Prospects for the development of a new hopped and functional sour beer: survival of probiotic strains of lacticaseibacillus paracasei subsp. paracasei in high hopped beers (Humulus Lupulus L.) (2023)
- Authors:
- USP affiliated authors: SAAD, SUSANA MARTA ISAY - FCF ; HERKENHOFF, MARCOS EDGAR - FCF
- Unidade: FCF
- Subjects: PROBIÓTICOS; EXPRESSÃO GÊNICA
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Caderno de Resumos
- Conference titles: Simpósio Latino Americano de Ciência de Alimentos e Nutrição, SLACAN
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ABNT
HERKENHOFF, Marcos Edgar e SAAD, Susana Marta Isay. Prospects for the development of a new hopped and functional sour beer: survival of probiotic strains of lacticaseibacillus paracasei subsp. paracasei in high hopped beers (Humulus Lupulus L.). 2023, Anais.. Campinas: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 2023. Disponível em: https://proceedings.science/slacan-2023/trabalhos/prospects-for-the-development-of-a-new-hopped-and-functional-sour-beer-survival?lang=pt-br. Acesso em: 03 jun. 2024. -
APA
Herkenhoff, M. E., & Saad, S. M. I. (2023). Prospects for the development of a new hopped and functional sour beer: survival of probiotic strains of lacticaseibacillus paracasei subsp. paracasei in high hopped beers (Humulus Lupulus L.). In Caderno de Resumos. Campinas: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de https://proceedings.science/slacan-2023/trabalhos/prospects-for-the-development-of-a-new-hopped-and-functional-sour-beer-survival?lang=pt-br -
NLM
Herkenhoff ME, Saad SMI. Prospects for the development of a new hopped and functional sour beer: survival of probiotic strains of lacticaseibacillus paracasei subsp. paracasei in high hopped beers (Humulus Lupulus L.) [Internet]. Caderno de Resumos. 2023 ;[citado 2024 jun. 03 ] Available from: https://proceedings.science/slacan-2023/trabalhos/prospects-for-the-development-of-a-new-hopped-and-functional-sour-beer-survival?lang=pt-br -
Vancouver
Herkenhoff ME, Saad SMI. Prospects for the development of a new hopped and functional sour beer: survival of probiotic strains of lacticaseibacillus paracasei subsp. paracasei in high hopped beers (Humulus Lupulus L.) [Internet]. Caderno de Resumos. 2023 ;[citado 2024 jun. 03 ] Available from: https://proceedings.science/slacan-2023/trabalhos/prospects-for-the-development-of-a-new-hopped-and-functional-sour-beer-survival?lang=pt-br - Omics technologies for evaluation of starter and probiotic strains in the Brazilian-style beer Catharina sour
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- Viability of the Lacticaseibacillus (L.) paracasei F19 probiotic strain in a sour beer with fruit juice and by-product
- Pesquisadores da USP trabalham em uma cerveja artesanal probiótica [Depoimento]
- Cashew by-product as a functional substrate for the development of probiotic fermented milk
- Sour beer with Lacticaseibacillus paracasei subsp. paracasei F19: feasibility and influence of supplementation with Spondias mombin L. Juice and/or by-product
- The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer
- Aroma components analysis by hs-spme/gc-ms to characterize lager, ale, and sour beer styles
- Vitamin d modulates intestinal microbiota in inflammatory bowel diseases
- Probiotic viability and their effects on the content of betacyanin and volatilecompounds in fermented red purple pitaya pulp (Hylocereus sp.)
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