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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 ...
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 ...
Effect of the milk-whey relation on the physicochemical and rheological properties of a fermented milky drinkEfecto de la relación leche-lactosuero sobre las propiedades fisicoquímicas y reológicas en una bebida láctea fermentada
(Universidad del Valle, 2017-08)
Se estudió el efecto de la relación leche-lactosuero sobre las propiedades fisicoquímicas (pH, acidez total, sólidos solubles y sinéresis) y reológicas (velocidad de deformación, viscosidad aparente, índice de comportamiento ...
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)
Development of milk drink with whey fermented and acceptability by children and adolescents
(Universidade Federal de Minas GeraisBrasilICA - INSTITUTO DE CIÊNCIAS AGRÁRIASUFMG, 2021-03-23)
Desenvolvimento de bebida láctea fermentada zero açúcar com mucilagem de chia (Salvia hispanica)
(Universidade Tecnológica Federal do ParanáMedianeiraBrasilEngenharia de AlimentosUTFPR, 2021-12-01)
Milk is a food rich in nutritional benefits and has a wide use in the food industry, such as in the manufacture of cheese. Whey is a by-product of the cheese industry and is often considered effluent and improperly discarded ...
Effect of the milk-whey relation over physicochemical and rheological properties on a fermented milky drink
(Universidad del ValleColombia, 2017-07-01)
(Eng) The effect of the milk-whey relation over the physicochemical properties (pH, total acidity, soluble solids and syneresis)
and rheology (deformation rate, apparent viscosity, flow behavior index and consistency ...
Production procedure of a fermented milky drink using lactosuero [Procedimiento para la producción de una bebida láctea fermentada utilizando lactosuero]
(SOCIEDAD CHILENA DE NUTRICION BROMATOLOGIA Y TOXILOGICA, 2017-03-01)
The present work was carried out with the objective of designing a fermented dairy beverage using whey as a partial substitute of milk and different commercial stabilizers. An experimental design with three replicates was ...
Water kefir: Factors affecting grain growth and health‐promoting properties of the fermented beverage
(Wiley Blackwell Publishing, Inc, 2021-11)
Nowadays, the interest in the consumption of healthy foods has increased as well as the homemade preparation of artisanal fermented product. Water kefir is an ancient drink of uncertain origin, which has been passed down ...