Temas 

Temas

Mostrando ítems 1-4 de 4

    • Evaluación de la incorporación de Omega-3 libre y nanoencapsulado en el desarrollo de un yogur 

      Diaz, Gabriela Esther; Pega, Juan Franco; Perez, Carolina Daiana; Ambrosi, Vanina; Guidi, Silvina Mabel; Nanni, Mariana (PUBLITEC S.A. Argentina, 2023-03)
      The health benefits derived from the consumption of omega-3 eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids have been strongly demonstrated in the scientific literature, and their consumption is recommended ...

    • Incorporation and stability of carotenoids in a functional fermented maize yogurt-like product containing phytosterols 

      Gies, Magali; Descalzo, Adriana Maria; Servent, Adrien; Dhuique-Mayer, Claudie (Elsevier, 2019-04-30)
      A functional yogurt-like product based on fermented maize enriched in carotenoids and phytosterols was developed to be an alternative to existing functional dairy products. Incorporation and stability of fat-soluble compounds ...

    • Oxidative status of a yogurt-like fermented maize product containing phytosterols 

      Descalzo, Adriana Maria; Rizzo, Sergio Anibal; Servent, Adrien; Rossetti, Luciana; Lebrun, Marc; Perez, Carolina Daiana; Boulanger, Renaud; Mestres, Christian; Pallet, Dominique; Dhuique-Mayer, Claudie (2018-05)
      This work describes the formulation of a functional yogurt-like product based on fermented maize with added phytosterols and its oxidative stability during cold storage. The technological challenge was to stabilize 3.5% ...

    • Yogur como vehículo de ácidos grasos de cadena larga 

      Diaz, Gabriela E.; Ambrosi, Vanina; Guidi, Silvina Mabel; Nanni, Mariana (2021-05)
      Los ácidos grasos Omega-3 de cadena larga eicosapentaenoico (EPA) y docosahexaenoico (DHA) son micronutrientes esenciales beneficiosos para la salud humana. En seres humanos, el EPA y DHA deben incorporarse mediante la ...