Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Wendy Franco"'
Publikováno v:
Foods, Vol 13, Iss 15, p 2462 (2024)
Three different fermented plant-based beverages were prepared and stored for a long period (50 days) to assess the effect of the quinoa-to-chickpea ratio on physicochemical stability and microbiological quality. Physicochemical stability was evaluate
Externí odkaz:
https://doaj.org/article/c37ca5a415714681b98d6e8450c5d0f3
Autor:
Adrian Rodríguez Machado, Camila Mella Caro, John J. Hurtado-Murillo, Cristian J. Gomes Lobo, Rommy N. Zúñiga, Wendy Franco
Publikováno v:
Foods, Vol 13, Iss 10, p 1582 (2024)
This study explores the potential probiotic properties of yeasts isolated from various Chilean honeys, focusing on Ulmo, Quillay, and Mountain honeys. Six yeast strains were identified, including Zygosaccharomyces rouxii, Candida sp., Schizosaccharom
Externí odkaz:
https://doaj.org/article/53346b31af9346cfadda9d5fcf0cae9d
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 20, p 15197 (2023)
Berries are rich in bioactive compounds, including antioxidants and especially polyphenols, known inhibitors of starch metabolism enzymes. Lactic acid fermentation of fruits has received considerable attention due to its ability to enhance bioactivit
Externí odkaz:
https://doaj.org/article/6576d5cd2c8b4414a60712ee40d004dd
Autor:
Sergio Benavides, Wendy Franco
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 19, p 14681 (2023)
Strawberries are a rich source of vitamins and antioxidants, among other nutrients, but they are highly susceptible to mechanical injuries, dehydration, and microbial spoilage, and thus have a limited post-harvest shelf-life. Bioactive edible coating
Externí odkaz:
https://doaj.org/article/10b3411b4ef747f28801fce862d95e9b
Autor:
Valeria Galaz, Wendy Franco
Publikováno v:
Foods, Vol 12, Iss 18, p 3347 (2023)
Yeasts are ubiquitously present in different natural sources. Some of these yeasts have interesting characteristics for the production of fermented food products. This study characterized Lachancea thermotolerans and L. quebecensis isolated from inse
Externí odkaz:
https://doaj.org/article/bf2a064f9dc54b679035f60966269c85
Autor:
Victoria Molina, Carlos von Plessing, Alex Romero, Sergio Benavides, José Miguel Troncoso, José Ricardo Pérez-Correa, Wendy Franco
Publikováno v:
Pharmaceuticals, Vol 15, Iss 6, p 652 (2022)
In this work, two microencapsulation techniques were used to protect and improve the absorption of emamectin benzoate (EB), which is an antiparasitic drug used to control Caligus rogercresseyi. EB has a low aqueous solubility, which affects its absor
Externí odkaz:
https://doaj.org/article/c95a84da5fae4fb08dcf84485e44cad8
Publikováno v:
Journal of Fungi, Vol 8, Iss 3, p 259 (2022)
The study of non-Saccharomyces yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous Candida yeasts (C. ol
Externí odkaz:
https://doaj.org/article/267323377ff94c42831f84eea9c62db8
Autor:
Paula Rojas, Daniel Lopez, Francisco Ibañez, Camila Urbina, Wendy Franco, Alejandra Urtubia, Pedro Valencia
Publikováno v:
Fermentation, Vol 7, Iss 4, p 313 (2021)
Organic nitrogen plays a significant role in the fermentation performance and production of esters and higher alcohols. This study assessed the use of yeast protein hydrolysate (YPH) as a nitrogen source for grape must fermentation. In this study, we
Externí odkaz:
https://doaj.org/article/f349c9b93aa745ce9500a9a3fc86f7db
Publikováno v:
Foods, Vol 10, Iss 8, p 1737 (2021)
Grapes are a source of native yeasts and lactic acid bacteria (LAB); however, the microbial make up is dependent on the grape cultivar and the regional growth conditions. Therefore, the aim of this study was to characterize the yeast and LAB in seven
Externí odkaz:
https://doaj.org/article/d3282e44180f4a1589f561d39a160c3b
Publikováno v:
Fermentation, Vol 7, Iss 3, p 115 (2021)
The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated the addition of quinoa in whole quinoa grain flour, germinated quinoa flour, and quinoa sourd
Externí odkaz:
https://doaj.org/article/b16864d65c454fdd9094bc8a78db1515