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Evaluation of the growth of enterobacteria in fructooligosaccharides using the principal components analysis
(Universidade Tecnológica Federal do Paraná (UTFPR), 2016)
Synthesis of fructo-oligosaccharides using grape must and sucrose as raw materials
(Elsevier Science, 2019-09)
Grape must market has been rising and there is an increasing interest to use it as a natural replacement for traditional sugars. Food or beverages with prebiotic compounds, including fructo-oligosaccharides (FOS), emerge ...
Feasibility study for the industrialization of yacon (Smallanthus sonchifoluis) as a source of fructooligosaccharides (FOS) for application on yoghurt type II in CayambeEstudio de factibilidad para la industrialización del yacón (Smallanthus sonchifoluis) como fuente de fructooligosacáridos (FOS) para la aplicación en yogur tipo II en Cayambe
(USFQ PRESS, departamento editorial de la Universidad San Francisco de Quito USFQ, 2012)
Health properties of oca (Oxalis tuberosa) and yacon (Smallanthus sonchifolius)
(Royal Society of Chemistry, 2015-10)
Andean roots and tubers are underexploited crops; many contain compounds beneficial to health, so a greater knowledge of their properties is important for encouraging their consumption. The aim of this work was to study ...
Perspectivas agroindustriales actuales de los oligofructosacáridos (FOS)
(Universidad de Costa Rica, 2005)
Influence of passion fruit by-product and fructooligosaccharides on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions
(Elsevier Science, 2019-03)
This study aimed to evaluate the influence of passion fruit by-product (PFBP) and fructooligosaccharides (FOS) on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched ...
Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides: Enzymatic Synthesis and Hydrolysis
(Frontiers Media S.A., 2019-05)
Fructo- and galacto-oligosaccharides (FOS and GOS) are non-digestible oligosaccharides with prebiotic properties that can be incorporated into a wide number of products. This review details the general outlines for the ...
Fructosyltransferase Immobilization Via Entrapment
(Springer, 2021)
Immobilization has emerged as a suitable approach to ensure the stability of enzymes, simplifying their removal once the reaction has been completed and enabling their reutilization. Entrapment is an immobilization method ...
Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum
(Elsevier, 2015-06)
The aim of the present work was to develop a healthy snack as a vehicle of probiotic bacteria. Apple snacks were coated with methylcellulose films containing fructooligosaccharides and Lactobacillus plantarum CIDCA 83114. ...
Yacon (Smallanthus sonchifolius) flour obtention: Effect of process conditions on quality attributes and its incorporation in gluten-free muffins
(Elsevier Science, 2020-05)
Yacon is a little-known, non-starchy Andean root crop recognized as a rich source of β-(2-1) fructooligosaccharides. The aim of this research is to study different drying conditions to obtain yacon flour with high color ...