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Utilización de diferentes niveles de okara en la elaboración de yogurt tipo I
(Escuela Superior Politécnica de Chimborazo, 2015-07-31)
At the installations of the Dairy Product Processing Plant PROLACMOS, located in the Morona Santiago Province, the addition of okara in the type 1 yogurt was evaluated, adjusted under a completely at random design, with ...
High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt
(Elsevier B.V., 2007-01-01)
The effect of milk processing on the microstructure of probiotic low-fat yogurt was studied. Skim milk fortified with skim milk powder was subjected to three treatments prior to innoculation: thermal treatment at 85 degrees ...
High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt
(Elsevier B.V., 2007-01-01)
The effect of milk processing on the microstructure of probiotic low-fat yogurt was studied. Skim milk fortified with skim milk powder was subjected to three treatments prior to innoculation: thermal treatment at 85 degrees ...
Utilización de la Musa paradisiaca curraré (Plátano verde) rrallado en la elaboración de yogurt tipo I
(Escuela Superior Politécnica de Chimborazo, 2014-06-27)
In the Laboratory of food processing in the Animal Science Faculty of Superior
School of Chimborazo, the Musa paradisiaca curraré grated (green banana) was
used for preparation of yogurt type I at different levels (4, 5 ...
Utilización de pulpa de la Psidum guajava nativa (Guayaba) en la elaboración de yogurt tipo I
(Escuela Superior Politécnica de Chimborazo, 2014-11-21)
ABSTRACT
Native (guava) psidum guajava pulp was used to make yogurt type I, in different
levels (4, 6, 8%) with a witness treatment which were analyzed with a completely
randomized design and the measure of segregation ...
Producción de yogur utilizando membranas cerámicas para incrementar el porcentaje de sólidos en la leche
(Ciencia e Ingeniería, 2010)
Utilización de la oca (oxalis tuberosa) para la elaboración de yogurt. Riobamba 2014
(Escuela Superior Politécnica de Chimborazo, 2016-04-27)
This research consisted in the use of oca for making yogurt as a healthy alternative for milk products, it was carried out at the Gastronomy school of ESPOCH workshop; this tuber has been put aside in the consumption due ...
Desarrollo de yogurt tipo III con zapallo y ajonjolí como aporte de fibra y antioxidantes
(Escuela Superior Politécnica de Chimborazo, 2020-01-13)
A yogurt type III with pumpkin and sesame was developed in this research when combined they bring high amounts of fiber and antioxidants giving this way an added value making this product provides a high nutritional quality. ...
NUTRITIONAL PROPERTIES AND SENSORY ANALYSIS OF YOGURTS MADE FROM MILK OF SHEEP FED LINSEED OIL
(Inst Zootecnia, 2017-01-01)
The objective of this study was to evaluate the effect of inclusion of linseed oil in the diets of lactating ewes on the nutritional and sensory quality of yogurts. The yogurts were produced using 3 liters of sheep milk ...
Viability of probiotic micro-organisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate
(Blackwell PublishingOxfordInglaterra, 2005)