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Quality of coconut and strawberry yogurtes
(Univ Federal Ceara, Centro Ciencias Agrarias, 2017-10-01)
The growth of yogurt consumption in the country requires a quality and safe product to consumers. The objective of this work was to evaluate the physical-chemical and microbiological quality of coconut and strawberry yoghurt ...
Preparación de cultivo industrial para kumis y yogurt
(Servicio Nacional de Aprendizaje (SENA)Centro Agropecuario de la Sabana, 2020)
Valoración cuantitativa de ácido laúrico en el yogurt con leche de coco fermentada con probiótico y de un sucedáneo de yogurt
(Universidad de Guayaquil. Facultad de Ciencias Químicas, 2017)
Este proyecto se enfocó en la determinación del porcentaje de Ácido Laúrico presente en dos tipos de yogurt de origen vegetal con formulaciones diferentes empleando como método de análisis Cromatografía de gases con detección ...
¿Como hacer un yogurt casero?
(Servicio Nacional de Aprendizaje (SENA)Oficina de Comunicaciones, 2014)
Effect of reduction of lactose in yogurts by addition of β-galactosidase enzyme on volatile compound profile and quality parameters
(Wiley Blackwell Publishing, Inc, 2015-01)
A comparative study between reduced-lactose yogurts made with added b-galactosidase (E yogurts) and controls (C yogurts) was performed. The evolution of lactose content, pH, acidity and volatile compounds was measured ...
Sensorial evaluation of a probiotic yogurt applying consumer testsEvaluación sensorial de un yogurt probiótico aplicando pruebas de consumidores
(Universidad Centroccidental Lisandro Alvarado, 2019)
Preparación de leches acidas : manual
(Servicio Nacional de Aprendizaje (SENA)Subdirección General de Operaciones. División de programación didáctica, 2017)
Yogurt consumption is associated with a better lifestyle in Brazilian population
(2017-12-22)
Background: The importance of dairy products is recognized for their health benefits. However, additional investigation is required to understand the characteristics of the lifestyle of people who incorporate yogurt into ...
Aplicação e viabilidade de L. acidophilus, Bifidobacterium e S. thermophilus microencapsulados em frozen yogurt de soja
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2014-02-27)
Soybean is a functional food and it is characterized by providing several beneficial health effects allowing the expansion of research and development of functionalized products as alternative substitutes of dairy products. ...