Výsledky vyhledávání - "Claudia I, Vénica"

Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations

Autor: Claudia I. Vénica, Irma V. Wolf, María V. Beret, Carina V. Bergamini, Patricia Burns, Ana Binetti, María C. Perotti

Publikováno v: Journal of the science of food and agricultureREFERENCES. 103(2)

Four commercial starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (S1, S2, S3 and S4; S3 also contained Limosilactobacillus fermentum) were compared for fermentation, volatile flavor compounds, phy

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc3fd248184cdcabceaff1220a60690e
https://pubmed.ncbi.nlm.nih.gov/36468613

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Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties

Autor: Claudia I, Vénica, Irma V, Wolf, Carina V, Bergamini, María C, Perotti

Publikováno v: Journal of the science of food and agriculture. 96(15)

Different types of reduced-lactose yogurt, obtained by lactose hydrolysis using β-galactosidase enzyme, are commercially available. The breakdown of lactose modifies the carbohydrate profile, including the production of prebiotic galacto-oligosaccha

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::74b452318a5e9115d8c4d2821726a0db
https://pubmed.ncbi.nlm.nih.gov/27342764

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