Effect of Genetic Polymorphism of Bovine β-Casein Variants (A1 and A2) on Yoghurt Characteristics.

The present study aims to evaluate the physicochemical and sensory characteristics of A2 yoghurts (made with A2A2 β-CN milk), in comparison with Control yoghurts (elaborated from conventional milk, a mixture of A1 and A2 β-CN milk). The pH, acidity, water-holding capacity, spontaneous syneresis, firmness and color of yoghurts were monitored during their cold storage (4 °C) for 35 days. Two independent sensory tests (with expert judges and consumers) were also performed.

Alginate Spheres: Influence of Agar and Xanthan Gum Incorporation on Membrane Stability and Permeability.

Calcium alginate spheres with a volume of about 5 mL can be used for important purposes. Those that incorporate oolong tea give, in addition to the recreational aspect, the possibility of drinking small quantities of this tea, because oolong tea can be used as a compound with antioxidant properties. This incorporation can be achieved by reverse spherification (5 mL).

Evaluating the Incorporation of L. Leaves Infusion in Alginate-Based Films and Spheres to Enhance the Oxidative Stability of Oil-in-Water Emulsions.

L. is a species of the Myrtaceae family that is found in the Mediterranean region, and it is traditionally recognized for its importance and different uses. The objective of this study was to determine the effect of L.

Drastic Microbial Count Reduction in Soy Milk Using Continuous Short-Wave Ultraviolet Treatments in a Tubular Annular Thin Film UV-C Reactor.

Vegetative cells of and and spores of and were inoculated in soy milk at an initial concentration of ≈5 log CFU/mL. Inoculated and control (non-inoculated) soy milk samples were submitted to three types of treatments using a tubular annular thin film short-wave ultraviolet (UV-C) reactor with 1 mm of layer thickness. Treatments applied depended on the flow rate and the number of entries to the reactor, with UV-C doses ranging from 20 to 160 J/mL.

Antioxidant and Antiradical Activities of L. Extracts Encapsulated in Calcium Alginate Spheres.

The interest in natural sources with high antioxidant powder has recently increased in several sectors. Ionic gelation methods could be used to protect bioactive substances to control the kinetics and release of these ingredients to the food matrix. This study dealt with the evaluation of the antioxidant capacity and scavenging activity of extracts of L.