Processing and stability of probiotic yogurt containing glucose oxidase

• Grant number: 07/08395-3
• Support Opportunities: Regular Research Grants
• Start date: July 01, 2008
• End date: June 30, 2010
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: José de Assis Fonseca Faria
• Grantee: José de Assis Fonseca Faria
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The aim of this research is to evaluate the processing and stability of probiotic yogurt parameters with glucose-oxidase, through its physical-chemical, rheology, microbiologic and sensorial features along its shelf-life according the plastic material packaging systems. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CRUZ, ADRIANO G.; CASTRO, WELLINGTON F.; FARIA, JOSE A. F.; BOGUSZ, JR., STANISLAU; GRANATO, DANIEL; CELEGUINI, RENATA M. S.; LIMA-PALLONE, JULIANA; GODOY, HELENA T.. Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 47, n. 2, p. 512-515, JUL 2012. (07/08395-3)