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1.
Safety Evaluation of Goat Milk Added with the Prebiotic Inulin Fermented with the Potentially Probiotic Native Culture Limosilactobacillus mucosae CNPC007 in Co-culture with Streptococcus thermophilus QGE: Analysis of Acute and Repeated Dose Oral Toxicity.
Probiotics Antimicrob Proteins
; 15(3): 716-727, 2023 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-35029787
2.
ß-Glucosidase activity and antimicrobial properties of potentially probiotic autochthonous lactic cultures.
PeerJ
; 11: e16094, 2023.
Artículo
en Inglés
| MEDLINE | ID: mdl-37818327
3.
Okra (Abelmoschus esculentus L.) as a Potential Functional Food Source of Mucilage and Bioactive Compounds with Technological Applications and Health Benefits.
Plants (Basel)
; 10(8)2021 Aug 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-34451728
4.
Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses.
Heliyon
; 7(11): e08408, 2021 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-34869928
5.
Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora).
Probiotics Antimicrob Proteins
; 13(3): 765-775, 2021 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-33404867
6.
Proximate composition determination in goat cheese whey by near infrared spectroscopy (NIRS).
PeerJ
; 8: e8619, 2020.
Artículo
en Inglés
| MEDLINE | ID: mdl-32095381
7.
Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp.
RSC Adv
; 10(17): 10297-10308, 2020 Mar 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-35498622
8.
Correction: Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp.
RSC Adv
; 10(29): 16905, 2020 Apr 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-35521464
9.
Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.
Probiotics Antimicrob Proteins
; 11(1): 273-282, 2019 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-29209903
10.
Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features.
Nutrients
; 10(9)2018 Sep 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-30200532
11.
Comparison of dairy desserts produced with a potentially probiotic mixed culture and dispersions obtained from Gracilaria birdiae and Gracilaria domingensis seaweeds used as thickening agents.
Food Funct
; 8(9): 3075-3082, 2017 Sep 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-28745749
12.
Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks.
J Food Sci
; 81(4): C874-80, 2016 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-26989840
13.
Bactérias do grupo Lactobacillus casei: caracterização, viabilidade como probióticos em alimentos e sua importância para a saúde humana / Bacteria of Lactobacillus casei group: characterization, viability as probiotic in food products and their importance for human health
Arch. latinoam. nutr
; 57(4): 373-380, dic. 2007.
Artículo
en Español
| LILACS | ID: lil-486737
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