Stephanie Silva Pinto

Papers 5

RHEOLOGICAL PROPERTIES OF FROZEN YOGURT ADDED WITH MICROENCAPSULATED Bifidobacterium BB-12
Food Analysis

Boaventura, B. C. B. ; Elane Schwinden Prudêncio ¹ ; PEDRO LUIZ MANIQUE BARRETO ² ; Carlise B. Fritzen-Freire ³ ; Stephanie Silva Pinto ³

¹ Universidade Federal de Santa Catarina (UFSC)/ Departamento de Ciência e Tecnologia de Alimentos (CAL) ;

² Universidade Federal de Santa Catarina - SC ;

³ Universidade Federal de Santa Catarina

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42267
RESISTANCE OF FREE AND MICROENCAPSULATED BIFIDOBACTERIA EXPOSED TO HEAT TREATMENTS
Food Microbiology

Cristiane Silveira ¹ ; Boaventura, B. C. B. ; Stephanie Silva Pinto ¹ ; Carlise B. Fritzen-Freire ¹ ; Carolinne O. Dias

¹ Universidade Federal de Santa Catarina

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42129
INFLUENCE OF ADDITION OF MICROENCAPSULATED Bifidobacterium BB-12 ON THE SENSORY PROPERTIES OF FROZEN YOGURT
Sensory and Consumer Science

Elane Schwinden Prudêncio ¹ ; Boaventura, B. C. B. ; Carlise B. Fritzen-Freire ² ; Nathalia Aceval Arriola ² ; Gielen Delfino dos Santos ² ; Stephanie Silva Pinto ²

¹ Universidade Federal de Santa Catarina (UFSC)/ Departamento de Ciência e Tecnologia de Alimentos (CAL) ;

² Universidade Federal de Santa Catarina

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42039
SURVIVAL OF BIFIDOBACTERIUM BB-12 MICROENCAPSULATED WITH PREBIOTICS DURING STORAGE
Bioactive Compounds and Functional Foods

Isabella de Bona Muñoz ; Carlise B. Fritzen-Freire ¹ ; Stephanie Silva Pinto ¹ ; Boaventura, B. C. B. ; Elane Schwinden Prudêncio ²

¹ Universidade Federal de Santa Catarina ;

² Universidade Federal de Santa Catarina (UFSC)/ Departamento de Ciência e Tecnologia de Alimentos (CAL)

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41868
MORPHOLOGICAL ANALYSIS OF PROBIOTIC MICROENCAPSULATED WITH DIFFERENT ENCAPSULATING AGENTS
Bioactive Compounds and Functional Foods

Carlise B. Fritzen-Freire ¹ ; Stephanie Silva Pinto ¹ ; Renata Bongiolo Magenis ² ; Boaventura, B. C. B. ; Elane Schwinden Prudêncio ³

¹ Universidade Federal de Santa Catarina ;

² Departamento de Ciência e Tecnologia de Alimentos/Centro de Ciências Agrárias/UFSC / Centro de Ciências Agrárias / Universidade Federal de Santa Catarina ;

³ Universidade Federal de Santa Catarina (UFSC)/ Departamento de Ciência e Tecnologia de Alimentos (CAL)

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41863

XVI World Congress of Food Science and Technology - IUFoST

RHEOLOGICAL PROPERTIES OF FROZEN YOGURT ADDED WITH MICROENCAPSULATED Bifidobacterium BB-12

RESISTANCE OF FREE AND MICROENCAPSULATED BIFIDOBACTERIA EXPOSED TO HEAT TREATMENTS

INFLUENCE OF ADDITION OF MICROENCAPSULATED Bifidobacterium BB-12 ON THE SENSORY PROPERTIES OF FROZEN YOGURT

SURVIVAL OF BIFIDOBACTERIUM BB-12 MICROENCAPSULATED WITH PREBIOTICS DURING STORAGE

MORPHOLOGICAL ANALYSIS OF PROBIOTIC MICROENCAPSULATED WITH DIFFERENT ENCAPSULATING AGENTS

Co-authors (10)

Elane Schwinden Prudêncio

Boaventura, B. C. B.

Carlise B. Fritzen-Freire

Isabella de Bona Muñoz

Carolinne O. Dias

PEDRO LUIZ MANIQUE BARRETO

Renata Bongiolo Magenis

Nathalia Aceval Arriola

Gielen Delfino dos Santos

Cristiane Silveira

Publications in other proceedings