Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Syneresi"'
Autor:
Héctor J. Paz-Díaz, Lia Z. Mora-Vergara, Cristian E. Navarro-Arana, Alba Sofia Navarro, Mónica María Pacheco-Valderrama
Publikováno v:
Revista U.D.C.A Actualidad & Divulgación Científica, Vol 24, Iss 1 (2021)
In this research, the effect of the lactic starter culture, the fermentation time, the incubation temperature and the percentage of fat on the firmness and consistency of a fermented milk drink was evaluated through physicochemical characteristics of
Externí odkaz:
https://doaj.org/article/63972a31f24f414db6101815f9021aef
Autor:
Cristian E. Navarro-Arana, Héctor Julio Paz-Díaz, Mónica María Pacheco-Valderrama, Lia Z. Mora-Vergara, Alba Sofia Navarro
Publikováno v:
Revista U.D.C.A Actualidad & Divulgación Científica, Vol 24, Iss 1 (2021)
Repositorio Institucional UDCA
Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
instacron:Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Repositorio Institucional UDCA
Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
instacron:Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
In this research, the effect of the lactic starter culture, the fermentation time, the incubation temperature and the fat percentage on the firmness and consistency of a fermented milk drink was evaluated through physicochemical characteristics of to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09ee38cee27be1603ef67a66f240105c
https://revistas.udca.edu.co/index.php/ruadc/article/view/1922
https://revistas.udca.edu.co/index.php/ruadc/article/view/1922
Autor:
Giacomo Squeo, Roccangelo Silletti, Vito Michele Paradiso, Stefania Fortunato, Carmine Summo, Antonella Pasqualone, Graziana Difonzo, Francesco Caponio
Publikováno v:
Foods
Volume 8
Issue 4
Foods, Vol 8, Iss 4, p 115 (2019)
Volume 8
Issue 4
Foods, Vol 8, Iss 4, p 115 (2019)
The influence of the homogenization time and speed on rheological and volatile composition in olive-based pâ
té
s was studied. Five experimental trials were performed applying different combinations of time and speed homogenizati
té
s was studied. Five experimental trials were performed applying different combinations of time and speed homogenizati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3171b9b96fbdea5c3d7eac3e0b8352af
https://doi.org/10.3390/foods8040115
https://doi.org/10.3390/foods8040115
There is an increased need for alginate materials with both enhanced and controllable mechanical properties in the fields of food, pharmaceutical and specialty applications. In the present work, well-characterized algal polymers and mannuronan were e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a33205db525a4846422d7a77f874c582
http://hdl.handle.net/11368/2278795
http://hdl.handle.net/11368/2278795
Autor:
Massimiliano Borgogna, Ivan Donati, Yrr A. Mørch, Synnøve Holtan, Mariella Dentini, Gudmund Skjåk-Bræk
Publikováno v:
Biomacromolecules. 6(2)
The availability of mannuronan and mannuronan C-5 epimerases allows the production of a strictly alternating mannuronate−guluronate (MG) polymer and the MG-enrichment of natural alginates, providing a powerful tool for the analysis of the role of s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::246d6de8afe1585dcd0b0bf9271ed3dc
https://pubmed.ncbi.nlm.nih.gov/15762675
https://pubmed.ncbi.nlm.nih.gov/15762675