Applying and influence of polymer materials for packaging dairy beverages

Autor: Milanović Spasenija D., Pejić Biljana J., Lazić Vera L., Konstantinović Bojan B., Blagojević Milan N.

Publikováno v: Hemijska Industrija, Vol 71, Iss 1, Pp 85-94 (2017)

Functional food is positioned above the traditional, with the potential to improve human health. Thanks to very good physico-mechanical and barrier properties polymers became very popular in food industry as a packaging materials. Wild range of fe

Externí odkaz: https://doaj.org/article/f59305b9c77b4389a3854eab32d20427

Avaliação microbiológica de bebidas lácteas fermentadas adquiridas no comércio varejista do sul de Minas Gerais Microbiological evaluation of fermented dairy beverages acquired in the retail marked of the southern region of Minas Gerais State

Autor: Victor Maximiliano Reis Tebaldi, Jaíne das Graças Oliveira Silva Resende, Guilherme Cabral de Ávila Ramalho, Thales Leandro Coutinho de Oliveira, Luiz Ronaldo de Abreu, Roberta Hilsdorf Piccoli

Publikováno v: Ciência e Agrotecnologia, Vol 31, Iss 4, Pp 1085-1088 (2007)

O objetivo deste trabalho foi avaliar as características microbiológicas das bebidas lácteas fermentadas comercializadas no sul de Minas Gerais. Realizou-se a enumeração coliformes totais e termotolerantes, fungos filamentosos e leveduras e bact

Externí odkaz: https://doaj.org/article/f38d8930469c4d57b182cba1fd17d00a

Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey

Autor: José U. Sepúlveda-Valencia, Eduardo Rodríguez-Sandoval, Paola Catalina Imbachí-Narváez

Publikováno v: Food Science and Technology, Issue: ahead, Published: 22 MAR 2018
Food Science and Technology v.39 n.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Volume: 39, Issue: 1, Pages: 134-142, Published: 22 MAR 2018

The effect of sweet whey and octenyl succinic anhydride (OSA)-modified cassava starch on the quality and rheological properties of fermented dairy beverages was evaluated. Sweet whey (45-65%) and OSA-modified cassava starch (0.8-1.2%) were added to d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c8cb445972facc14c90e5fc7b3b2ffe
https://doi.org/10.1590/1678-457x.28017

Use of kombucha culture in the production of fermented dairy beverages

Autor: Özer Kinik, Pınar Sarkaya, Ecem Akan

Kombucha is a beverage obtained by fermenting tea containing sugar as a result of the symbiotic relationship between yeast and acetic acid bacteria. In this study, milk and various herbal teas (sage, blackberry, and green tea) were mixed in the ratio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::008e7a48e91ab1a459806c54bdcb4660
https://hdl.handle.net/11454/69720

Desenvolvimento de uma bebida probiótica produzida com soro de leite de vaca

Autor: Cunha, Daniela Silva

Publikováno v: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Agência para a Sociedade do Conhecimento (UMIC)-FCT-Sociedade da Informação
instacron:RCAAP

Dissertação de Mestrado, Tecnologia e Segurança Alimentar, 16 maio de 2019, Universidade dos Açores. A alimentação saudável e a proteção do ambiente são dois temas muito atuais. Cada vez mais, o consumidor procura alternativas benéficas pa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::47134f99be405a1940bd6956cc7077fb