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| Registros recuperados: 15 | |
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| 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 |
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| 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 |
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| Montanuci,Flávia Daiana; Pimentel,Tatiana Colombo; Garcia,Sandra; Prudencio,Sandra Helena. |
| The effect of inulin addition and starters (Kefir grains or commercial starter culture) on the microbial viability, texture, and chemical characteristics of Kefir beverages prepared with whole or skim milk was evaluated during refrigerated storage. The type of starter did not influence microbial viability during the storage of the beverages, but the chemical and textural changes (decreases in pH, lactose concentration, and inulin and increased acidity, firmness, and syneresis) were more pronounced in the formulations fermented with grains than those fermented with the starter culture. The addition of inulin did not influence acidity or viability of lactic acid bacteria, but in general, its effect on the survival of acetic acid bacteria, Lactococcus and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermented milk; Fat replacer; Storage stability. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400031 |
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| PASSOS,Antonia Ariana Camelo; SILVA,Ana Josymara Lira; LOPES,Silmara Azevedo; BRAGA,Renata Chastinet; CAVALCANTE,Antonio Belfort Dantas; PEREIRA,Júlio Otávio Portela. |
| Abstract This work aimed at analyzing labels (based on the current legislation) and confirm the nutritional information given on the label of five brands of diet yogurt. The physicochemical analyses carried out were: moisture, minerals, proteins, lipids, reducing carbohydrates in lactose, non-reducing carbohydrates in sucrose, total carbohydrates, acidity and pH. All brands of diet yogurt had mandatory nutritional information on their label. As for content, only brands B and C are compliant with the current legal demands. The numbers found in the analyses for protein and carbohydrates were higher than the percentages shown on the labels in all brands. There were no numbers for lipids. Despite the differences found on the labels, all brands of diet yogurt... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermented milk; Lacteous products; Centesimal composition; Labeling. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100131 |
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| 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 |
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| 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 |
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| Registros recuperados: 15 | |
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