UNIVERSITAT POLITÈCNICA DE VALÈNCIA Desarrollo ... - RiuNet

More documents

Recommendations

Info

t (Pa) 184 IV.Resultados y discusión. Capítulo II gel formation and the increase in viscosity (Årsköld et al., 2007). Differences in the thixotropic nature of fermented products due to storage time at 4 ºC were non-significant, surely due to the high variability of data (Table 7). 3,5 3 2,5 2 1,5 1 0,5 AM FAM 7d FAM 21 d FAM 1d FAM 14 d FAM 28 d 0 0 50 100 150 200 250 300 350 400 (1/s) Figure 3. Up-flow curves of fermented almond milks (FAM) at different times (1, 7, 14, 21 and 28 days) stored. Non fermented almond milk (AM) curve is also presented for comparison.
IV. Resultados y discusión. Capítulo II 185 3.3.5 Colour measurements Table 8 shows the values of lightness (L * ), chrome (C * ab), hue (h * ab) and whiteness index (WI) of both non-fermented almond milk (AM) and fermented products (FAM) at different storage times (1, 7, 14, 21 and 28 days). Structural changes occasioned by the fermentation process were reflected in the optical properties of almond milk (p < 0.05). Table 8 Mean values and standard deviation of lightness (L * ), chrome (C * ab) and hue (h * ab) of non-fermented (AM) and fermented (FAM) almond milks throughout storage time at 4ºC (days). Sample L * C * ab h * ab W.I. AM 87.83 (0.02) 5.80 (0.03) 97.0 (0.3) 86.516 (0.002) FAM 1d 90.48 (0.05) a 5.47 (0.02) a 100.56 (0.24) a 89.02 (0.06 a FAM 7d 90.43 (0.03) a 5.45 (0.07) a 99.89 (0.09) bc 88. 99 (0.02) a FAM 14d 90.47 (0.06) a 5.49 (0.03) a 100.2 (0.5) ab 89.00 (0.06) a FAM 21d 90.46 (0.01) a 5.39 (0.04) b 99.44 (0.07) c 89.04 (0.03) ab FAM 28d 90.51 (0.07) a 5.33 (0.03) b 99.79 (0.22) bc 89.11 (0.05) b a- c Different letters in same column indicates significant differences between samples analysed at 95% of confidence levels. L * , h * ab and WI increased after the fermentation process, while C * ab decreased (p < 0.05). These parameters were barely affected by the storage time at 4 ºC until 21 storage days, at which point C * ab and h * ab slightly decreased (p < 0.05). Nonetheless, lightness was not affected by cold storage, while the whiteness (WI) only slightly increased on the last day of
Page 1:
UNIVERSITAT POLITÈCNICA DE VALÈNC
Page 5 and 6:
Agraïments A Chelo González per t
Page 7 and 8:
RESUMEN La tesis doctoral tiene com
Page 9:
Dentro del amplio abanico de propie
Page 12 and 13:
colonies forming units per mL is re
Page 14 and 15:
En el disseny i optimització del p
Page 17 and 18:
ÍNDICE PÁGINA Justificación e in
Page 19 and 20:
Justificación e interés del traba
Page 21:
pretende que el producto fermentado
Page 25 and 26:
I. Introducción 9 En la introducci
Page 27:
Vegetable milks and fermented deriv
Page 30 and 31:
14 I. Introducción 1. INTRODUCTION
Page 32 and 33:
16 I. Introducción able to adapt t
Page 34 and 35:
18 I. Introducción large quantitie
Page 36 and 37:
20 I. Introducción observe signifi
Page 38 and 39:
22 I. Introducción Table 1. Raw ma
Page 40 and 41:
24 I. Introducción Table 2. Main f
Page 42 and 43:
26 I. Introducción KAMUT (cereal)
Page 44 and 45:
28 I. Introducción Spelt (cereal)
Page 46 and 47:
30 I. Introducción Husked cereals
Page 48 and 49:
32 I. Introducción or sucralose) a
Page 50 and 51:
(1) Nutriops S.L. (Spain) (2) Soria
Page 52 and 53:
36 I. Introducción animal milks an
Page 54 and 55:
38 I. Introducción with great sens
Page 56 and 57:
40 I. Introducción and Streptococc
Page 58 and 59:
42 I. Introducción prebiotics such
Page 60 and 61:
44 I. Introducción new generation
Page 62 and 63:
46 I. Introducción In the developm
Page 64 and 65:
48 I. Introducción Biel W, Bobko K
Page 66 and 67:
50 I. Introducción Chisholm A, Man
Page 68 and 69:
52 I. Introducción Dykes L and Roo
Page 70 and 71:
54 I. Introducción Jing P and Hu X
Page 72 and 73:
56 I. Introducción Mattes RD, Kris
Page 74 and 75:
58 I. Introducción Philips KM, Rug
Page 76 and 77:
60 I. Introducción Sharma A and Ka
Page 78 and 79:
62 I. Introducción Wu WH, Kang YP,
Page 81 and 82:
II. Contribución científica del t
Page 83:
III. OBJETIVOS
Page 86 and 87:
70 III.Objetivos 70 III. Objetivos
Page 89 and 90:
IV. Resultados y discusión 73 Se s
Page 91 and 92:
IV. Resultados y discusión 75 micr
Page 93:
Capítulo I Elección de las “lec
Page 97 and 98:
IV. Resultados y discusión. Capít
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
% Volume particles number (%) % Vol
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119 and 120:
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
Page 129:
Capítulo II Diseño y optimizació
Page 133 and 134:
IV.Resultados y discusión. Capítu
Page 135 and 136:
Page 137 and 138:
Page 139 and 140:
Page 141 and 142:
Page 143 and 144:
Page 145 and 146:
Page 147 and 148:
Page 149 and 150: IV.Resultados y discusión. Capítu
Page 171: Development of a non-dairy probioti
Page 174 and 175: 158 IV.Resultados y discusión. Cap
Page 213: Hazelnut milk fermentation using pr
Page 242 and 243: t (Pa) 226 IV.Resultados y discusi
Page 250 and 251:
234 IV.Resultados y discusión. Cap
Page 252 and 253:
Page 254 and 255:
Page 256 and 257:
Page 258 and 259:
Page 261:
Capítulo III Posibles efectos func
Page 265 and 266:
Page 267 and 268:
Page 269 and 270:
Page 271 and 272:
Page 273 and 274:
Page 275 and 276:
Page 277 and 278:
Page 279 and 280:
% of total A IV. Resultados y discu
Page 281 and 282:
Page 283 and 284:
Page 285 and 286:
Page 287 and 288:
IL-8 concentration (ng/mL) IV. Resu
Page 289 and 290:
Page 291 and 292:
Page 293 and 294:
Page 295:
Page 299 and 300:
Page 301 and 302:
Page 303 and 304:
Page 305 and 306:
Page 307 and 308:
Page 309 and 310:
Page 311 and 312:
Page 313 and 314:
Page 315 and 316:
Page 317 and 318:
Page 319 and 320:
Page 321 and 322:
Page 323:
Page 327 and 328:
Conclusiones ‣ Las altas presione
Page 329 and 330:
de los yogures convencionales, espe
Page 331:
leche de vaca, vegetarianos…). De
show all

UNIVERSITAT POLITÈCNICA DE VALÈNCIA Desarrollo ... - RiuNet

Create successful ePaper yourself

Delete template?

Save as template?