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Mostrando ítems 401-410 de 448
Lactic Acid Bacteria for Dairy Fermentations: Specialized Starter Cultures to Improve Dairy Products
(Wiley Blackwell Publishing, Inc, 2016)
Dairy starter cultures are actively growing cultures of lactic acid bacteria (LAB) to drive the fermentation process.At first, only artisanal starters were used. Though they are still used in certain cases, their microbiological ...
Beneficio Potencial de la leche de cabra como ingrediente de alimentos funcionales
(Riobamba, Universidad Nacional de Chimborazo, 2023)
Pesquisa de Mycobacterium bovis, micobactérias não tuberculosas e actinomicetos em queijo minas artesanal na microrregião do Serro em Minas Gerais
(Universidade Federal de Juiz de Fora (UFJF)BrasilFaculdade de FarmáciaPrograma de Pós-graduação em Ciência e Tecnologia do Leite e DerivadosUFJF, 2017)
Evaluación de la inclusión de oligosacáridos de avena y Lactobacillus casei subsp. rhamnosus como probiótico en quesos frescos
(Bogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de AlimentosUniversidad Nacional de Colombia - Sede Bogotá, 2019-11-25)
The aim of this study was to evaluate the inclusion of oat oligosaccharides in the formulation of fresh cheeses. In the first instance, two extraction methods of these compounds were evaluated. The first one was a conventional ...
Estimativa da prevalência de Brucella spp. em propriedades produtoras de queijo minas artesanal na microrregião do Serro - Minas Gerais
(Universidade Federal de Juiz de ForaBrasilFaculdade de FarmáciaPrograma de Pós-graduação em Ciência e Tecnologia do Leite e DerivadosUFJF, 2016)
Caracterização da microbiota lática do Queijo Minas artesanal produzido na região do Serro, Minas Gerais, por métodos cultura dependente e independenteCharacterization of the lactic microbiota of Minas artisanal Cheese produced in the region of Serro, Minas Gerais, by dependent and independent culture methods
(Universidade Federal de ViçosaCiência e Tecnologia de Alimentos, 2022)
The developmental regulator Pcz1 affects the production of secondary metabolites in the filamentous fungus Penicillium roqueforti
(Elsevier, 2018)
Penicillium roqueforti is used in the production of several kinds of ripened blue-veined cheeses. In addition, this fungus produces interesting secondary metabolites such as roquefortine C, andrastin A and mycophenolic ...
The biosynthetic gene cluster for andrastin A in Penicillium roqueforti
(Frontiers Research Foundation, 2017)
© 2017 Rojas-Aedo, Gil-Durán, Del-Cid, Valdés, álamos, Vaca, García-Rico, Levicán, Tello and Chávez. Penicillium roqueforti is a filamentous fungus involved in the ripening of several kinds of blue cheeses. In addition, ...
Utilização do soro de leite como adjuvante no cultivo de tomate-cereja e morango
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2021-12-06)
Whey is a co-product of the cheese industrialization process, being a very rich solution in proteins. Even with different uses, about 50% of the volume of whey produced is still discarded, making it necessary to use ...
Plan exportador de la empresa Quesos El Nevado Ltda.
(Universidad del RosarioAdministración de EmpresasFacultad de Administración, 2010)
Given the weather of uncertainty and constant changes in economic environment, it is imminent the need for new alternatives that will enable the company to diversify its market and gain a better position. According to this, ...