Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Olga I Montoya C"'
Publikováno v:
Vitae, Vol 20, Iss 1, Pp 13-22 (2013)
Background: Functional Foods are considered nowadays by consumers as the range of foods of major interest. Objectives: The aim of the present work was the evaluation of color, texture and sensorial properties of fresh Cape Gooseberry (FG) and vacuum
Externí odkaz:
https://doaj.org/article/93c5998c536344d3b6490dd5b22099f6
Publikováno v:
Vitae, Vol 17, Iss 1, Pp 21-28 (2010)
La evaluación sensorial es una de las herramientas más importantes en el desarrollo de alimentos innovadores, como es el caso de frutas con microorganismos probióticos; bacterias como L. plantarum y L. casei han demostrado efectos benéficos en la
Externí odkaz:
https://doaj.org/article/0cc6b8c0b7d44b25bb5599fcc6312b6e
Publikováno v:
Vitae, Vol 16, Iss 2, Pp 191-200 (2009)
Se evalúa la aplicación de extracto crudo de bacteriocinas (ECB), producido por Lactobacillus plantarum LPBM10 sobre las características microbiológicas y sensoriales de filetes de solomo redondo (Longissimus dorsi) empacado al vacío, durante 31
Externí odkaz:
https://doaj.org/article/1f7cd1ac02fb49f49f76e54b7e8e2ab3
Publikováno v:
Vitae, Vol 16, Iss 2, Pp 210-217 (2009)
El objetivo de este trabajo es evaluar la supervivencia de las cepas Lactobacillus plantarum LPBM10 y Lactobacillus casei ATCC 393, en los sustratos pulpa de uchuva y solución de glucosa (14% p/p). Se inocula una concentración 0.5 (escala McFarland
Externí odkaz:
https://doaj.org/article/96f992a296c240efb43654f9a5953a75
Autor:
Ángela M. LEÓN P., Olga I. MONTOYA C., Karina E. MOTATO, Diana M. GRANDA, Carlos A. CARO, Juan M. RESTREPO, Shirley ECHEVERRI, Julián VALENCIA, Lida QUINCHÍA
Publikováno v:
Vitae, Vol 13, Iss 2, Pp 26-35 (2006)
Los panes de masa ácida son productos elaborados mediante fermentación microbiana ácido láctica y alcohólica, con propiedades sensoriales, fisicoquímicas y reológicas diferentes a las de los panes no acidificados, y su desarrollo y comercializ
Externí odkaz:
https://doaj.org/article/a4c8b903261245cdbc4858911c0cba55
Publikováno v:
Vitae, Vol 17, Iss 1 (2010)
Sensory evaluation is one of the most important tools in new food development, such as fruits withprobiotic microorganisms. Bacteria like L. plantarum and L. casei show beneficial health effects in peopleconsuming them. This investigation evaluates t
Externí odkaz:
https://doaj.org/article/469259fbb2b548ada85f72236080f4b8
Publikováno v:
Vitae, Vol 16, Iss 2 (2009)
The application of crude bacteriocins extract (CBE) produced by Lactobacillus plantarum LPBM10 is tested on the microbiological and sensory characteristics of rib filets (Longissimus dorsi) vacuum packing for 31 days storage at 3°C. As parameters of
Externí odkaz:
https://doaj.org/article/c57cf3fa00bb4315975846bb7ed87a81
Publikováno v:
Vitae, Vol 16, Iss 2 (2009)
The aim of this work is to evaluate the survival of the strains Lactobacillus plantarum LPBM10 and Lactobacillus casei ATCC 393 in substrates of cape gooseberry pulp and glucose isotonic solution (14% w/w). A concentration of 0.5 is inoculated (McFar
Externí odkaz:
https://doaj.org/article/2ba3069306124869bb4d34eddfe862bc
Autor:
Ángela M. LEÓN P., Olga I. MONTOYA C., Karina E. MOTATO, Diana M. GRANDA, Carlos A. CARO, Juan M. RESTREPO, Shirley ECHEVERRI, Julián VALENCIA, Lida QUINCHÍA
Publikováno v:
Vitae, Vol 13, Iss 2 (2009)
Sourdough breads are food products produced by lactic acid fermentation, with different sensorial, physicochemical and rheological properties from not acidified bread, that offer a nutritional option for colombian consumers. The aim of this study is
Externí odkaz:
https://doaj.org/article/ca27dcb6ecdd4075a4a1ee45f3e1b7a1
Publikováno v:
Vitae, Vol 10, Iss 2 (2009)
Externí odkaz:
https://doaj.org/article/d57c02b7507c46998efcea1f59fa98b2