[EN] Three lactic acid strains were isolated from feces of the native Zungo Pelado breed of pigs (n = 5) and presumably identified as belonging to the Lactobacillaceae family by morphological techniques showing that they ...
Altamirano Fortoul, Rossana del Carmen(Universitat Politècnica de València, 2013-11-11)
El pan es un alimento de gran consumo desde la antigüedad, obtenido de
un proceso de panificación dinámico. Una de las innovaciones de mayor
éxito en panificación ha sido el pan parcialmente cocido obtenido por la ...
A probiotic low humid apple snack with potential effect against the infection caused by Helicobacter pylori has been developed from apple (cv. Granny Smith) and mandarin juice with a high microbial content of Lactobacillus ...
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 ...
Lactose intolerance results in gastrointestinal discomfort and the malabsorption of certain nutrients, such as calcium. The replacement of milk with low-lactose and probiotic-enriched dairy products is an effective ...
The efficacy of Toyocerin(R) was evaluated on doe rabbit performance. Two isonutritive diets were formulated corresponding to 2 levels of Toyocerin(R): 0 (diet T1) and 200 mg (diet T2) of Toyocerin(R)/ kg of feed. Two ...
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, ...
Betoret Valls, María Ester; Betoret Valls, Noelia; Calabuig-Jiménez, Laura; Patrignani, Fancesca; Barrera Puigdollers, Cristina; Lanciotti, Rosalba; Dalla Rosa, Marco(Elsevier, 2019-08)
[EN] High pressure homogenization allows encapsulating microorganisms. Microencapsulation of probiotic microorganisms may enhance their viability during food processing, storage and gastrointestinal passage. The aim of ...
García Sirera, Adrián(Universitat Politècnica de València, 2016-10-13)
[ES] Los ensayos que se llevarán a cabo durante la realización de este trabajo tienen como objetivo por un lado, la purificación del fructooligosacárido denominado 6-Kestosa, y una vez conseguida, la comprobación de su ...
Casado García-Consuegra, Jaime(Universitat Politècnica de València, 2022-10-21)
[ES] La investigación en el campo del microbioma humano ha permitido dilucidar el gran impacto que tienen en nuestra salud los microbios que habitan en nuestro tracto digestivo. Las intereacciones dieta-hospedador microbiota ...
Llario, Ferran; Falco, S.; Sebastiá-Frasquet, M.-T.; Escrivá-Perales, Julia; Rodilla, M; da Silva-Poersch, Luis Henrique(MDPI AG, 2019)
[EN] Biofloc technology is a sustainable aquaculture production system which uses
microorganisms to maintain water quality and to increase productivity. In this system, probiotics can
enhance the positive effects of bioflocs ...
Reyes Picaita, Andrea Fernanda(Universitat Politècnica de València, 2020-12-29)
[ES] El bagazo de almendra es un subproducto generado en la elaboración de la bebida vegetal de almendra y que actualmente se destina, principalmente, a la alimentación animal. No obstante, este subproducto conserva una ...