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Potentially probiotic ice cream from goat's milk: characterization and cell viability during processing, storage and simulated gastrointestinal conditions. Abstract: In this work, the physicochemical characteristics, meltdown behavior and sensory properties of goat's milk ice cream produced with and without the probiotic bacteria Bifidobacterium animalis... ... Repository: BDPA Publication year: 2015
Effect of goat fresh cheese addition on the technological characteristics of guava goat milk ice cream. Repository: BDPA Publication year: 2012
Application of powdered juçara pulp as a natural colorante in ice cream and its sensory and functional potenteial evaluation. Juçara pulp is na alternative for obtaining natural ingredients for the food industry, adding value to the product and health to the consumers. The objective of this work was to apply the powdered juç... ... Repository: BDPA Publication year: 2022
Bioaccessibility of phenolics in red fruit ice cream with powdered juçara pulp as natural colorant. This study aimed to investigate the bioaccessibility of phenolic compounds of a red fruit ice cream added of powdered juçara pulp as a natural colorant after simulated digestion using the INFOGEST 2.0... ... Repository: BDPA Publication year: 2024
Caracterização físico-química de sorvete de morango potencialmente probiótico de leite de cabra adoçado com açúcar e mel de abelhas africanizadas. O objetivo deste trabalho foi determinar as características fisico-químicas de sorvete de morango potencialmente probiótico de leite de cabra adoçado com açúcar e mel de abelhas africanizadas. Para is... ... Repository: BDPA Publication year: 2008
Viabilidade de Bifidobacterium animalis (Bb12) em sorvete dietético potencialmente simbiótico de leite cabra, sabor chocolate. Resumo: O consumo de alimentos funcionais como os probióticos e prebióticos, que ajudam no equilíbrio da microbiota intestinal, pode contribuir de forma relevante para a promoção da saúde. Em virtude... ... Repository: BDPA Publication year: 2013
Sorvete potencialmente probiótico de leite de cabra e mel de abelhas africanizadas: características probióticas, fisico-químicas, microbiológicas e sensoriais, no município de Sobral/CE. A ingestão de alimentos que, além de fornecerem a nutrição, promovem a saúde, é de vital importância, como os alimentos funcionais adicionados de microrganismos probióticos, os quais auxiliam no equil... ... Repository: BDPA Publication year: 2009
Desenvolvimento de sorvete potencialmente probiótico de leite de cabras adoçado com mel de abelhas africanizadas. Repository: BDPA Publication year: 2009
Substituição do milho por resíduos de biscoitos "Cream Cracker" na alimentação de ovinos. Repository: BDPA Publication year: 2007
Time-intensity profile and relationship with consumer acceptability of processed cheese spread. Abstract: Creamy “requeijão” is the commercially most prominent processed cheese spread in Brazil. The time intensity analysis is important to provide how the flavor behavior is for the consumers duri... ... Repository: BDPA Publication year: 2023

Showing 1 - 10 of 614 results.

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