Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat (2020)
- Authors:
- USP affiliated authors: GIOIELLI, LUIZ ANTONIO - FCF ; SAAD, SUSANA MARTA ISAY - FCF ; RACT, JULIANA NEVES RODRIGUES - FCF ; ALBUQUERQUE, MARCELA ALBUQUERQUE CAVALCANTI DE - FCF
- Unidade: FCF
- DOI: 10.1016/j.lwt.2020.109129
- Subjects: PROBIÓTICOS; LEITE; GORDURAS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 124, p. 1-10 art. 109129, 2020
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SANTOS, Clara Simone dos et al. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat. Food Science and Technology, v. 124, p. 1-10 art. 109129, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.109129. Acesso em: 03 maio 2024. -
APA
Santos, C. S. dos, Kanup, R. F., Albuquerque, M. A. C. de, Bedani, R., Souza, C. H. B. de, Gioielli, L. A., et al. (2020). Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat. Food Science and Technology, 124, 1-10 art. 109129. doi:10.1016/j.lwt.2020.109129 -
NLM
Santos CS dos, Kanup RF, Albuquerque MAC de, Bedani R, Souza CHB de, Gioielli LA, Saad SMI, Ract JNR. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat [Internet]. Food Science and Technology. 2020 ; 124 1-10 art. 109129.[citado 2024 maio 03 ] Available from: https://doi.org/10.1016/j.lwt.2020.109129 -
Vancouver
Santos CS dos, Kanup RF, Albuquerque MAC de, Bedani R, Souza CHB de, Gioielli LA, Saad SMI, Ract JNR. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat [Internet]. Food Science and Technology. 2020 ; 124 1-10 art. 109129.[citado 2024 maio 03 ] Available from: https://doi.org/10.1016/j.lwt.2020.109129 - Synthesis of structured lipids from milk fat and palm olein to produce a probiotic and prebiotic spread
- Physicochemical properties of fat bases for the preparation of probiotic spreads and the viability of Bifidobacterium animalis Bb-12
- Development of fat bases from milk fat and palm olein blends for application in probiotic margarine
- Milk fat protects Bifidobacterium animalis subsp. lactis Bb-12 from in vitro gastrointestinal stress in potentially synbiotic table spreads
- Avaliação sensorial de produtos fermentados de soja sabor maracujá potencialmente probióticos e bioenriquecidos com folatos
- Influence of processing parameters on acyl migration during enzymatic synthesis of structured lipids
- Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy
- Addition of pure monoacylglycerols to pure triacylglycerols in different proportions: effects on crystallization properties
- Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure
- Desenvolvimento de oleogéis à base de óleo de girassol alto oleico estruturados por monoestearato de sorbitana e cera de candelilla
Informações sobre o DOI: 10.1016/j.lwt.2020.109129 (Fonte: oaDOI API)
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