Taschenbuch. Condici�n: 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. N� de ref. del art�culo: 9786206436812

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Bromatological analyses of probiotic drinks

Raphael Lucas Jacinto Almeida

ISBN 10: 6206436810 ISBN 13: 9786206436812

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Condici�n: New. PRINT ON DEMAND. N� de ref. del art�culo: 18402185832

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Bromatological analyses of probiotic drinks

Raphael Lucas Jacinto Almeida|Newton Carlos Santos|Semirames Silva

Publicado por Our Knowledge Publishing, 2023

ISBN 10: 6206436810 ISBN 13: 9786206436812

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Bromatological analyses of probiotic drinks : Potentially probiotic dairy drink with cheese whey and ingredients obtained from jaboticaba peel

Semirames Silva

Publicado por Our Knowledge Publishing

ISBN 10: 6206436810 ISBN 13: 9786206436812

Nuevo Taschenbuch

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Librería: AHA-BUCH GmbH, Einbeck, Alemania

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Taschenbuch. Condici�n: 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. N� de ref. del art�culo: 9786206436812

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Bromatological analyses of probiotic drinks

Raphael Lucas Jacinto Almeida

Publicado por Our Knowledge Publishing Sep 2023, 2023

ISBN 10: 6206436810 ISBN 13: 9786206436812

Nuevo Taschenbuch

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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemania

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Taschenbuch. Condici�n: 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 Landstra�e 99, 66123 Saarbr�cken 52 pp. Englisch. N� de ref. del art�culo: 9786206436812

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Bromatological analyses of probiotic drinks | Potentially probiotic dairy drink with cheese whey and ingredients obtained from jaboticaba peel

Raphael Lucas Jacinto Almeida (u. a.)

Publicado por Our Knowledge Publishing, 2023

ISBN 10: 6206436810 ISBN 13: 9786206436812

Nuevo Taschenbuch

Librería: preigu, Osnabr�ck, Alemania

Calificaci�n del vendedor: 5 de 5 estrellas

Taschenbuch. Condici�n: 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 f�r die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabr�ck, mail[at]preigu[dot]de | Anbieter: preigu. N� de ref. del art�culo: 127640169

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