Santos, K. M. O.

Trabalhos 5

EFFECT OF GOAT FRESH CHEESE ADDITION ON THE TECHNOLOGICAL CHARACTERISTICS OF GUAVA GOAT MILK ICE CREAM
Food Processing

Paula, C. M. ; Paula, C. M. ¹ ; Andrade, P. L. ; Silva, T. M. ; Santos, K. M. O.

¹ Pós-Graduação em Tecnologia Bioquímico-Farmacêutica (FBT/FCF/USP)

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43576
EFFECT OF GOAT MILK AND FRESH CHEESE MATRIX ON THE SURVIVAL OF Bifidobacterium animalis subsp. lactis Bb-12 TO SIMULATED GASTROINTESTINAL CONDITIONS
Bioactive Compounds and Functional Foods

Santos, K. M. O. ; SUSANA MARTA ISAY SAAD ¹ ; Rafael Chacon Ruiz Martinez ² ; da SILVA, L.M. F. ; VIEIRA, A.D.S.

¹ Universidade do Estado de Santa Catarina ;

² Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS

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43029
PARTIALLY HYDROLYZED GALACTOMANNAN FROM CAESALPINIA PULCHERRIMA SEEDS IMPROVES TEXTURE AND SENSORY ACCEPTABILITY OF FERMENTED GOAT MILK BEVERAGES
Food Analysis

EGITO, A.S. do ; Santos, K. M. O. ; Buriti, F.C.A.

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43017
GOAT CHEESE ADDED OF PEQUI OIL, FRUT WITH DISTINCTIVE FLAVOR AND SEVERAL NUTRITIONAL PROPERTIES AVAILABLE IN CAATINGA BIOME OF BRAZIL
Food Processing

LAGUNA, L.E. ; BENEVIDES, S.D. ¹ ; Santos, K. M. O. ; EGITO, A.S. do

¹ EMBRAPA

-
41768
SCREENING FOR ANTI-LISTERIA BACTERIOCINS PRODUCED BY LACTIC ACID BACTERIA ISOLATED FROM GOAT MILK IN CEARÁ, BRAZIL
Food Safety

Bernadette Gombossy ¹ ; Antônio Diogo Silva Vieira ; Santos, K. M. O. ; Svetoslav Todorov ²

¹ Universidade de São Paulo - Faculdade de Ciências Farmacêuticas ;

² Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, Laboratório de Microbiologia de Alimentos

-
41703

XVI World Congress of Food Science and Technology - IUFoST

EFFECT OF GOAT FRESH CHEESE ADDITION ON THE TECHNOLOGICAL CHARACTERISTICS OF GUAVA GOAT MILK ICE CREAM

EFFECT OF GOAT MILK AND FRESH CHEESE MATRIX ON THE SURVIVAL OF Bifidobacterium animalis subsp. lactis Bb-12 TO SIMULATED GASTROINTESTINAL CONDITIONS

PARTIALLY HYDROLYZED GALACTOMANNAN FROM CAESALPINIA PULCHERRIMA SEEDS IMPROVES TEXTURE AND SENSORY ACCEPTABILITY OF FERMENTED GOAT MILK BEVERAGES

GOAT CHEESE ADDED OF PEQUI OIL, FRUT WITH DISTINCTIVE FLAVOR AND SEVERAL NUTRITIONAL PROPERTIES AVAILABLE IN CAATINGA BIOME OF BRAZIL

SCREENING FOR ANTI-LISTERIA BACTERIOCINS PRODUCED BY LACTIC ACID BACTERIA ISOLATED FROM GOAT MILK IN CEARÁ, BRAZIL

Coautores(as) (14)

Bernadette Gombossy

EGITO, A.S. do

Antônio Diogo Silva Vieira

Svetoslav Todorov

LAGUNA, L.E.

BENEVIDES, S.D.

Buriti, F.C.A.

SUSANA MARTA ISAY SAAD

Rafael Chacon Ruiz Martinez

da SILVA, L.M. F.

VIEIRA, A.D.S.

Paula, C. M.

Andrade, P. L.

Silva, T. M.