Zobrazeno 1 - 7
of 7
pro vyhledávání: '"I Verónica, Wolf"'
Autor:
Paula Giménez, Guillermo H. Peralta, Mara E. Batistela, Facundo Cuffia, Elisa C. Ale, I. Verónica Wolf, M. Cristina Perotti, Erica R. Hynes, Carina V. Bergamini
Publikováno v:
International Dairy Journal. 140:105594
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a10aabd2c3252ede6651949b5e9e032
https://doi.org/10.1016/j.idairyj.2023.105594
https://doi.org/10.1016/j.idairyj.2023.105594
Autor:
Guillermo H. Peralta, María D. Milagros Bürgi, Luciano J. Martínez, Virginia H. Albarracín, I. Verónica Wolf, Adrián A. Perez, Liliana G. Santiago, Erica R. Hynes, Carina V. Bergamini
Publikováno v:
International Dairy Journal. 131:105371
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::425001bbeeda8d4437c650490139cda4
https://doi.org/10.1016/j.idairyj.2022.105371
https://doi.org/10.1016/j.idairyj.2022.105371
Autor:
Erica Rut Hynes, Luciana Vera-Candioti, Guillermo Hugo Peralta, I. Verónica Wolf, Carina Viviana Bergamini, Renzo Sánchez, M. Victoria Beret
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
The waste and by-products of the soybean industry could be an economic source of nutrients to satisfy the high nutritional demands for the cultivation of lactic acid bacteria. The aims of this work were to maximize the biomass production of Lacticase
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8d8e2434c51f23c759986897b574cfb9
https://pubmed.ncbi.nlm.nih.gov/34609626
https://pubmed.ncbi.nlm.nih.gov/34609626
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Pategrás is a typical semi-hard cheese of Argentina. Over the years, successive technological changes have been applied to its manufacture, being the addition of propionibacteria (PAB) one of the most relevant. The aims of the present work were to d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0fe704327fee1adcd8f7785d2701515
https://doi.org/10.1007/s13594-016-0289-y
https://doi.org/10.1007/s13594-016-0289-y
Autor:
Carina Viviana Bergamini, Gabriela María de Luján Audero, I. Verónica Wolf, Erica Rut Hynes, Guillermo Hugo Peralta, Roxana Páez, M. Cristina Perotti
Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, we assessed the influence
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc5216f562474ae98d5934067214dbac
Autor:
Carina Viviana Bergamini, Rubén Oliszewski, Maria Cristina Perotti, Mario César Candioti, I. Verónica Wolf
Publikováno v:
Journal of the Science of Food and Agriculture. 93:2730-2742
Fil: Oliszewski, Ruben. Universidad Nacional de Tucuman. Facultad de Agronomia y Zootecnia; Argentina. Consejo Nacional de Investigaciones Cientificas y Tecnicas; Argentina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a0c8b3f59d2d7cf2c483edd71b209f4
https://doi.org/10.1002/jsfa.6092
https://doi.org/10.1002/jsfa.6092
Publikováno v:
Journal of the science of food and agriculture. 93(11)
Argentinean semi-hard goat's cheeses manufactured with and without the addition of autochthonous adjunct cultures of Lactobacillus plantarum ETC17, Lactobacillus rhamnosus ETC14 and Enterococcus faecium ETC3 were analysed to evaluate the effect of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::7b284b76382937db5c5739fdccc333ea
https://pubmed.ncbi.nlm.nih.gov/23529871
https://pubmed.ncbi.nlm.nih.gov/23529871