机译:嗜酸乳杆菌LA-5微囊化对搅拌益生酸奶的理化,感官和微生物学特性的影响
Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, 13082-862 Campinas, SP, Brazil;
Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, 13082-862 Campinas, SP, Brazil;
Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, 13082-862 Campinas, SP, Brazil;
Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP, 13082-862 Campinas, SP, Brazil;
Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP, 13082-862 Campinas, SP, Brazil;
Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, 13082-862 Campinas, SP, Brazil;
Probiotic; Microencapsulation; Yoghurt; Viability; Simulated gastrointestinal conditions; Sensory acceptance;
机译:由乳酸嗜酸乳杆菌和酸奶乳杆菌和酸奶培养的不同混合物生产的益生菌饮料的物理,化学,微生物和感官特性
机译:由乳酸嗜酸乳杆菌和酸奶酸碱和酸奶培养的不同混合物生产的益生菌饮料的物理,化学,微生物和感官特征
机译:富含米糠的酸奶中嗜酸乳杆菌的生存力以及产品在冷藏过程中的理化和感官特性
机译:利用益生菌乳酸杆菌IIA-2C12发酵羊肉香肠的物理化学和微生物特性作为起始培养物
机译:通过喷雾干燥在覆盆子粉中对益生菌(嗜酸乳杆菌和鼠李糖乳杆菌)进行微囊化:优化和储存稳定性研究。
机译:嗜酸乳杆菌La5和酸奶培养物从牛奶和大豆饮料的不同混合物中产生的益生菌饮料的物理化学微生物学和感官特性
机译:用芒果纸浆纤维废料加强低脂肪益生菌酸奶的物理化学,微生物和感官特性,作为膳食纤维来源