Search Results - "Bergamini, Carina Viviana"

Organic acids profiles in lactose-hydrolyzed yogurt with different matrix composition by Vénica, Claudia Inés, Perotti, María Cristina, Bergamini, Carina Viviana

“…The composition of the dairy matrix used in yogurt manufacture could influence the metabolic activity of yogurt starter and the compounds produced during…”
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Effect of the carbohydrates composition on physicochemical parameters and metabolic activity of starter culture in yogurts by Vénica, Claudia Inés, Wolf, Irma Verónica, Suárez, Viviana Beatriz, Bergamini, Carina Viviana, Perotti, María Cristina

“…The carbohydrate composition of the milk base plays a crucial role in the fermentation process of yogurt. In this study we investigate the effect of the…”
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Influence of the culture preparation and the addition of an adjunct culture on the ripening profiles of hard cheese by Cuffia, Facundo, Bergamini, Carina Viviana, Wolf, Irma Verónica, Hynes, Erica Ruth, Perotti, María Cristina

“…The aim of this work was to evaluate the impact of two factors on the ripening profiles of hard cooked cheeses: (F1) the growth medium for the primary and…”
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Influence of cheese making technologies on plasmin and coagulant associated proteolysis by Vélez, María Ayelén, Bergamini, Carina Viviana, Ramonda, María Belén, Candioti, Mario César, Hynes, Erica Rut, Perotti, María Cristina

“…The aim of this work was to study the influence of different cheese-making technologies applied for three varieties of Argentinean cheeses on the action of…”
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Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hard-cooked cheese model using solid-phase microextraction by Peralta, Guillermo Hugo, Wolf, Irma Veronica, Bergamini, Carina Viviana, Perotti, María Cristina, Hynes, Erica Rut

“…Selected strains of mesophilic lactobacilli with key enzymatic activities may be employed to intensify or diversify cheese flavor during ripening. Among…”
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Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci by Peralta, Guillermo Hugo, Bergamini, Carina Viviana, Hynes, Erica Rut

“…Aminotransferases and glutamate dehydrogenase are two main types of enzymes involved in the initial steps of amino acid catabolism, which plays a key role in…”
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A yoghurt containing galactooligosaccharides and having low‐lactose level improves calcium absorption and retention during growth: experimental study by Seijo, Mariana, Bonanno, Marina Soledad, Vénica, Claudia Inés, Marotte, Clarisa, Pita Martín de Portela, María Luz, Bergamini, Carina Viviana, Wolf, Irma Verónica, Perotti, María Cristina, Zeni, Susana Noemí

“…Summary Dairy products are essential to ensure calcium recommendations to achieve optimal peak bone mass and avoid bone loss. However, high prevalence of…”
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Study of dairy heterofermentative lactic acid bacilli for cereal-based matrices by Capra, María Luján, Guglielmotti, Daniela Marta, Bochatay, Tatiana, Binetti, Ana Griselda, Braida, Jésica Natalí, Peverengo, María Rocío, Peralta, Guillermo Hugo, Bergamini, Carina Viviana, Osella, Carlos Alberto, de la Torre, María Adela, Quiberoni, Andrea del Luján

“…Forty obligate heterofermentative lactic acid bacilli (HB) isolated from dairy environment as non-starter lactic acid bacteria (NSLAB) were studied regarding…”
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Testing a cost‐affordable microfiltration method to prevent eye formation in cheeses by Giménez, Paula, Bergamini, Carina Viviana, Peralta, Guillermo Hugo, George, Guillermo Andrés, Perotti, María Cristina, Hynes, Erica Rut

“…The naturally occurring microparticles in the cheesemilk are essential for the eye formation in cheeses because they act as eye nuclei. So, their elimination…”
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