Consulta: subjectFacets:"Yogurt"
Registros recuperados: 8
Data/hora: 10/06/2024 11:35:01

Elaboración y caracterización de un aditivo biologicamente activo atraves de una fermentación en estado líquido.
Provedor de dados: 32
Autores: Hernández Cadena, Javier.
La melaza de caña de azúcar en el mercado internacional se comercializaba principalmente para la alimentación animal, actualmente tiene un mayor uso en la industria de la fermentación alcohólica y debido a su alto costo se ha venido limitado en la ganadería. Con el objetivo de establecer el nivel óptimo de melaza en un aditivo biológicamente activo (Vitafert), se estudió en diseño completamente al azar con arreglo factorial 3 niveles de melaza (5, 10 y 15%)  y 8 tiempos de fermentación líquida (0, 1, 2, 3, 6, 9, 15 y 30 día), con 3 repeticiones por tratamientos para las variables bromatológicas y fermentativas. Para las variables microbiológicas se utilizó un diseño completamente al azar con 3 tratamientos (niveles de melaza) y 8 repeticiones por...
Palavras-chave: Melaza; Yoghurt; Lactobacilos; Levaduras; Vitafert; Probióticos; Molasses; Yogurt; Lactobacillus; Yeast; Probiotics; Maestría; Producción Agroalimentaria en el Trópico.
Ano: 2010
URL: http://hdl.handle.net/10521/345

Metabarcoding reveals that a non-nutritive sweetener and sucrose yield similar gut microbiota patterns in Wistar rats
Provedor de dados: 74
Autores: Falcon,Tiago; Foletto,Kelly Carraro; Siebert,Marina; Pinto,Denise Entrudo; Andrades,Michael; Bertoluci,Marcello Casaccia.
Abstract The effects of non-nutritive sweeteners (NNS) on the gut microbiota are an area of increasing research interest due to their potential influence on weight gain, insulin resistance, and inflammation. Studies have shown that mice and rats fed saccharin develop weight gain and metabolic alterations, possibly related to changes in gut microbiota. Here, we hypothesized that chronic exposure to a commercial NNS would change the gut microbiota composition in Wistar rats when compared to sucrose exposure. To test this hypothesis, Wistar rats were fed either NNS- or sucrose-supplemented yogurt for 17 weeks alongside standard chow (ad libitum). The gut microbiome was assessed by 16S rDNA deep sequencing. Assembly and quantification were conducted using the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: 16S rDNA; Deep sequencing; Saccharin; Cyclamate; Yogurt.
Ano: 2020
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572020000100805

Produção de iogurte batido com leite de cabra adicionado de polpa de frutas tropicais.
Provedor de dados: 14
Autores: LAGUNA, L. E.; EGITO, A. S. do.
bitstream/item/55821/1/Folder-Producao-de-iogurte.pdf
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E)
Palavras-chave: Poupa de fruta; Yoghurt.; Caprino; Leite de cabra; Iogurte; Produto derivado do leite; Tecnologia de alimento; Yogurt; Fruit drinks; Food technology.; Dairies; Goat milk.
Ano: 2007
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/533502

Grameen Danone Foods Limited (GDF)
Provedor de dados: 31
Autores: Rodrigues,   Jonathan; Baker,   Gregory A.
The International Food and Agribusiness Management Review is published quarterly by IFAMA. www.ifama.org.  TEACHING NOTES available for instructors by contacting IFAMA.
Tipo: Article
Palavras-chave: Teaching case; Social entrepreneurship; Bangladesh; Yogurt; Dairy industry; Food Consumption/Nutrition/Food Safety; Institutional and Behavioral Economics; International Development; Marketing; Production Economics; Productivity Analysis; Teaching/Communication/Extension/Profession; Q.
Ano: 2012
URL: http://purl.umn.edu/120862

FUNCTIONAL FOODS AS DIFFERENTIATED PRODUCTS
Provedor de dados: 31
Autores: Bonanno,   Alessandro.
Food products providing health benefits beyond nutrition, or functional foods, draw consumers’ attention and promise growth opportunities for innovator food manufacturers. European functional food manufacturers may be facing future challenges, mainly due to the European Union Regulation (EC) No.1924/2006 regulating food products’ health-claims. However, in spite of the interest shown by academics to understand the acceptance of these products no study exists that analyzes the profitability of functional foods. Using a relatively novel methodology – an adaptation of the LA/AIDS model by means of Pinkse Slade and Brett’s (2002) distance metric (DM) method – this article treats functional foods as differentiated products and provides estimates of demand and...
Tipo: Conference Paper or Presentation
Palavras-chave: Functional Foods; Differentiated Products; Distance Metric; Yogurt; Agricultural and Food Policy; Consumer/Household Economics; Demand and Price Analysis; Food Consumption/Nutrition/Food Safety; Food Security and Poverty; Health Economics and Policy; L15; L25; L66.
Ano: 2010
URL: http://purl.umn.edu/116420

Development and characterization of probiotic fermented smoothie beverage
Provedor de dados: 124
Autores: Gallina,Darlila Aparecida; Barbosa,Paula de Paula Menezes; Ormenese,Rita de Cássia Salvucci Celeste; Garcia,Aline de Oliveira.
ABSTRACT Dairy products are the primary delivery for probiotics, with great popularity among the public looking for functional foods. The addition of probiotics to new food matrices requires studies about the stability and viability of these microorganisms in the final product. This study aimed to develop a probiotic smoothie beverage and to evaluate the microbiological quality, pH, acidity, syneresis, probiotics viability, sensory acceptance, and consumers’ preference. For that, thirty-six beverage formulations were prepared using yogurt and different fruit pulps. Six formulations were selected for the study, as follows: probiotic yogurt with the addition of mango pulp, grape, red fruits (containing 8 and 10% sucrose), mango/passion fruit, and red...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Yogurt; Bifidobacteria; Viability; Acceptance; Fruit Pulp.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300378

Adding palm oil to the diet of sheep alters fatty acids profile on yogurt: Benefits to consumers
Provedor de dados: 42
Autores: BIANCHI,ANDERSON E.; SILVA,ALEKSANDRO S. DA; BIAZUS,ANGELISA H.; RICHARDS,NEILA S.P.S.; PELLEGRINI,LUIS G.; BALDISSERA,MATHEUS D.; MACEDO,VICENTE P.; SILVEIRA,ANDRÉ L.F. DA.
ABSTRACT The aim of this study was to modify the fatty acid profile of yogurt from sheep milk by the inclusion of different concentrations of palm oil into their diet. Thus, thirty-six sheep during lactation were separated in four groups with nine animals each, as described below: the group T0 (0%); the group T2 (inclusion of 2% of palm oil); the group T4 (inclusion of 4% of palm oil) and the group T6 (inclusion of 6% of palm oil). After 60 days of the supplementation, milk samples were collected and yogurt was produced, which was evaluated regarding the concentration of saturated fatty acids (SFA), monounsaturated fatty acids (MFA), and polyunsaturated fatty acids (PFA). A significant reduction (p&lt;0.05) in most SFA and a significant increase...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fatty acids; Palm oil; Sheep; Yogurt.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000502471

Addition of water-soluble soy extract and probiotic culture, viscosity, water retention capacity and syneresis characteristics of goat milk yogurt
Provedor de dados: 65
Autores: Silva,Danielle Cristina Guimarães da; Abreu,Luiz Ronaldo de; Assumpção,Giovana Maria Pereira.
Yogurts from goat milk were elaborated and water-soluble soybean extract (WSSE) and Bifidobacterium lactis probiotic culture added during processing. The characteristics of apparent viscosity, water retention capacity and syneresis were analyzed during 29 days of storage and it was verified the influence of WSSE and the probiotic on these rheological properties. The suplementation of WSSE provoked an increase in the viscosity and water retention capacity of the yogurts while reducing the syneresis. The inoculation of the probiotic culture during elaboration of the yogurts did not significantly alter the rheological characteristics of the products. Therefore, the water-soluble soybean extract and the probiotic culture can contribute to the rheological...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Yogurt; Water-soluble soy extract; Rheology.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000300026