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Probiotic yogurts manufactured with increased glucose oxidase levels: postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds.
Cruz AG, Castro WF, Faria JA, Lollo PC, Amaya-Farfán J, Freitas MQ, Rodrigues D, Oliveira CA, Godoy HT. Cruz AG, et al. Among authors: oliveira ca. J Dairy Sci. 2012 May;95(5):2261-9. doi: 10.3168/jds.2011-4582. J Dairy Sci. 2012. PMID: 22541455 Free article.
Aflatoxin in foodstuffs: Occurrence and recent advances in decontamination.
Ismail A, Gonçalves BL, de Neeff DV, Ponzilacqua B, Coppa CFSC, Hintzsche H, Sajid M, Cruz AG, Corassin CH, Oliveira CAF. Ismail A, et al. Food Res Int. 2018 Nov;113:74-85. doi: 10.1016/j.foodres.2018.06.067. Epub 2018 Jun 30. Food Res Int. 2018. PMID: 30195548 Review.
797 results