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	Provedor de dados Ciênc. Tecnol. Aliment. (1) BABT (1) Autor Mezquita,Pedro Cerezal (2) Barragán-Huerta,Blanca Estela (1) Bermúdez,Paulina (1) Hinojosa,Claudia Ortiz (1) Martínez,Ricardo Murray (1) Muñoz,Richard Bugueño (1) Ramírez,Jennifer Palma (1) Mais... Palavra-chave Astaxanthin (1) Color (1) Food waste (1) HPLC (1) Institutional feeding (1) Lactic fermentation (1) Lactic silage (1) Yogurt (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2014 (1) 2012 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Use of food wastes for the production of lactic silage BABT Martínez,Ricardo Murray; Mezquita,Pedro Cerezal; Bermúdez,Paulina; Muñoz,Richard Bugueño. The goal of the present work was to produce lactic silage from food wastes. A factorial 2³ experimental design was applied using the following factors and levels: yogurt inoculum concentration (1 and 15%), sucrose (2 and 15%) and temperature (22 and 35 ºC) and as response variable, the soluble nitrogen content (SNC) at the end of the fermentation was considered. The best SNC output was for the treatment with 1 % of inoculum, 2 % of sucrose and temperature of 22ºC. The increase of SNC with regards to its initial content, from 0.17 % to 1.67 % for protein contents (PC) < 5 % corresponded to 882 % and from 0.65 % to 2.36 % for PC &gt; 5 % represented 263 %. It was possible to produce a lactic silage and keep it stable for up to 30 days, which was... Tipo: Info:eu-repo/semantics/article Palavras-chave: Food waste; Lactic silage; Lactic fermentation; Institutional feeding. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000100015 Stability of astaxanthin in yogurt used to simulate apricot color, under refrigeration Ciênc. Tecnol. Aliment. Mezquita,Pedro Cerezal; Barragán-Huerta,Blanca Estela; Ramírez,Jennifer Palma; Hinojosa,Claudia Ortiz. The aim of this study was to incorporate astaxanthin to yogurts with different fat content to match apricot (Prunus armeniaca L.) color. The samples containing astaxanthin were stored at 5 ± 3 °C, and color stability and astaxanthin content were determined by colorimetry and high performance liquid chromatography (HPLC), respectively. Yogurt samples were analyzed in triplicate every 24 hours for one week and subsequently every week for 3 more weeks There were no significant differences (p < 0.05) between astaxanthin concentration values at 0 and 28 days for both samples; therefore, it can be said that the fat content in the yogurt had not effect on the stability of pigment. The low dispersion of the data showed uniformity in the three chromaticity... Tipo: Info:eu-repo/semantics/article Palavras-chave: Astaxanthin; Color; HPLC; Yogurt. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300018 Registros recuperados: 2 Primeira ... 1 ... Última

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