3 documents found, page 1 of 1
Revamping kombucha production: achieving consistency and probiotic potential th...
Fabricio, Mariana Fensterseifer; Vargas, Bruna Krieger; Tischer, Bruna; Wagner, Roger; Ribeiro, Stephanie Reis; Cordeiro, NereidaRevising the production of kombucha, this investigation focused on the utilization of a custom-designed starter culture, aiming to establish a consistent, probiotic-rich beverage. A diverse selection of three acetic acid bacteria and two yeast strains was examined to determine the optimal microbial combination. A meticulous examination of the fermentation timeline was undertaken, juxtaposing forced and natural ...
Replacing animal fat with gels of psyllium fiber and combined linseed oil-psyll...
Jovanovichs, Marcos Roberto Casarin; Pinton, Mariana Basso; Correa, Leticia Pereira; Pedro, Douglas; Mallmann, Carlos Augusto; Wagner, RogerThis study produced two gels: one solely using psyllium fiber (GP) and another combining this fiber with linseed oil (GL+P). Both gels replaced 15% and 30% of the animal fat content of salamis. The objective was to evaluate the impact of this lipid reformulation on the technological, nutritional, oxidative, and sensory properties of the salamis. The lipid reformulation did not alter the evolution of pH and lact...
Chemical composition and fatty acid profile in organic milk from dairy cows fed...
Carneiro, Neiva; Zacaron, Wilson; Rossato, Gabriel; Solivo , Gabriela; Falk, Renata Bolzan; Wagner, Roger; Silva, Aleksandro S. da; Zotti, Claiton AndréOur aim was to determine whether microalgae (Schizochytrium limacinum) supplementation affects daily production, composition and fatty acid profile of organic milk. Eight lactating cows were kept in pasture and divided in two groups: those fed corn cob as a supplement twice a day during milking (CTL) and those fed corn cob mixed with 100 g of microalgae (ALG) per cow daily. Microalgae did not affected daily mil...