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Erratum to “Multiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidate” [Electron. J. Biotechnol. 58 (2022) 10–13, (S0717345822000124), (10.1016/j.ejbt.2022.04.001)]
OtherAbstract: The publisher regrets no to add the text regarding Conflict of interest. The authors declare that thPalabras claves:Autores:Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Paola M. Alvarado-Cóndor, Rosario C. Espín-ValladaresFuentes:scopusMultiple-objective optimization of lactic-fermentation parameters to obtain a functional-beverage candidate
ArticleAbstract: Background: Whey is the most abundant by-product of the cheese industry. It is estimated that it conPalabras claves:Central-composite design, Cheese industry, Fermented milk drink, Functional-beverage, Kefir grains, lactic acid bacteria, Lactic fermentation, Response Surface Methodology, Whey powder, YeastAutores:Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Paola M. Alvarado-Cóndor, Rosario C. Espín-ValladaresFuentes:googlescopusMilk whey- From a problematic byproduct to a source of valuable products for health and industry: An overview from biotechnology
ReviewAbstract: Esmeraldas, Carchi, Ibarra and Sucumbíos are Ecuadorian provinces that produce daily more than 407 mPalabras claves:Galactooligosaccharides, Kefiran, lactic acid, Milk whey, Single-cell protein, Whey permeateAutores:Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, L. M. Rivera Intriago, Luis E. Trujillo, Marco Vinicio Lara Fiallos, Milton J. Cuaran-Guerrero, Víctor H. Abril-PorrasFuentes:scopus