Katherine Gutiérrez-Álzate
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View article: Effects of purple flour supplementation on the fermentation kinetics, apparent viscosity, and sensory acceptance in goat milk yogurt
Effects of purple flour supplementation on the fermentation kinetics, apparent viscosity, and sensory acceptance in goat milk yogurt Open
View article: Impact of Purple Flour Supplementation on the Fermentation of Goat Milk Yogurt
Impact of Purple Flour Supplementation on the Fermentation of Goat Milk Yogurt Open
View article: Effect of Sonication Associated with Pasteurization on the Inactivation of Methicillin-Resistant Staphylococcus aureus in Milk Cream
Effect of Sonication Associated with Pasteurization on the Inactivation of Methicillin-Resistant Staphylococcus aureus in Milk Cream Open
Methicillin-resistant Staphylococcus aureus (MRSA) poses a significant challenge to the dairy industry, necessitating robust strategies to ensure food safety. This study focuses on the efficacy of thermosonication, a novel technology combi…
View article: Relación entre aluminio y la enfermedad de Alzheimer: Revisión
Relación entre aluminio y la enfermedad de Alzheimer: Revisión Open
Contexto: El Alzheimer es una enfermedad neurodegenerativa que no solo se presenta en población adulta, sino que algunos casos también se han presentado en personas de menor edad. Esto ha llevado a que se realicen investigaciones relaciona…
View article: Physicochemical, Rheological, and Nutritional Quality of Artisanal Fermented Milk Beverages with Cupuassu (Theobroma grandiflorum) Pulp and Flour
Physicochemical, Rheological, and Nutritional Quality of Artisanal Fermented Milk Beverages with Cupuassu (Theobroma grandiflorum) Pulp and Flour Open
The use of fruits and their by-products in food has dramatically impacted the food industry due to the nutritional benefits and the technological and sensory effects of food matrices. Therefore, this research aimed to evaluate the effects …
View article: Industrial use of whey in the production of a yogurt-type fermented milk drink with Aloe vera L. (Asphodelaceae) crystals and Passiflora ligularis Juss. (Passifloraceae)
Industrial use of whey in the production of a yogurt-type fermented milk drink with Aloe vera L. (Asphodelaceae) crystals and Passiflora ligularis Juss. (Passifloraceae) Open
Currently, the food industry searches for innovation and the use of natural and more economical resources. With this in mind, the industrial application of whey was used to elaborate a yogurt-type fermented milk drink with Aloe vera L. cry…
View article: Bromatological characterization of a fermented yoghurt-type milk drink from whey with aloe vera crystals (Aloe barbadensis Miller) and granadilla (Passiflora ligularis Juss)
Bromatological characterization of a fermented yoghurt-type milk drink from whey with aloe vera crystals (Aloe barbadensis Miller) and granadilla (Passiflora ligularis Juss) Open
The aim of this research was to characterize a fermented yogurt-type milk drink that was elaborated from whey with the addition of aloe vera crystals and granadilla (Passiflora ligularis Juss). Four formulations for characterization were o…