Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Soledad López Alzogaray"'
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:
Miriam T. Nediani, Luis García, Lucila Saavedra, Sandra Martínez, Soledad López Alzogaray, Silvina Fadda
Publikováno v:
Microorganisms, Vol 5, Iss 2, p 26 (2017)
Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontane
Externí odkaz:
https://doaj.org/article/00ac85c98a634f04a1ca8ca9a552606d
Autor:
Natalia Taboada, María Fernández Salom, Alicia Córdoba, Silvia N. González, Soledad López Alzogaray, Carina Van Nieuwenhove
Publikováno v:
Food Bioscience. 49:101836
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6b4b2b3c01dc6eeb4a9f8fa88083af5
https://doi.org/10.1016/j.fbio.2022.101836
https://doi.org/10.1016/j.fbio.2022.101836
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2799ca6db72ecc997a04a7147e5b256a
https://hrcak.srce.hr/file/329181
https://hrcak.srce.hr/file/329181
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c01329e9b7e85003dd87b2280bf6c8f1
https://doi.org/10.1016/j.jfca.2014.12.013
https://doi.org/10.1016/j.jfca.2014.12.013
Autor:
Lucila Saavedra, Miriam T Nediani, Silvina Fadda, Soledad López Alzogaray, Luis Enrique Santiago García, Sandra Martínez
Publikováno v:
Microorganisms
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Microorganisms; Volume 5; Issue 2; Pages: 26
Microorganisms, Vol 5, Iss 2, p 26 (2017)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Microorganisms; Volume 5; Issue 2; Pages: 26
Microorganisms, Vol 5, Iss 2, p 26 (2017)
Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontane
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71839843a03d25bcde52c75bea763f8b
http://www.mdpi.com/2076-2607/5/2/26
http://www.mdpi.com/2076-2607/5/2/26
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