المؤلفون: Monguí Rojas, María Jimena

المساهمون: Díaz Moreno, Amanda Consuelo, Novoa Castro, Carlos Fernando

مصطلحات موضوعية: Miel, bebidas lácteas fermentadas, prebióticos, edulcorantes, probióticos, Honey, fermented milk, prebiotics, probiotics, sweetener

وصف الملف: application/pdf

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(1991). Yogur Ciencia y Tecnología. Zaragoza: Acribia S.A.; Ulrich Landry, B. K., Moumita, S., Jayabalan, R., & Ngoufack François, Z. (2016). Honey , probiotics and prebiotics : review. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 7(5), 2428–2438. https://doi.org/0975-8585; Uriot, O., Denis, S., Junjua, M., Roussel, Y., Dary-Mourot, A., & Blanquet-Diot, S. (2017). Streptococcus thermophilus: From yogurt starter to a new promising probiotic candidate? Journal of Functional Foods, 37, 74–89. https://doi.org/10.1016/j.jff.2017.07.038; USDA. (2001). USDA Specifications for Yogurt , Nonfat Yogurt and Lowfat Yogurt.; USDA. (2019). FoodData Central search results: Yogurt, plain, whole milk. Recuperado el 20 de noviembre de 2019, de https://fdc.nal.usda.gov/fdc-app.html#/food-details/171284/nutrients; Vanegas-Azuero, A.-M., & Gutiérrez, L.-F. (2018). Physicochemical and sensory properties of yogurts containing sacha inchi (Plukenetia volubilis L.) seeds and β-glucans from Ganoderma lucidum. Journal of Dairy Science, 1020–1033. https://doi.org/10.3168/jds.2017-13235; Varga, L. (2006). Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage. International Journal of Food Microbiology, 108(2), 272–275. https://doi.org/10.1016/j.ijfoodmicro.2005.11.014; Venir, E., Spaziani, M., & Maltini, E. (2010). Crystallization in “Tarassaco” Italian honey studied by DSC. Food Chemistry. https://doi.org/10.1016/j.foodchem.2009.04.012; Walstra, P. (2001). Ciencia de la leche y tecnología de los productos lácteos (1a ed.). Zaragoza: Acribia S.A.; Williams, E. B., Hooper, B., Spiro, A., & Stanner, S. (2015). The contribution of yogurt to nutrient intakes across the life course. Nutrition Bulletin, 40(1), 9–32. https://doi.org/10.1111/nbu.12130; Yildez, F. (2010). Development and manufacture of yogurt and other functional dairy products. Boca Raton, Florida: Taylor & Francis Group.; Zapata, I. C., Sepúlveda-Valencia, U., & Rojano, B. A. (2015). Efecto del tiempo de almacenamiento sobre las propiedades fisicoquímicas, probióticas y antioxidantes de yogurt saborizado con mortiño (Vaccinium meridionale Sw). Información Tecnológica, 26(2), 17–28. https://doi.org/10.4067/S0718-07642015000200004; Monguí Rojas, M. J. (2020). Efectos sensoriales, microbiológicos y fisicoquímicos del uso de miel de abejas procedente de plantaciones forestales de Acacia (Acacia mangium) en la producción de yogur. Universidad Nacional de Colombia; https://repositorio.unal.edu.co/handle/unal/77828

الاتاحة: https://repositorio.unal.edu.co/handle/unal/77828

المؤلفون: E.H.P. Andrade, N.M.A. Silva, M.F.S. Resende, M.R. Souza, L.M. Fonseca, M.M.O.P. Cerqueira, C.F.A.M. Penna, M.O. Leite

المصدر: Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Vol 67, Iss 6, Pp 1735-1742 (2015)

مصطلحات موضوعية: bebidas lácteas fermentadas, microbiologia, físico-química, proteína, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352015000601735&lng=en&tlng=en; https://doaj.org/toc/1678-4162

URL الوصول: https://doaj.org/article/5c9c0aca1d6240a380b14ae0cf4e62d4

المؤلفون: E.H.P. Andrade, M.R. Souza, L.M. Fonseca, C.F.A.M. Penna, M.M.O.P. Cerqueira, T. Roza, B. Seridan, M.F.S. Resende, F.A. Pinto, C.N.B.C. Villanoeva, M.O. Leite

المصدر: Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Vol 66, Iss 3, Pp 959-964 (2014)

مصطلحات موضوعية: bebidas lácteas fermentadas, soro lácteo, CMP, CLAE-FG, Animal culture, SF1-1100

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000300959&lng=en&tlng=en; https://doaj.org/toc/1678-4162

URL الوصول: https://doaj.org/article/5bb8e0ae13cd42719732248446cbcf02

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

المصدر: Ciência e Agrotecnologia. August 2007 31(4)

مصطلحات موضوعية: Bebidas lácteas fermentadas, contaminação, bactérias láticas

وصف الملف: text/html

URL الوصول: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000400021

المؤلفون: 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

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

مصطلحات موضوعية: Bebidas lácteas fermentadas, contaminação, bactérias láticas, Fermented dairy beverage, contamination, lactic bacteria, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000400021; https://doaj.org/toc/1413-7054; https://doaj.org/toc/1981-1829

URL الوصول: https://doaj.org/article/f38d8930469c4d57b182cba1fd17d00a

المؤلفون: Adrianzén Saavedra, Ana Belén del Rosario

المساهمون: Espinoza Delgado, Milagros del Pilar

المصدر: Universidad Nacional de Frontera

مصطلحات موضوعية: Bebidas lácteas fermentadas, Fermentación láctica, Probiótico, Leche de cabra, Yogurt, http://purl.org/pe-repo/ocde/ford#2.11.01

وصف الملف: application/pdf

Relation: http://repositorio.unf.edu.pe/handle/UNF/124

الاتاحة: http://repositorio.unf.edu.pe/handle/UNF/124

المؤلفون: Goyes Tituaña, Paola Gissela

المساهمون: Cerda Mejía, Liliana Alexandra

مصطلحات موضوعية: BEBIDAS FERMENTADAS, BEBIDAS LÁCTEAS FERMENTADAS, PRODUCTOS BIOTECNOLÓGICOS, ANÁLISIS SENSORIAL, HARINA DE CÁSCARA DE CACAO, SALVADO DE ARROZ, SUERO DE LECHE

وصف الملف: application/pdf

Relation: https://repositorio.uta.edu.ec/jspui/handle/123456789/30798

الاتاحة: https://repositorio.uta.edu.ec/jspui/handle/123456789/30798

المؤلفون: Lluglla Ponluisa, Juan Esteban

المساهمون: Terán Mera, David Andrés

مصطلحات موضوعية: PRODUCTOS BIOTECNOLÓGICOS, BEBIDAS FERMENTADAS, BEBIDAS LÁCTEAS FERMENTADAS, DOBLE FERMENTACIÓN, ANÁLISIS SENSORIAL, HARINA DE CAÑA DE MAÍZ, SALVADO DE ARROZ, SUERO DE LECHE

وصف الملف: application/pdf

Relation: https://repositorio.uta.edu.ec/jspui/handle/123456789/30800

الاتاحة: https://repositorio.uta.edu.ec/jspui/handle/123456789/30800

المؤلفون: M.O. Leite, E.H.P. Andrade, Marcelo Resende de Souza, N.M.A. Silva, C.F.A.M. Penna, M.F.S. Resende, L.M. Fonseca, Mônica Maria Oliveira Pinho Cerqueira

المصدر: Arquivo Brasileiro de Medicina Veterinária e Zootecnia v.67 n.6 2015
Arquivo brasileiro de medicina veterinária e zootecnia
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Vol 67, Iss 6, Pp 1735-1742 (2015)
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Volume: 67, Issue: 6, Pages: 1735-1742, Published: DEC 2015

مصطلحات موضوعية: bebidas lácteas fermentadas, microbiologia, Titratable acid, Shelf life, físico-química, chemistry.chemical_compound, Most probable number, Lactobacillus, Food microbiology, physical-chemistry, Food science, lcsh:SF1-1100, General Veterinary, biology, microbiology, food and beverages, biology.organism_classification, Total dissolved solids, Lactic acid, Coliform bacteria, proteína, chemistry, lcsh:Animal culture, fermented milk beverages, protein

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c59ccc461ac13232a8a2c90fee85ca52
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352015000601735

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

المصدر: Ciência e Agrotecnologia v.31 n.4 2007

مصطلحات موضوعية: Bebidas lácteas fermentadas, Contaminação, Bactérias láticas, Fermented dairy beverage, Contamination, Lactic bacteria

وصف الملف: text/html

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000400021; TEBALDI, V. M. R. et al. Avaliação microbiológica de bebidas lácteas fermentadas adquiridas no comércio varejista do sul de Minas Gerais. Ciência e Agrotecnologia, Lavras, v. 31, n. 4, p. 1085-1088, jul./ago. 2007.; http://repositorio.ufla.br/jspui/handle/1/6470

الاتاحة: http://repositorio.ufla.br/jspui/handle/1/6470
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000400021

المؤلفون: Andrade, E.H.P., Souza, M.R., Fonseca, L.M., Penna, C.F.A.M., Cerqueira, M.M.O.P., Roza, T., Seridan, B., Resende, M.F.S., Pinto, F.A., Villanoeva, C.N.B.C., Leite, M.O.

المصدر: Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Volume: 66, Issue: 3, Pages: 959-964, Published: JUN 2014

مصطلحات موضوعية: cheese whey, bebidas lácteas fermentadas, soro lácteo, CMP, fermented milk beverages, HPLC, CLAE-FG

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______608::278c349839c40e275fd9aa2b9db92132
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000300959&lng=en&tlng=en

المؤلفون: Gorostidi Martínez, Naiara

المساهمون: Arozarena Martinicorena, Íñigo, Toalombo, Ernesto, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Técnica de Ambato (Ecuador), Nekazaritza Ingeniarien Goi Mailako Eskola Teknikoa

المصدر: Academica-e. Repositorio Institucional de la Universidad Pública de Navarra
instname

مصطلحات موضوعية: Lactosuero, Whey, Bebidas lácteas fermentadas funcionales, Functional fermented dairy drinks

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::24db8c27a2db053c54c218f86c238baf
http://hdl.handle.net/2454/22670

المؤلفون: Leite, Tatiana Dias

المساهمون: Universidade Estadual Paulista (UNESP)

مصطلحات موضوعية: Tecnologia de alimentos, Mandioca - Industria, Bebidas fermentadas - Industria, Bebidas lácteas fermentadas - Indústria, Amido de mandioca - Indústria, Gomas - Indústria, Cassava starch, Gums, Interaction, Physicochemical properties, Fermented dairy beverages

Relation: LEITE, Tatiana Dias. Estudo da interação entre amido de mandioca e gomas e efeito de sua aplicação em bebida láctea fermentada. 2009. 92 f. Dissertação (mestrado) - Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, 2009.; http://hdl.handle.net/11449/88390; http://acervodigital.unesp.br/handle/11449/88390; leite_td_me_sjrp.pdf; 000591149; 33004153070P3

الاتاحة: http://acervodigital.unesp.br/handle/11449/88390
http://hdl.handle.net/11449/88390

المؤلفون: Leite, Tatiana Dias [UNESP]

Thesis Advisors: Universidade Estadual Paulista (UNESP), Franco, Célia Maria Landi [UNESP], Penna, Ana Lúcia Barretto [UNESP]

المصدر: AlephRepositório Institucional da UNESPUniversidade Estadual PaulistaUNESP.

مصطلحات موضوعية: Tecnologia de alimentos, Mandioca - Industria, Bebidas fermentadas - Industria, Bebidas lácteas fermentadas - Indústria, Amido de mandioca - Indústria, Gomas - Indústria, Cassava starch, Gums, Interaction, Physicochemical properties, Fermented dairy beverages

وصف الملف: 92 f. : il. color.

Relation: -1

الاتاحة: http://hdl.handle.net/11449/88390

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

المصدر: Ciência e Agrotecnologia v.31 n.4 2007
Ciência e Agrotecnologia
Universidade Federal de Lavras (UFLA)
instacron:UFLA
Ciência e Agrotecnologia, Volume: 31, Issue: 4, Pages: 1085-1088, Published: AUG 2007

مصطلحات موضوعية: General Veterinary, Lactic bacteria, lactic bacteria, Bebidas lácteas fermentadas, Soil Science, Biology, contamination, Fermented dairy beverage, Animal Science and Zoology, bactérias láticas, Food science, Agronomy and Crop Science, contaminação, Food Science

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b21c112c214fc06a5e868958aff3ebb2
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542007000400021

المؤلفون: Leite, Tatiana Dias

المساهمون: Universidade Estadual Paulista (UNESP)

مصطلحات موضوعية: Tecnologia de alimentos, Mandioca - Industria, Bebidas fermentadas - Industria, Bebidas lácteas fermentadas - Indústria, Amido de mandioca - Indústria, Gomas - Indústria, Cassava starch, Gums, Interaction, Physicochemical properties, Fermented dairy beverages

وصف الملف: 92 f. : il. color.

Relation: LEITE, Tatiana Dias. Estudo da interação entre amido de mandioca e gomas e efeito de sua aplicação em bebida láctea fermentada. 2009. 92 f. Dissertação (mestrado) - Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, 2009.; http://hdl.handle.net/11449/88390; 000591149; leite_td_me_sjrp.pdf; 33004153070P3; 3990259902528302; 8710975442052503

الاتاحة: http://hdl.handle.net/11449/88390

المؤلفون: Gorostidi Martínez, Naiara

المساهمون: Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Técnica de Ambato (Ecuador), Nekazaritza Ingeniarien Goi Mailako Eskola Teknikoa, Arozarena Martinicorena, Íñigo, Toalombo, Ernesto

مصطلحات موضوعية: Lactosuero, Bebidas lácteas fermentadas funcionales, Whey, Functional fermented dairy drinks

وصف الملف: application/pdf

Relation: https://hdl.handle.net/2454/22670

الاتاحة: https://hdl.handle.net/2454/22670