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	Provedor de dados BJM (5) OceanDocs (2) OAK (1) Colegio de Postgraduados (1) Ciência Rural (1) Autor Aliakbarian,Bahar (1) Assumpção,Giovana Maria Pereira (1) Barrera, Y. (1) Brito, A. I. (1) Carvalho,Daiana Aparecida de (1) Casazza,Alessandro A. (1) Converti,Attilio (1) Fernandes Júnior,Ary (1) Gallardo Hernández, Ana Lilia (1) Guan,Xuefang (1) Hirata, Masahiro (1) Leite,Analy Machado de Oliveira (1) Lin,Bin (1) Massaguer-Roig,Salvador (1) Miguel,Marco Antonio Lemos (1) Moritz,Cristiane Mengue Feniman (1) Motoshima, Hidemasa (1) Oliveira,Maricê N. (1) Oliveira,Ricardo P.S. (1) Ortega, O. (1) Mais... Palavra-chave Fermented milk (10) Bifidobacterium (2) Lactobacillus acidophilus (2) Bacteria (1) Cepas de bacterias lácticas (1) Cholesterol (1) Coolness (1) Diet (1) Essential oils (1) Food (1) Fructooligosaccharide (1) Kefir (1) Kefir grains (1) Lactic acid bacteria strains (1) Lactobacillus (1) Lactobacillus casei (1) Lactobacillus plantarum (1) Lactobacillus rhamnosus (1) Leche fermentada (1) Maestría (1) Mais... Tipo do documento Info:eu-repo/semantics/article (5) Journal Contribution (2) Info:eu-repo/semantics/other (1) Tesis (1) Ano 2018 (1) 2017 (1) 2013 (2) 2012 (1) 2010 (1) 2009 (1) 2008 (2) 2006 (1) Mais... País Brazil (6) Belgium (2) Japan (1) Mexico (1) Idioma Inglês (6) Espanhol (3) Japonês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 10 Primeira ... 1 ... Última Caracterización sensorial y perfil de aceptación de leches fermentadas elaboradas con diferentes cepas de bacterias lácticas Colegio de Postgraduados Gallardo Hernández, Ana Lilia. En este trabajo se describe la elaboración de una leche fermentada con cepas de bacterias lácticas del estado de Tabasco, México, su evaluación sensorial y su grado de aceptación. Para dicho cometido se utilizaron las siguientes cepas de bacterias lácticas: Lactobacillus pentosus, Streptococus thermophilus, Lactobacillus fermentum y las combinaciones de L. pentosus + S. thermophilus y L. pentosus + L. fermentum. Para la evaluación de las leches fermentadas con las diferentes cepas se formo un panel de jueces con base a pruebas de diferenciación y de umbral mediante un análisis secuencial. El panel fue entrenado para generar una lista de descriptores y para cuantificar la intensidad de los descriptores, los cuales se evaluaron por medio de un análisis de... Tipo: Tesis Palavras-chave: Perfil sensorial; Leche fermentada; Cepas de bacterias lácticas; Maestría; Producción Agroalimentaria en el Trópico; Sensory profile; Fermented milk; Lactic acid bacteria strains. Ano: 2009 URL: http://hdl.handle.net/10521/1559 ブルガリア南西部の乳加工体系 OAK 平田, 昌弘; ヨトヴァ, マリア; 内田, 健治; 元島, 英雅; Hirata, Masahiro; Yotova, Mariya; Uchida, Kenji; Motoshima, Hidemasa. The purpose of this paper is to make clear the characteristics of milk processing system in the South-west of Bulgaria and figure out the transition history of milk processing techniques in Bulgaria. It was confirmed that the Bulgarian system shares some techniques in common both with fermented milk processing series and with the solidifying-additives using series. It was considered highly possible that the fermented milk processing series seen in Bulgaria today originated from West Asia. Meanwhile，it was found that some significant differences from the West Asian fermented milk processing series are the Bulgarian one stops at the stage of making fermented milk and butter，without further processing those into cheese and butter oil. This change can be... Palavras-chave: Rennet; Fermented milk; Milk processing history; Transition; Coolness; Social system. Ano: 2010 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3072 Leche fermentada de búfala con cultivos probióticos OceanDocs Barrera, Y.; Real, E.; Ortega, O.. El objetivo de este trabajo fue definir la tecnología para elaborar una leche fermentada de búfala con buena aceptación y adecuada viabilidad. Se estableció el efecto del cultivo asociado de bacterias probióticas de Lactobacillus acidophilus + Lactobacillus casei, sobre la capacidad de acidificación, firmeza y características sensoriales de una leche fermentada de limón con una proporción de 1,5 % de cada cultivo. Se tomó como control el yogurt de búfala elaborado con 3 % del cultivo tradicional. Fue determinada la capacidad acidificante del cultivo mixto en la leche, la composición físico-química del producto, viabilidad, calidad microbiológica, así como su durabilidad a 4 ± 2 °C. En cuanto a la capacidad acidificante del cultivo mixto no fueron... Tipo: Journal Contribution Palavras-chave: Bacteria; Technology; Shelf life; Fermented milk; Lactobacillus casei; Lactobacillus acidophilus. Ano: 2008 URL: http://hdl.handle.net/1834/4844 Evaluación de estabilizadores en una leche fermentada con adición de fibras insolubles OceanDocs Brito, A. I.; Perea, J.. El objetivo de este trabajo fue evaluar el efecto de diferentes estabilizadores sobre las principales características texturales de una leche fermentada hipocalórica con adición de salvado de trigo como fuente de fibra dietética insoluble. Se empleó una proporción de fibra de 5 g/100 g de producto, adicionándolo de conjunto con los estabilizadores a evaluar. Se realizó un diseño de experimentos con los dos estabilizadores a emplear a tres niveles para establecer el valor óptimo de empleo de los mismos, midiendo como variables respuestas: sedimentación de partículas, sinéresis, gelificación y consistencia del coágulo. Se concluyó que el almidón fosfato a 1,0 % y la gelatina a 0,5 % permitieron obtener las características texturales deseadas en la leche... Tipo: Journal Contribution Palavras-chave: Food; Research (experimental); Mathematical models; Stabilizers; Fermented milk; Diet. Ano: 2008 URL: http://hdl.handle.net/1834/4885 Screening and characterization of lactic acid bacterial strains that produce fermented milk and reduce cholesterol levels BJM Guan,Xuefang; Xu,Qingxian; Zheng,Yi; Qian,Lei; Lin,Bin. ABSTRACT Objective To screen for and characterize lactic acid bacteria strains with the ability to produce fermented milk and reduce cholesterol levels. Methods The strains were isolated from traditional fermented milk in China. In vitro and in vivo evaluation of cholesterol-reduction were used to identify and verify strains of interest. Characteristics were analyzed using spectrophotometry and plate counting assays. Results The isolate HLX37 consistently produced fermented milk with strong cholesterol-reducing properties was identified as Lactobacillus plantarum (accession number: KR105940) and was thus selected for further study. The cholesterol reduction by strain HLX37 was 45.84%. The isolates were acid-tolerant at pH 2.5 and bile-tolerant at 0.5%... Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermented milk; Lactobacillus plantarum; Cholesterol; Rat. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822017000400730 Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period BJM Moritz,Cristiane Mengue Feniman; Rall,Vera Lúcia Mores; Saeki,Margarida Júri; Fernandes Júnior,Ary. The use of essential oils in foods has attracted great interest, due to their antagonistic action against pathogenic microorganisms. However, this action is undesirable for probiotic foods, as products containing Lactobacillus rhamnosus. The aim of the present study was to measure the sensitivity profile of L. rhamnosus and a yogurt starter culture in fermented milk, upon addition of increasing concentrations of cinnamon, clove and mint essential oils. Essential oils were prepared by steam distillation, and chemically characterised by gas chromatography-mass spectrometry (GC-MS) and determination of density. Survival curves were obtained from counts of L. rhamnosus and the starter culture (alone and in combination), upon addition of 0.04% essential oils.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lactobacillus rhamnosus; Starter culture; Essential oils; Fermented milk. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000300042 Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage BJM Leite,Analy Machado de Oliveira; Miguel,Marco Antonio Lemos; Peixoto,Raquel Silva; Rosado,Alexandre Soares; Silva,Joab Trajano; Paschoalin,Vania Margaret Flosi. Kefir is a fermented milk beverage produced by the action of bacteria and yeasts that exist in symbiotic association in kefir grains. The artisanal production of the kefir is based on the tradition of the peoples of Caucasus, which has spread to other parts of the world, from the late 19th century, and nowadays integrates its nutritional and therapeutic indications to the everyday food choices of several populations. The large number of microorganisms present in kefir and their microbial interactions, the possible bioactive compounds resulting of microbial metabolism, and the benefits associated with the use this beverage confers kefir the status of a natural probiotic, designated as the 21th century yoghurt. Several studies have shown that kefir and its... Tipo: Info:eu-repo/semantics/article Palavras-chave: Probiotic; Microbial diversity; Kefir grains; Fermented milk; Kefir. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000200001 Properties of Streptococcus thermophilus fermented milk containing variable concentrations of Bifidobacterium longum and Lactobacillus acidophilus BJM Zacarchenco,Patrícia Blumer; Massaguer-Roig,Salvador. Sensory evaluation and analysis of pH, titratable acidity and microbial counts after 1, 7, 14 and 21 days of storage of five combinations of lyophilized Bifidobacterium longum and/or Lactobacillus acidophilus added to milk fermented with Streptococcus thermophilus were studied during storage at 4ºC. The taste and acidity sensory attributes were significantly (P<0.05) perceived as the storage time increased. Favourite combinations contained, initially, Bif. longum and L. acidophilus (10(8) and 10(7) cfu/mL, respectively) and Bif. longum only (10(8) cfu/mL). These combinations did not differ significantly among them and neither from the standard fermented milk. The lowest sensory scores and highest titratable acidity values were obtained for fermented... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bifidobacterium; Lactobacillus acidophilus; Fermented milk; Sensory properties. Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000300025 Influence of fructooligosaccharides on the fermentation profile and viable counts in a symbiotic low fat milk BJM Oliveira,Ricardo P.S.; Casazza,Alessandro A.; Aliakbarian,Bahar; Perego,Patrizia; Converti,Attilio; Oliveira,Maricê N.. This study evaluated the effects of prebiotics on fermentation profile and growth of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Bifidobacterium lactis in co-cultures with Streptococcus thermophilus. Acidification rate and viability were positively influenced by the co-culture with B. lactis and by both inulin or oligofructose in low fat milk. Tipo: Info:eu-repo/semantics/other Palavras-chave: Lactobacillus; Bifidobacterium; Fructooligosaccharide; Fermented milk. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000200014 External preference map to evaluate the acceptance of light and diet yogurt preparedusingnatural sweeteners Ciência Rural Carvalho,Daiana Aparecida de; Valente,Gerson de Freitas Silva; Assumpção,Giovana Maria Pereira. ABSTRACT: Owing to the high demand for healthier foods, the food industry has been marketing diet and light yogurts. The present study aimed to sensorially evaluate yogurts prepared using natural sweeteners through a simple centroid mixture design with three repetitions at the central point using the preference map methodology. Different formulations were processed using stevia, xylitol, and sucrose in delimited proportions based on the sweetness of the sweetener. A team of tasters was recruited to survey the sensory attributes of the formulations using the check-all-that-apply (CATA) methodology. A product acceptance analysis was also conducted in which 50 consumers evaluated the formulations using a 9-point hedonic scale. After assessing the acceptance,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Principal components analysis; Sensory analysis; Fermented milk. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000600753 Registros recuperados: 10 Primeira ... 1 ... Última

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