Similar Items: Oxidative status of a yogurt-like fermented maize product containing phytosterols
- Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols
- The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening
- Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qPCR and RT-qPCR
- Efecto de altas presiones hidrostáticas sobre parámetros de calidad y microbiológicos en una bebida fermentada utilizando suero lácteo
- Optimización de pasteurización y tiempo de incubación en la elaboración de queso keferinado fortificado con esteroles vegetales
- Efecto del porcentaje de grasa y acidez final en las propiedades físico-químicas y sensoriales del queso de yogur (labneh)
Author: Descalzo, Adriana Maria
- Enhancing nutritional value through semi-solid fermentation of quinoa and mango–orange juice: a sustainable approach to food processing
- Análisis de parámetros críticos de calidad de nuez pecán para su conservación a temperatura ambiente
- Antioxidant status and odour profile in milk from silage or lucerne-fed cows
- Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions
- Lolium multiflorum (ryegrass) diet modifies the productive response and enhances the meat of grass carp (Ctenopharyngodon idella Val.) with omega 3 fatty acid beneficial to human health
- Cinética de incorporación de vitaminas liposolubles y antioxidantes en carne de “Carpa Herbívora” (Ctenopharyngodon idella)
Author: Rizzo, Sergio Anibal
- Enhancing nutritional value through semi-solid fermentation of quinoa and mango–orange juice: a sustainable approach to food processing
- Análisis de parámetros críticos de calidad de nuez pecán para su conservación a temperatura ambiente
- Oxidative stability parameters and sensory properties of in-shell "Stuart" pecans [Carya illinoinensis (Wangenh.) K.Koch] stored at different temperatures under non-accelerated conditions
- Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets
- Improving the antioxidant status, fat-soluble vitamins, fatty acid composition, and lipid stability in the meat of Grass carp (Ctenopharyngodon idella Val) fed fresh ryegrass (Lolium multiflorum Lam)
- Perfil de ácidos grasos en diferentes materiales de Chenopodium quinoa