Výsledky vyhledávání - "Olga I. MONTOYA C."

Akademický článek

EVALUATION OF THE PHYSICOCHEMICAL, PHYSICAL AND SENSORY PROPERTIES OF FRESH CAPE GOOSEBERRY AND VACUUM IMPREGNATED WITH PHYSIOLOGICALLY ACTIVE COMPONENTS

Autor: Ruth F. PEÑA C., Misael CORTÉS R., 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

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Akademický článek

BACTERIAS ÁCIDO LÁCTICAS (BAL) SILVESTRES COLOMBIANAS PRESENTAN PROPIEDADES ADECUADAS PARA LA FABRICACIÓN DE MASA ÁCIDA COLOMBIAN WILD LACTIC ACID BACTERIA (LAB) SHOW GOOD PROPERTIES IN SOURDOUGH MANUFACTURE

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

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Akademický článek

SENSORY EVALUATION OF CAPE GOOSEBERRY (Physalis peruviana L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN Lactobacillus plantarum LPBM10 AND COMMERCIAL STRAIN Lactobacillus casei ATCC 393

Autor: Zaira T T MARÍN A., Misael CORTÉS R., Olga I. MONTOYA C.

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

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Akademický článek

CRUDE BACTERIOCIN EXTRACT EFFECT ON THE MICROBIOLOGICAL AND SENSORIAL CHARACTERISTICS OF SOLOMO REDONDO (Longissimus dorsi) VACUUM-PACKAGING

Autor: Sandra M. VÁSQUEZ, Héctor SUÁREZ M., Olga I. MONTOYA C.

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

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Akademický článek

EVALUATION OF THE VIABILITY OF GROWTH OF THE NATIVE STRAIN Lactobacillus plantarum LPBM10 AND COMMERCIAL STRAIN Lactobacillus casei ATCC393 IN CAPE GOOSEBERRY PULP AND GLUCOSE ISOTONIC SOLUTION

Autor: Zaira T. MARÍN A., Misael CORTES R., Olga I. MONTOYA C.

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

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Akademický článek

COLOMBIAN WILD LACTIC ACID BACTERIA (LAB) SHOW GOOD PROPERTIES IN SOURDOUGH MANUFACTURE

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

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