Mostrar el registro sencillo del ítem
dc.contributor.author
Genevois, Carolina Elizabeth
dc.contributor.author
Flores, Silvia Karina
dc.contributor.author
de Escalada Pla, Marina Francisca
dc.date.available
2018-09-13T18:17:51Z
dc.date.issued
2016-05
dc.identifier.citation
Genevois, Carolina Elizabeth; Flores, Silvia Karina; de Escalada Pla, Marina Francisca; Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei; Elsevier; Journal of Functional Foods; 23; 5-2016; 210-219
dc.identifier.issn
1756-4646
dc.identifier.uri
http://hdl.handle.net/11336/59576
dc.description.abstract
Pumpkin waste was used as a substrate and support of Lactobacillus casei (ATCC-393). A complete factorial design (24) was performed in order to study the effect of water content, whey, inoculum concentration and the incubation period on cell growth and viability. According to the results of the experimental design, L. casei could use pumpkin waste as a substrate successfully and the system with 10 mL/g of water and without whey was selected to continue with further assays. The kinetics of the L. casei growth were determined. The maximum specific growth rate (μmax) was 0.6 h-1. After washing, centrifugation, and vacuum drying, 87% of viable cells were recovered. L. casei adhered to pumpkin powder was tested as a dietary supplement in chocolate milk or in a soy and apple juice based beverage. Approximately 80% of cells resisted gastrointestinal simulated conditions. Both supplemented beverages were well accepted by consumers.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
By-Products
dc.subject
Functional Foods
dc.subject
Lactobacillus Casei
dc.subject
Probiotic
dc.subject
Pumpkin
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-09-13T13:15:12Z
dc.journal.volume
23
dc.journal.pagination
210-219
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Genevois, Carolina Elizabeth. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Flores, Silvia Karina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: de Escalada Pla, Marina Francisca. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Journal of Functional Foods
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jff.2016.02.030
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1756464616000864
Archivos asociados