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Author(s): OLIVEIRA, D. C. R.; MACHÍN, L.; ROSENTHAL, A.; WALTER, E. H. M.; DELIZA, R.; ARES, G.

Repository: BDPA     Publication year: 2015

Author(s): SILVA, P. D. L. da; BEZERRA, M. de F.; SANTOS, K. M. O. dos; CORREIA, R. T. P.

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

Author(s): SANTOS, K. M. O. dos; ABREU, L. R. de; MORAES, G. M. D. de; MATOS, C. R.; SILVA, L. M. F. da; FRANCO, B. D. G. de M.; TODROV, S. D.

Repository: BDPA     Publication year: 2013

Author(s): LOPES, R. de C. S. O.; LIMA, S. L. L. de; SILVA, B. F. da; TOLEDO, R. C. L.; MOREIRA, M. E de C.; ANUNCIAÇÃO, P. C. de; WALTER, E. H. M.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; RIBEIRO, A. Q.; MARTINO, H. S. D.

This study investigated the chemical and nutritional composition of breakfast cereal based on whole sorghum, and the effect of its association with unfermented probiotic milk on the inflammation and o... ...

Repository: BDPA     Publication year: 2018

Author(s): BRUNO, L. M.; LIMA, J. R.; WURLITZER, N. J.; RODRIGUES, T. C.

Repository: BDPA     Publication year: 2020

Author(s): DANTAS, D. L. DA S.; VIEIRA, V. B.; SOARES, J. K. B.; SANTOS, K. M. O. dos; EGITO, A. S. do; FIGUEIREDO, R. M. F. DE; LIMA, M. DOS S.; MACHADO, N. A. F.; SOUZA, M. DE F. V. DE; CONCEIÇÃO, M. L. DA; QUEIROGA, R. DE C. R. DO E.; OLIVEIRA, M. E. G. DE

In this study, we evaluate the technological, nutritional, and bioactivity effects on goat-milk yogurt of adding different concentrations of xique-xique flour: 1.0% (XY1%) and 2.0% (XY2%). The goat-mi... ...

Repository: BDPA     Publication year: 2022

Author(s): DELGADO, K.; VIEIRA, C.; DAMMAK, I.; FRASÃO, B.; BRIGIDA, A. I. S.; COSTA, M.; CONTE-JUNIOR, C.

Repository: BDPA     Publication year: 2020

Author(s): OLIVEIRA, D. C. R. de; DELIZA, R.; REIS, F. R.; ROSENTHAL, A.; GIMÉNEZ, A.; ARES, G.

O trabalho visa fornecer recomendações para a redução gradual de açúcar no leite achocolatado por meio da determinação dos limiares de diferença de doçura para o açúcar adicionado e avaliar a percepçã... ...

Repository: BDPA     Publication year: 2016

Author(s): FREIRE, F. C.; ADORNO, M. A. T.; SAKAMOTO, I. K.; ANTONIASSI, R.; CHAVES, A. C. S. D.; SANTOS, K. M. O. dos; SILVIERI, K.

The aim of this research was to evaluate the effect of grape probiotic fermented beverages made of goat milk, with or without added grape pomace on gut microbiota in a Simulator of Human Intestinal Mi... ...

Repository: BDPA     Publication year: 2017

Author(s): GALDINO, I. K. C. P. de O.; OLIVEIRA, M. M.; OLIVEIRA, A. T.; SILVA, G. M. da; OLIVEIRA, T. A. de; SANTOS, K. M. O. dos; EGITO, A. S. do; BURITI, F. C. A.

In this study, goat fermented milk trials were prepared with six potentially probiotic autochthonous cultures Lactobacillus rhamnosus EM1107, Lactobacillus plantarum (CNPC001, CNPC002, CNPC003 and CNP... ...

Repository: BDPA     Publication year: 2021

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