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Eliane Maurício Furtado Martins

instituto federal de educacao, ciencia e tecnologia do sudeste de minas gerais
H指数:17
被引数:2,165

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Use of ora-pro-nóbis as a functional ingredient in the production of artisanal cheese

以ora-pro-nóbis作为功能性成分在手工奶酪生产中的应用

LWT
IF0
2025-08-200
OAAI
Incorporation of Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium lactis in Prato cheese: characterization, in vitro resistance to the gastrointestinal tract and sensory evaluation

将嗜酸乳杆菌、干酪乳杆菌和长双歧杆菌添加到普拉托奶酪中:特性表征、对胃肠道的体外耐受性及感官评价

2025-05-080
PRE
Healthy cereal bar enriched with probiotic Bacillus: bromatological characterization, probiotic viability, consumer acceptance, and gastrointestinal resistance in vitro

含益生菌芽孢杆菌的健康谷物棒的 bromatological 特征分析、益生菌存活率、消费者接受度及体外胃肠道抗性研究

2025-01-080
PRE
Yacon Flour (Smallanthus sonchifolius) as Wall Material for Microencapsulation of Lacticaseibacillus rhamnosus GG: Characterization of Microparticles and Its Use in Pitaya Jelly
2024-08-032
PRE
Ultrasonic pre-treatment to enhance drying of potentially probiotic guava (Psidium guajava): Impact on drying kinetics, Lacticaseibacillus rhamnosus GG viability, and functional quality
2023-11-014
PRE
Use of maltodextrin, sweet potato flour, pectin and gelatin as wall material for microencapsulating Lactiplantibacillus plantarum by spray drying: Thermal resistance, in vitro release behavior, storage stability and physicochemical properties

使用麦芽糊精,甘薯粉,果胶和明胶作为壁材通过喷雾干燥微囊化植物乳杆菌: 耐热性,体外释放行为,储存稳定性和理化性质

2023-02-0121
PRE