Related references
Note: Only part of the references are listed.Proteolysis in goat coalho cheese supplemented with probiotic lactic acid bacteria
Taliana Kenia Alves Bezerra et al.
FOOD CHEMISTRY (2016)
Prato cheese as suitable carrier for Lactobacillus acidophilus La5 and Bifidobacterium Bb12
K. S. Chaves et al.
INTERNATIONAL DAIRY JOURNAL (2016)
A prebiotic mixture improved Lactobacillus acidophilus and Bifidobacterium animalis gastrointestinal in vitro resistance in petit-suisse
Marina Padilha et al.
FOOD & FUNCTION (2016)
Effects of added Lactobacillus acidophilus and Bifidobacterium lactis probiotics on the quality characteristics of goat ricotta and their survival under simulated gastrointestinal conditions
Quenia Gramile Silva Meira et al.
FOOD RESEARCH INTERNATIONAL (2015)
The effect of probiotic Lactobacillus rhamnosus HN001 on the in vitro availability of minerals from cheeses and cheese-like products
Marek Aljewicz et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese
Fernanda Rodrigues Leite Rolim et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
The effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage
Ericka O. da Silveira et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
The buffalo Minas Frescal cheese as a protective matrix of Bifidobacterium BB-12 under in vitro simulated gastrointestinal conditions
Silvani Verruck et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Potentially probiotic ice cream from goat's milk: Characterization and cell viability during processing, storage and simulated gastrointestinal conditions
Priscilla Diniz Lima da Silva et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Chemical and microbiological characteristics of traditional homemade fresh goat cheeses from Northern Morocco
Ouiam El Galiou et al.
SMALL RUMINANT RESEARCH (2015)
Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains
Karina Maria Olbrich dos Santos et al.
DAIRY SCIENCE & TECHNOLOGY (2015)
Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying
Christos Soukoulis et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Addition of probiotic bacteria in a semi-hard goat cheese (coalho): Survival to simulated gastrointestinal conditions and inhibitory effect against pathogenic bacteria
Maria Elieidy Gomes de Oliveira et al.
FOOD RESEARCH INTERNATIONAL (2014)
Effect of production season on protein fraction content in milk of various breeds of goats in Poland
Aneta Brodziak et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2014)
Changes in expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure
M. P. Costa et al.
JOURNAL OF DAIRY SCIENCE (2014)
The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic
Colin Hill et al.
NATURE REVIEWS GASTROENTEROLOGY & HEPATOLOGY (2014)
Probiotic functional foods: Survival of probiotics during processing and storage
M. K. Tripathi et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Development of a Potential Probiotic Fresh Cheese Using Two Lactobacillus salivarius Strains Isolated from Human Milk
Nivia Cardenas et al.
BIOMED RESEARCH INTERNATIONAL (2014)
Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions
Raquel Bedani et al.
FOOD MICROBIOLOGY (2013)
Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions
Lucia Abadia-Garcia et al.
INTERNATIONAL DAIRY JOURNAL (2013)
An overview of the last advances in probiotic and prebiotic field
N. Saad et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture
Rita de Cassia Ramos do Egypto Queiroga et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Review Article: Sensory Characteristics of Probiotic Cheese
R. Karimi et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2012)
Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk
C. Senaka Ranadheera et al.
FOOD CHEMISTRY (2012)
In vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat's milk ice cream and yogurt
C. Senaka Ranadheera et al.
FOOD RESEARCH INTERNATIONAL (2012)
Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria
Maria Elieidy Gomes de Oliveira et al.
SCIENTIA AGRICOLA (2012)
Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions
A. Raquel Madureira et al.
FOOD RESEARCH INTERNATIONAL (2011)
Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices
Claude P. Champagn et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Effect of the inoculation level of Lactobacillus acidophilus in probiotic cheese on the physicochemical features and sensory performance compared with commercial cheeses
A. A. Gomes et al.
JOURNAL OF DAIRY SCIENCE (2011)
Probiotics and prebiotics - perspectives and challenges
Ivonne Figueroa-Gonzalez et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)
Mineral and trace element research in goats: A review
G. F. W. Haenlein et al.
SMALL RUMINANT RESEARCH (2011)
Sensory Analysis: Relevance for Prebiotic, Probiotic, and Synbiotic Product Development
Adriano G. Cruz et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2010)
Recent advances in exploiting goat's milk: Quality, safety and production aspects
N. Silanikove et al.
SMALL RUMINANT RESEARCH (2010)
Specialty products made from goat milk
A. C. Ribeiro et al.
SMALL RUMINANT RESEARCH (2010)
Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage
J. Wang et al.
JOURNAL OF DAIRY SCIENCE (2009)
Probiotic cheese: health benefits, technological and stability aspects
Adriano Gomes da Cruz et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)
Induction of acid resistance in Bifidobacterium:: a mechanism for improving desirable traits of potentially probiotic strains
M. C. Collado et al.
JOURNAL OF APPLIED MICROBIOLOGY (2007)
Physico-chemical characteristics of goat and sheep milk
Y. W. Park et al.
SMALL RUMINANT RESEARCH (2007)
Goat milk oligosaccharides are anti-inflammatory in rats with hapten-induced colitis
A Daddaoua et al.
JOURNAL OF NUTRITION (2006)
Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract
AR Madureira et al.
INTERNATIONAL DAIRY JOURNAL (2005)
Goat milk in human nutrition
GFW Haenlein
SMALL RUMINANT RESEARCH (2004)
Situation, changes and future of goat industry around the world
JP Dubeuf et al.
SMALL RUMINANT RESEARCH (2004)
Selective enumeration of Lactobacillus delbrueckii ssp bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and propionibacteria
N Tharmaraj et al.
JOURNAL OF DAIRY SCIENCE (2003)
Probiotic bacteria: Selective enumeration and survival in dairy foods
NP Shah
JOURNAL OF DAIRY SCIENCE (2000)