Cream cheese as a symbiotic food carrier usingBifidobacterium animalisBb-12 andLactobacillus acidophilusLa-5 and inulin
Author:
Affiliation:
1. Departamento de Tecnologia e Ciência dos Alimentos- Av. Roraima; Universidade Federal de Santa Maria (UFSM); Santa Maria; RS; Brasil
2. Faculdade de Engenharia de Alimentos; Universidade Estadual de Campinas (UNICAMP); Campinas; SP; Brasil
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2012.00880.x/fullpdf
Reference64 articles.
1. Preparation and properties of probiotic cheese high in conjugated linoleic acid content;Abd El-Salam;International Journal of Dairy Technology,2011
2. Occurrence of conjugated linoleic acid in probiotic yoghurts supplemented with fructooligosaccharide;Akalin;International Dairy Journal,2007
3. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate;Akalin;Journal of Dairy Science,2012
4. Biochemical patterns in ovine cheese: influence of probiotic strains;Albenzio;Journal of Dairy Science,2010
5. Avaliação sensorial de cream cheeses potencialmente simbióticos utilizando a metodologia de superfície de resposta;Alves;Alimentos e Nutrição,2009
Cited by 35 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effect of prebiotic supplementation on the low-temperature storage stability and in vitro gastrointestinal tolerance of Bifidobacterium breve and Bifidobacterium longum in lactose and sucrose systems;Bioactive Carbohydrates and Dietary Fibre;2023-11
2. The impact of incorporating Lactobacillus acidophilus bacteriocin with inulin and FOS on yogurt quality;Scientific Reports;2022-08-04
3. Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients;Food Research International;2022-07
4. Efficacy of Inulin Supplementation on the Growth and Survivability of Bifidobacterium longum and Bifidobacterium breve in Model Sugar Systems;ACS Food Science & Technology;2022-05-29
5. Cream cheese: Historical, manufacturing, and physico-chemical aspects;International Dairy Journal;2021-06
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3