Buscar
Mostrando ítems 31-40 de 360
Orange Juice and Yogurt Carrying Probiotic Bacillus coagulans GBI-30 6086: Impact of Intake on Wistar Male Rats Health Parameters and Gut Bacterial Diversity
(2021-04-01)
This study aimed to investigate the impact of the food matrix (orange juice and yogurt) on the effects of the spore-forming probiotic microorganism Bacillus coagulans GBI-30 6086 in health parameters and gastrointestinal ...
The microencapsulation of maqui (Aristotelia chilensis (mol.) stuntz) juice by spray-drying and freeze-drying produces powders with similar anthocyanin stability and bioaccessibility
(MDPI, 2018)
The microencapsulation of maqui juice by spray-drying and freeze-drying was studied as a strategy to protect anthocyanins in new food formulations in order to improve the anthocyanin retention before consumption and the ...
Estudio del uso de la harina de quinua (Chenopodium quinoa) para la elaboración de yogurt.
(Escuela Superior Politécnica de Chimborazo, 2022-06-03)
The objective of this research work was to study the use of quinoa flour (Chenopodium quinoa) in the elaboration of yogurt. The bibliographic search was carried out in reliable information sites such as Google Scholar, ...
Sustitución del azúcar, por el jarabe de jícama en el yogurt tipo III.
(Escuela Superior Politécnica de Chimborazo, 2018-05-11)
In the Food Processing Laboratory, of the Faculty of Livestock Sciences in the Escuela Politécnica de Chimborazo, sugar substitution for jicama syrup was carried out in yogurt type III, in different percentages (50, 75, ...
Elaboración de yogurt con leche de cabra y diferentes niveles de mashua (Tropaeolum tuberosum).
(Escuela Superior Politécnica de Chimborazo, 2022-12-21)
The objective of this research was to elaborate yogurt with goat milk and different levels of mashua (tropaeolum tuberosum) for which formulations were created using different levels (0, 8, 10, and 12%) of mashua pulp; ...
Elaboração de frozen yogurt com propriedades funcionais
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2008-02-29)
The search for the population s better quality of life is attracting the food industry interest in developing products with functional characteristics, offering wholefoods, fortified, enriched or improved food, causing ...
Desenvolvimento de frozen yogurt funcionais linha “clean label” adicionados de corantes naturais de betalaína e bixina
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2013-10-03)
CHAPTER I - The appeal of consumers for different products is a reflection of information about food market. The present work had as objective to produce a low fat probiotic frozen yogurt in different concentrations of ...
Rediseño de un reactor para el proceso de elaboración de yogurt en la planta de lácteos ESPOCH-Tunshi
(Escuela Superior Politécnica de Chimborazo, 2020-02-20)
The redesign of a Batch-type reactor for the production of yogurt from the Tunshi Dairy Experimental Plant of the Escuela Superior Politecnica de Chimborazo located in the community of Tunshi was carried out, to improve ...
Diseño de un proceso para la producción de yogurt en las Asociación de Ganaderos Shushufindi.
(Escuela Superior Politécnica de Chimborazo, 2019-07-08)
The objective of the present titration work is to design a process for the production of yogurtin the Livestock Association “Shushufindi”, starting with the realization of a sampling and later the realization of the ...
Utilización de jarabe de oca ((Oxalis tuberosa) en la formulación de yogurt griego.
(Escuela Superior Politécnica de Chimborazo, 2023-01-12)
This research's objective was to use oca root syrup (Oxalis tuberosa) in the formulation of Greek yogurt. Characterization of the syrup obtained by enzymatic hydrolysis was carried out. The process of Greek yogurt included ...