Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Torino, Maria Ines"'
Autor:
Lobo, René Emanuel, Orrillo, Patricio Andrés, Ribotta, Susana Beatriz, de Valdez, Graciela Font, García, Mercedes Santos, Cabello, José Carlos Rodríguez, Torino, María Inés
Publikováno v:
In International Journal of Biological Macromolecules 1 July 2022 212:193-201
Publikováno v:
In Food Hydrocolloids November 2019 96:625-633
Publikováno v:
In Food Control 2009 20(2):144-148
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Torino, Maria Ines, Limón, Rocío, Martínez Villaluenga, Cristina, Mäkinen, Sari, Pihlanto, Anne, Vidal-Valverde, Concepción, Frías, Juana
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Resumen del póster presentadfo al 3er Congreso Internacional de Nutrición y Tecnología de Alimentos (CINTA), celebrado en Argentina en agosto de 2012.
La lenteja es considerada un pilar de la dieta Mediterránea, asociada a menor incidencia d
La lenteja es considerada un pilar de la dieta Mediterránea, asociada a menor incidencia d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::51872a15e3a54b6a96a2b3cd2c2a7cb1
http://hdl.handle.net/10261/257533
http://hdl.handle.net/10261/257533
Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Resumen del póster presentado al EuroFoodChem XVI, celebrado en Gdansk (Polonia) del 6 al 8 de julio de 2011.
Fermentation with highly proteolytic strains of lactic acid bacteria (LAB) is considered a successful strategy to produce bioactive pe
Fermentation with highly proteolytic strains of lactic acid bacteria (LAB) is considered a successful strategy to produce bioactive pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b421a39d0c272da0c06cec9eeeb92a71
http://hdl.handle.net/10261/257520
http://hdl.handle.net/10261/257520
Exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) play a major role in the manufacturing of fermented foods, especially fermented dairy products. Although the presence of heteropolysaccharides (HePSs) seems not to confer any advantage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3498::5a6eae2dc56179001928469184d7ec09
Lactobacillus helveticus grown in milk with pH control at 6.2 had a slower growth rate (μ = 0.27 h-1) and produced less exopolysaccharide (49 mg 1-1) but increased lactic acid production (425 mM) compared to cultures without pH control (μ = 0.5 h-1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3498::2dee056f1a18dc8498a1cba9488791d8
https://link.springer.com/article/10.1023/A:1012417403787
https://link.springer.com/article/10.1023/A:1012417403787
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Growth and exopolysaccharide (EPS) production by Lactobacillus helveticus ATCC 15807 was evaluated in semi-defined media. Lactose (as carbon source) and CaCl2 proved to be the major stimulating factors for an optimal EPS synthesis while the highest s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::35ea8685bacdaab528aec7a5f6ef7d1e
http://www.milkscience.de/menu-top/about-the-journal/
http://www.milkscience.de/menu-top/about-the-journal/
Autor:
Martinez-Villaluenga, Cristina, Torino, Maria Ines, Martín, V., Arroyo, Rebeca, Garcia-Mora, Patricia, Pedrola, Isabel Estrella, Vidal-Valverde, Concepción, Rodriguez, Juan Miguel, Frias, Juana
Publikováno v:
Journal of Agricultural & Food Chemistry; 10/17/2012, Vol. 60 Issue 41, p10235-10244, 10p