Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Bernadette Klotz-Ceberio"'
Autor:
Yenny Mayerly Herrera-Ardila, David Orrego, Andrés Felipe Bejarano-López, Bernadette Klotz-Ceberio
Publikováno v:
Dyna, Vol 89, Iss 223 (2022)
The molecular structure of vitamins makes them easily degradable under various conditions such as temperature, pressure, and pH. It is necessary to understand and determine the stability of vitamins during the processing of food products to ensure th
Externí odkaz:
https://doaj.org/article/3ce5f7ad9c734c8f84dd0a63d299352e
Autor:
David Orrego, Bernadette Klotz-Ceberio
Publikováno v:
Applied Sciences, Vol 12, Iss 20, p 10229 (2022)
Valorization of by-products in the dairy industry as a strategy to promote circular economies has become a priority around the globe. Cheese whey and its derivates from filtration technologies offer a source of valuable molecules such as proteins, fa
Externí odkaz:
https://doaj.org/article/3a87124533c14746a35c1b3dfcb7b1cc
Autor:
Bernadette Klotz-Ceberio, María Ximena Quintanilla-Carvajal, María Angélica Uribe-Bohórquez, J.M. Rodríguez-Bernal, Johanna Andrea Serna-Jiménez
Publikováno v:
International Journal of Food Engineering.
The aim of this study was to assess the inhibitory effect of three commercial bioprotectant agents on the growth of yogurt-spoiling fungi. Mucor circinelloides, Mucor racemosus, Penicillium spp., Saccharomyces exiguus, and Candida intermedia, commonl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b45bbe9534b1617ad7a02953271e8290
https://doi.org/10.1515/ijfe-2019-0299
https://doi.org/10.1515/ijfe-2019-0299
Publikováno v:
Biotecnología en el Sector Agropecuario y Agroindustrial, Vol 18, Iss 2 (2020)
Para garantizar la inocuidad y la vida útil de muchos alimentos procesados, la industria de alimentos ha hecho uso de conservantes artificiales que cada vez son más cuestionados y reemplazados por alternativas naturales como son los cultivos biopro
Externí odkaz:
https://doaj.org/article/09a53152ad14416d979670813a7055f1