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Desarrollo de quesos probióticos de alta actividad de agua, reducidos en grasas y colesterol
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| dc.contributor.advisor | Rozycki, Sergio Darío | |
| dc.contributor.author | Lazzaroni, Sandra María Sol | |
| dc.contributor.other | Alzamora, Stella Maris | |
| dc.contributor.other | Mozzi, Fernanda Beatriz | |
| dc.contributor.other | Meinardi, Carlos Alberto | |
| dc.date.accessioned | 2015-02-24 | |
| dc.date.issued | 2014-03-28 | |
| dc.identifier.uri | http://hdl.handle.net/11185/645 | |
| dc.description | Fil: Lazzaroni, Sandra María Sol. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina. | |
| dc.description.abstract | Se ha desarrollado un queso untable con colesterol reducido, conservando la grasa láctea. Además es vehículo de microorganismos probióticos y de nutrientes esenciales (minerales, calcio; y proteínas de alto valor biológico, seroproteínas lácteas) | es |
| dc.description.abstract | Have been developed a cholesterol-reduced spread cheese, retaining milk fat. It is also vehicle of probiotic and essential nutrients (minerals such as calcium, and protein of high biological value as milk serum proteins). | en |
| dc.description.sponsorship | Consejo Nacional de Investigaciones Científicas y Técnicas | es |
| dc.format | application/pdf | |
| dc.format.mimetype | application/pdf | |
| dc.language | spa | |
| dc.language.iso | spa | es |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.rights.uri | Atribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0) | |
| dc.subject | Probiotic cheese | en |
| dc.subject | Cholesterol-reduced | en |
| dc.subject | Calcium and casein | en |
| dc.subject | Hydrocoloids | en |
| dc.subject | Rheology | en |
| dc.subject | Sensory | en |
| dc.subject | Queso probiótico | es |
| dc.subject | Colesterol reducido | es |
| dc.subject | Calcio y caseína | es |
| dc.subject | Hidrocoloides | es |
| dc.subject | Reología | es |
| dc.subject | Sensorial | es |
| dc.title | Desarrollo de quesos probióticos de alta actividad de agua, reducidos en grasas y colesterol | es |
| dc.title.alternative | Development of high water activity, probiotic, fat-reduced and cholesterol-reduced cheese | en |
| dc.type | info:ar-repo/semantics/tesis doctoral | |
| dc.type | info:eu-repo/semantics/doctoralThesis | |
| dc.type | info:eu-repo/semantics/acceptedVersion | |
| dc.type | Thesis | es |
| dc.contributor.coadvisor | Buera, María del Pilar | |
| unl.degree.type | doctorado | |
| unl.degree.name | Doctorado en Tecnología Química | |
| unl.degree.grantor | Facultad de Ingeniería Química | |
| unl.formato | application/pdf | |
| unl.versionformato | 1a | |
| unl.tipoformato | PDF/A-1a | |
| dc.date.embargosinedie | si |
