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Artificial intelligence approach based on near-infrared spectral data for monitoring of solid-state fermentation
(Elsevier B.V., 2016-10-01)
This work aimed to establish a chemometric technique for quantifying amylase and protease activities as well as protein concentration in aqueous extracts of Rhizopus microsporus var. oligosporus obtained via solid-state ...
Influencia de la variedad de yuca y nivel de sustitución de harinas compuestas sobre el comportamiento reológico en panificación
(Universidad Nacional de Colombia - Facultad de Ingeniería, 2009)
Dada la creciente dependencia de trigo importado Colombia ha realizado estudios para el uso de harina compuesta trigo-yuca en panificación. En el periodo entre 1986-1991 se llevó a cabo un proyecto en el cual se evaluaron ...
Artificial intelligence approach for high level production of amylase using Rhizopus microsporus var. oligosporus and different agro-industrial wastes
(Wiley-Blackwell, 2017-03-01)
BACKGROUND: Culture medium is a key element to be defined when biotechnologies are chosen for agro-industrial wastes reutilization. This work aimed at definition of culture medium composition using four agro-industrial ...
Lactic Acid Fermentation Improved Textural Behaviour,Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough
(Faculty Food Technology Biotechnology, 2017-02)
In this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidification and proteolytic activity. Strain No. C8 was selected, ...
Formulación de productos de panificación fermentados de alta calidad utilizando bacterias lácticas seleccionadas y harina de chíaFormulation of high quality fermented baking products using selected lactic bacteria and flour chia
(EDUSPT, 2014-03)
El uso de masas ácidas en fermentación panaria permite la obtención de productos de características distintivas con calidades organolépticas y nutriticas mejoradas, constituyendo un alimento saludable libre de conservantes. ...
Hydrocolloids in wheat breadmaking: A concise review
(Elsevier, 2017-07)
The present review analyzes the effect of the most common hydrocolloids on diverse aspects of wheat breadmaking. This encompasses exudate gums, gums from seaweeds, modified celluloses, pectins, galactomannans from leguminous ...