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Bromatological analyses of probiotic drinks: Potentially probiotic dairy drink with cheese whey and ingredients obtained from jaboticaba peel - Brossura
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Bromatological analyses of probiotic drinks
ISBN 10: 6206436810
ISBN 13: 9786206436812
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Bromatological analyses of probiotic drinks
ISBN 10: 6206436810
ISBN 13: 9786206436812
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Bromatological analyses of probiotic drinks
ISBN 10: 6206436810
ISBN 13: 9786206436812
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Da: Biblios, Frankfurt am main, HESSE, Germania
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Condizione: New. PRINT ON DEMAND. Codice articolo 18402185832
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Bromatological analyses of probiotic drinks
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Our Knowledge Publishing Sep 2023, 2023
ISBN 10: 6206436810
ISBN 13: 9786206436812
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Whey, a co-product of cheese production, becomes an environmental problem when disposed of inappropriately. Jabuticaba peel has antioxidant activity among its constituents, and has suitable characteristics for the production of various products based on its utilisation. The milk drinks were produced in three batches: T1 - produced with the starter culture of Streptococcus thermophilus TA40; T2 - produced with S. thermophilus TA40 and the potentially probiotic commercial culture of Lactobacillus rhamnosus LR32; T3 - produced with S. thermophilus TA40 and the potentially probiotic native culture of Lactobacillus plantarum. All the treatments included syrup, hydroalcoholic extract and jelly produced from jaboticaba peel. The parameters moisture, ash, lipids, protein and total carbohydrates in the wet and dry samples were assessed. There were no significant differences between the formulations (p > 0.05) for any of the analyses carried out, which shows that the addition of the potentially probiotic commercial (L. rhamnosus LR32) and native (L. plantarum) cultures did not interfere with the composition and nutritional parameters. 52 pp. Englisch. Codice articolo 9786206436812
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Bromatological analyses of probiotic drinks
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Bromatological analyses of probiotic drinks : Potentially probiotic dairy drink with cheese whey and ingredients obtained from jaboticaba peel
Print on DemandDa: AHA-BUCH GmbH, Einbeck, Germania
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Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Whey, a co-product of cheese production, becomes an environmental problem when disposed of inappropriately. Jabuticaba peel has antioxidant activity among its constituents, and has suitable characteristics for the production of various products based on its utilisation. The milk drinks were produced in three batches: T1 - produced with the starter culture of Streptococcus thermophilus TA40; T2 - produced with S. thermophilus TA40 and the potentially probiotic commercial culture of Lactobacillus rhamnosus LR32; T3 - produced with S. thermophilus TA40 and the potentially probiotic native culture of Lactobacillus plantarum. All the treatments included syrup, hydroalcoholic extract and jelly produced from jaboticaba peel. The parameters moisture, ash, lipids, protein and total carbohydrates in the wet and dry samples were assessed. There were no significant differences between the formulations (p > 0.05) for any of the analyses carried out, which shows that the addition of the potentially probiotic commercial (L. rhamnosus LR32) and native (L. plantarum) cultures did not interfere with the composition and nutritional parameters. Codice articolo 9786206436812
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Bromatological analyses of probiotic drinks
Editore:
Our Knowledge Publishing Sep 2023, 2023
ISBN 10: 6206436810
ISBN 13: 9786206436812
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Whey, a co-product of cheese production, becomes an environmental problem when disposed of inappropriately. Jabuticaba peel has antioxidant activity among its constituents, and has suitable characteristics for the production of various products based on its utilisation. The milk drinks were produced in three batches: T1 - produced with the starter culture of Streptococcus thermophilus TA40; T2 - produced with S. thermophilus TA40 and the potentially probiotic commercial culture of Lactobacillus rhamnosus LR32; T3 - produced with S. thermophilus TA40 and the potentially probiotic native culture of Lactobacillus plantarum. All the treatments included syrup, hydroalcoholic extract and jelly produced from jaboticaba peel. The parameters moisture, ash, lipids, protein and total carbohydrates in the wet and dry samples were assessed. There were no significant differences between the formulations (p > 0.05) for any of the analyses carried out, which shows that the addition of the potentially probiotic commercial (L. rhamnosus LR32) and native (L. plantarum) cultures did not interfere with the composition and nutritional parameters.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 52 pp. Englisch. Codice articolo 9786206436812
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Bromatological analyses of probiotic drinks | Potentially probiotic dairy drink with cheese whey and ingredients obtained from jaboticaba peel
Editore:
Our Knowledge Publishing, 2023
ISBN 10: 6206436810
ISBN 13: 9786206436812
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Da: preigu, Osnabrück, Germania
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Taschenbuch. Condizione: Neu. Bromatological analyses of probiotic drinks | Potentially probiotic dairy drink with cheese whey and ingredients obtained from jaboticaba peel | Raphael Lucas Jacinto Almeida (u. a.) | Taschenbuch | Englisch | 2023 | Our Knowledge Publishing | EAN 9786206436812 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Codice articolo 127640169
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