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Evaluation of fermented milk containing probiotic on dental enamel and biofilm: In situ study
(Pergamon-Elsevier B.V. Ltd, 2013)
Physical-chemical evaluation of probiotic fermented milk sold in West Region of Paraná.
(Universidade Tecnológica Federal do Paraná (UTFPR), 2014)
Lacticaseibacillus casei SJRP38 and buriti pulp increased bioactive compounds and probiotic potential of fermented milk
(2021-05-01)
The effect of passion fruit and buriti pulps on probiotic and starter lactic acid bacteria growth and on fermented milk (FM) was evaluated. Buriti pulp showed higher amounts of lipids, total phenolic compounds (PC), ...
Ingestion of milk fermented by genetically modified Lactococcus lactis improves the riboflavin status of deficient rats
(Elsevier, 2005-10)
Riboflavin deficiency is common in many parts of the world, particularly in developing countries. The use of riboflavin-producing strains in the production of dairy products such as fermented milks, yogurts, and cheeses ...
Fermented milks and cancer
(Elsevier Academic Press Inc, 2017)
Cancer is a pathology increasing globally, and even when there are many new therapies being applied for different cancers, it is still an important cause of death, especially associated with metastasis. In addition, cancer ...
Removal of skim milk lactose by fermentation using free and immobilized Kluyveromyces marxianus cells
(Kluwer Academic PublDordrechtHolanda, 2002)
Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar
(Wiley-blackwellHobokenEUA, 2014)
Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum
(LondrinaBrasil, 2013)
This study developed a fermented milk with Lactobacillus plantarum and evaluated its microbiological, physical-chemical and sensory characteristics during 70 days of storage at 10ºC. The study analyzed the counts of total ...
Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness
(ELSEVIER SCI LTD, 2011)
Inulin behaved as a prebiotic to improve firmness of skim milk fermented by (a) pure cultures of Lactobacillus acidophilus (La), Lactobacillus rhamnosus (Lr), Lactobacillus bulgaricus (Lb) and Bifidobacterium lactis (Bl), ...
Sensory perception of the fermented goat milk: potential application of the DSC method
(Food Science and Technology, 2019)