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Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products
(2018-12-01)
This study aimed at characterizing guava, orange and passion fruit by-products and investigating the effect of adding these fruit by-products to probiotic fermented goat milk and cereal-based fermented products. Fruit ...
New trends in cereal-based products using lactic acid bacteria
(Wiley Blackwell Publishing, Inc, 2010)
The global importance of cereals to human diet and, moreover, to the history of civilization, in particular agriculture, cannot be overstated. Nutritionally, cereals are an important source of dietary proteins, carbohydrates, ...
Whisky, Whiskey, and Bourbon: Products and Manufacture
(2015-09-14)
Whiskeys are distilled beverages that have been produced by the distillation of fermented cereals and have been matured in oak casks. They can be classified according to starting material, blending, and country of origin. ...
Desarrollo de ingredientes a base de cereales y leguminosas para la formulación de alimentos saludables
Dada la importancia del consumo de una dieta equilibrada y adecuada por parte de la población, es importante que la tecnología de alimentos dé respuestas para la elaboración de alimentos que puedan resultar en beneficios ...
Traditional fermented products - a good dource for beneficial lactic acid bacteria
(MedCrave, 2014-08-04)
Modern diets of the western world are very different than the traditional ones which many researchers and consumers are now realizing that the latter are not only nutritious but also can provide benefits beyond their ...
Biopolymers from lactic acid bacteria. Novel applications in foods and beverages
(Frontiers Research Foundation, 2015-09)
Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to the cell wall (capsular EPS) or released to ...
Características fermentativas de silagens de grãos de milho reidratado
(Universidade Federal do TocantinsAraguaínaCURSO::ARAGUAÍNA::PRESENCIAL::BACHARELADO::MEDICINA VETERINÁRIAAraguaínaGraduação, 2022)
Probióticos y postbióticos: nuevos desarrollos en alimentos fermentados
Los alimentos funcionales son aquellos que no sólo proporcionan nutrición, sino también que pueden ser una fuente de bienestar mental y físico, y contribuir a la prevención y reducción de los factores de riesgo de enfermedades. ...
Metabolismo de carboidratos não-estruturais em ruminantes
(2009-12-01)
The carbohydrates provide 50 to 80% of the dry matter of grain and roughage and can be divided into structural (cellulose, hemicellulose) and non-structural (starch, pectin and sugars). The non-structural carbohydrates are ...
Metabolismo de carboidratos não-estruturais em ruminantes
(2009-12-01)
The carbohydrates provide 50 to 80% of the dry matter of grain and roughage and can be divided into structural (cellulose, hemicellulose) and non-structural (starch, pectin and sugars). The non-structural carbohydrates are ...