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Browsing by Subject "Probiotics"

Now showing items 1-20 of 23

Almacenamiento de zumo de clementina inoculado con Lactobacillus salivarius spp. salivarius (CECT 4063): efecto de la trehalosa y/o la homogeneización sobre la adhesión a la mucina intestinal y otras propiedades funcionales

Baena Noriega, Nicole Andrea (Universitat Politècnica de València, 2019-10-10)

[ES] Los probióticos son microorganismos que, consumidos en cantidades adecuadas, ejercen efectos beneficiosos sobre la salud del huésped. Para su inclusión en los alimentos deben ser considerados como ingredientes GRAS y ...
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 ...
Alternatives to antibiotic growth promoters in rabbit feeding: a review

Falcão-e-Cunha, L.; Castro-Solla, L.; Maertens, L.; Marounek, M.; Pinheiro, V.; Freire, J.; Mourão, J. L. (World Rabbit Science. ICTA. UPV, 2007)

[EN] This review is focused on the most studied and developed substances which are commonly knownas alternatives to dietary antibiotics, particularly as far as rabbit feeds are concerned. After a reminder of thereason to ...
Development of dried probiotic apple cubes incorporated with Lactobacillus casei NRRL B-442

Rodrigues,S.; Silva, Luis C. A.; Mulet Pons, Antonio; Carcel Carrión, Juan Andrés; Fernandes, Fabiano A.N. (Elsevier, 2018)

[EN] This work presents the development of a probiotic dried apple snack consisting of dried apple cubes impregnated with Lactobacillus casei NRRL B-442. Apple cubes were impregnated with probiotic microorganisms and dried ...
Efecto del pH y de las altas presiones de homogeneización sobre el crecimiento y resistencia a la digestión in vitro de una cepa de Lactobacillus reuteri en zumo de lulo

Ferrando Félix, María Emilia (Universitat Politècnica de València, 2021-09-09)

[ES] La obesidad es una enfermedad crónica cuya prevalencia en la población mundial ha aumentado durante las últimas décadas. Para combatirla es esencial aumentar el consumo de frutas en la dieta, puesto que estas contienen ...
Effect of fish oil replacement and probiotic addition on growth, body composition and histological parameters of yellowtail (Seriola dumerili)

Milián-Sorribes, María Consolación; Martínez-Llorens, Silvia; Cruz-Castellón, César; Jover Cerda, Miguel; Tomas-Vidal, A. (Blackwell Publishing, 2021-02)

[EN] Fish (175 g of initial weight) were fed in triplicated groups with four diets formulated by 0% (FO 100), 75% (FO 25) and 100% (with and without probiotics, FO 0 and FO 0+) of fish oil replacement consisting of a mixture ...
Escalado industrial de la producción y caracterización molecular del probiótico Bifidobacterium longum sp

González Fernández, David (Universitat Politècnica de València, 2016-03-03)

[EN] Probiotics are live microorganisms that may provide benefits for human health when administered in proper concentrations. Among their beneficial properties we find their antimicrobial and antifungal properties, ...
Estudio de la percepción del consumidor sobre los alimentos probióticos

Pardo Garcia, Gemma (Universitat Politècnica de València, 2019-12-30)

[ES] Existen diferentes alimentos que incorporan de manera natural microorganismos que podrían ser considerados probióticos; uno de ellos, son las aceitunas de mesa. Las empresas de elaboración de aceitunas de mesa que ...
Fermentation of plant-based milk substitutes: state of the art and future research opportunities

Rufino Pallás, Nicolas (Universitat Politècnica de València, 2021-07-30)

[ES] En los últimos años el interés por las bebidas de origen vegetal ha aumentado y, en consecuencia, también lo ha hecho su demanda a nivel mundial. Comprenden entre el 60% y el 70% del mercado de alimentos funcionales, ...
Formulación de un yogur funcional de zanahoria

BENITEZ SANTILLÁN, LOURDES (Universitat Politècnica de València, 2013-04-16)

[ES] El objetivo de este trabajo fue formular yogures con un alto contenido en fibra procedente de zanahoria. Para lo cual se utilizaron diferentes tipos de leches (entera, desnatada y sin lactosa) y endulzantes (sacarosa ...
Influence of intestinal microbiota in celiac disease pathogenesis and risk

Olivares Sevilla, Marta (Universitat Politècnica de València, 2015-12-14)

[EN] Celiac disease (CD) is a chronic enteropathy triggered by cereal gluten proteins in genetically predisposed individuals. The etiology is strongly associated with the genes of the human leukocyte antigen (HLA) encoding ...
Influence of Toyocerin (Bacillus cereus var. toyoi) on the breeding performances of primiparous rabbit does

Pinheiro, V.; Mourao, J.L.; Jimenez, G. (World Rabbit Science. ICTA. UPV, 2007)

[EN] This study was carried out to evaluate the effects of Bacillus cereus var. toyoi (Toyocerin¿ 109) on performance of rabbit does during two reproductive cycles. A total of 102 does were assigned to three treatments: ...
Innovations for healthier processed meats

Toldrá Vilardell, Fidel; Reig Riera, Mª Milagro (Elsevier, 2011-09)

[EN] Meat and meat products are generally recognised as good sources of high biological-value proteins, group B vitamins, minerals and trace elements as well as some other bioactive compounds. However, the image to consumers ...
Microbiota development and mucosal IgA responses during childhood in health and allergic disease

Dzidic, Majda (Universitat Politècnica de València, 2019-09-02)

[ES] Antecedentes: Los patrones de colonización microbiana alterados durante la infancia pueden ser en parte responsables del aumento de enfermedades alérgicas en los países desarrollados. La microbiota intestinal difiere ...
Microwave drying in fluidized bed to dehydrate microencapsulated Saccharomyces cerevisiae cells. Temperature control strategies

Mardaras, J.; Lombraña, J. I.; Villarán, M. C. (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Alginate microcapsules containing cell yeasts of the species Saccharomyces cerivisae, used as a reference microorganism, were studied here to improve the protection of cell activity during food processing. Here a novel ...
No invasive methodology to produce a probiotic low humid apple snack with potential effect against Helicobacter pylori

Betoret Valls, María Ester; Betoret Valls, Noelia; Arilla, A.; Bennár ., Marek; Barrera Puigdollers, Cristina; Codoner, P.; Fito Maupoey, Pedro (Elsevier, 2012-05)

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 ...
Nuevos usos de probióticos como moduladores de la microbiota intestinal en la elaboración de alimentos funcionales

Matos Taveras, Carla Zelí (Universitat Politècnica de València, 2020-12-29)

[ES] Los probióticos son cada vez más importantes en la investigación básica y clínica, pero también son un tema de considerable interés económico debido a su creciente popularidad. Recientemente, han surgido nuevas especies ...
Obtención de aperitivos de manzana con efecto probiótico mediante impregnación con Lactobacillus paracasei

Carrascosa Morelló, Arantxa (Universitat Politècnica de València, 2019-10-11)

[ES] Las frutas y las verduras son alimentos que juegan un papel fundamental en una dieta saludable. En primer lugar por su gran aporte de vitaminas y minerales; y, en segundo lugar porque contienen gran cantidad de agua, ...
Recent developments in functional bakery products and the impact of baking on active ingredients

Zhang, Lu; Boom, Remko; Chen, Xiao; Schutyser, Maarten (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Active ingredients can be supplemented into a bakery product to produce functional food. However, the preservation of the functionality of these active ingredients during baking remains a challenge for food industry. ...
Stabilization of encapsulated probiotics from the bacterium Lactobacillus casei by different drying techniques

Acosta-Piantini, Elsa; Villaran, M.; Lombraña, J. Ignacio (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The main objective of this work is to encapsulate and dry the bacterium probiotic Lactobacillus casei applying three different drying techniques (lyophilization, fluidized bed and flash freeze drying) as well as to ...