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1.
Effects of encapsulated Lactobacillus acidophilus along with pasteurized longan juice on the colon microbiota residing in a dynamic simulator of the human intestinal microbial ecosystem.
Appl Microbiol Biotechnol
; 98(1): 485-95, 2014 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-23546419
2.
Effect of encapsulated Lactobacillus casei 01 along with pressurized-purple-rice drinks on colonizing the colon in the digestive model.
Appl Microbiol Biotechnol
; 98(11): 5241-50, 2014 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-24615387
3.
Efficacy of polymer coating of probiotic beads suspended in pressurized and pasteurized longan juices on the exposure to simulated gastrointestinal environment.
Int J Food Sci Nutr
; 64(7): 862-9, 2013 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-23701113
4.
Activities of free and encapsulated Lactobacillus acidophilus LA5 or Lactobacillus casei 01 in processed longan juices on exposure to simulated gastrointestinal tract.
J Sci Food Agric
; 93(9): 2229-38, 2013 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-23401169
5.
Dynamic viscoelastic characterisation of ostrich-meat yor (Thai sausage) following pressure, temperature and holding time regimes.
Meat Sci
; 81(3): 426-32, 2009 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-22064278
6.
Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor).
Meat Sci
; 76(3): 555-60, 2007 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061000
7.
Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product "Yor" (Thai sausage).
Meat Sci
; 76(3): 548-54, 2007 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-22060999
8.
Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan addition.
Food Chem
; 134(4): 2194-200, 2012 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-23442674
9.
Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes.
J Food Sci
; 74(9): C643-6, 2009.
Artículo
en Inglés
| MEDLINE | ID: mdl-20492095
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