Now showing items 1081-1090 of 1112
Hypolipidaemic, hypoglycaemic and antioxidant effects of a tropical highland blackberry beverage consumption in healthy individuals on a high-fat, high-carbohydrate diet challenge
BACKGROUND: Blackberries have a high content of bioactive compounds such as anthocyanins and ellagitannins, which are associated with health benefits against cardiovascular diseases, cancer, diabetes, and other inflammatory ...
Multi-product lactic acid bacteria fermentations: A Review
Industrial biotechnology is a continuously expanding field focused on the application of microorganisms to produce chemicals using renewable sources as substrates. Currently, an increasing interest in new versatile processes, ...
Growth conditions and survival kinetics during storage of Lactobacillus rhamnosusGG for the design of a sustainable probiotic whey-based beverage containing Costa Rican guava fruit pulp
The finding of economical and practical applications for milk whey is still a challenge for dairy industries. This paper presents information about the development of a probiotic–prebiotic beverage based on Lactobacillus ...
Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics
Several efforts have been made to reduce sodium in meat products due to its demonstrated negative health effects. This study evaluated the effect on physicochemical, sensory and microbiological characteristics of cooked ...
Untargeted metabolomic proﬁling of urine in Wistar rats reveals enhanced bioavailability of soy isoﬂavones post short-term consumption of noni (Morinda citrifolia) juice
Microfiltered noni (Morinda citrifolia) juice was given by cannulation to 6 Wistar rats for 13 days; the rats were also fed on a standard food formulation containing whole soy bean flour. Twenty-four hour urine was collected ...
Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution
Slices (1.5 mm thick) of green papaya were impregnated through osmotic dehydration with a blackberry juice–sucrose solution to produce an intermediate moisture product. The effect of processing temperature (T) and sucrose-added ...
Total and resistant starch from foodstuff for animal and human consumption in Costa Rica
Starchy ingredients are a key source of carbohydrates and have an essential role in a healthy diet. Starch amount in foodstuffs is paramount as it allows diet professionals to base their formulations on scientific data. ...
Tuna skin gelatin production: optimization of extraction steps and process
Producción de gelatina de piel de atún: optimización de las etapas de extracción y escalamiento del proceso
Advantages of fish gelatin production include reduction of environmental impacts from waste, improved functionality, and fewer socio-cultural constraints. The extraction of gelatin from Yellowfin tuna (Thunnus albacares) ...
Memoria 1975 Estación Experimental Agrícola Fabio Baudrit M.
Memoria 1975 de las investigaciones de la Estación Experimental Agrícola Fabio Baudrit Moreno
Informe anual de labores Estación Experimental Agrícola Fabio Baudrit Moreno 1973
Informe anual de labores de la Estación Experimental Agrícola Fabio Baudrit Moreno 1973