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Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice
(Elsevier, 2015)
The consumption of fruits prevents the risk of cardiovascular diseases. Alcoholic fermentation has been carried out in fruits resulting in products which provide high concentration of bioactive compounds and variable alcohol ...
Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice
(Elsevier Ltd, 2015)
© 2015 Elsevier Ltd. The consumption of fruits prevents the risk of cardiovascular diseases. Alcoholic fermentation has been carried out in fruits resulting in products which provide high concentration of bioactive compounds ...
Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice
(Kluwer Academic Publishers, 2015)
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 ...
Isolated and fermented orange and grape wastes: Bromatological characterization and phytase, lipase and protease source
(2022-05-01)
The aims of this study were to evaluate the bromatological characterization of isolated and fermented crude orange and grape wastes, and to investigate the presence and activities of phytase, lipase and protease in them. ...
Orange beverage ameliorates high-fat-diet-induced metabolic disorder in mice
(Elsevier Ltd, 2016)
Production of pectinase by solid-state fermentation with Penicillium viridicatum RFC3
(Elsevier B.V., 2005-07-01)
Endo-polygalacturonase (endo-PG), exo-polygalacturonase (exo-PG) and pectin liase (PL) were produced by solid-state fermentation of a mixture of orange bagasse and wheat bran (1:1) with the filamentous fungus Penicillium ...
Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice
(Taylor and Francis Ltd, 2016)