Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Natalia Taboada"'
Publikováno v:
Mljekarstvo, Vol 69, Iss 4, Pp 251-263 (2019)
In this study the physicochemical, microbiological, and fatty acid compositions together with the specific esterase activities of semi-hard goat cheeses made from native strains as starter and adjunct cultures were evaluated and compared against thos
Externí odkaz:
https://doaj.org/article/9d8360222b5f407c877142aae11b281f
Autor:
María Zimerman, Diego Bottegal, Jorge Ferrario, Maria Florencia Ortega Masague, Fernando Holgado, Sandra Martínez, Maria José Fernández Salom, Natalia Taboada, Victoria Royo, Álvaro Molina, Agustin Lopez, Olegario Hernández, José Nasca
Publikováno v:
Archivos Latinoamericanos de Producción Animal. 30:91-100
Se evaluaron parámetros de desempeño productivo y de calidad de la res y la carne de 18 novillos de raza Criollo Argentino (CrA), Braford (Bra) y la cruza F1 de CrA x Bra (F1). Los animales fueron sometidos a un engorde a corral durante 70 días y
Autor:
Natalia Taboada, María Fernández Salom, Alicia Córdoba, Silvia N. González, Soledad López Alzogaray, Carina Van Nieuwenhove
Publikováno v:
Food Bioscience. 49:101836
Publikováno v:
Mljekarstvo, Vol 69, Iss 4, Pp 251-263 (2019)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
In this study the physicochemical, microbiological, and fatty acid compositions together with the specific esterase activities of semi-hard goat cheeses made from native strains as starter and adjunct cultures were evaluated and compared against thos
Publikováno v:
Journal of Food Composition and Analysis. 40:86-94
In the present work conjugated fatty acid content, atherogenicity index, esterase activity and sensory analysis of semi-hard goat cheeses manufactured with autochthonous starter and adjunct or commercial cultures were analyzed. The comparison of chee
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Two different cultures with native lactic acid bacteria (LAB) were designed, S (starter culture consisting of Lactobacillus (L.) rhamnosus UNSE308, L. delbrueckii subsp. bulgaricus UNSE309, Streptococcus (S). thermophilus UNSE314, S. thermophilus UNS
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e6c1ed5472dc88e76fcdc5254e5ce47
http://www.jmbfs.org/jmbfs-1159-taboada/?issue_id=4468&article_id=10
http://www.jmbfs.org/jmbfs-1159-taboada/?issue_id=4468&article_id=10
Publikováno v:
Food Biotechnology. 28:123-141
A total of 286 lactic acid bacteria isolated from goat’s dairy products in northwest of Argentina were characterized. Lactobacilli (38%) and cocci (62%) were identified according to morphological, physiological, and relevant technological propertie