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Dairy products modified in their lactose content
(Bentham Science Publishers, 2012-01)
Lactose intolerance is a problem suffered by a large part of the world population. The simplest solution is to remove (partially or completely) dairy products from diet. However, a more convenient alternative from the ...
Inactivation of dairy bacteriophages by thermal and chemical treatments
(MDPI AG, 2019-05)
This article provides information on the characteristics of diverse phages of lactic acid bacteria and highlights the incidence of their presence in different dairy fermentations. As it is known, thermal treatments on raw ...
Learning networks in innovation systems at sector / regional level in Argentina: Winery and dairy industries
(2011)
This work studies how the set of relationships that gives place to the learning processes is established in the food industry
in Argentina. A theoretical ad hoc approach is adopted, conjugating the concepts of innovation ...
Historia de la leche: El caso de la colonia Bernstadt-Roldan y el surgimiento de la Cooperativa de Tamberos de Rosario y su zona de influencia (COTAR)
(Instituto de Historia. Facultad de Derecho y Ciencias Sociales del Rosario. UCA, 2022)
Diversity among Lactobacillus paracasei phages isolated from a probiotic dairy product plant
(Wiley Blackwell Publishing, Inc, 2009)
Aims: To evaluate the phage diversity in the environment of a dairy industry which manufactures a product fermented with a probiotic strain of Lactobacillus paracasei.Methods and results: Twenty-two Lact. paracasei phages ...
Bacteriophages and dairy fermentations
(Landes Bioscience, 2014-10)
This review highlights the main strategies available to control phage infection during large-scale milk fermentation by lactic acid bacteria. The topics that are emphasized include the factors influencing bacterial activities, ...
Institutional changes and restructuring in the Brazilian dairy industry (1990-2000)Mudanças institucionais e reestruturação na indústria brasileira de laticínios (1990-2000)
(Universidade Federal de Santa Maria, 2006)
The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient
(Royal Society of Chemistry, 2018-11)
New eating habits and diversification of tastes of consumers have led to the scientific community and the food industry to expand the range of probiotic foods and novel probiotic ingredients. Scant information is available ...