PHYSICO-CHEMICAL, ANTIOXIDANT, MICROBIAL AND SENSORY PROPERTIES OF PROBIOTIC DAIRY BEVERAGE AND FRUIT JUICE WITH L. CASEI

Physico-Chemical, Antioxidant, Microbial and Sensory Properties of Probiotic Dairy Beverage and Fruit Juice with L. casei

Recently, there has been an increase in demand for probiotic dairy and probiotic fruit juices due to new nutritional trends.This study was carried out to evaluate the functional properties of probiotic dairy and probiotic fruit juices (pumpkin and guava juice) with L.casei during storage periods (0,5 and 10 days) at refrigerator temp (2-6o C).Physi

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Risk factors for oral cancer

Introduction: oral cancer is a disease with high morbidity and mortality, associated with risk factors whose complex interplay is subject to scientific Brushes debate.Objective: to upgrade to the professionals about the risk factors for oral cancer.Methods: the literature review was conducted in SciELO Regional with the descriptors "risk factors" a

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