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Intake of isoflavone-supplemented soy yogurt fermented with Enterococcus faecium lowers serum total cholesterol and non-HDL cholesterol of hypercholesterolemic rats
(Springer, 2008-12-01)
The aim of this study was to obtain an isoflavone-supplemented soy yogurt, fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti, with suitable sensory properties and to assess the effects ...
Evaluation of different selective media for enumeration of probiotic micro-organisms in combination with yogurt starter cultures in fermented milk
(ACADEMIC JOURNALSVICTORIA ISLAND, 2012)
The aim of this study was to assess selective plating methodologies for the enumeration and identification of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Lactobacillus ...
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 ...
Influence of different content of cheese whey and oligofructose on the properties of fermented lactic beverages: Study using response surface methodology
(Elsevier Science BvAmsterdamHolanda, 2009)
Viability of Lactobacillus acidophilus La5 in pectin-whey protein microparticles during exposure to simulated gastrointestinal conditions
(Elsevier Science BvAmsterdamHolanda, 2013)
Effect of high hydrostatic pressure processing on rheological and textural properties of probiotic low-fat yogurt fermented by different starter cultures
(Blackwell Publishing, 2006-10-01)
The effect of milk processing on rheological and textural properties of probiotic low-fat yogurt (fermented by two different starter cultures) was studied. Skim milk fortified with skim milk powder was subjected to three ...
Effect of high hydrostatic pressure processing on rheological and textural properties of probiotic low-fat yogurt fermented by different starter cultures
(Blackwell Publishing, 2006-10-01)
The effect of milk processing on rheological and textural properties of probiotic low-fat yogurt (fermented by two different starter cultures) was studied. Skim milk fortified with skim milk powder was subjected to three ...
Characterization of goat milk and potentially symbiotic non-fat yogurt
(Sociedade Brasileira Ciencia E Tecnologia de Alimentos, 2014-09)
Combining prebiotics and probiotic microorganisms improve quality in the formulation of foods. In this paper, the characteristics of goat milk and symbiotic yogurt were studied. Raw goat milk was analyzed and the skimming ...