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Lactifresh – helado funcional de yogur
Alimentación y Ciencia de los Alimentos.
Yeny Paola Builes López +2 more
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Effect of production process and flavor additions on Greek yogur
Theoretical and Natural Science, 2023Greek yogurt has become increasingly popular among consumers in recent years because of its high protein and low fat properties. There are two main processes for the production of Greek yogurt, i.e. whey filtration process and non-whey filtration process.
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Yogur enriquecido en caseinofosfopéptidos (CPP)
2020En el INLAIN se evaluó la estrategia de una hidrólisis previa de la leche con tripsina para la obtención de distintos tipos de yogures enriquecidos en caseinofosfopéptidos (CPP). Los resultados obtenidos en relación con la composición, acidificación, proteólisis, niveles de CPP en los yogures, así como la actividad anticariogénica se detallan en el ...
Bergamini, Carina Viviana +2 more
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Identificación de carbohidratos en yogures bebibles
Revista Tendencias en Docencia e Investigación en QuímicaThe determination of carbohydrates in food products is crucial for quality control and regulatory compliance. Qualitative biochemical profiling is a rapid and low-cost tool for assessing carbohydrate presence. The aim of this study was to obtain a qualitative profile of carbohydrates in drinkable yogurt using a series of colorimetric tests.
Juan Antonio Rodríguez Arzave +2 more
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¿Qué factores desencadenan las expectativas de saciedad en yogures?
2023Peer ...
Tárrega, Amparo +2 more
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Evaluación de la fermentación láctica en un yogur dietético
2013The kinetics of the lactic acid fermentation developed by the probiótics starters Bifigur and Bioyogur in a skimmed milk, with added indistinctly of soluble dietary fibers (inulin) and insoluble (wheat bran) was evaluated. The evaluates were realizated take samples of the recently inoculated milk and every 0,5 h to the coagulation, to obtain the ...
Perea, J., Brito, A.I.
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