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OBTENCIÓN DE UN ALIMENTO FUNCIONAL MEDIANTE LA LIOFILIZACIÓN Y SECADO POR ASPERSIÓN DE UN PRODUCTO GENERADO A PARTIR DE LA MICROBIOTA DEL KÉFIR
(2020-07-14)
The objective of this work was to apply the freeze-drying and spray-drying process to obtain a viable product from the microbiota of the kefir. The reproduction of the microbiota was taken to 26°C in the milk with rehydrated ...
Effect of the Freeze-Drying Process on the Physicochemical and Microbiological Properties of Mexican Kefir Grains
(MDPI, 2019-03-01)
The purpose of this study was to investigate how the properties of Mexican kefir grains (MKG) are affected by the operating parameters used in the freeze-drying process. The factors investigated were the freezing time (3–9 ...