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Cited by 18 publications
(16 citation statements)
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“…This result can be caused by the lactose consumption and lactic acid production. The milk fermented by STLB, STLA and STBL shown pH decrease of 0.17, 0.12 and 0.25, respectively, similar characteristics of commercial products were reported by Rybka and Fleet (1997), Moreira et al (1999), and Nogueira et al (1998). …”
Section: Chemical Changes During Fermentationsupporting
confidence: 83%
See 1 more Smart Citation
“…This result can be caused by the lactose consumption and lactic acid production. The milk fermented by STLB, STLA and STBL shown pH decrease of 0.17, 0.12 and 0.25, respectively, similar characteristics of commercial products were reported by Rybka and Fleet (1997), Moreira et al (1999), and Nogueira et al (1998). …”
Section: Chemical Changes During Fermentationsupporting
confidence: 83%
“…Gueimonde et al (2004) reported that only five of ten analyzed commercial probiotic fermented milks fulfilled the requirement of containing high viable cells/mL. In general, the ST counts were higher than the lactobacilli, and remained stable during the storage period at levels ranging between 10 -7 and 10 -9 cfu/mL (Dave and Shah, 1997;Gilliland and Speck, 1997;Rybka and Fleet, 1997;Moreira et al, 1999). …”
Section: Viabilitymentioning
confidence: 99%
“…It can be produced through the fermentation of milk by a symbiotic mixed culture of Lactobacillus bulgaricus and Streptococcus thermophiles, and both microorganisms are viable and abundant in the final product (MOREIRA, 1999).…”
Section: Introductionmentioning
confidence: 99%
“…Seu valor nutricional é superior ao do leite em conteúdo de vitaminas do complexo B, sendo mais facilmente aceito por indivíduos com intolerância à lactose, é recomendado especialmente para gestantes, lactantes, pessoas idosas ou que necessitem de reposição de cálcio. O consumo mundial de iogurte destacou-se na década de 1960 devido à adição de polpa de frutas para atenuação do sabor ácido, resultando em maior aceitação popular do produto (MOREIRA et al, 1999). Para melhorar o aroma e o sabor dos iogurtes, são adicionados polpas ou pedaços de frutas que, por sua composição química, também agregam valor nutricional ao produto.…”
Section: Introductionunclassified