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Browsing by Author "Bernat Pérez, Neus"

Now showing items 1-7 of 7

Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells

Bernat Pérez, Neus; Cháfer Nácher, María Teresa; Chiralt, A.; Laparra Llopis, José Moisés; González Martínez, María Consuelo (ISEKI Food Association (IFA), 2015)

[EN] New fermented almond milks were developed by using different potentially probiotic bacteria in order to cover the current demand for health-versatile non-dairy products. An in vitro digestion/Caco-2 cell model was ...
Desarrollo, caracterización y optimización de productos fermentados a base de licuados vegetales como alternativa a los yogures convencionales

Bernat Pérez, Neus (Universitat Politècnica de València, 2013-11-19)

El proyecto de tesis tiene como fin desarrollar y caracterizar productos fermentados a partir de licuados vegetales con una excelente calidad nutricional y sensorial. Para conseguir el propósito mencionado se eligieron ...
Development of a non-dairy probiotic fermented product based on almond milk and inulin

Bernat Pérez, Neus; Cháfer Nácher, María Teresa; Chiralt Boix, Mª Amparo; González Martínez, María Consuelo (Wiley: 12 months, 2015-09)

A new fermented almond milk that combined the properties of both almonds and probiotics was considered to cover the current versatile health-promoting foods' demand. Almond milk fermentation with probiotic Lactobacillus ...
Effect of high pressure homogenization and heat treatment on physical properties and stability of almond and hazelnut milks

Bernat Pérez, Neus; Cháfer Nácher, María Teresa; Rodríguez García, Julia; Chiralt, A.; González Martínez, María Consuelo (Elsevier, 2015-06)

[EN] The effect of high pressure homogenisation (HPH) and heat treatments on physicochemical properties and physical stability of almond and hazelnut milks was studied. Vegetable milks were obtained and homogenised by ...
Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin

Bernat Pérez, Neus; Cháfer Nácher, María Teresa; Chiralt Boix, Mª Amparo; González Martínez, María Consuelo (Wiley: 12 months, 2014-12)

Following the consumer demand of healthy vegetable products due to their interesting nutritional profiles and potential functionalities, the fermentation process of hazelnut milk with Lactobacillus rhamnosus GG and ...
Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms

Bernat Pérez, Neus; Cháfer Nácher, María Teresa; González Martínez, María Consuelo; Rodríguez García, Julia; Chiralt, A. (SAGE Publications, 2015-03)

[EN] Functional advantages of probiotics combined with interesting composition of oat were considered as an alternative to dairy products. In this study, fermentation of oat milk with Lactobacillus reuteri and Streptococcus ...
Probiotic fermented almond milk as an alternative to cow-milk yoghurt

Bernat Pérez, Neus; Cháfer Nácher, María Teresa; Chiralt, A.; González Martínez, María Consuelo (ISEKI Food Association (IFA), 2015-10)

[EN] Probiotics in almond-based matrices were considered as a means of obtaining fermented products which would cover both the current demand for health-promoting foods and for alternatives to standard yoghurts. Firstly, ...