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Enterococcus Faecalis CECT712: biopreservation of crafted goat cheese
(New Century Health Publishers, 2012-11)
Poor hygienic practices along manufacture process may result in bacterial contamination of craft cheese. The aim of this work was to assess the biopreservative activity of the probiotic strain Enterococcus faecalis CECT7121 ...
Native lactic acid bacteria from Argentine: Characterization, technological properties and their contribution on healthy benefits of Argentinean goat cheeses
(Scholars Press, 2016)
In cheesemaking, to increase the intensity of the flavour of cheese, it is becoming increasingly common to inoculate pasteurized milk with selected lactic acid bacteria (LAB) isolated from good quality raw milk. These ...
Dairy propionibacteria: less conventional probiotics to improve the human and animal healt
(IntechOpen, 2012)
Probiotics are live microorganisms that confer health benefits to the host when administered in adequate amounts. In the last decades there has been a great interest from food and pharmaceutical industries to develop ...
Fermented Milks from Small Ruminant: Effect on Metabolism and Immune Status of Mice Fed Mild Caloric Restricted Diet
(Austin Publishing Group, 2014-09-18)
The purpose of this study was to evaluate the effect of the administration of Fermented Goat´S Milks (FGMs) in mice fed mild caloric restricted diet. The ability of these FGMs to ameliorate immune and metabolic parameters ...
Produção e caracterização de iogurte simbiótico sabor banana, obtido a partir de leite de vaca e de cabra, cultura probiótica e polpa de banana verde
(Universidade Tecnológica Federal do ParanáCampo MouraoMedianeiraPrograma de Pós-Graduação em Tecnologia de Alimentos, 2013-05-28)
The growing demand from consumers for foods that beyond basic nutritional functions, exert beneficial health effects has stimulated researchers and the food industry to develop functional dairy products. In this class, ...