Ejemplares similares: Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols
- Oxidative status of a yogurt-like fermented maize 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
- Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods
- 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)
Autor: Gies, Magali
Autor: 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)