431 related articles for article (PubMed ID: 31421399)
1. Behavior of different Bacillus strains with claimed probiotic properties throughout processed cheese ("requeijão cremoso") manufacturing and storage.
Soares MB; Almada CN; Almada CN; Martinez RCR; Pereira EPR; Balthazar CF; Cruz AG; Ranadheera CS; Sant'Ana AS
Int J Food Microbiol; 2019 Oct; 307():108288. PubMed ID: 31421399
[TBL] [Abstract][Full Text] [Related]
2. The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions.
Soares MB; Martinez RCR; Pereira EPR; Balthazar CF; Cruz AG; Ranadheera CS; Sant'Ana AS
Food Res Int; 2019 Nov; 125():108542. PubMed ID: 31554104
[TBL] [Abstract][Full Text] [Related]
3. The Step of Incorporation of
Soares MB; Santos-Junior VA; Tavares Filho ER; Lollo PCB; Morato PN; Amaya-Farfan J; Pereira EPR; Balthazar CF; Cruz AG; Martinez RCR; Sant'Ana AS
Front Microbiol; 2019; 10():2332. PubMed ID: 31695686
[TBL] [Abstract][Full Text] [Related]
4. Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties.
Moura RS; Guimarães JT; Scudino H; Freitas MQ; Mársico ET; Esmerino EA; Sant'Anna C; Henrique Campelo Félix P; Pimentel TC; Paulino BN; Cauduro VH; Flores EMM; Ricardo H Lopes J; Cruz AG
Ultrason Sonochem; 2024 May; 105():106867. PubMed ID: 38581799
[TBL] [Abstract][Full Text] [Related]
5. Quantifying the impact of eight unit operations on the survival of eight Bacillus strains with claimed probiotic properties.
Almada-Érix CN; Almada CN; Souza Pedrosa GT; Dos Santos P; Schmiele M; Clerici MTPS; Martinez J; Lollo PC; Magnani M; Sant'Ana AS
Food Res Int; 2021 Apr; 142():110191. PubMed ID: 33773667
[TBL] [Abstract][Full Text] [Related]
6. The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese.
Ferrão LL; Ferreira MVS; Cavalcanti RN; Carvalho AFA; Pimentel TC; Silva HLA; Silva R; Esmerino EA; Neto RPC; Tavares MIB; Freitas MQ; Menezes JCV; Cabral LM; Moraes J; Silva MC; Mathias SP; Raices RSL; Pastore GM; Cruz AG
Food Res Int; 2018 May; 107():137-147. PubMed ID: 29580471
[TBL] [Abstract][Full Text] [Related]
7. Comparative evaluation for thermostability and gastrointestinal survival of probiotic Bacillus coagulans MTCC 5856.
Majeed M; Majeed S; Arumugam S; Ali F; Beede K
Biosci Biotechnol Biochem; 2021 Mar; 85(4):962-971. PubMed ID: 33580694
[TBL] [Abstract][Full Text] [Related]
8. Probiotic bacteria in fermented foods: product characteristics and starter organisms.
Heller KJ
Am J Clin Nutr; 2001 Feb; 73(2 Suppl):374S-379S. PubMed ID: 11157344
[TBL] [Abstract][Full Text] [Related]
9. Development and quality of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria.
Garcia EF; de Oliveira ME; Queiroga Rde C; Machado TA; de Souza EL
Int J Food Sci Nutr; 2012 Dec; 63(8):947-56. PubMed ID: 22574688
[TBL] [Abstract][Full Text] [Related]
10. Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data.
Torres FR; Esmerino EA; Carr BT; Ferrão LL; Granato D; Pimentel TC; Bolini HMA; Freitas MQ; Cruz AG
J Dairy Sci; 2017 Aug; 100(8):6100-6110. PubMed ID: 28571992
[TBL] [Abstract][Full Text] [Related]
11. Biochemical patterns in ovine cheese: influence of probiotic strains.
Albenzio M; Santillo A; Caroprese M; Marino R; Trani A; Faccia M
J Dairy Sci; 2010 Aug; 93(8):3487-96. PubMed ID: 20655416
[TBL] [Abstract][Full Text] [Related]
12. Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide.
Belsito PC; Ferreira MVS; Cappato LP; Cavalcanti RN; Vidal VAS; Pimentel TC; Esmerino EA; Balthazar CF; Neto RPC; Tavares MIB; Zacarchenco PB; Freitas MQ; Silva MC; Raices RSL; Pastore GM; Pollonio MAR; Cruz AG
Carbohydr Polym; 2017 Oct; 174():869-875. PubMed ID: 28821142
[TBL] [Abstract][Full Text] [Related]
13. Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria.
Ganesan B; Weimer BC; Pinzon J; Dao Kong N; Rompato G; Brothersen C; McMahon DJ
J Appl Microbiol; 2014 Jun; 116(6):1642-56. PubMed ID: 24905221
[TBL] [Abstract][Full Text] [Related]
14. Growth of Lactobacillus paracasei A13 in Argentinian probiotic cheese and its impact on the characteristics of the product.
Vinderola G; Prosello W; Molinari F; Ghiberto D; Reinheimer J
Int J Food Microbiol; 2009 Oct; 135(2):171-4. PubMed ID: 19751954
[TBL] [Abstract][Full Text] [Related]
15. Characterization of aerobic spore-forming bacteria associated with industrial dairy processing environments and product spoilage.
Lücking G; Stoeckel M; Atamer Z; Hinrichs J; Ehling-Schulz M
Int J Food Microbiol; 2013 Sep; 166(2):270-9. PubMed ID: 23973839
[TBL] [Abstract][Full Text] [Related]
16. Young bamboo flour as a substitute for emulsifying salts in requeijão cremoso processed cheese and the effect on the quality parameters.
Costa GS; Rocha RS; Freitas MQ; Mársico ET; Clerici MTPS; Prudêncio ES; Pimentel TC; Esmerino EA; Cruz AG
Food Res Int; 2024 Jul; 188():114457. PubMed ID: 38823859
[TBL] [Abstract][Full Text] [Related]
17. The potential use of probiotic strains Lactobacillus acidophilus NRRL B 4495, Bifidobacterium bifidum NRRL B41410 in “Lor Whey Cheese” and the effects on sensory properties.
Irkin R; Yalcin O
Acta Sci Pol Technol Aliment; 2017; 16(2):181-189. PubMed ID: 28703958
[TBL] [Abstract][Full Text] [Related]
18. Potential Use of
Konuray G; Erginkaya Z
Foods; 2018 Jun; 7(6):. PubMed ID: 29899254
[TBL] [Abstract][Full Text] [Related]
19. Functional petit-suisse cheese: measure of the prebiotic effect.
Cardarelli HR; Saad SM; Gibson GR; Vulevic J
Anaerobe; 2007; 13(5-6):200-7. PubMed ID: 17611130
[TBL] [Abstract][Full Text] [Related]
20. Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese.
Yilmaztekin M; Ozer BH; Atasoy F
Int J Food Sci Nutr; 2004 Feb; 55(1):53-60. PubMed ID: 14630592
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]