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Items: 4


Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features.

Almeida Neta MC, Rocha de Queiroga AP, Almeida RLJ, Caetano Soares A, Marinho Gonçalves J, Soares Fernandes S, de Sousa MC, Olbrich Dos Santos KM, Alonso Buriti FC, Rolim Florentino E.

Nutrients. 2018 Sep 2;10(9). pii: E1214. doi: 10.3390/nu10091214.


Influence of a Co-culture of Streptococcus thermophilus and Lactobacillus casei on the Proteolysis and ACE-Inhibitory Activity of a Beverage Based on Reconstituted Goat Whey Powder.

Pereira ÁMS, de Farias DRB, de Queiroz BB, Nobre MSC, Cavalcanti MT, Salles HO, Dos Santos KMO, de Medeiros ACD, Florentino ER, Alonso Buriti FC.

Probiotics Antimicrob Proteins. 2019 Mar;11(1):273-282. doi: 10.1007/s12602-017-9362-y.


Comparison of dairy desserts produced with a potentially probiotic mixed culture and dispersions obtained from Gracilaria birdiae and Gracilaria domingensis seaweeds used as thickening agents.

Tavares Estevam AC, de Almeida MC, de Oliveira TA, Florentino ER, Alonso Buriti FC, Porto ALF.

Food Funct. 2017 Sep 20;8(9):3075-3082. doi: 10.1039/c7fo00776k.


Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks.

Tavares Estevam AC, Alonso Buriti FC, de Oliveira TA, Pereira EV, Florentino ER, Porto AL.

J Food Sci. 2016 Apr;81(4):C874-80. doi: 10.1111/1750-3841.13264. Epub 2016 Mar 15.


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