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Physicochemical and dynamic sensory characterization of a Yerba mate/Blackcurrant instant beverage powder rich in natural antioxidants
(IOS Press, 2019-06)
BACKGROUND: Yerba-mate (YM) and blackcurrant (BC) are rich in polyphenols and anthocyanins with proven health benefits therefore they could be used in functional beverage preparation.OBJECTIVE: To (a) develop a palatable ...
Evaluation of xylooligosaccharides and fructooligosaccharides on digestive enzymes hydrolysis and as a nutrient for different probiotics and Salmonella typhimurium
(2020-01-01)
The concern about food quality and diseases prevention has increased the number of researches aimed at improving health by modulating the intestinal microbiota. Such modulation can be achieved by ingesting prebiotic ...
Comparación de tres tipos de ensayos de digestibilidad “In Vitro” de alfalfa (Medicago sativa) con la digestibilidad “In Vivo” en cuyes (Cavia porcellus).
(Escuela Superior Politécnica de Chimborazo., 2016)
Stability and in vitro digestibility of emulsions containing lecithin and whey proteins
(Royal Soc ChemistryCambridgeInglaterra, 2013)
Potencial da técnica in vitro semi-automática de produção de gases para avaliação de silagens de sorgo (Sorghum bicolor (L.) Moench)
(Revista Brasileira de Zootecnia, 2018)
Comparación de dos técnicas para determinar la digestibilidad proteica de insumos y alimentos comerciales para caninos
(Universidad Nacional Mayor de San MarcosPE, 2004)
El objetivo de¡ estudio fue comparar el método de digestibilidad proteica aparente in vívo en ratas con el método alternativo in vitro con Pepsina ( EC: 3.4.23.1); así como determinar el grado de correlación entre ambos ...