Search Results - "Pozza, Leila"

Developing yoghurts containing CLA isomers-loaded liposomes and free CLA oil by Vélez, María Ayelén, Zeiter, Agustín, Capra, María Luján, Pozza, Leila, Hynes, Erica Rut, Perotti, María Cristina

“…The feasibility of the addition of yoghurt with a newly developed ingredient consisting of CLA loaded liposomes was analysed. The influence of ingredient…”
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Effect of high‐pressure homogenisation on metabolic potential of Lacticaseibacillus paracasei 90: in vitro and in situ studies in fermented milk and semihard cheese by Peralta, Guillermo H, Aguirre, Andres, Bürgi, María D Milagros, Martínez, Luciano J, Albarracín, Virginia H, Menzella, Hugo G, Pozza, Leila, Hynes, Erica R, Bergamini, Carina V

“…The influence of high‐pressure homogenisation (HPH) at 100 MPa on Lacticaseibacillus paracasei 90 (L90) was studied in vitro and in situ (fermented milk and…”
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Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses by Costabel, Luciana M, Bergamini, Carina V, Pozza, Leila, Cuffia, Facundo, Candioti, Mario C, Hynes, Erica

“…In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin…”
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