Incorporación de proteína de suero dulce en un yogur batido bajo en grasa

Autor: Rebeca L´ópez-Calvo, Diana Víquez-Barrantes, Tatiana Araya-Arce

Publikováno v: Agronomía Mesoamericana, Vol 32, Iss 3 (2021)

Introducción. El lacto suero de leche bovina es fuente de nutrientes, por lo que su aprovechamiento beneficiaría al consumidor y ayudaría a disminuir las consecuencias ambientales de su descarte. En Costa Rica, la mayor parte de este se utiliza co

Externí odkaz: https://doaj.org/article/eb35f530909540f898e08d310a2eac98

Physicochemical and sensory characteristics of a caprine milk caramel with the inclusion of amaretto

Autor: Pamela Malavassi-Conejo, Alejandro Chacón-Villalobos, Diana Víquez-Barrantes, Marcia Cordero-García

Publikováno v: Agronomía Mesoamericana, Volume: 34, Issue: 2, Article number: 51879, Published: AUG 2023

Resumen Introducción. A nivel mundial, los lácteos bovinos son prevalentes, por lo que existe la necesidad de estudios enfocados en leches menos tradicionales, como la caprina. Objetivo. Evaluar el efecto de dos niveles de inclusión de amaretto so

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae0940ab70e5fd398b3c3b407855c8ff
http://www.scielo.sa.cr/scielo.php?script=sci_arttext&pid=S1659-13212023000200026&lng=en&tlng=en

Thinking of an Appellation of Origin? Proving the sensory typicity of traditional fresh Turrialba cheese

Autor: Elba María Cubero Castillo, Diana Víquez Barrantes, Pilar Fallas Rodríguez, Marianela Cortés-Muñoz

Publikováno v: International Journal of Dairy Technology, vol.75(1), pp. 246-257
Kérwá
Universidad de Costa Rica
instacron:UCR

Traditional fresh Turrialba cheese was originally manufactured in Santa Cruz de Turrialba, Costa Rica. The sensory identity of this product was uncertain until now. This work describes the sensory diversity of fresh cheeses sold as Turrialba cheese a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ded517c2f9ae6870b0d6b06ba7a08c5c
https://doi.org/10.1111/1471-0307.12815

Modelling the Effect of Salt Concentration on the Fate of Listeria monocytogenes Isolated from Costa Rican Fresh Cheeses

Autor: Beatriz Mazón-Villegas, Paula Fallas-Jiménez, Mauricio Redondo-Solano, Diana Víquez-Barrantes, Guiomar Denisse Posada-Izquierdo, Antonio Valero, Rosa María García-Gimeno, Alejandra Huete-Soto

Publikováno v: Foods 10(8), 1722 (2021)
Helvia. Repositorio Institucional de la Universidad de Córdoba
instname
Foods, Vol 10, Iss 1722, p 1722 (2021)
Foods
Volume 10
Issue 8
Helvia: Repositorio Institucional de la Universidad de Córdoba
Universidad de Córdoba

“Turrialba cheese” is a Costa Rican fresh cheese highly appreciated due to its sensory characteristics and artisanal production. As a ready-to-eat dairy product, its formulation could support Listeria monocytogenes growth. L. monocytogenes was is

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e9731b7851b6f3eb8c695214bec9d47
https://hdl.handle.net/10396/21534

Effect of Palmito cheese processing on sensory characteristics and degree of liking

Autor: Andrea Marín-Fonseca, Diana Víquez-Barrantes, Marcia Cordero-García

Publikováno v: Agronomía Mesoamericana, Vol 34, Iss 3 (2023)

Introduction. The production of regional food with local and cultural identity has become an attractive business for small-scale producers because it allows them to market their products highlighting local ingredients and traditional processing that

Externí odkaz: https://doaj.org/article/1720f7b6d3084332945c7cc1c658700a