Buscar
Mostrando ítems 1-10 de 69
Identification and characterization of yeasts isolated from oleic ecosystems
(World Scientific Publ Co Pte Ltd, 2011-01-01)
The population dynamics of yeasts in oleic ecosystems in the Castilla la Mancha region (Spain) was analysed for two consecutive years (2007 to 2008) in two different varieties (Cornicabra and Arbequina respectively). Yeasts ...
Yeast biodiversity from oleic ecosystems: Study of their biotechnological properties
(Academic Press Ltd Elsevier B.V. Ltd, 2010-06-01)
The aim of this study was to know the yeast biodiversity from fresh olive (Olea europaea L.) fruits, olive paste (crush olives) and olive pomace (solid waste) from Arbequina and Cornicabra varieties. Yeasts were isolated ...
Yeast biodiversity from oleic ecosystems: Study of their biotechnological properties
(Academic Press Ltd Elsevier B.V. Ltd, 2010-06-01)
The aim of this study was to know the yeast biodiversity from fresh olive (Olea europaea L.) fruits, olive paste (crush olives) and olive pomace (solid waste) from Arbequina and Cornicabra varieties. Yeasts were isolated ...
Yeast biodiversity from oleic ecosystems: Study of their biotechnological properties
(Academic Press Ltd Elsevier B.V. Ltd, 2014)
Enzymatic Biotransformation Of Polyphenolics Increases Antioxidant Activity Of Red And White Grape Pomace
(Elsevier Science BVAmsterdam, 2016)
Efeito da micronização sobre a biotransformação do bagaço de oliva em modelo estático de fermentação colônica
(Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências Rurais, 2022-02-14)
Olive cultivation, in recent years, has shown significant growth in Brazil, especially in the
state of Rio Grande do Sul, which has favorable climatic conditions for this culture and which
has increased the number of ...
Valorização do bagaço de oliva em biscoitos
(Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências Rurais, 2022-02-11)
Olive pomace is a residue from the processing of olives used for oil extraction. This can be used in several products in the food industry due to its richness in dietary fiber, fatty acids and phenolic compounds. The ...
Actualización sobre el uso de orujos de aceituna en alimentación animal para carne y leche = Olive pomace use on animal feeding for meat and milk production: a review
(Foro de la Alimentación, la Nutrición y la Salud, 2021)
El residuo obtenido después de la extracción del aceite de oliva, denominado orujo de aceituna, presenta características muy interesantes para ser incorporado a dietas de animales para la producción de carne y leche. La ...