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Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread
(Springer Verlag Berlín, 2015-03-12)
The consumers demand for food with high nutritional quality and free of chemical additives increases the need to look for new products and preservation strategies. Quinoa (Chenopodium quinoa) is an Andean pseudocereal ...
Shelf life extension of refrigerated breaded hake medallions packed into active edible fish gelatin films
(John Wiley & Sons Ltd, 2019-06-10)
Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible films might provide an alternative to extend the shelf ...
Antifungal starter culture for packed bread: influence of two storage conditionsFermento láctico antifúngico para panificados envasados: influencia de dos condiciones de almacenamiento
(Asociación Argentina de Microbiología, 2015-04-17)
Se evaluó la estabilidad de un bioconservante semilíquido destinado a panificados envasados, desarrollado con la bacteria láctica con actividad antifúngica Lactobacillus plantarum CRL 778. Las características del bioconservante, ...
Ochratoxin A production by Aspergillus niger: Effect of water activity and a biopreserver formulated with Lactobacillus plantarum CRL 778
(Elsevier, 2014-05)
Some filamentous fungi of the genera Aspergillus (A.) are of high impact in food safety due to the production of a toxic secondary metabolite, the ochratoxin A (OTA). The present study was carried out to evaluate the effect ...
Optimization of phenyllactic acid production by pediococcus acidilactici CRL 1753. Application of the formulated bio-preserver culture in breads
(Elsevier, 2018-05)
Phenyl lactic acid (PLA) is an antimicrobial agent with a broad antimicrobial spectrumproduced mainly by lactic acidbacteria. This study focused in the optimization of a low-cost medium to obtain biomass and PLA production ...
Brewer’s spent grain as an ingredient in the development of bakeries. Impact of labeling on purchase intention and acceptabilityBagazo de cervecería como ingrediente en el desarrollo de panificados. Impacto del rotulado en la intención de compra y aceptabilidad
(Laboratorio Tecnológico del Uruguay - LATU, 2018)
Colección básica SENA panadería
(Servicio Nacional de Aprendizaje (SENA)División de Administración Comercio y Servicios, 2019)
Combined method redesign for the packing area in a peruvian bakery sme provider of national food programs
(Springer, 2021-01-01)
In the bakery industry, it is sought to have zero defective products. It is in the packing; where it is evident, as the last area of the production chain, all the defects generated. Therefore, a combined redesign method ...
Natural antimicrobial ingredients incorporated in biodegradable films based on cassava starch
(ELSEVIER SCIENCE BV, 2010)
Biodegradable films based on cassava starch and with addition of natural antimicrobial ingredients were prepared using the casting technique. The tensile properties tensile strength (TS) [MPa] and percent elongation (E) ...