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.

Detalhes bibliográficos
Autor(a) principal: ALMEIDA NETA, M. C.
Data de Publicação: 2018
Outros Autores: QUEIROGA, A. P. R., ALMEIDA, R. L. J., SOARES, A. C., GONÇALVES, J. M., FERNANDES, S. S., SOUSA, M. C. de, SANTOS, K. M. O. dos, BURITI, F. C. A., FLORENTINO, E. R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097060
Resumo: Open acess.
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spelling 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.By-products upgradingOpen acess.Maria Carmélia Almeida Neta; Anna Paula Rocha de Queiroga, UEP; Raphael Lucas Jacinto Almeida, UEP; Anderson Caetano Soares, UEP; Jade Marinho Gonçalves, UEP; Suenia Soares Fernandes, UEP; Marina Cínthia de Sousa, UEP; KARINA MARIA OLBRICH DOS SANTOS, CTAA; Flávia Carolina Alonso Buriti, UEP; Eliane Rolim Florentino, UEP.ALMEIDA NETA, M. C.QUEIROGA, A. P. R.ALMEIDA, R. L. J.SOARES, A. C.GONÇALVES, J. M.FERNANDES, S. S.SOUSA, M. C. deSANTOS, K. M. O. dosBURITI, F. C. A.FLORENTINO, E. R.2018-10-10T00:34:17Z2018-10-10T00:34:17Z2018-10-0920182018-10-10T00:34:17Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleNutrients, v. 10, n. 1214, p. 2-9, 2018.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097060doi:10.3390/nu10091214enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2018-10-10T00:34:23Zoai:www.alice.cnptia.embrapa.br:doc/1097060Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542018-10-10T00:34:23falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542018-10-10T00:34:23Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv 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.
title 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.
spellingShingle 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, M. C.
By-products upgrading
title_short 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.
title_full 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.
title_fullStr 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.
title_full_unstemmed 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.
title_sort 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.
author ALMEIDA NETA, M. C.
author_facet ALMEIDA NETA, M. C.
QUEIROGA, A. P. R.
ALMEIDA, R. L. J.
SOARES, A. C.
GONÇALVES, J. M.
FERNANDES, S. S.
SOUSA, M. C. de
SANTOS, K. M. O. dos
BURITI, F. C. A.
FLORENTINO, E. R.
author_role author
author2 QUEIROGA, A. P. R.
ALMEIDA, R. L. J.
SOARES, A. C.
GONÇALVES, J. M.
FERNANDES, S. S.
SOUSA, M. C. de
SANTOS, K. M. O. dos
BURITI, F. C. A.
FLORENTINO, E. R.
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Maria Carmélia Almeida Neta; Anna Paula Rocha de Queiroga, UEP; Raphael Lucas Jacinto Almeida, UEP; Anderson Caetano Soares, UEP; Jade Marinho Gonçalves, UEP; Suenia Soares Fernandes, UEP; Marina Cínthia de Sousa, UEP; KARINA MARIA OLBRICH DOS SANTOS, CTAA; Flávia Carolina Alonso Buriti, UEP; Eliane Rolim Florentino, UEP.
dc.contributor.author.fl_str_mv ALMEIDA NETA, M. C.
QUEIROGA, A. P. R.
ALMEIDA, R. L. J.
SOARES, A. C.
GONÇALVES, J. M.
FERNANDES, S. S.
SOUSA, M. C. de
SANTOS, K. M. O. dos
BURITI, F. C. A.
FLORENTINO, E. R.
dc.subject.por.fl_str_mv By-products upgrading
topic By-products upgrading
description Open acess.
publishDate 2018
dc.date.none.fl_str_mv 2018-10-10T00:34:17Z
2018-10-10T00:34:17Z
2018-10-09
2018
2018-10-10T00:34:17Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Nutrients, v. 10, n. 1214, p. 2-9, 2018.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097060
doi:10.3390/nu10091214
identifier_str_mv Nutrients, v. 10, n. 1214, p. 2-9, 2018.
doi:10.3390/nu10091214
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1097060
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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