Search Results - "FERMENTACION"

Cassava fermentation: cassava sour starch in Latin America by Zakhia, N., Chuzel, Gérard, Brabet, C, Dufour, D.L.

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Producción de Trichoderma koningiopsis Th003. by Gómez, Martha Isabel, Cotes Prado, Alba Marina, Cruz, Fredy Mauricio

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Characterization of chitinases of Beauveria bassiana (Bv ) induced in semisolid-state fermentation by Lovera Sotelo, Yuli Andrea, Belaich, Mariano Nicolás, Mejía Pineda, Cindy Carolina, Villamizar Portilla, Laura Natalia, Patarroyo, Manuel A., Barrera Cubillos, Gloria Patricia

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Validación de tecnologías de cosecha, poscosecha y procesos agroindustriales con el fruto de Copoazú en el piedemonte amazónico

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Evaluación nutricional del ensilaje de Sambucus peruviana, Acacia decurrens y Avena sativa by Blanco Gaviria, Gloria Milena, Rosendo Chamorro, Diego, Arreaza Tavera, Luis Carlos, Rey, Ana María

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Evaluación de la calidad nutricional de la morera (Morus sp.) fresca y ensilada, con bovinos de engorda by González Díaz, Justino G.

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Calidad de cacao en Centroamérica: un vistazo a la situación en 2009 by Villalobos Rodríguez, Marilyn, Orozco Estrada, Shirley

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Desarrollo y evaluación de un chile jalapeño (Capsicum annum) en salmuera y su diseño de planta by López U., Héctor O.

Subjects: “…Fermentación ácido-láctica…”
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Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development by Dufour, Dominique, Rolland Sabaté, Agnès, Cordoba, Hansel A. Mina, Melendez, Jorge Luis Luna, Moreno Alzate, Jhon Larry, Pizzaro, Mónica, Guilois Dubois, Sophie, Sánchez, Teresa, Belalcázar, John Eiver, Morante, Nelson, Tran, Thierry, Moreno Santander, Martin A., Vélez Hernández, Gustavo Adolfo, Ceballos, German

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Combined effect of fermentation, sun-drying and genotype on breadmaking ability of sour cassava starch by Maldonado-Alvarado, P., Grosmaire, Lidwine, Dufour, Dominique, Giraldo Toro, Andrés, Sánchez, Teresa, Calle, Fernando, Moreno Santander, Martin A., Ceballos, Hernán, Delarbre, Jean Lois, Tran, Tierry

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Detoxification of alperujo using solid-state fermentation: statistic optimization of the process by Rodríguez, L., Gouiric, S., Vallejo, M., Monetta, Pablo Miguel

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Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts by Rojo, Cecilia, Talia, Paola Mónica, Lerena, María Cecilia, Ponsone, María Lorena, Gonzalez, Magali Lucia Rosa, Becerra, Lucia Maribel, Mercado, Laura Analia, Martín-Arranz, Virginia, Rodriguez Gomez, Francisco, Arroyo Lopez, Francisco Noe, Combina, Mariana

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Abono orgánico fermentado tipo bocashi by Pietronave, Hernan Pablo, Ybran, Romina Gisela, Corti, Alberto Fabian, Baroni, Carlos Alberto, Raffo, Eduardo Alberto

Subjects: “…Fermentación Aeróbica…”
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Evaluación del efecto del agregado de fuentes de alta fermentabilidad e inoculantes bacterianos en ensilados de Chloris gayana cv. Callide by Pamies, Marcelo Eduardo

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Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts by Maturano, Yolanda Paola, Mestre Furlani, Maria Victoria, Kuchen, Benjamín, Toro, Maria Eugenia, Mercado, Laura Analia, Vazquez, Fabio, Combina, Mariana

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A meta‐analysis on the effectiveness of homofermentative and heterofermentative lactic acid bacteria for corn silage by Blajman, Jesica E., Paez, Roxana Beatriz, Vinderola, Celso Gabriel, Lingua, Mariana Soledad, Signorini Porchiett, Marcelo Lisandro

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Potential of Lactic Acid Bacteria Isolated From Different Forages as Silage Inoculants for Improving Fermentation Quality and Aerobic Stability by Puntillo, Melisa, Gaggiotti, Monica Del Carmen, Oteiza, Juan Martín, Binetti, Ana, Massera, Ariel Fernando, Vinderola, Celso Gabriel

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Fabricación de encurtidos de pepinillo by Martínez, Fausto Jorge

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Implementos de beneficio. by Pérez Mejía, J.A.

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Evaluación de la agroindustria del almidon agrio de yuca (Manihot esculenta Crantz) en Córdoba y Sucre. by Villarraga, Erika C., Lujan, Deivis E., Salcedo, Jairo G., Cadena, Marly P.

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