Imagen de Portada

Functional, nutritional, and technological potential of quinoa through lactic acid fermentation: a review

Fuente: Redalyc

Guardado en:

Detalles Bibliográficos
Autor principal:	Ruth M. Benavides Guevara
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Universidad del Valle 2023
Materias:	Ingeniería pseudocereals Functional foods lactic acid bacteria
Acceso en línea:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5 Acceder al recurso 6
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares

Identification of some kefir microorganisms and optimization of their production in sugarcane juice
por: Blanca Cecilia Salazar Alzate
Publicado: (2016)

An alternative method for screening lactic acid bacteria for the production of exopolysaccharides with rapid confirmation
por: Elinalva Maciel PAULO
Publicado: (2012)

Optimization of fermentation conditions for sourdough by three different lactic acid bacteria using response surface methodology
por: Latife Betul Gul
Publicado: (2022)

Screening and kinetics of glutaminase and glutamate decarboxylase producing lactic acid bacteria from fermented Thai foods
por: Sasimar WORAHARN
Publicado: (2014)

Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique
por: Krischina Singer Aplevicz
Publicado: (2014)

A functional food: a traditional Tarhana fermentation
por: Merih KIVANÇ
Publicado: (2017)

Inoculum concentration and inoculation time for propionic acid production from whey using mixed culture of Lactobacillus helveticus and Propionibacterium freudenreichii PS-1
por: Moisés Tomás Ngome
Publicado: (2017)

Producción biotecnológica de ácido láctico: estado del arte
por: L. Serna Cock
Publicado: (2005)

Development and physical-chemical and microbiological characterization of a yogurt-like product, lupine (Lupinus mutabilis Sweet) -based
por: Monserrath Carolina Vásquez Rodríguez
Publicado: (2025)

Antagonistic activity of dairy lactobacilli against gram-foodborne pathogens
por: Marco Geria
Publicado: (2014)

Fish waste silage, a green process for low feedstock availability. A Review
por: Claudia Carina Libonatti
Publicado: (2023)

Green and brown propolis: efficient natural biocides for the control of bacterial contamination of alcoholic fermentation of distilled beverage
por: Márcia Justino Rossini MUTTON
Publicado: (2014)

Inclusion of probiotic strains improves immune parameters in broilers
por: Liliana Andrea Chávez Gómez
Publicado: (2015)

Milchsäurebakterien auf Bratheringshappen
por: Gehring, F.
Publicado: (1963)

Interaction of Saccharomyces cerevisiae and Lactococcus lactis in the fermentation and quality of artisanal cachaça
por: Fernanda Paula Carvalho
Publicado: (2015)

Chemical and microbiological characterization of the zootechnical additive VITAFERT, under small-scale production conditions
por: A. Beruvides
Publicado: (2021)

EFFECT OF Leuconostoc mesenteroides 11 BACTERIOCIN IN THE MULTIPLICATION CONTROL OF Listeria monocytogenes 4b
por: Rafael C. R. MARTINEZ
Publicado: (2006)

Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage
por: Osmar Roberto DALLA SANTA
Publicado: (2014)

Elongated cells of Listeria monocytogenes in biofilms in the presence of sucrose and bacteriocin-producing Leuconostoc mesenteroides A11
por: Regiane Priscilla RATTI
Publicado: (2010)

Enrichment of nutritional value of Phyllanthus emblica fruit juice using the probiotic bacterium, Lactobacillus paracasei HII01 mediated fermentation
por: Sartjin PEERAJAN
Publicado: (2016)

Lactic acid separation from fermented whey using electrodialysis
por: Ana Machado
Publicado: (2007)

Peptide separation of commercial fermented milk during refrigerated storage
por: Luis Guillermo GONZÁLEZ-OLIVARES
Publicado: (2014)

Biodegradable electrospun PLA-PHB fibers plasticized with oligomeric lactic acid
por: Arrieta, Marina Patricia, et al.
Publicado: (2020)

Production of antimicrobial biobased packaging and application in sliced cooked ham
por: Regiane Maria da Silva Rodrigues
Publicado: (2021)

Starter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks
por: Oktay YERLIKAYA
Publicado: (2014)

Effects of degradation during the processing on morphology and tensile properties of nanocomposites blends of poly (lacti acid) with polyethylene
por: Carmen Rosales
Publicado: (2014)

Microbiological, physical, chemical and sensory characteristics of milk fermented with Lactobacillus plantarum
por: Aloisio Henrique Pereira de Souza
Publicado: (2013)

Development of shelf-stable brined vegetables by lactic acid fermentation
por: Suresh E. R.
Publicado: (2008)

Separation of lactic acid and by-products obtained by catalytic conversion of glycerol using high-performance liquid chromatography
por: Andreza de Faria Alves Cruz
Publicado: (2022)

Ability of a Lactobacillus rhamnosus strain cultured in milk whey based medium to bind aflatoxin B1
por: Fernanda BOVO
Publicado: (2014)

The influence of different combinations of probiotic bacteria and fermentation temperatures on the microbiological and physicochemical characteristics of fermented lactic beverages containing soybean hydrosoluble extract during refrigerated storage
por: Ângela Maria FIORENTINI
Publicado: (2011)

Statistical optimization of lactic acid production by Lactobacillus pentosus using hemicellulose hydrolysate from sugarcane bagasse
por: Daiana Wischral
Publicado: (2019)

Effect of the milk-whey relation over physicochemical and rheological properties on a fermented milky drink
por: Mónica María Pacheco V
Publicado: (2017)

Zutaten bei der Herstellung von Präserven als mögliche Infektionsquellen mit Milchsäurebakterien
por: Gehring, F.
Publicado: (1963)

Determination of quinoa (Chenopodium quinoa Willd.) hardness by an experimental milling method
por: Francisco de Jesús Hernández-Hernández
Publicado: (2016)

Kinetic modeling of lactic acid production, co-substrate consumptions and growth in Lactiplantibacillus plantarum 60-1
por: Madalyd Yurani Vera-Peña
Publicado: (2022)

Inhibition of seafood-borne bacteria in cooked mackerel (Rastrelliger kanagurta) fish meat by lactic acid bacteria
por: Kanappan, S., et al.
Publicado: (2008)

Effect of fibrous materials inclusion on the solid-state fermentation of post harvested wastes of Solanum tuberosum, inoculated with a microbial preparation
por: L.M. Borras
Publicado: (2021)

Poly(L-lactic acid) scaffold: in vitro degradation in alkaline medium, phosphate buffer solution and osteoblast morphology
por: Samuel Hilsdorf Barbanti
Publicado: (2006)

Investigation of the electron paramagnetic resonance signal response in gamma-irradiated poly(lactic acid) for high-dose dosimetry
por: F. Urena-Núñez
Publicado: (2018)