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Carlise B. Fritzen-Freire

Researcher at Universidade Federal de Santa Catarina

Publications -  27
Citations -  1019

Carlise B. Fritzen-Freire is an academic researcher from Universidade Federal de Santa Catarina. The author has contributed to research in topics: Chemistry & Spray drying. The author has an hindex of 14, co-authored 22 publications receiving 835 citations. Previous affiliations of Carlise B. Fritzen-Freire include Santa Catarina Federal Institute of Education, Science and Technology.

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Microencapsulation of bifidobacteria by spray drying in the presence of prebiotics

TL;DR: In this article, the authors evaluated the viability and physical properties of Bifidobacterium BB-12 microencapsulated by spray drying with partial replacement of reconstituted skim milk (RSM), as encapsulating agent, with the prebiotics inulin, oligofructose, and oligof fructose-enriched inulin (at a ratio of 1:1, 200g L−1 total concentrations).
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Bifidobacterium Bb-12 microencapsulated by spray drying with whey: Survival under simulated gastrointestinal conditions, tolerance to NaCl, and viability during storage

TL;DR: In this article, Bifidobacterium Bb-12 was microencapsulated by spray drying with whey and the survival of these microcapsules under simulated gastrointestinal conditions, as well as their tolerance to NaCl and their viability during storage.
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Effect of microencapsulation on survival of Bifidobacterium BB-12 exposed to simulated gastrointestinal conditions and heat treatments

TL;DR: In this article, the authors evaluated the survival of Bifidobacterium BB-12 microencapsulated by spray drying with the partial (1:1) replacement of reconstituted skim milk (RSM) with prebiotics (inulin, oligofructose-enriched inulin, and oligof fructose) during the encapsulation process, and under stress conditions, such as simulated gastrointestinal conditions and heat treatments.
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The influence of Bifidobacterium Bb-12 and lactic acid incorporation on the properties of Minas Frescal cheese

TL;DR: In this paper, the effects of a probiotic bacterium (Bifidobacterium Bb-12) and lactic acid on the microbiological, physicochemical, rheological and microstructural proprieties of Minas Frescal cheese were evaluated after 1 day and after 28 days of storage (5 ± 1 °C).