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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 ...
Leite fermentado acrescido de farinha de casca de uva: desenvolvimento, caracterização e aceitação sensorial
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de QuímicaQuímicaUTFPR, 2015-06-17)
Peel of grapes contains appreciable amounts of bioactive compounds, such as anthocyanins and phenolics. However, they are still considered as residues in agroindustries of grape derivates. One potential strategy for the ...
Desenvolvimento do leitelho fermentado adicionado de polpa de pitaya
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2021-12-06)
Buttermilk is a by-product of butter production that has great nutritional value and high-quality functional properties and is gaining greater recognition both in the dairy industry and in the consumer market. Pitaya is a ...
Desenvolvimento de uma bebida funcional prebiótica de soro de leite e suco de uva branco
(Universidade do Vale do Rio dos Sinos, 2021-08-30)
Whey is an industrial by-product resulting from cheese production. Whey preserves about 55% of milk compounds, such as proteins, vitamins and minerals. The search for new alternatives for the use and valorization of whey ...
Desenvolvimento de uma bebida funcional prebiótica de soro de leite e suco de uva branco
(Universidade do Vale do Rio dos Sinos, 2021-08-30)
Whey is an industrial by-product resulting from cheese production. Whey preserves about 55% of milk compounds, such as proteins, vitamins and minerals. The search for new alternatives for the use and valorization of whey ...
Identificación y caracterización bacteriológica y molecular de cepas de Mycobacterium avium subsp. paratuberculosis en productos lácteos y agua.
(Universidad Nacional del Centro de la Provincia de Buenos Aires, Facultad de Ciencias Veterinarias, Tandil, Argentina, 2015)
La paratuberculosis (PTBC) o enfermedad de Johne es una enteritis crónica producida por Mycobacterium avium subsp. paratuberculosis (MAP) que afecta a bovinos y otras especies. MAP ha sido vinculado en humanos a una ...
Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts
(ELSEVIER SCIENCE BVAMSTERDAM, 2012-07)
The effect of the addition of passion fruit peel powder (PFPP) on the fermentation kinetics and texture parameters, post-acidification and bacteria counts of probiotic yoghurts made with two milk types were evaluated during ...
Sweet whey protein addition to a low-fat yogurtIncorporación de proteína de suero dulce en un yogur batido bajo en grasa
(Universidad de Costa Rica, 2021)
Isolamento, identificação molecular e detecção de genes de virulência de yersinia enterocolitica em amostras de leite bovino de tanques de expansão de propriedades do Centrooeste Paulista
(Universidade Estadual Paulista (Unesp), 2018-04-12)
O leite e seus derivados são bons meios para o desenvolvimento de microorganismos patogênicos e deteriorantes, exigindo cuidados rigorosos com a ordenha, processamento e armazenamento. Entre os vários grupos de bactérias ...