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Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat’s Milk Whey and Fruit Juice Mixes by Kefir Granules
ArticleAbstract: Numerous fruits are produced in Ecuador, of which about 40% are never eaten. In addition, fresh goatPalabras claves:common strawberry (Fragaria × ananassa), functional beverage, goat milk whey valorisation, multi-objective optimization, Response Surface Methodology, tree-tomato (Solanum betaceum)Autores:Diana Alexandra Nastar Marcillo, Jimmy Nuñez, Jimmy Núñez-Pérez, José-Manuel Pais-Chanfrau, Nicolás Sebastián Pinto Mosquera, Rosario C. Espín-Valladares, Valeria Olmedo-GalarzaFuentes:googlescopusMultiple-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:googlescopus