Prodotti alimentari fermentati probiotici che utilizzano l'okara (residuo del latte di soia)
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Prodotti alimentari fermentati probiotici che utilizzano l'okara (residuo del latte di soia)

Prodotti alimentari fermentati probiotici che utilizzano l'okara (residuo del latte di soia)


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About the Book

I prodotti fermentati arricchiti con batteri probiotici sono diventati una delle categorie di alimenti funzionali di maggior successo. Attualmente il mercato è interessato all'introduzione di prodotti alimentari che combinano i probiotici con i prebiotici o le fibre. Negli ultimi anni, a causa delle gravi preoccupazioni economiche e ambientali, l'utilizzo dei sottoprodotti alimentari è destinato ad aumentare e a diventare più efficiente. L'okara generato dall'industria del tofu viene scartato come rifiuto agroindustriale con scarso valore di mercato, ma ha promettenti benefici nutrizionali e salutistici e ha un grande potenziale per essere applicato agli alimenti umani e può sostituire altri ingredienti alimentari per aumentare il contenuto di fibre e proteine. Attualmente, nessun prodotto alimentare fermentato a base di okara di soia è disponibile in commercio. Questo lavoro ha contribuito alla conoscenza della creazione di una nuova generazione di alimenti "probiotici per la salute". L'okara, che viene scartata come rifiuto, è stata fermentata con successo con il microrganismo probiotico Lactobacillus acidophilus e utilizzata per lo sviluppo di diversi tipi di prodotti alimentari fermentati probiotici, microbiologicamente sicuri, con una buona accettabilità da parte dei consumatori e ricchi di sostanze nutritive.


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Product Details
  • ISBN-13: 9786207549016
  • Publisher: KS Omniscriptum Publishing
  • Binding: Paperback
  • Language: Italian
  • Returnable: N
  • Weight: 290 gr
  • ISBN-10: 6207549015
  • Publisher Date: 16 May 2024
  • Height: 229 mm
  • No of Pages: 192
  • Spine Width: 11 mm
  • Width: 152 mm


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