Results: 2

Evaluation of lactic acid fermentation in a dairy and non-dairy beverage using two commercial starter cultures

Correa, Ana Ruby; Cuenca, Martha.

Vitae (Medellín); 29 (2), 2022

Background: Lactic fermentations are a catabolic process in which biochemical transformations of different organic products occur. Sugars are mainly converted into organic acids, increasing viscosity, acid taste, aroma, and flavor. Lactic acid bacteria provide probiotic characteristics if they reach coun...

Avena, Leche, Fermentación, Tecnología de Alimentos/métodos, Gusto, Viscosidad

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Bromatological characteristics of fillet fish of Leporinus agassizi and Leporinus fasciatus (Pisces: Characidae) in its natural habitat

Sua-Cespedes, C. D; Vélez-Parodi, J. L; Ramírez-Merlano, J. A; Torres-Tabares, A; Velasco-Santamaría, Y. M.

Rev. med. vet. zoot; 67 (2), 2020

ABSTRACT Bromatological parameters in 39 Warakú verdadero (Leporinus agassizi) and 21 Warakú pinima (Leporinus fasciatus) fillets were analyzed at three different sites of the Vaupés River, Colombia sampled during a hydrobiological cycle. The bromatological parameters did not shown significant differe...

Characidae, Ecosistema, Proteínas de Peces en la Dieta, Acuicultura, Aguas Arriba, Aguas Abajo, Tecnología de Alimentos, Dieta Saludable, Agua, Aguas Continentales, Cenizas, Lípidos, Peces

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