandro Alvarado, 2019)
The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk
(WILEY-BLACKWELL PUBLISHING, INC, 2009)
We investigated the effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. The kinetics of acidification of inulin-supplemented milk (0, 0.01, 0.02 and 0.04 g/g), as well as probiotic ...
Iogurte probiótico com teor reduzido de lactose adicionado de óleo de linhaça
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2009-02-16)
More than 50% of the world population presents conditions of lactase deficiency, in Brazil, 58 million people undergo such genetic disorder. The goal of the
present work was to produce probiotic yogurt with reduced contend ...
Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt
(Elsevier Science BvAmsterdamHolanda, 2012)
Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale
(Elsevier Science BvAmsterdamHolanda, 2013)
Effect Of Green Banana Pulp On Physicochemical And Sensory Properties Of Probiotic Yoghurt
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2017)
Monitoring the authenticity of low-fat yogurts by an artificial neural network
(Amer Dairy Science Assoc-adsaChampaignEUA, 2009)