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Wastewater from the soft drinks industry as a source for bioethanol production
(Elsevier, 2013-03)
Wastewaters from the soft drinks industry were examined as media for producing bioethanol usingyeast-mediated fermentation. Fermentation assays were performed using cola-type, orange and lemon-lime soft drinks and ...
Survival of selenium-enriched lactic acid bacteria in a fermented drink under storage and simulated gastro-intestinal digestion
(Elsevier Science, 2019-09)
Selenium (Se), which is present as SeCys in seleno-proteins, is involved in cancer prevention, thyroid functioning, and pathogen inhibition. Se is incorporated in the diet through Se-containing foods. Some lactic acid ...
Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria
(Elsevier Science, 2020-12)
The biochemical and functional properties of fermented Annona cherimola Mill. (cherimoya) juice using five lactic acid bacteria (LAB) isolated from autochthonous fruits from Northwestern Argentina were studied in this work. ...
Development of low-alcohol isotonic beer by interrupted fermentation
(2019-07-01)
Alcohol-free beer with isotonic properties is getting more popular and its production can be carried out by different production strategies; however, interrupted fermentation is still a challenge. Therefore, the objective ...
Consumo y conocimiento actual de una bebida fermentada tradicional en Ixtapan del Oro, México: la sambumbia
(Universidad Autónoma Metropolitana Unidad Iztapalapa, 2016)
Modelación de la síntesis de Galacto-oligosacáridos (GOS) en la elaboración de una bebida láctea fermentada simbiótica utilizando β-galactosidasa
(Universidad de La Salle. Facultad de Ingeniería. Ingeniería de Alimentos, 2020)
Kvass: elaboração de uma pré-mistura empregando Saccharomyces cerevisiae
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de Engenharia QuímicaEngenharia QuímicaUTFPR, 2020-10-23)
In the past, fermentation has been used as a way of preserving, improving the taste and functionality of food. Its use, even if intuitively, was used in the production of historic drinks, such as kvass. Kvass is a traditional ...
Desenvolvimento de bebida láctea fermentada adicionada de polpa de mangaba e suplementada com ferro
(Universidade Federal de Minas GeraisUFMG, 2011-12-16)
In Brazil, milk whey becomes an important raw material that can be used to produce lacteal drink due to its high offer, nutritional characteristics, functional properties, pollution potential and low cost. The objective ...