Buscar
Mostrando ítems 11-20 de 1126
Optimization of yogurt production using demineralized whey
(1997-07-01)
The effect of three independent fermentation variables: demineralized whey powder (0.0; 1.5 and 3.0%), lactic culture concentration (1.0; 2.0 and 3.0%) and mix treatment temperature (85; 90 and 95°C) was studied. Fermentation ...
Optimization of yogurt production using demineralized whey
(1997-07-01)
The effect of three independent fermentation variables: demineralized whey powder (0.0; 1.5 and 3.0%), lactic culture concentration (1.0; 2.0 and 3.0%) and mix treatment temperature (85; 90 and 95°C) was studied. Fermentation ...
Producción y comercialización de yogurt elaborado con plantas medicinales "YOGURT - LIFE"
(Quito: UCE, 2012-03)
La presente tesis para la obtención de título de Ingeniero en Administración de Empresas, tiene como objetivo principal la implementación de un Yogurt elaborado con las esencias de plantas medicinales, este nuevo producto ...
Desenvolvimento, encapsulação e caracterização da polpa integral de amora-preta (rubus sp.) aplicada em frozen yogurt
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilCoordenação de Tecnologia e Engenharia de AlimentosDepartamento Acadêmico de AlimentosTecnologia de AlimentosUTFPR, 2014)
The food industry has a great interest in studies aimed at the development of natural products, as consumers are increasingly opting for a healthy diet that enhances quality of life. The study aimed to evaluate the physical ...
Yogurt tipo I con una sustitución parcial utilizando leche de coco (Cocus nucifera L.).
(Escuela Superior Politécnica de Chimborazo, 2021-08-10)
The objective of this research work was to determine the characteristics of type I yogurt with coconut milk (Cocus nucifera L) partially used. It was developed by determining the nutritional, microbiological and biochemical ...
Profile of lactic acid within validity of full natural yogurt
(Univ Federal Ceara, Centro Ciencias Agrarias, 2016-10-01)
The objective of this study was to analyze the profile of lactic acid from three different brands of yogurt, integral type, marketed in the southwest region of Sao Paulo in the period of validity. pH and acidity analyzes ...
Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties
(John Wiley & Sons Ltd, 2016-12)
BACKGROUND Different types of reduced‐lactose yogurt, obtained by lactose hydrolysis using β‐galactosidase enzyme, are commercially available. The breakdown of lactose modifies the carbohydrate profile, including the ...
Mirtilo (Vaccinium sp): caracterização e aplicação da polpa e da fruta em pó em frozen yogurt funcional linha “clean label”
(Universidade Tecnológica Federal do ParanáCampo MouraoDepartamento Acadêmico de Alimentos, 2014-02-28)
The choice for a healthy diet that enhances quality of life has increased in recent years causing food manufacturers seek to satisfay the consumer differentiating products and services. Regular consumption of fermented ...
Enumeration of starter cultures during yogurt production using Petrifilm™ AC plates associated with acidified MRS and M17 broths
(Journal of Dairy Research, 2018)