Výsledky vyhledávání - "Guillermo George"

Technological challenges in the production of a probiotic pasta filata soft cheese

Autor: Carlos Alberto Meinardi, Facundo Cuffia, Pablo Renzulli, Jorge Alberto Reinheimer, Guillermo George, Patricia Burns

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

The aim of this study was to adjust technological parameters: acidification of the curd (pH 5.25) and time (2, 5, 10 and 20 min) and stretching temperature (58, 62.5 and 68 °C) in order to make a pasta filata cheese carrying a probiotic bacterium at

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da5d723b8b2dd62ea7eea0a1ce3df5ff
https://doi.org/10.1016/j.lwt.2017.03.039

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Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli

Autor: Jorge Alberto Reinheimer, Patricia Burns, Guillermo George, Yanina Lorena Pavón, Facundo Cuffia

Publikováno v: Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 25(7)

The aim of this study was to manufacture pasta filata cheeses added with two probiotic lactobacilli: Lactobacillus rhamnosus GG and Lactobacillus acidophilus LA5, either individually or combined, and to evaluate the effect of the storage temperature

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2397fc17420af8803924339293e7cd4f
https://pubmed.ncbi.nlm.nih.gov/31132882

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In vivo study of the immunomodulatory capacity and the impact of probiotic strains on physicochemical and sensory characteristics: Case of pasta filata soft cheeses

Autor: Guillermo George, Patricia Burns, Facundo Cuffia, Jorge Alberto Reinheimer, Lucas Godoy, Gabriel Vinderola

Publikováno v: Food Research International. 125:108606

Nowadays, there is a great interest of food industries on the development of innovative dairy products containing probiotic bacteria. Beyond yoghurt, cheeses could be a suitable matrix for the incorporation of probiotics. This work aimed to study the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0ff2a803ecd0a4523efd534dd161615
https://doi.org/10.1016/j.foodres.2019.108606

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