Consulta: subjectFacets:"Mousse"
Registros recuperados: 3
Data/hora: 11/06/2024 04:44:20

Mousse de umbu.
Provedor de dados: 14
Autores: CAVALCANTI, N. de B.; RESENDE, G. M. de; BRITO, L. T. de L.; ANJOS, J. B. dos.
O Fruto do umbuzeiro; A mousse; Obtenção dos frutos; Cozimento dos frutos; Processamento; Informações nutricionais.
Tipo: Recomendação Técnica (INFOTECA-E)
Palavras-chave: Umbuzeiro; Mousse; Processing of umbu.; Fruit; Umbu; Processamento.
Ano: 2007
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/153599

Expédition antarctique française (1903-1905) commandée par le Dr Jean Charcot. Diatomacées, mousses, algues
Provedor de dados: 5
Autores: Petit, M; Cardot, J; Hariot, J.
Les Dialomacées de l'Expédition du Dr Charcot forment un ensemble fort intéressant dans lequel on rencontre beaucoup d'espèces rares et peu connues et une grande quantité d'espèces nouvelles. Les récoltes ont été faites: 1 sur la banquise, sur les galets et sur les glaçons, dans le voisinage du lieu de l'hivernage ; 2 dans les sondages à 20 et 25 mètres de profondeur (...) ; 3 sur les Algues floridées et brunes des Iles Booth-Wandel et Wiencke ; 4 sur les Algues des nids de Cormorans. [OCR NON CONTRÔLE]
Tipo: Text
Palavras-chave: Algue; Mousse; Botanique; Diatomacée; Antarctique; Expédition; Campagne; Histoire.
Ano: 1908
URL: http://archimer.ifremer.fr/doc/1908/publication-6960.pdf

Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses
Provedor de dados: 58
Autores: Buriti,Flávia C. A.; Komatsu,Tiemy R.; Saad,Susana M.I.
Five pilot-scale mousse-making trials were produced and supplemented with Lactobacillus acidophilus La-5 probiotic culture: M1 with passion fruit concentrated juice (PJ); M2 with PJ and prebiotic fibre inulin; M3 with frozen passion fruit pulp (PP); M4 with frozen guava pulp (GP); M5 with GP and lactic acid. The products were stored refrigerated (4ºC) and M2 and M5 were also stored frozen (-18ºC). Viability of L. acidophilus decreased up to 4.7 log cfu.g-1 in the 21st day for refrigerated mousses containing passion fruit (M1, M2 and M3), whereas the probiotic population remained above 6 log cfu.g-1 in the mousses containing guava (M4 and M5). Inhibition due to acidity was discharged. The addition of fruits to probiotic products should be carefully planned...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lactobacillus acidophilus; Passiflora edulis; Psidium guajava; Mousse; Refrigeration; Freezing.
Ano: 2007
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000200025