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Fermented soy product supplemented with isoflavones affected fat depots in juvenile rats
(2005-10-01)
Objectives: This study investigated the effects of soy product fermented by Enterococcus faecium and Lactobacillus jugurti supplemented with isoflavones on adipose tissue, blood lipid, and glucose levels on juvenile rats. ...
Fermented soy product supplemented with isoflavones affected fat depots in juvenile rats
(2005-10-01)
Objectives: This study investigated the effects of soy product fermented by Enterococcus faecium and Lactobacillus jugurti supplemented with isoflavones on adipose tissue, blood lipid, and glucose levels on juvenile rats. ...
New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers
(2019-07-04)
Over the last decades, consumer´s preference for and their attention to food products presented as healthy and with favorable nutritional information has been significantly increased. In this line, both the addition of ...
Study of flocculent yeast performance in tower reactors for bioethanol production in a continuous fermentation process with no cell recycling
(Elsevier Sci LtdOxfordInglaterra, 2008)
Charqui meats as fermented meat products: role of bacteria for some sensorial properties development
(Elsevier B.V., 2002-06-01)
Jerked beef, a derivative of charqui meat, is a cured, salted and dried meat product. The presence of halotolerant bacteria, where Staphylococcus spp. (84.2%) were the predominant species, would act eventually as starter ...
Effect of a novel soy fermented product enriched with isoflavones and calcium on bone tissue of rats.
(Archivos Latinoamericanos Nutricion, 2014)
Polysaccharide production by kefir grains during whey fermentation
(Cambridge University Press, 2002-04)
Fermentation of deproteinised whey with kefir grains CIDCA AGK1 was studied focusing on polysaccharide production from lactose. Kefir grains were able to acidify whey at different rates depending on the grain/whey ratio. ...
SWEET SORGHUM: BROTH CLARIFICATION WITH ENZYMATIC TREATMENT INCREASES THE QUALITY OF THE FERMENTATION WORT FOR ETHANOL PRODUCTION
(2021-01-12)
Sweet sorghum is currently being evaluated throughout the world as a raw material for biofuel production because its stem juices are rich in sugars that can be directly fermented to ethanol. In this work, the fermentative ...