Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Iñaki Diez"'
Publikováno v:
Foods, Vol 13, Iss 5, p 664 (2024)
Plant-based products are currently gaining consumers’ attention due mainly to the interest in reducing the consumption of foods of animal origin. A comparison of two fermentative processes utilizing dairy milk and a rice beverage was conducted in t
Externí odkaz:
https://doaj.org/article/6028bac212ff49daa21ae29895defb6c
Autor:
Iñaki Diez-Ozaeta, Lucía Martín-Loarte, Mari Luz Mohedano, Mercedes Tamame, José Ángel Ruiz-Masó, Gloria del Solar, María Teresa Dueñas, Paloma López
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Fermentative processes by lactic acid bacteria can produce metabolites of interest to the health and food industries. Two examples are the production of B-group vitamins, and of prebiotic and immunomodulatory dextran-type exopolysaccharides. In this
Externí odkaz:
https://doaj.org/article/cc8c18226dd1473eb75ee38c40042dd6
Autor:
Pasquale Russo, Iñaki Diez-Ozaeta, Nicola Mangieri, Mercedes Tamame, Giuseppe Spano, Maria Teresa Dueñas, Paloma López, Mari Luz Mohedano
Publikováno v:
Foods, Vol 13, Iss 1, p 69 (2023)
Gluten consumption causes several immunological and non-immunological intolerances in susceptible individuals. In this study, the dextran-producing Weissella cibaria BAL3C-5 and its derivative, the riboflavin-overproducing strain BAL3C-5 C120T, toget
Externí odkaz:
https://doaj.org/article/01100669df914f9da38295b6177395bb
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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20 p.-2 fig.-3 tab.
In recent years, an unstoppable trend toward minimally processed foods has increased the popularity of fermented foods as a beneficial nutritional and functional strategy. Within food fermentations, complex microbial communit
In recent years, an unstoppable trend toward minimally processed foods has increased the popularity of fermented foods as a beneficial nutritional and functional strategy. Within food fermentations, complex microbial communit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60192d923914e3489b1e00bd600d3ad7
http://hdl.handle.net/10261/266880
http://hdl.handle.net/10261/266880
Publikováno v:
LWT. 162:113399
Publikováno v:
International journal of food microbiology. 356
Previously six selected Oenococcus oeni strains (P2A, P3A, P3G, P5A, P5C and P7B) have been submitted to further characterization in order to clarify their potential as malolactic starters. Laboratory scale vinifications gave an insight of the most v
Technological characterisation of potential malolactic starters from Rioja Alavesa winemaking region
Publikováno v:
LWT. 134:109916
Technological characterisation of 22 strains of lactic acid bacteria belonging to Oenococcus oeni, Lactobacillus mali and Lactobacillus plantarum species has been carried out in order to elucidate their oenological potential as malolactic starters. A
Publikováno v:
LWT. 116:108544
Evolution of lactic acid bacteria (LAB) from two wineries located in Rioja Alavesa region has been analyzed during the whole winemaking process. Special attention was focused on determining their biogenic amine (BA) forming potential. From 295 isolat