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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor CONTRERAS-LÓPEZ,Elizabeth (2) GONZÁLEZ-OLIVARES,Luis Guillermo (2) JAIMEZ-ORDAZ,Judith (2) AYALA-NIÑO,Alexis (1) AÑORVE-MORGA,Javier (1) CASTAÑEDA-OVANDO,Araceli (1) CASTRO-ROSAS,Javier (1) CRUZ-GUERRERO,Alma Elizabeth (1) MARTÍNEZ-RAMÍREZ,Xóchitl (1) PÉREZ-FLORES,Jesús Guadalupe (1) Mais... Palavra-chave 3G snacks (1) Agave juice (1) Fermented milk (1) Inulin (1) Kinetic analysis (1) Lactic acid bacteria (1) Packaging materials (1) Peroxide value (1) Prebiotic (1) Proteolysis (1) Shelf life (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (2) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Survival and proteolytic capacity of probiotics in a fermented milk enriched with agave juice and stored in refrigeration Ciênc. Tecnol. Aliment. JAIMEZ-ORDAZ,Judith; MARTÍNEZ-RAMÍREZ,Xóchitl; CRUZ-GUERRERO,Alma Elizabeth; CONTRERAS-LÓPEZ,Elizabeth; AYALA-NIÑO,Alexis; CASTRO-ROSAS,Javier; GONZÁLEZ-OLIVARES,Luis Guillermo. Abstract In this study, the survival and proteolysis of lactic acid bacteria Lactobacillus casei Shirota and Lactobacillus rhamnosus GG were measured in fermented milks enriched with agave juice and inulin. Fermentations were terminated at pH 4.5 and stored for 21 days at 4 °C. Survival was determined by viable count in MRS-agar. The production of free amino groups was performed by the TNBS method and peptide separation was performed by SDS-PAGE. During fermentation, pH decreased faster in milk with agave juice than with inulin. There was no significant difference in the concentration of free amino groups (0.632 ± 0.007 and 0.627 ± 0.007 mg/L) between the two fermentation systems for any microorganism. The concentration of lactic acid bacteria in the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactic acid bacteria; Fermented milk; Agave juice; Inulin; Proteolysis; Prebiotic. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100188 Kinetic parameters of lipid oxidation in third generation (3G) snacks and its influence on shelf-life Ciênc. Tecnol. Aliment. JAIMEZ-ORDAZ,Judith; PÉREZ-FLORES,Jesús Guadalupe; CASTAÑEDA-OVANDO,Araceli; GONZÁLEZ-OLIVARES,Luis Guillermo; AÑORVE-MORGA,Javier; CONTRERAS-LÓPEZ,Elizabeth. Abstract In food systems, lipid oxidation is one of the most important factors affecting food quality, nutrition, safety, color and consumer acceptance. The objective of this study was to determine the kinetic parameters of lipid oxidation and its influence in the shelf life of third generation (3G) snacks stored in three types of packaging (polyethylene, polypropylene + Kraft paper, and polyethylene + polypropylene) at 25 °C and 40 °C. The peroxide value was the quality parameter selected and monitored for a 60 day period using a spectrophotometric technique. Based on the Arrhenius equation and activated complex theory, reaction rate constants (k), activation energies (Ea), Q10 factors, activation enthalpies (∆H‡), and activation entropies (∆S‡ ) for... Tipo: Info:eu-repo/semantics/article Palavras-chave: Shelf life; 3G snacks; Peroxide value; Packaging materials; Kinetic analysis. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500136 Registros recuperados: 2 Primeira ... 1 ... Última

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