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Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice
(Elsevier Ltd, 2015)
© 2015 Elsevier Ltd. The consumption of fruits prevents the risk of cardiovascular diseases. Alcoholic fermentation has been carried out in fruits resulting in products which provide high concentration of bioactive compounds ...
Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey
(2003-04-01)
The purpose of this work was to study the influence of carrageenan level (X 1) and total solids content of yogurt/whey mixture (X 2) on starter culture fermentation time, physicochetnical properties (pH, fat and total ...
Influence of carrageenan and total solids content on the rheological properties of lactic beverage made with yogurt and whey
(2003-04-01)
The purpose of this work was to study the influence of carrageenan level (X 1) and total solids content of yogurt/whey mixture (X 2) on starter culture fermentation time, physicochetnical properties (pH, fat and total ...
Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12
(Pontificia Universidad Católica de Valparaíso, 2011)
Characterization of the antiyeast compound and probiotic properties of a starter Lactobacillus plantarum DW3 for possible use in fermented plant beverages
(Pontificia Universidad Católica de Valparaíso, 2010)
Fermented beverages from the Andean region
(Crc Press-taylor & Francis Group, 2017)
Latin American indigenous tribes used the fermentation processes as means of food processing and preservation. In the Andean regions of Latin America where the Inca empire had its civilization, the production of beverages ...
Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation
(Elsevier Science IncNew YorkEUA, 2013)
Evaluation of physicochemical, microbiological and sensorial characteristics of fermented milk beverages with buttermilk addition
(Wiley-Blackwell, 2012-05-01)
This study evaluated three fermented milk beverages to which had been added sugar strawberry puree post-fermentation. The base was composed of 70% of milk, with whey and buttermilk in the concentrations of 30% and 0%, 15% ...