Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Carolina Iraporda"'
Autor:
Carolina, Iraporda, Irene A, Rubel, Nicole, Managó, Guillermo D, Manrique, Graciela L, Garrote, Analia G, Abraham
Publikováno v:
World journal of microbiologybiotechnology. 38(8)
Currently, the growing demand for non-dairy functional foods leads to the constant development of new products. The objective of the present work was to obtain a soy-based fermented beverage employing the strains Lactiplantibacillus plantarum CIDCA 8
Publikováno v:
Bioactive Carbohydrates and Dietary Fibre. 28:100325
Autor:
Analia Graciela Abraham, Micaela Medrano, Carolina Iraporda, Graciela Liliana Garrote, Ana Agustina Bengoa, María Dolores Pendón
Publikováno v:
Journal of applied microbiologyREFERENCES. 133(1)
Nowadays, the interest in the consumption of healthy foods has increased as well as the homemade preparation of artisanal fermented product. Water kefir is an ancient drink of uncertain origin, which has been passed down from generation to generation
Autor:
Analia Graciela Abraham, Carolina Iraporda, Diego Bautista Genovese, Irene A. Rubel, Guillermo Daniel Manrique
Publikováno v:
Bioactive Carbohydrates and Dietary Fibre. 26:100281
Jerusalem artichoke (Helianthus tuberosus L.) represents a promising crop emerging in different parts of the world as a natural source of inulin. Different factors such as the kind of cultivar, agroecological conditions, harvest time, and tubers stor
Autor:
Carolina Iraporda
Publikováno v:
SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLP
Universidad Nacional de La Plata
instacron:UNLP
Los productos lácteos constituyen excelentes matrices para la incorporación de probióticos. Las propiedades bioactivas de los mismos podrían asociarse a los microorganismos por si mismos o a los metabolitos que ellos producen durante la fermentac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::141c11016e71a62f875987eae91bd4c0
https://doi.org/10.35537/10915/51913
https://doi.org/10.35537/10915/51913
Autor:
Carolina Iraporda, Irene A. Rubel, Diego Bautista Genovese, Guillermo Daniel Manrique, Alicia Gallo
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Ricotta cheese was selected to develop a novel food product. Ricotta is easily obtained from the precipitation of whey and milk proteins, through the application of heat and acidification. This product is characterised by its compact, finely granulat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e89857bc5412809ad495f9f1ab7ec09
https://www.sciencedirect.com/science/article/abs/pii/S095869461930055X
https://www.sciencedirect.com/science/article/abs/pii/S095869461930055X
Autor:
L.B. Acurcio, Karen Costa, Ana Agustina Bengoa, J R Nicoli, Álvaro Cantini Nunes, Gabriele Moreira Guimarães, S.H.C. Sandes, Analia Graciela Abraham, Carolina Iraporda, Graciela Liliana Garrote, Elisabeth Neumann, Rosa Maria Esteves Arantes
The use of Lactobacillus paracasei strains isolated from kefir grains as starters for the development of functional dairy products was evaluated. The physicochemical and immunomodulatory properties of milks fermented with L. paracasei CIDCA8339, CIDC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3809bd62855ca6dd8dc8a192e10d997d
https://www.sciencedirect.com/science/article/abs/pii/S096399691930273X?via=ihub
https://www.sciencedirect.com/science/article/abs/pii/S096399691930273X?via=ihub
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Kefir is a homemade viscous and slightly effervescent beverage obtained by milk fermentation with kefir grains, which are built up by a complex community of lactic acid and acetic acid bacteria and yeasts confined in a matrix of proteins and polysacc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8e8f6c7726236e0b83e496b8463314c
Wiley Online Library
Wiley Online Library
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The effect of inulin extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers on the growth and probiotic properties of different Lactobacillus strains was analyzed. It was demonstrated that L. paracasei BGP1 and L. plantarum CIDCA8327 str
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9eb6257d819c51f69a566f8295e39d4f
https://linkinghub.elsevier.com/retrieve/pii/S0023643818310351
https://linkinghub.elsevier.com/retrieve/pii/S0023643818310351
Autor:
Guillermo Daniel Manrique, Rocio Novosad, Fernanda A. Cabrera, Diego Bautista Genovese, Carolina Iraporda, Irene A. Rubel
In this study the operational extraction variables to obtain higher yields of inulin from Jerusalem artichoke tubers (JAT), as well as the optimal conditions to obtain a stable and dispersible powdered product by either spray or freeze drying, were s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f2bfc070e6f8777ffdbc2156495a683
https://www.sciencedirect.com/science/article/pii/S0963996917307263
https://www.sciencedirect.com/science/article/pii/S0963996917307263