Fermented soybean beverages are an alternative for improving intestinal health, and fermentation reduces the anti-nutritional factors of this legume. However, they do show high syneresis low viscosity. Modified cassava starches could be added as a thickener and/or stabilizer to improve quality product. The aim research was assess effect adding modified starch on physicochemical properties ferme...

Probiotic dairy foods, especially nonand low-fat dairy products, are becoming popular in the US. A non-fat goat’s milk yogurt containing probiotics (Lactobacillus acidophilus and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing non-heat treated whey protein concentrate (WPC) and pectin a...

PURPOSE To investigate the effect of pressure on the freezable and nonfreezable water content of the lens. METHODS Excised rhesus monkey lenses in tissue culture media were subjected to three different hydrostatic pressures (2 atm, 1 atm, and 0.03 atm) for 24 hours. Then while still under the experimental pressure, the vessels were cooled in dry ice-acetone until the lenses were frozen. While...

By E. DE ROBERTIs T HE STUDY OF THE SUBMICROSCOPIC ORGANIZATION of blood platelets iii different. physiologic conditions is of importance in the ebucidation of the function that they have in hemostasis. Although the exact mechanism of action of platelets is miot entirely known, there are evidences that they play a role imi the first stages of hemostasis by agglutinatimig at the woumid and later...

By E. DE ROBERTIs T HE STUDY OF THE SUBMICROSCOPIC ORGANIZATION of blood platelets iii different. physiologic conditions is of importance in the ebucidation of the function that they have in hemostasis. Although the exact mechanism of action of platelets is miot entirely known, there are evidences that they play a role imi the first stages of hemostasis by agglutinatimig at the woumid and later...

Fermented drinks are regarded as healthy food due to their probiotic nature. Vegan consumers who choose sustainable diet and people allergic dairy products demand alternatives for products. We aimed develop a non-dairy plant-based yogurt from peanut, oats, coconut milk.
 Yogurt was formulated with addition of sugar, corn starch, pectin, xanthan gum. Simplex-lattice mixture design applied o...